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You may have never heard of Wheat Germ Pancakes, but you will love them after you taste them! Pancakes are one of my go-to quick breakfast options. They are delicious, and I love putting different fun toppings on them!
Easy Pancakes With Wheat Germ
I have some very exciting news! I have found a pancake recipe that is quick, delicious, and nutritious! It may feel like a dream, but I can assure you these wheat germ pancakes are very real, and seriously delicious!
This is a copycat recipe from a pancake place in my hometown – Stacks. I can still remember going there and inhaling stacks and stacks of wheat germ pancakes.
Ingredients in Wheat Germ Pancakes
- All-purpose flour – be sure to measure it correctly.
- Whole wheat flour – This adds a bit more whole grain into the recipe.
- Sugar – Granulated sugar for sweetness
- Baking powder – to make fluffy pancakes!
- Salt – Adds flavor
- Milk- You can use regular, fat-free, 2% milk, or any nondairy milk.
- Vegetable oil – Can swap melted butter
- Eggs- Large eggs are the best.
- Vanilla extract- I always like to use pure extracts.
- Wheat germ – This comes in a jar in the breakfast or baking aisle.
What is Wheat Germ?
Wheat germ is essentially the embryo of the wheat plant seed. It is a refined grain product that is unprocessed like most wheat and grain products such as bread or flour. It is packed with vitamins and minerals such as folate, magnesium, phosphorus, and zinc. It also has natural proteins and fiber. It’s a great way to fuel your body!
How Do You Make Wheat Germ Pancakes
- Preheat griddle or prep stove: If you’re using a griddle, begin to preheat it. I use an electric one, and I set it for about 350°F. If you are using a stove, turn it on to medium heat and let it get hot.
- Combine dry ingredients: First, whisk the flour, sugar, baking powder, and salt in a medium-sized bowl.
- Combine wet ingredients: In the same bowl, whisk in vegetable oil, eggs, 1 cup of milk, and vanilla extract. Whisk everything together until the batter is completely smooth. Add more milk as you go if needed. For thicker pancakes, use 1 cup of milk. Add milk 1 tablespoon at a time.
- Cook batter: Spray your griddle with nonstick cooking spray. Ladle the pancake batter one by one onto the griddle. Add about ½ teaspoon of wheat germ to the top of each pancake and cook until the bottoms are brown. Flip and cook until golden on the bottom. For a yummy pancake, serve them with syrup or even honey for a healthy topping option!
- Store: If you want to save some of your pancakes, they can be placed between paper towels and frozen for up to one month. Simply heat in the microwave to unfreeze for a quick breakfast.
FAQs
Wheat germ is very good for you! It provides all sorts of vitamins and minerals. Putting wheat germ in your pancakes is much healthier than regular pancakes and will give you a great nutrition-packed breakfast!
Store leftover pancakes in the freezer between two paper towels in an air-tight container.
Yep! This is the best way to store any leftover pancakes.
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Wheat Germ Pancakes
Ingredients
- 1 cup (124g) all-purpose flour
- ½ cup (65g) whole wheat flour
- 3 tablespoons (42g) granulated sugar
- 1 tablespoon (14g) baking powder
- ½ teaspoon salt
- 1 cup (237ml) milk (up to 1¼ cups, see note)
- 2 tablespoons (30ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 6 teaspoons Wheat Germ
Instructions
- If you’re using a griddle, begin to preheat. I use an electric one and I set it for about 350°F.
- Whisk flour, sugar, baking powder, and salt in a medium sized bowl.
- Whisk in oil, eggs, 1 cup milk, and vanilla. Whisk until smooth, adding more milk as desired. (1 cup milk makes for thicker pancakes, add up to ¼ more milk 1 tablespoon at a time – I usually add about 2 tablespoons more milk).
- Spray your griddle with nonstick cooking spray. Ladle the pancakes one by one onto the griddle. Add about ½ teaspoon of wheat germ to the top of each pancake and cook until the bottoms are brown. Flip and cook until golden on the bottom. Serve with syrup.
- Pancakes can be placed between paper towels and frozen for up to one month. Simply heat in the microwave to unfreeze for a quick breakfast.
Recipe Notes
- Flour: You can omit the whole-wheat flour and use 1 1/2 cups all-purpose
- Sugar: You can swap brown sugar if you prefer
- Milk: You can use regular, fat-free, 2% or any nondairy milk (like almond milk)
- Amount of pancakes depend on size – same goes for the amount of wheat germ you use. Smaller pancakes will use less wheat germ, etc.
Recipe Nutrition
Easy fluffy pancakes with a little bit of wheat germ on top – might sound funny but these are seriously the best pancakes we’ve ever made!
I loved this recipe! Just out of habit I substituted two tbsp applesauce flee the veg oil and it turned out perfect still. My husband and son absolutely loved them. Thank you!
What a great idea!! Thanks for the tip!
I’m pregnant and was craving some healthy pancakes. This recipe was super delicious and now I think I may prefer wheat overregular pancakes, not only for health reasons but taste as well. I didn’t have a banana so I used applesauce and added vanilla, cinnamon, and nutmeg with success. Thanks for helping this pregnant woman out and keep up the great recipes.
I love the idea of the cinnamon and nutmeg!! So perfect!
Totally love your pancake. Most fluffy pancake I’ve ever had. I’ve tried several recipe and looks like your proportions result in the best pancakes I’ve had. It does have a strong banana taste but that’s ok. Because of you, I’ve learned about wheat germs. I bought the raw wheat germs and roasted it myself on the pan before using it on the pancakes. Thank you for a wonderful recipe.
I couldn’t for the world of me figure out what to do with the wheat germ I bought months ago, but this sound perfectly delicious! They look great!
Enjoy! I always forget about mine in the back of the fridge. 🙂
Can you replace the vegetable oil and sugar to make these healthy? If so, what would you suggest? Also, would all wheat flour work – omitting the white flour?
I’ve never tried them with all whole wheat, whenever I do that things get funky. But it could just be because I’m not used to doing it. You could definitely cut the sugar down about a tablespoon if you want, or sub honey or even splenda. The oil, hmmm. You need something that will keep it from sticking. You could try coconut oil, I bet! Let me know if you make any subs and how they work out!
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