Healthy Fluffy Wheat Germ Pancakes

Name: Healthy Fluffy Wheat Germ Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup whole wheat flour; 1/2 cup wheat germ; 2 teaspoons sugar; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon sea salt; 2 cups buttermilk; 2 large eggs; 2 Tablespoons butter

Andrea December 31, 2025

Servings: 8 Total Time: 20 mins Difficulty: Beginner

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These wheat germ pancakes are fluffy and nutritious, making them a delicious and guilt-free breakfast. These pancakes freeze well and are a great make-ahead breakfast or snack for busy days. You’re going to love the taste and nutrient profile of these delicious wheat germ pancakes.

What is wheat germ?

The edible part of the wheat kernel contains three different parts: the bran, the germ and the endosperm. With these three components, whole grains offer the eater elements like fiber, complex carbohydrates, vitamins, minerals, fatty acids and antioxidants. When these nutrients work together, they are a powerhouse! However, when whole grains are refined, the bran and germ are stripped away, leaving only the starchy endosperm. The endosperm lacks the fiber that is in the bran and the nutrients that are in the germ.

Wheat germ health benefits abound, as its the heart of the wheat berry. Two tablespoons are just 45 calories with 1 gram of unsaturated fat and 2 grams of dietary fiber, 10% of the recommended daily value of folate, 8% of your recommended daily value of phosphorus, magnesium and zinc, 15% of your vitamin E and 10% of your thiamin requirements. Its also is a cholesterol and sodium free food.

Can I make these pancakes with only all-purpose flour?

Yes! You will miss out on some of the health benefits of whole wheat but will still get a tasty, fluffy pancake.

Do I need a griddle to make pancakes?

No, you can make pancakes in a regular frying pan. A griddle significantly reduces the amount of time that it takes to make the pancakes since you can cook so many at a time but a frying pan works great too. I often make mine in a frying pan when I don’t feel like going through the hassle of getting my griddle out.

Ingredients

All-purpose flour
Whole wheat flour
Wheat germ
Sugar
Baking soda
Sea Salt
Cinnamon
Buttermilk
Eggs

How to Make Wheat Germ Pancakes

Step 1: Lightly spoon flours into dry measuring cups and level with a knife. Combine flours and remaining dry ingredients in a large bowl.

Step 2: Combine buttermilk and egg, whisk until well combined. Add to flour mixture, stirring until smooth.

Step 3: Heat a large griddle or fry pan over medium heat and melt butter. Spoon about 1/4 cup batter for each pancake onto griddle or pan.

Step 4: Flip pancakes when tops are covered with bubbles and edges look cooked. Cook an additional 1 or 2 minutes, until golden.

Step 5: Serve immediately with butter and maple syrup.

Storage

Store in an air-tight container in the refrigerator for 3-4 days or freeze for up to 3 months. To freeze, let cool completely on a baking rack, then stack in a storage bag, using small pieces of parchment paper to separate each pancake for easy removal. I like to reheat my frozen pancakes in a toaster but a microwave works fine as well.

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