Whole Wheat Pancakes

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Whole Wheat Pancakes

Prep 20 m

Cook 30 m

Ready In 50 m

4 Servings

548 Calories


"These are very light and tender pancakes. These pancakes are excellent with maple syrup."

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  1. 1 cup whole wheat flour

  2. 2/3 cup all-purpose flour

  3. 1/3 cup wheat germ

  4. 1 1/2 teaspoons baking powder

  5. 1/2 teaspoon baking soda

  6. 2 tablespoons brown sugar

  7. 1 teaspoon salt

  8. 5 1/3 tablespoons unsalted butter

  9. 2 1/2 cups buttermilk

  10. 2 eggs, beaten

  11. 3 tablespoons unsalted butter


  1. In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.

  2. Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.

  3. Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.

  4. Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.

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