Easy High-Fiber Wheat Germ Pancake
These hearty whole wheat pancakes, enriched with nutrient-packed wheat germ, are a wholesome twist on a breakfast classic. As a chef who values both flavor and nutrition, I’ve developed this easy recipe to deliver a nutty aroma, tender crumb, and satisfying boost of fiber. Perfect for busy mornings, these pancakes balance subtle sweetness with a robust whole-grain profile.
| American Cuisine |
| Breakfast |
| By Talia Beventi |
Ingredients:
Dry Ingredients:
- ½ cup (50 g) wheat germ
- 2 cups (240 g) whole wheat flour
- 2 teaspoons baking powder
- 1 tablespoon brown sugar
Wet Ingredients:
- 2 large eggs
- 2½ to 3 cups (600–720 mL) milk (dairy or unsweetened plant-based)
- 2 tablespoons neutral oil (canola, vegetable, or melted coconut oil)
4–6 pancakes per person
5 minutes
15 minutes
Easy
Tools We Use:
Instructions:
- Combine Dry Ingredients:
In a large mixing bowl, whisk together the wheat germ, whole wheat flour, baking powder, and brown sugar until evenly distributed. - Mix Wet Ingredients:
In a separate bowl, lightly beat the two eggs. Stir in 2½ cups of milk, reserving the extra ½ cup for adjusting consistency later. - Create the Batter:
Pour the egg-milk mixture into the bowl with dry ingredients. Stir gently until most of the flour is moistened. Add the 2 tablespoons of oil and continue stirring until the batter is smooth—avoid overmixing. - Adjust Consistency:
If the batter seems too thick (it should be pourable but slightly thick), add up to ½ cup more milk, one tablespoon at a time, until you achieve a thick but pourable batter. - Heat Your Pan:
Place a nonstick griddle or skillet over medium heat. Do not grease the pan—these pancakes rely on a hot, nonstick surface to cook evenly. - Spoon & Cook:
Using a large spoon or ¼-cup measuring cup, pour portions of batter onto the hot griddle (about 8 cm/3 in diameter each). Allow a few inches of space between pancakes. - Flip at the Right Time:
Cook for about 2–3 minutes until bubbles form on the surface and begin to pop. The edges will look set and slightly dry. Carefully flip each pancake and cook for an additional 1–2 minutes, or until both sides are golden brown and the centers are cooked through. - Serve Warm:
Transfer finished pancakes to a warm plate and cover loosely with foil to keep warm. Repeat until all batter is used. Serve immediately.
Chef's Tips:
- Let the Batter Rest (Optional): For an even lighter texture, let the mixed batter rest for 5 minutes before cooking. This allows the wheat germ and flour to hydrate fully.
- Test Pancake First: Cook a small test pancake to confirm griddle temperature and batter consistency. Adjust milk or heat as needed.
- Fresh Baking Powder: Ensure your baking powder is fresh for maximum lift. If it’s older than six months, swap for new for fluffier pancakes.
Essential Cookware Sets:
Serving Suggestions:
- Warm Maple Syrup & Fresh Berries: Drizzle pure maple syrup and top with strawberries, blueberries, or raspberries.
- Cinnamon Yogurt Dollop: Serve with a spoonful of Greek yogurt whisked with a pinch of cinnamon and honey.
- Almond Butter & Banana: Spread a thin layer of almond butter, then place sliced banana on top for a protein-rich option.
Storage:
- Refrigerate Batter (Short-Term): Store leftover batter (covered) in the fridge for up to 24 hours. Stir gently before cooking.
- Freeze Cooked Pancakes: Arrange cooled pancakes in a single layer on a baking sheet, freeze for 1 hour, then stack with parchment paper between layers in a freezer bag. Freeze up to 2 months.
- Reheat Instructions: For refrigerated pancakes, warm in a toaster or toaster oven on medium heat for 2 minutes. Frozen pancakes can be microwaved (2 minutes on high) or toasted directly from frozen (3–4 minutes).
Dietary Adaptations:
- Vegan Version: Replace eggs with 2 “flax eggs” (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and set for 5 minutes). Use plant-based milk (soy or almond) and ensure brown sugar is vegan.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend that contains xanthan gum. Omit the wheat germ or replace with ground flaxseed or oat flour for similar texture.
- Lower-Sugar / Paleo Hybrid: Replace brown sugar with coconut sugar or omit entirely (the maple syrup or banana toppings will add sweetness). Use almond flour (omit wheat germ and reduce quantity) and coconut flour (use ½ cup, plus ¼ cup more almond flour) for a grain-free pancake—adjust baking powder to 1½ teaspoons.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 185 kcal |
| Total Fat | 4 g |
| • Saturated Fat | 0.7 g |
| Cholesterol | 45 mg |
| Sodium | 210 mg |
| Total Carbohydrate | 29 g |
| • Dietary Fiber | 5 g |
| • Sugars | 4 g |
| Protein | 7 g |
| Calcium | 100 mg |
| Iron | 2 mg |
