Whole Wheat Pancakes


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

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
4 to 5 servings


  • 1 cup whole wheat flour

  • cup all-purpose flour

  • cup wheat germ

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • 2 tablespoons brown sugar

  • 1 teaspoon salt

  • 5 ⅓ tablespoons unsalted butter

  • 2 ½ cups buttermilk

  • 2 eggs, beaten

  • 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.

Nutrition Facts (per serving)

548 Calories
30g Fat
57g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 548
% Daily Value *
Total Fat 30g 38%
Saturated Fat 17g 86%
Cholesterol 163mg 54%
Sodium 1079mg 47%
Total Carbohydrate 57g 21%
Dietary Fiber 6g 20%
Total Sugars 14g
Protein 17g
Vitamin C 2mg 8%
Calcium 348mg 27%
Iron 4mg 19%
Potassium 510mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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