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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!

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stacked pancakes with syrup poured on top


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

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!

stacked pancakes with syrup poured on top

How Do You Make Wheat Germ Pancakes

  1. 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.
  2. Combine dry ingredients: First, whisk the flour, sugar, baking powder, and salt in a medium-sized bowl.
  3. 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.
  4. 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!
  5. 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.
stacked pancakes with syrup poured on top

FAQs

Are wheat germ pancakes healthy?

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!

How do you store leftover pancakes?

Store leftover pancakes in the freezer between two paper towels in an air-tight container. 

Can you freeze pancakes?

Yep! This is the best way to store any leftover pancakes. 

Have you made this recipe?

Leave a rating by clicking the stars below!

stacked pancakes with syrup poured on top

Wheat Germ Pancakes

4.08 from 13 votes
Delicious fluffy pancakes with a little bit of crunch from wheat germ!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 12 pancakes
Serving Size 1 pancake

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
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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

Serving: 1pancake | Calories: 114kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 223mg | Potassium: 77mg | Fiber: 1g | Sugar: 4g | Vitamin A: 78IU | Calcium: 92mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

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!

Last Updated on January 6, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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71 Comments

  1. I can’t wait to try these, Dorothy! Love all the healthy swaps you made.

    Also, love your high school’s birthday tradition, although I’d hate it if it happened to me 🙂

  2. I love hiding healthy. These look perfect, Dorothy. Wheat germ has a lovely nutty flavor. Yum! Pinned.

  3. I actually love the flavor of toasted wheat germ, and I’m guilty of throwing wheat germ into lots of random baked goods. Plus I almost always sprinkle some on top of banana bread loaves before sticking them in the oven–so I’m sure I’d love these pancakes!

    1. I always forget it’s in my fridge! I need to throw it into smoothies and stuff more often! 🙂

  4. These look DELISH! Ya know, I don’t use wheat germ that often but this made me reconsider. Anything with pancakes sounds good to me!:)

  5. I just love coming to your blog! You always make such wonderful and healthy recipes that I crave – as well as your awesome pictures!

  6. I can’t say that I have ever (knowingly) eaten wheat germ but I have always wanted to try something with it. I am intrigued that it gives the pancakes a crunch, I think I would like that!

  7. I can’t wait to try these! Wheat germ was all the rage back in the ’70’s (my oldest sister was a hippie, and really in to “health food” ), but I have never baked with it. These pancakes are gorgeous!