Wheat Germ Pancakes

4.08 from 13 votes

Delicious fluffy pancakes with a little bit of crunch from wheat germ!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 114kcal

Cost: $5

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.

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.