Ingredients
Equipment
Method
- In a large bowl, whisk together the whole wheat flour, wheat germ, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir gently until just combined — lumps are fine. Let the batter rest for 3–5 minutes while the griddle heats up.
- Heat a large non-stick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil. When it shimmers, pour ¼ cup of batter per pancake onto the surface.
- Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until cooked through. Repeat with remaining batter.
Nutrition
Notes
Net carbs: 16g per pancake (18g total carbs minus 2g fiber).
Substitutions: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water) for an egg-free version. Oat milk or almond milk can replace the buttermilk — add the lemon juice to create a vegan buttermilk substitute.
Storage: Stack cooled pancakes between sheets of parchment and refrigerate for up to 3 days, or freeze for up to 2 months. Reheat in the toaster for best texture.
Reheating: Toast frozen pancakes directly from frozen — 2 toaster cycles at medium heat produces a slightly crisp exterior that many prefer to microwave reheating.
