Recipes Breakfast and Brunch Pancake Recipes Wheat Germ Whole-Wheat Buttermilk Pancakes 4.6 (508) 417 Reviews 26 Photos Pairs wheat germ and whole-wheat pastry flour for a healthy, wholesome breakfast treat. If you use a Teflon griddle you do not have to use oil. Submitted by KAYKWILTS Updated on July 14, 2022 Save Rate Print Share Close Add Photo 26 26 26 26 Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 12 Yield: 12 pancakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 2 eggs, lightly beaten ¼ cup canola oil 2 cups buttermilk 2 teaspoons baking soda ½ cup wheat germ ½ teaspoon salt 1 ½ cups whole wheat pastry flour Directions In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once. I Made It Print Nutrition Facts (per serving) 128 Calories 7g Fat 13g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 128 % Daily Value * Total Fat 7g 8% Saturated Fat 1g 5% Cholesterol 33mg 11% Sodium 362mg 16% Total Carbohydrate 13g 5% Dietary Fiber 2g 6% Total Sugars 2g Protein 5g 10% Vitamin C 0mg 0% Calcium 61mg 5% Iron 1mg 3% Potassium 150mg 3% * 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.