Wheatgerm Buttermilk Pancakes

    20 minutes

    These delicious, wholesome pancakes are very nutritious, too. Treat yourself to a healthy breakfast full of fibre!

    497 people made this

    Serves: 12 

    • 2 eggs, lightly beaten
    • 4 tablespoons canola oil
    • 2 cups (250ml) buttermilk
    • 2 teaspoons baking soda
    • 8 tablespoons wheatgerm
    • 1/2 teaspoon salt
    • 150g self-raising flour
    • extra oil for cooking

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheatgerm, salt and flour and mix until blended.
    2. Heat a lightly oiled frying pan over medium high heat. Pour the batter into the pan, using about 4 tablespoons for each pancake. Cook until bubbles appear on top, then turn pancake and cook the other side until golden, about 1 or 2 minutes. Continue with remaining batter.

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    Reviews in English (416)


    I made these 2 different ways since I thought maybe the baking soda was a misprint and it was meant to say baking powder? The soda ones didn't come out nearly as good as the powder ones. The soda pancakes were flat yet okay tasting and the powder cakes were tastier, fluffier and better looking. I'll make them again but I'd do it with the baking powder for sure.  -  22 Sep 2007  (Review from Allrecipes USA and Canada)


    These pancakes turned out so delicious, we've decided to make them a tradition/treat for Sunday morning breakfast. I'd choose these pancakes over any made from a boxed mix or at a restaurant. I don't keep WW pastery flour so I just use regular WW or sometimes white WW. I've made it with both regular eggs and just egg whites and discovered that while the original recipe is good and fluffy, the pancakes are a bit lighter when I use only egg whites. If you run out of buttermilk, this substitute works in a pinch: measure 2 Tbsp lemon into a large measuring glass, add enough milk to make it 2 cups, and let it sit for 5 min before using.  -  16 Feb 2007  (Review from Allrecipes USA and Canada)


    I don't know why people rate a recipe when they've changed every ingredient in it except one. That being said, I almost walked away from this recipe because I didn't have ww pastry flour. I only had regular ww. After reading the reviews, I decided to just use what I had and these pancakes turned out beautifully! They are really fluffy, and full of substance. My kids each at 2 - a bit hit! Thank you for this recipe. I'll definitely be using it again.  -  16 Sep 2006  (Review from Allrecipes USA and Canada)