Wheat Germ Pancakes – Crazy for Crust

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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!

stacked pancakes with syrup poured on top
Table of Contents
  1. Easy Pancakes With Wheat Germ
  2. Ingredients in Wheat Germ Pancakes
  3. What is Wheat Germ?
  4. How Do You Make Wheat Germ Pancakes
  5. Wheat Germ Pancakes Recipe

Easy Pancakes With Wheat Germ

I have some very exciting news! I have found a pancake recipe that is quick, delicious, spirit 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 non-dairy 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, start 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 an hour.
  4. Cook batter: Spray your griddle with non-stick 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?

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

Can you freeze pancakes?

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

Have you made this recipe?

Leave a rating by clicking the stars below!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes


  • 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
  • If you’re using a griddle, start 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 non-stick 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 depends on size – same goes for the amount of wheat germ you use. Smaller pancakes will use less wheat germ, etc.

Serving: 1pancakes | Calories: 114kcal | Carbohydrates: 16g | Protein: 4g | Dish: 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

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

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