Wheatgerm Breakfast Pancakes

    20 min

    These delicious, wholesome pancakes are nutritious, too.

    507 people made this

    Serves: 12 

    • 2 eggs, lightly beaten
    • 4 tablespoons rapeseed oil
    • 450ml (16 fl oz) buttermilk
    • 1 dessertspoon bicarbonate of soda
    • 8 tablespoons wheatgerm
    • 1/2 teaspoon salt
    • 150g (5 oz) wholemeal flour

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

    1. In a medium bowl, mix eggs with oil and buttermilk. Stir in bicarbonate of soda, wheatgerm and flour; mix until blended.
    2. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Brown on both sides, turning once.

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    Reviews in English (416)


    Something else. 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 jug, add enough milk to make it 450ml and let it sit for 5 min before using.  -  07 Aug 2008


    Used different ingredients. I used flax seed instead of the eggs. 1 T. ground flax + 3 T. water replaces one egg. More healthy! Thanks for the recipe!  -  07 Aug 2008


    Delicious!!!  -  28 Mar 2012