Wheatgerm Breakfast Pancakes

Wheatgerm Breakfast Pancakes


498 people made this

About this recipe: These delicious, wholesome pancakes are nutritious, too.


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 (7)


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


send me your pan cakes peals - 28 Oct 2016

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