Whole Wheat Buttermilk Pancakes

Brunch Recipes | 0 comments

Great tasting healthy choice pancakes. Serve as desired: we like them with fresh fruit and a little maple syrup.

Whole Wheat Buttermilk Pancakes

Joan Donogh
Course Brunch


  • 1 1/4 cups whole wheat flour
  • 1/4 cup ground flax seed
  • 1/2 cup wheat germ
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/4 cup canola oil or melted butter


  • In a large bowl, combine flour, ground flax seed, wheat germ, brown sugar, baking powder, baking soda and salt.
  • In another bowl, combine eggs, buttermilk and canola oil.
  • Make a well in the dry ingredients and pour in the wet ingredients. Stir to combine.
  • Heat griddle or frying pan and spray with non-stick spray. Pour in about 1/4 cup of batter for each pancake. Cook on both sides until brown and remove to a plate to keep warm. Makes about 12 pancakes.



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