“Fluffy” and “Whole Wheat” usually don’t work well together, especially in pancakes.  I went on a mission to make it happen!
pancakes on a white plate topped with melting butter and drizzled with syrup
Whole wheat pancakes have become a favorite around here.  They’re so good, I usually make them every Saturday morning alongside some bacon and berries.

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Since we eat these fluffy pancakes so often, I decided to make a few batches of the dry ingredients and freeze them in individual freezer bags.  When I’m ready to make the pancakes, all that’s left to do is mix the wet ingredients.

hunks of butter in a dish

I’m a big fan of eating more whole grains.  Anytime I can make good tasting food even healthier, I’m all for it.  Most of the time I can achieve the same consistency after trying a few batches.

dozen eggs on wooden table in a cardboard crate on www.sugarbananas.com

If you’re on the fence, here’s some info about the ingredients:

Wheat Germ is such a healthy addition to many foods.  It’s a good source of fiber, is packed with minerals, tons of B vitamins, and vitamin E (which helps remove free radicals from our body).

It can be added to all sorts of foods for a nutritional boost.  Yogurt, ice cream topping, casseroles, PANCAKES, meat loaf, smoothies, and many baked goods.

One thing to remember when storing wheat germ – its oils can go rancid quickly so be sure to store it in the fridge or freezer.

Flaxseed, on the other hand, is a bit more popular.  This is because of its heart-healthy omega-3 content.  Flax Seeds are hard to digest.  If the seed is ground or milled, its healthy nutrients are absorbed easier.
They’re full of fiber, minerals, and B vitamins.

I told you they’re fluffy!
 pancakes on a white plate topped with melting butter and drizzled with syrup
Oh, and please please PLEASE don’t forget this little gem…
 pure maple syrup for fluffy whole wheat pancakes on www.sugarbananas.com
I’m not even sure there are words to express how important REAL maple syrup is to a
great pancake experience!I cannot find grade B maple syrup in my store.  It tastes even better than grade A.
However, occasionally I buy grade B maple syrup HERE.
raspberries in a mug
I can see the eyes rolling now.  “Ugh, it’s so expensive!”  Yes, I agree.  However, covering my pancakes in high fructose corn syrup and imitation maple flavoring is like covering them in shampoo!  Berries are another great topper for these tasty pancakes.

Fluffy Whole Wheat Pancakes

1 C Flour
1/4 C Wheat Germ
1/4 C Flaxseed
2 T Brown sugar
1 T Baking Powder
1 tsp Salt
1 C Buttermilk
3 Eggs (or egg whites)
1 tsp Vanilla
1 T Oil
Mix all dry ingredients.  Mix all wet ingredients.  Pour wet into dry and stir no more than 15 times.  Pour onto a PREHEATED pan/griddle.  Flip when they edges are dry.  Cook 1-2 more minutes and serve.
Top sliced bananas on batter just after pouring into the pan.  Mmm, caramelized bananas!
caramelized bananas on www.sugarbananas.com

Toast wheat germ in a dry pan before preparing pancakes for a nuttier taste.If you’re in the mood for a completely different pancake experience, you HAVE to try the Puffy German Pancake!  It’s a show stopper, easier than easy to make, and tastes delicious!

puffy German pancake on www.sugarbananas.com
puffy german pancake just out of the oven on www.sugarbananas.com
Check out some of my favorite breakfast goodies:
crumpet English muffin on www.sugarbananas.com
buttery breakfast bake loaded with meat and veggies on www.sugarbananas.com

Just a side note:
I rarely have buttermilk in my fridge so I substitute by adding 1 tablespoon of vinegar to a measuring cup and pouring milk to the 1 cup mark.  I let it sit for a few minutes and voila!  A great buttermilk substitute.

For a gluten free variation of a whole grain pancake recipe, Cookie+Kate shares a delicious Buckwheat Pancakes recipe.



pinnacle image fluffiest whole wheat pancakes on www.sugarbananas.com

One Response

  1. Sarah,
    Wow, those pancakes do look delish! We will have to try your recipe. I totally agree with you that there is no substitute for the real maple syrup. My husband is from Vermont, so we can have the imitation in our kitchen! Love your post, you have inspired me to try whole wheat pancakes.

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