Wheat Germ Pancakes

Wheat Germ Pancakes

(4 servings)    Printable Version
  • 1 cup white flour
  • 1 and 1/4 cups low-fat milk
  • 1/2 cup wheat germ
  • 1/2 cup low-fat cottage cheese
  • 2 Tablespoons Honey
  • 2 Tablespoons canola oil
  • 1 Tablespoon sugar
  • 2 and 1/2 teaspoons baking powder
In a large non-stick fry pan at medium-low heat, heat the honey until watery. Add wheat germ and stir. Raise heat to medium-high heat and toast wheat germ until golden brown with a nutty aroma. Set aside and allow to cool.

In a large bowl, sift together the flour, baking powder and sugar. Add wheat germ and stir.

In a seperate bowl, combine the milk and oil.

Add wet ingredients to dry ingredients and stir until just moistened.

Stir in cottage cheese until mixture is slightly lumpy.

Dollop batter in 1/4 cup amounts to make pancakes. Cook until small bubbles appear - about 2 or 3 minutes. Flip and cook until other side is golden brown - about 2 more minutes.

Serve with butter and warm maple syrup.


Wheat germ is the embryo of the wheat kernel that is removed during the refining of whole wheat grains to white flour. It's packed with important B vitamins, such as folate, thiamin, and vitamin B6, and the minerals zinc, magnesium, and manganese.

Mr Breakfast would like to thank Heather_S for this recipe.

Comments About This Recipe
What do you think of Wheat Germ Pancakes?
Overall Average Rating = 3 (out of 5)
Based on 3 votes.


From ShH
Rating (out of 5):  

This recipe really didn't work for me without altering it after seeing that it was far too soupy to actually form a pancake in the pan. After nearly doubling the flour it did make pancakes, but it does NOT work on cast iron. Must be made on extremely non-stick surface. I doubt I will bother with this recipe again.

Comment submitted: 6/30/2010 (#10805)



From Heavy P. Cake
Rating (out of 5):  

I really didn't like this recipe. The taste of the batter itself was good, but it was heavy and the pancakes didn't turn out well at all. Besides, they ended up really sticky and heavy, really not very good.

Comment submitted: 2/14/2009 (#7575)



From Dogbert
Rating (out of 5):  

Made these pancakes this morning for my men's group. Good results. The guys liked the hearty, nutty taste and texture. I made the recipe in quantity with good results. The batter is HEAVY! I needed to add a good bit of milk to get to what I considered a usable consistency -- which was still think, heavy and lumpy. This is a good recipte that I will use again. Try it! but be prepared to add extra milk to get the batter to a manageable consistency. I made the recipe 6 times, pancakes about 5 inches in diam. easily served 12 with a little batter (and eight - ten fried cakes) left over. The pancakes are hearty. Most guys were satisfied with two. I'd guess women would only want one of my 5" pancakes. Served with fried bananas mixed with lightly fried diced Granny Smith apples and fresh diced mango. GREAT!

Comment submitted: 11/17/2007 (#4013)





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