Ingredients

The following ingredients have 4 Servings
  • 1 cup (124g) all-purpose flour
  • ½ cup (65g) whole wheat flour
  • 3 tablespoons (42g) granulated sugar
  • 1 tablespoon (14g) baking powder
  • ½ teaspoon salt
  • 1 cup (237ml) milk ((up to 1¼ cups, see note))
  • 2 tablespoons (30ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 6 teaspoons Wheat Germ

Instruction

  • If you’re using a griddle, begin to preheat. I use an electric one and I set it for about 350°F.
  • Whisk flour, sugar, baking powder, and salt in a medium sized bowl.
  • Whisk in oil, eggs, 1 cup milk, and vanilla. Whisk until smooth, adding more milk as desired. (1 cup milk makes for thicker pancakes, add up to ¼ more milk 1 tablespoon at a time - I usually add about 2 tablespoons more milk).
  • Spray your griddle with nonstick cooking spray. Ladle the pancakes one by one onto the griddle. Add about ½ teaspoon of wheat germ to the top of each pancake and cook until the bottoms are brown. Flip and cook until golden on the bottom. Serve with syrup.
  • Pancakes can be placed between paper towels and frozen for up to one month. Simply heat in the microwave to unfreeze for a quick breakfast.