Hearty Pancakes

Seems that no matter the day, no matter the occasion, the kids will always eat pancakes (especially with the addition of a few strategically placed chocolate chips). The addition of wheat germ makes these pancakes a little healthier. We’ll probably double the wheat germ the next time around since we couldn’t really taste it in these.

Servings and Times

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Tools and Appliances

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Alternate Preparations: Buttermilk Chocolate Chip Pancakes, Chocolate Chip Pancakes, Yogurt Pancakes, Wheat Germ Blueberry Buttermilk Pancakes


We pre-heat the griddle to 375 degrees.

In a large bowl, we combine the flour, baking powder, sugar, and the salt and mix them well.

In a medium-sized bowl, we beat the eggs slightly with a fork. We add the milk and stir until combined. We add the egg/milk mixture and the wheat germ to the dry ingredients and stir with a wooden spoon until just combined. We leave some small lumps in the batter so that we don’t overmix the batter.

We spoon ¼ cup of the batter onto the griddle for each pancake. For those pancakes that will become chocolate chip pancakes, we immediately distribute the chocolate chips in the batter before it begins to get heated.

When the edge of the pancakes begin to harden (the bubbles that form in the batter no longer disappear), we flip the pancakes. We cook the opposite side for about another minute and serve immediately with butter and maple syrup.

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