Whole Wheat Pancakes
Fluffy whole wheat pancakes made with wheat germ and apple concentrate for a hint of sweetness. Perfect for a hearty breakfast.
Ingredients
- 473 ml whole wheat flour
- all-purpose flour
- 158 ml wheat germ
- 14.8 ml baking powder
- 4.93 ml baking soda
- 59.1 ml brown sugar
- 9.86 ml salt
- 158 ml unsalted butter
- 1.18 L milk
- 44.4 ml Apple concentrate
- 4 eggs beaten
- 1 vanilla
- 59.1 ml oil
- 29.6 ml oil
Nutrition (per serving, estimated)
Estimated based off 14 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 221 mg
- Iron: 2.11 mg
- Magnesium: 59.7 mg
- Phosphorus: 294 mg
- Potassium: 331 mg
- Zinc: 2.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml whole wheat flour
- all-purpose flour
- 158 ml wheat germ
- 14.8 ml baking powder
- 4.93 ml baking soda
- 59.1 ml brown sugar
- 9.86 ml salt
- 158 ml unsalted butter
- 1.18 L milk
- 44.4 ml Apple concentrate
- 1 vanilla
- 59.1 ml oil
- 29.6 ml oil
Prepare
- Beat 4 eggs
Let's Cook
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Step 1.
In a food processor or large bowl, combine 2 cups whole wheat flour, 1-1/3 cups all-purpose flour, 2/3 cup wheat germ, 1 tablespoon baking powder, 1 teaspoon baking soda, 1/4 cup brown sugar, and 2 teaspoons salt. Pulse or whisk to blend evenly.
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Step 2.
Cut 2/3 cup unsalted butter into small pieces with a knife. Add the butter to the flour mixture and work it in with your fingers, a pastry blender, or pulse in the food processor until the mixture resembles coarse sand with no large butter lumps.
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Step 3.
Make a well in the center of the flour-butter mixture. Pour in 5 cups milk, 3 tablespoons apple concentrate (if using), 4 beaten eggs, 1 tablespoon vanilla, and 1/4 cup plus 2 tablespoons oil. Stir gently with a spatula or wooden spoon just until the dry ingredients are moistened and the liquids are fully incorporated; do not overmix—a few lumps are fine.
Tips & variations
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8 servings