Wheatgerm Buttermilk Pancakes

Wheatgerm Buttermilk Pancakes

These scrumptious buttermilk pancakes make the perfect breakfast topped with fresh seasonal fruit and a dollop of yoghurt. YUM!

  • 1 cup Standard white flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup Healtheries Stabilised Wheatgerm
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 large eggs, separated
  • 2 cups buttermilk
  • 2 tbsp melted butter
  • Butter or oil for frying


8 pancakes


  1. Sift the flour, baking powder and baking soda into a large bowl.
  2. Add the wheatgerm, sugar and salt to the flour mixture, and stir to combine
  3. In a separate bowl, beat the egg yolks with half of the buttermilk. Then beat in the remaining buttermilk and butter.
  4. Stir the mixture into the dry ingredients.
  5. In a clean bowl, beat the egg whites to soft peaks and fold into the mixture.
  6. Heat a large non-stick frying pan over a medium heat, and heat a little butter or oil. Cook spoonfuls of the mixture on one side. Once bubbles appear on the surface, flip the pancake over and cook until golden and cooked through.
  7. Serve warm with your favourite topping.

Serving Suggestions

Serve with fresh seasonal fruit and yoghurt or asqueeze of fresh lemon juice and a sprinkle of sugar.

Nutritional Information

Average Quantity per Serve

Energy 743kJ (177Cal)
Protein 7.4g
Fat, Total 7.0g
- Saturated 3.9g
Carbohydrate 20.2g
- Sugars 6.2g
Dietary Fibre 1.5g
Sodium 314mg

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