Buttermilk Whole Wheat & Wheat Germ Pancakes

Whole-grain pancakes have a reputation for being dense and heavy, but these stay light and moist, proof that a healthy breakfast doesn’t have to mean a hockey puck.

The secret is buttermilk. Its acidity reacts with the baking soda to give the pancakes a tender, fluffy lift, while its tang balances the earthiness of the whole grains. Whole wheat pastry flour, finer and softer than regular whole wheat, keeps the crumb delicate.

Wheat germ is the nutritious bonus, adding a toasty, nutty flavor along with extra fiber you won’t get from white flour. It makes the pancakes taste richer and more substantial.

Stir the batter just until blended, lumps and all; overmixing develops gluten and makes pancakes tough. Cook on a medium-high griddle, flipping once when bubbles form across the surface. Stack them up with fresh berries and maple syrup.

Chef Tips

• Don’t overmix; stir just until the flour is blended and leave the lumps for tender pancakes.
• Let the batter rest a couple of minutes so the baking soda activates with the buttermilk.
• Use whole wheat pastry flour for a softer crumb, or half whole wheat and half white as the recipe suggests.
• Cook on a medium-high griddle and flip once when bubbles appear on top.

Variations

• Fold in blueberries, banana slices, or chocolate chips.
• Add a pinch of cinnamon or a splash of vanilla.
• Top with Greek yogurt and berries for a protein boost.