Whole Wheat Pancakes

01Method

1. 1

   Set the oven temperature to 350°F (175°C) and allow it to preheat.

2. 2

   Scatter the wheat germ in an even layer across a baking sheet.

3. 3

   Place the baking sheet in the oven and toast the wheat germ for about 5 minutes. Let it cool briefly, then move it into a large mixing bowl.

4. 4

   Add the flour, baking soda, and salt to the bowl with the wheat germ and stir to combine. In a separate bowl, whisk together the buttermilk, eggs, and oil until well combined; pour this wet mixture into the dry ingredients and fold together until the batter just comes together — do not overmix.

5. 5

   Warm a griddle over medium-high heat and lightly coat the surface with cooking spray. Drop roughly quarter-cup portions of batter onto the griddle and cook until bubbles appear across the surface and the edges look set, about 2 minutes. Flip each pancake and continue cooking until the underside is golden brown, about 3 more minutes. Work through the remaining batter in batches.