My Italian mother-in-law gave me this recipe. It is the kind of crustless cheesecake seen in New York’s Italian bakeries. I typically use whole-milk ricotta because it is creamier than low-fat. There is no diet food here! If you’d like, you can add a fresh fruit topping.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 to 5 servings |
Ingredients
- 1 cup whole wheat flour
- ⅔ cup all-purpose flour
- ⅓ cup wheat germ
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 5 ⅓ tablespoons unsalted butter
- 2 ½ cups buttermilk
- 2 eggs, beaten
- 3 tablespoons unsalted butter
Instructions
- In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
- Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
- Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
- Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.
Nutrition Facts
| Calories | 548 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 6 g |
| Protein | 17 g |
| Saturated Fat | 17 g |
| Sodium | 1079 mg |
| Sugars | 14 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I added Spice Island pumpkin pie spice and almond extract and my family goes nuts for these! For extra toasty flavor I substitute coconut sugar for the brown sugar.
Delicious! I poured batter into my waffle iron; I stored the rest of the batter in the refrigerator for tomorrow. I substituted a dry buttermilk blend mixed with water; I also added one ripe banana but I should have added 2 ripe bananas. I topped waffle with hazelnut spread with cocoa. I think fruit toppings would also work well! Thanks for sharing.
The recipe was great. I did have to change things due to the fact we did not have them on hand or I knew with the amount of fluid it would be too runny for our group. 1 I cut the butter down to just 5 Tbls 2 I used 2 c milk because oops I realized all our vinegar was all gone so sour milk or buttermilk were out of the question. 3 did not have wheat germ so flax seed was used. 4 due to the fact I had to use only milk I was afraid they would be flat so I doubled the baking powder. Other than those changes everything was all set. These were very good. Looking forward to making these as written.
Get ready for an enormous and liquidy batch of pancakes.
Omg , these were delicious .., I added pure vanilla , substituted flax seed for wheat germ , sprinkled cinnamon. On top with extra blueberries and drizzled blueberry juice atop
Yummmm??
A substitute for wheat germ is flax seed. I don’t normally keep wheat germ in my pantry. Also a little bit of vinegar and soy milk or almond milk can substitute for buttermilk for those with dairy intolerance like my family.
Just made these! I used my own ground whole wheat. I didn’t have wheat germ so I added a little flax meal. Boy these are yummy. I live the butter in them. Best we’ve ever had!
Used swerve and applesauce instead of butter and brown sugar (maybe add another tb or two as it would be nice just a little sweeter), added 1.5 tsp cinnamon, some vanilla, and 1/2 c chopped raisins to make cinnamon raisin pancakes, served with a sprinkle of butter, cinnamon/sugar and syrup. Loved these. Made 12 with 1/3 cup measure, 3 without the raisins, 4 with each
These pancakes were very thin, almost like Swedish pancakes. I used whole wheat pastry flour. I didn’t have wheat germ, so I used oats. We liked the taste, but the thinness made them not the best for adding blueberries. I had made a double batch, which was more than we needed. So, this afternoon I cooked the remaining pancakes in a non-stick 10 inch skillet, using the full pan for each pancake. Similar to crepes, we are going to eat the rest of the pancakes as Russian Blini, with both savory and sweet fillings (probably mushroom, onion, potato, bacon, with cheese or sour cream & I may cook some apples with cinnamon for another option…or some of our extra blueberries and whipped cream).
This was an easy recipe to put together, very quick & healthy. It tasted great & was glad to find a healthy whole grain recipe. They turned out wonderfully & we used butter pecan syrup on them, too. Tracie
I used to make pancakes all the time. For some reason, they stopped turning out well. This recipe will be my new standard. I’ve never seen a pancake recipe with the fat cut into it like a pie crust, but it worked. Soured the milk with apple cider vinegar. I cut the recipe in half and it made 3 nice sized pancakes and an extra large one. Love the whole wheat flavor. I added walnuts and bananas to the batter. I let the batter set about 10 minutes after mixing it up and it foamed up a little. Great texture, fluffy and moist. The proportions of dry and wet ingredients were perfect!
I love this whole wheat pancake recipe! I didn’t have wheat germ so added ground flax seed and chia seed instead. It came out perfect! Fluffy and moist. Thank you for sharing this recipe!
Did not have buttermilk so made this recipe with lactose free whole milk. I ended up only using 2 cups bc the batter became quite runny. This makes ALOT of pancakes ~ for two of us! I ended up putting some of the batter in a Pyrex container to make more in a few days! Added blueberries and overall ~ quite tasty!
My kids LOVED these way more than the typical pancake mix. Made it the night before so breakfast took about 10 minutes to prepare.
Both kids loved them, even my 12 yo who groaned when I told her I was looking for a healthier pancake recipe. I may try to decrease the butter amount next time however.
The pancakes turned out delicious, and the recipe is definitely a keeper. I didn’t have buttermilk so I used about one tablespoon for
The best pancakes ever! I do change the recipe though, to make it a little healthier and tastier, First I swap milk for buttermilk, add an extra egg, one mashed ripe banana and a tsp of vanilla. What you get is a cross between a pancake and crepe, without the sugar sweetness, but with a the richness of a banana and vanilla finish. The texture is almost much nicer, thinner with good consistency.
The flavor of these were really yummy but they were soo flat! I had everything in the recipe except wheat germ, I used oats instead. I followed the recipe to the T. The batter came out really wet but I used the exact amount of buttermilk. Not sure what happened but they were not fluffy at all!
These actually tasted good! Here are the changes I made: I used ground flax seed instead of wheat germ in the same 1/3 cup quantity, I didn’t have butter milk so I used a cup of 2% and a cup of whole milk note that I did not use the full 2 and 1/3 cups of milk the recipe calls for just 2 cups, I cut the salt down to 1/2 teaspoon, I used two table spoons of white sugar instead of brown sugar, the rest I kept the same. They came out great. I let the batter sit for about 5+ minutes while the griddle heated up so the water absorbed into everything.
These pancakes were amazing! I substituted honey for the sugar and instead of buttermilk I used milk and white wine vinegar. Amazing! My husband said he had no idea I even used whole wheat flour and my kids devoured them!