I have been wanting to share this recipe with you for a long time! This might be my all-time favorite pancake recipe and I have been making them for years now.
What do I love about this recipe? First of all, the healthy ingredients: whole wheat, wheat germ, yogurt, and walnuts. Secondly, the fact that these pancakes are lighter and fluffier than you would expect given those healthy ingredients. Finally, I love how well these pancakes freeze. I freeze them individually, then pop them in the toaster for an easy, healthy, school morning breakfast.
The Crunchy Whole-Wheat Walnut Pancakes recipe comes from The Pancake Handbook: Specialties from Bette’s Oceanview Diner. This recipe, along with the Buttermilk Pancakes recipe from the same book, are the only pancakes I ever make. They are that good.
Crunchy Whole-Wheat Walnut Pancakes
- 1 cup whole-wheat flour
- ½ cup all-purpose flour
- 6 tablespoons wheat germ
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts
- 2 eggs
- 1 ½ cups plain yogurt (I generally use low fat)
- 1 cup milk
- ¼ cup canola oil
- 3 tablespoons honey
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, and salt. Stir in the chopped walnuts.
In a separate bowl, mix together the eggs, yogurt, milk, oil, and honey. Add the liquid ingredients to the dry ingredients, stirring just to blend. The batter will remain slightly lumpy. Let the batter rest for 5 to 10 minutes.
Heat a griddle or large skillet over medium to medium-high heat. Lightly oil the pan with butter. Using a ¼-cup measuring cup, portion the batter onto the hot griddle. Cook for several minutes, until bubbles cover the surface of the pancakes and their undersides are nicely browned. Turn them over, and cook for a couple minutes longer, until the other sides are browned.
Serve immediately, or keep warm in a 200°F oven while you cook the rest of the pancakes.
Serves 4 – 6