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Most pancakes are high in refined carbohydrates, but here, the weekend treats have been entirely re-imagined. I have slashed the white flour and added whole-wheat flour and oats, plus a dash of blood sugar-lowering cinnamon, which gives the pancakes an enticing aroma and flavor. Wheat germ provides healthy fats, extra fiber, and deliciously nutty taste. This wholesome recipe can be used to make either pancakes or waffles.



Prep time


Cook time



  • 2 cups low-fat buttermilk, well shaken​
  • 1/2 cup old-fashioned rolled oats​
  • 2/3 cups whole-wheat flour​
  • 2/3 cups all-purpose flour​
  • 1/4 cups toasted wheat germ​
  • 1 1/2 teaspoon baking powder​
  • 1/2 teaspoon baking soda​
  • 1/4 teaspoon salt​
  • 1 teaspoon ground cinnamon​
  • 2 large eggs​
  • 1/4 cup packed brown sugar​
  • 1 tablespoon canola oil​
  • 2 teaspoon vanilla extract​
  • 1 cup pure maple syrup, warmed​
  • 1 1/2 cups sliced strawberries or blueberries​


  1. Mix the buttermilk and oats in a small bowl; let stand for 15 minutes.
  2. Whisk the whole-wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, salt and cinnamon in a large bowl.
  3. Whisk the eggs, sugar, oil and vanilla in a medium bowl. Add the buttermilk mixture. Add this mixture to the flour mixture and mix with rubber spatula just until flour mixture is moistened.
  4. To cook the pancakes: Coat a large nonstick skillet with cooking spray; heat over medium heat. Spoon about 1/4 cup batter for each pancake into the skillet and cook until bottoms are golden and small bubbles start to form on top, about 3 minutes. Flip the pancakes and cook until browned and cooked through, 1 to 2 minutes. (Adjust heat as necessary for even browning.) (Keep the pancakes warm in a 200°F oven while you finish cooking the remaining batter.)
  5. To cook waffles: Coat a waffle iron with cooking spray; heat the iron. Spoon in enough of the batter to cover three-quarters of the surface, close the iron and cook until the waffles are crisp and golden brown, 4 to 5 minutes. (Keep the waffles warm in a 200°F oven while you finish cooking the remaining batter.)
  6. Top the pancakes or waffles with the maple syrup and strawberries (or blueberries). One serving is 2 pancakes or waffles. Wrap any leftover pancakes or waffles individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.

Speed up Morning Prep: Mix the dry ingredients (Step 2) and wet ingredients (Step 1 and 3) the night before; store wet ingredients in a covered jar in the refrigerator. In the morning, just mix the dry and wet ingredients together and cook up the pancakes/waffles.

Per Serving: 292 calories, 8g protein, 60g carbohydrates, 3g fiber, 3g total fat, 1g saturated fat, 0g monounsaturated fat, 56mg cholesterol, 331mg sodium.

Recipe By: Patsy Jamieson

Patsy Jamieson is a Vermont-based food writer, food stylist and cooking teacher specializing in healthy cooking. She is the former Food Editor and Test Kitchen Director of EatingWell. You can find a selection of Patsy’s recipes on her website.



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