• Cast iron griddle


  • 3 tbsps butter, melted
  • 1/2 cup wheat germ
  • 2 cups King Arthur unbleached all-purpose flour
  • 2 tsps baking powder
  • 1 tbsp brown sugar
  • 1 tsp fine salt
  • 2 large eggs
  • 2 1/2 cups whole milk


  • Heat griddle on stovetop, using medium to medium-low heat. Do not grease griddle.

Prepare batter

  • Put dry ingredients (wheat germ, flour, baking powder, brown sugar, and salt) in large mixing bowl.
  • Stir together dry ingredients with fork.
  • Put milk and eggs in medium mixing bowl.
  • Beat together milk and eggs with fork.
  • Add mik/egg mixture to dry ingredients. Stir briefly.
  • Add melted butter to dry ingredients. Stir in with a few strokes.

Cook pancakes

  • Spoon batter onto hot griddle, approx. 1/4 cup batter per pancake.
  • Turn pancakes when bubble come to surface and edges are slightly dry.
  • Cook a little less time on second side, then remove and serve.


Adapted from Laurel’s Kitchen.