Wheat Germ Pancakes with Blueberries and Thyme

Total Time: 30 minutes

These pancakes are really something special. Wheat germ and whole wheat flour lends them a nuttiness that other pancakes lack, and the blueberries and thyme give them a spring-time twist that makes them feel delightfully of the moment. Topped with butter and syrup, they couldn’t be better–except with the addition of bacon.


  • 1 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup wheat germ
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1.5 teaspoons baking soda
  • 6 tablespoons butter, melted
  • 2 cups buttermilk
  • 2 eggs
  • 2 tablespoons minced thyme
  • blueberries


  1. Preheat a griddle or non-stick skillet over medium-high heat.
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, wheat germ, sugar, salt, and baking soda.
  3. In a separate medium sized bowl, whisk together melted butter, buttermilk, eggs, and thyme.
  4. Add the wet ingredients to the dry and stir until just combined.
  5. Scoop scant quarter cups of batter on to the griddle. Sprinkle blueberries on top of pancakes as they cook.
  6. Flip pancakes when they start to bubble in the middle.
  7. Serve with salted butter, maple syrup, and more blueberries (and bacon, if you have it!)