Recipe By Nathan Huffer
Rating
Published Sep 3rd
Prep 10m Cook 15m Additional - Ready In 25m
Servings 12 pancakes Calories 107.3

This is my family’s favorite pancake recipe that I threw together one day. It’s inspired by fall (my favorite season!), using spices found in pumpkin pie. Use of whole wheat flour is a wholesome twist! Feel free to add fresh berries before or after cooking the pancakes!

Recipe Ingredients

  • 1 cup whole wheat flour
  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 cups milk
  • 2 eggs
  • 1 tablespoon vanilla extract

Cooking Directions

  1. 1 Heat a lightly oiled griddle over medium heat.
  2. 2 Sift whole wheat flour and white whole wheat flour into a mixing bowl and add baking powder, salt, cinnamon, nutmeg, and allspice.
  3. 3 Combine milk, eggs, and vanilla extract in a separate bowl. Beat using an electric mixer until combined. Mix into flour mixture until evenly blended, being careful not to overmix, as having lumps in the mixture is okay.
  4. 4 Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

  • Calories 107.3
  • Carbohydrate 17.8 g
  • Cholesterol 34.3 mg
  • Fat 2 g
  • Fiber 2.7 g
  • Protein 5.1 g
  • Saturated Fat 0.8 g
  • Sodium 304.1 mg
  • Sugar 2.2 g

Chef's Notes

Cook's Note:; For leftovers, these smaller-sized pancakes fit right into a toaster!

Reviews

  1. Great recipe. I made it just as indicated and they were delicious. I like using the spices as directed.
  2. Personally, nest time I would add more spice.
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