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
Why This Recipe Is So Flavorful
Kitchen Tips
- Let the batter rest for a few minutes before cooking to help the flavors meld and the texture improve.
- Cook on medium heat to ensure the pancakes are cooked through without burning.
Directions
Heat a lightly oiled griddle or non-stick pan over medium heat. In a large bowl, sift together the whole wheat flour, white whole wheat flour, baking powder, salt, cinnamon, nutmeg, and allspice. In another bowl, whisk the milk, eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry ones and gently stir everything together. Don’t worry if the batter is a little lumpy—that’s totally fine. Once your griddle is hot, spoon about 1/4 cup of batter for each pancake. Cook them until you see bubbles forming on the surface and the edges look set, which usually takes around 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes until they’re golden brown on the other side. Keep going until you’ve used up all the batter, and enjoy!
