I came up with this pancake recipe one day, and it quickly became our family’s favorite. It incorporates pumpkin pie’s flavorings and is inspired by fall, one of my favorite seasons. A healthy twist is the use of whole wheat flour! You’re welcome to add fresh berries either before or after the pancakes are cooked!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 pancakes |
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
Instructions
- Heat a lightly oiled griddle over medium heat.
- Sift whole wheat flour and white whole wheat flour into a mixing bowl and add baking powder, salt, cinnamon, nutmeg, and allspice.
- 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.
- 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.
- Cook’s Note:
- For leftovers, these smaller-sized pancakes fit right into a toaster!
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 304 mg |
| Sugars | 2 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. I made it just as indicated and they were delicious. I like using the spices as directed.
Personally, nest time I would add more spice.