Start your day with these warm, hearty pancakes that bring a cozy hint of spice to your breakfast table. Made with wholesome whole wheat flour, they’re both comforting and satisfying for any morning craving.
Prep Time10 min
Cook Time15 min
Total Time25 min
Difficulty
Easy
Simple Cooking Tips
Use a non-stick pan or lightly grease your griddle to prevent sticking.
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 cook through without burning on the outside.
Ingredients
0/10
Why This Recipe Works
These pancakes offer a wholesome twist on a breakfast favorite. The whole wheat adds a nutty flavor and extra fiber, while the spices bring warmth and a cozy aroma. They’re both delicious and nourishing, perfect for a comforting morning meal.
Directions
Lightly heat a griddle or large pan over medium heat and lightly grease it with a bit of oil. In a big 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 everything is well combined. Pour the wet ingredients into the dry, then gently mix them together – it’s totally fine if the batter is a little lumpy, so don’t overdo it. Scoop about a 1/4 cup of batter onto the hot griddle for each pancake. Cook them until you see bubbles forming on top and the edges start to look set, which usually takes around 3 to 4 minutes. Flip the pancakes and let them cook for another 2 to 3 minutes until they’re golden brown on the other side. Keep going with the rest of the batter, and enjoy!
315
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Best Ways To Serve
Serve warm with a drizzle of maple syrup or honey and a sprinkle of chopped nuts for added crunch. Fresh fruit like berries or sliced bananas pairs beautifully. You can also add a dollop of yogurt for extra creaminess.
Storage Guide
Store any leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a toaster or microwave. For longer storage, freeze pancakes between layers of parchment paper and thaw before reheating.
Frequently Asked Questions
Can I use regular all-purpose flour instead of whole wheat flour?
Yes, you can substitute with all-purpose flour, but the texture and flavor will be less hearty and less nutty.
How do I know when to flip the pancakes?
Flip when you see bubbles forming on the surface and the edges look set, usually after 3 to 4 minutes.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the fridge.
What can I use instead of milk?
You can use any plant-based milk like almond or oat milk, or regular dairy milk.
How do I keep the pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a low oven (around 200°F) to keep them warm.
Can I omit the spices if I don’t like them?
Yes, you can leave out the cinnamon, nutmeg, and allspice if you prefer a plain flavor.
Why is my batter lumpy? Should I mix more?
A few lumps are normal; overmixing can make pancakes tough, so mix gently until combined.
What is the best way to grease the pan?
Use a small amount of oil or butter and spread it evenly with a paper towel or brush to prevent sticking.
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Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
