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Spiced Whole Wheat Pancakes

Rated as 4 out of 5 Stars

"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!"
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25 m servings 107
Original recipe yields 12 servings (12 pancakes)


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  1. Heat a lightly oiled griddle over medium heat.
  2. Sift whole wheat flour and white whole wheat flour into a mixing bowl and add baking powder, salt, cinnamon, nutmeg, and allspice.
  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. 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

Per Serving: 107 calories; 2 17.8 5.1 34 304 Full nutrition

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Personally, nest time I would add more spice.