Spiced Whole Wheat Pancakes

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.

Tips

Cook's Note:

For leftovers, these smaller-sized pancakes fit right into a toaster!