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1
In a bowl, whisk the whole wheat and all-purpose flours, bran, baking powder, cinnamon, nutmeg, and salt together.
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2
In another bowl, whisk together the milk, eggs, honey, melted butter, and vanilla; blend thoroughly.
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3
Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined; batter will be a bit lumpy.
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4
With a rubber spatula, gently but thoroughly fold in the cheddar cheese.
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5
Butter, oil, or spray your griddle or skillet; preheat over medium heat.
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6
Spoon 1/4 cup batter onto the griddle for each pancake, allowing space for spreading.
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7
If necessary, use a spatula or back of your spoon to distribute the cheese evenly.
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8
When the undersides of the pancakes are quire brown and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown; serve immediately.
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9
Serve with maple syrup.
