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eggless pancake recipe, easy pancake recipe, best pancake recipe, fluffy pancake recipe

these pancake are fluffy, light and soft. these best pancakes are made with whole wheat flour and without eggs. 

4.74 from 15 votes
total time:
15minutes

eggless pancake recipe with step by step pics. it is possible to make the best pancakes which are fluffy, light and soft and yet made with whole wheat flour and without eggs. if you don’t believe than you must try this easy pancake recipe and i guarantee you its going to be one of your favorite breakfast. these fluffy pancakes can beat an egg based pancakes hands down.

eggless pancake recipe, egg free pancake recipe

it is difficult to guess that these pancakes are made without eggs. they are fluffy and have a nice soft texture. hence it also becomes difficult to believe that these are made with whole wheat flour. with this recipe you can make one of the best pancakes with whole wheat flour and without eggs.

for the recipe i have used organic chakki ground atta (whole wheat flour). you can use any brand of whole wheat flour. if the wheat flour is ground in a mill, then do sieve the flour once or twice before using.

fluffy pancake recipe

these pancakes are lightly sweet and not very sweet or sweet. for sweet pancakes you can always add more sugar. you can even skip adding sugar for a sugar free pancake. for a healthier variation add jaggery or coconut sugar or palm jaggery. the recipe serves 6 pancakes and can be easily halved or doubled or tripled.

serve eggless pancakes with maple syrup and a side of fruits. if using honey, then pour honey on the pancakes when they become warm. you can even use dates syrup or jaggery syrup. chocolate lovers can use chocolate syrup to serve with these fluffy whole wheat pancakes.

if you are looking for similar recipes then do check banana pancake, tomato omelette and besan cheela recipe.

eggless pancake recipe, easy pancake recipe, best pancake recipe, fluffy pancake recipe
4.74 from 15 votes
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eggless pancake recipe

these pancake are fluffy, light and soft. these best pancakes are made with whole wheat flour and without eggs. 
course breakfasts, snacks
cuisine world
prep time 5 minutes
cook time 10 minutes
total time 15 minutes
servings 6 pancakes
rough calories per serving 148 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup levelled whole wheat flour (atta)
  • 1 pinch salt
  • 1 teaspoon levelled baking powder
  • ¼ teaspoon cinnamon powder
  • 3 teaspoons sugar
  • 1.5 cups milk or add as required
  • 1 tablespoon unsalted butter or oil
  • 3 teaspoons unsalted butter or oil, add as required, for cooking pancakes

how to make eggless pancake recipe

mixing dry ingredients for making eggless pancakes

  1. in a mixing bowl first take 1 cup whole wheat flour. if the wheat flour is ground in a mill, then do sieve the flour once or twice before using.

  2. add 1 pinch salt. skip adding salt if using salted butter.

  3. add 3 teaspoons sugar. you can even add 1 to 2 teaspoons sugar or skip it entirely.

  4. add 1 teaspoon baking powder and ¼ teaspoon cinnamon powder.

  5. with a wired whisk mix all the dry ingredients very well. keep aside.

mixing wet ingredients for making eggless pancakes

  1. take 1.5 cups milk in a sauce pan. keep the pan on a low to medium-low flame and begin to heat milk. you can also use almond milk or soy milk.

  2. when the milk is becoming hot do stir occasionally. do not boil the milk but let it just become hot. you should see some steam coming from the milk.

  3. when the milk becomes hot, add 1 tablespoon unsalted butter. you can also use oil instead of butter. use a neutral flavored oil.

  4. mix the butter in the hot milk very well.

  5. then add this mixture to the dry ingredients in the bowl. with a wired whisk mix very well.

  6. break lumps with whisk and make a smooth batter. a few tiny lumps are fine in the batter. 

  7. the pancake batter is of a pourable consistency and not thick. if the batter looks thick, then you can add ¼ to ⅓ cup more of hot milk. depending on quality of whole wheat flour more milk can be added.

  8. keep the pancake batter aside.

making eggless pancake

  1. then heat a heavy tawa/griddle or pan. spread ½ to 1 teaspoon unsalted butter or oil on the tawa.

  2. with a ladle gently pour the batter. do not spread the batter with the ladle. the batter spreads on its own. you can even use a ¼ to ⅓ measuring cup to pour the pancake batter.

  3. on a medium-low flame cook the pancake.

  4. cook the pancake till you see bubbles forming on the surface.

  5. when the base becomes crisp and golden, gently turn over pancake.

  6. cook the second side also till golden. then remove and serve the pancake.

  7. you can even stack these pancakes in a casserole or roti basket and then serve warm. make all eggless pancakes this way.

  8. serve these fluffy pancakes with fresh fruits or jam or whipped cream or maple syrup or honey or chocolate syrup. 

recipe notes

  • recipe can be easily halved or doubled or tripled.

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how to make eggless pancake recipe

1. in a mixing bowl first take 1 cup whole wheat flour. if the wheat flour is ground in a mill, then do sieve the flour once or twice before using.

flour for making eggless pancake recipe

2. add 1 pinch salt. skip adding salt if using salted butter.

salt for making eggless pancake recipe

3. add 3 teaspoons sugar. you can even add 1 to 2 teaspoons sugar or skip it entirely.

sugar for making eggless pancake recipe

4. add 1 teaspoon baking powder.

making eggless pancake recipe

5. add ¼ teaspoon cinnamon powder. you can even add ¼ teaspoon vanilla essence or ½ teaspoon vanilla extract.

making eggless pancake recipe

6. with a wired whisk mix all the dry ingredients very well. keep aside.

making eggless pancake recipe

7. take 1.5 cups milk in a sauce pan. keep the pan on a low to medium-low flame and begin to heat milk. you can also use almond milk or soy milk.

milk for making eggless pancake recipe

8. when the milk is becoming hot do stir occasionally. do not boil the milk but let it just become hot. you should see some steam coming from the milk.

milk for making eggless pancake recipe

9. when the milk becomes hot, add 1 tablespoon unsalted butter. you can also use oil instead of butter. use a neutral flavored oil.

butter for making eggless pancake recipe

10. mix the butter in the hot milk very well.

making eggless pancake recipe

11. then add this mixture to the dry ingredients in the bowl.

making eggless pancake recipe

12. with a wired whisk mix very well.

making whole wheat pancake recipe

13. break lumps with whisk and make a smooth batter. a few tiny lumps are fine in the batter. the pancake batter is of a pourable consistency and not thick. if the batter looks thick, then you can add ¼ to ⅓ cup more of hot milk. depending on quality of whole wheat flour more milk can be added.

making whole wheat pancake recipe

14. keep the pancake batter aside.

making whole wheat pancake recipe

making eggless pancakes

15. then heat a heavy tawa/griddle or pan. spread ½ to 1 teaspoon unsalted butter or oil on the tawa.

making eggless whole wheat pancakes

16. with a ladle gently pour the batter. do not spread the batter with the ladle. the batter spreads on its own. you can even use a ¼ to ⅓ measuring cup to pour the pancake batter.

making eggless whole wheat pancakes

18. on a medium-low flame cook the pancake.

making eggless whole wheat pancakes

19. cook the pancake till you see bubbles forming on the surface.

making eggless whole wheat pancakes

20. when the base becomes crisp and golden, gently turn over pancake.

making eggless whole wheat pancakes

21. cook the second side also till golden. then remove and serve the eggless pancake.

eggless whole wheat pancakes

22. you can even stack these eggless pancakes in a casserole or roti basket and then serve warm. make all eggless pancakes this way. serve pancake with fresh fruits or whipped cream or jam. you can also drizzle some maple syrup, honey, caramel syrup or chocolate syrup on these fluffy pancakes.

whole wheat pancake recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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21 comments/reviews

  1. Hi dassana
    Loved the pancakes. I am a huge fan of all your recipes. Since last couple of months, your recipes are my “to go” and especially the cakes and cookies. You know why.. as I am a vegetarian and health freak. Your eggless recipes and whole-wheat recipes are perfect combo for me 😀thanks! Look forward for more amazing recipes!

    • thanks a lot yasha both for the feedback on the pancake recipes as well as the review. glad you are liking the cakes and cookies recipes. i do plan to add some more.

  2. Hi Dassana
    I tried the pancake recipe 2 days back for the first time. Was a little apprehensive before serving it to my parents (esp my dad who is also a huge critic of my cooking) as they don’t relish non-indian recipes but to my surprise THEY BOTH ENJOYED THE PANCAKES IMMENSELY & those are now included in our breakfast menu 😊

    Just one query : how do I make the pancakes more fluffy??
    I used chakki atta that which has lot of chokar in it & I didn’t seive it.

    • thats so nice to know. i feel good when i read comments like yours. thank you bhavya for sharing this.
      the chokhar can give a gritty taste in the pancake. so do sieve the atta twice or thrice. if the batter looks thick, then you can add some more water. a smooth textured flour will yield fluffy pancakes. a coarsely ground flour may not. hope this helps.

      • Thanxx a lot for replying. Will make the suggested changes the next time i make it 🙂

  3. All went wrong..
    I am very excited to try it but it turns into disaster. Do u have any secret ingredient for it…coz I follow all steps but didn’t work out.

    • can you let me know what happened. was the batter thick or thin? or were the pancakes sticking to the pan. i can then only tell what must have gone wrong.

  4. Hi Dassana,
    This recipe was awesome!! Guilt free indulgence of pancakes!! Lots of ❤️
    SM

    • SM, Glad to know that you liked this pancake recipe.

  5. Hi , can I use baking soda instead ?

    • dilna, you can add ¼ or ⅓ teaspoon baking soda. but do note that baking soda will give some of its aroma in the pancake.

  6. Hi…. can I prepare this batter and store it for a few days …… say one or two days ….in the fridge?!!

    • meera, if stored and refrigerated the leavening action that has happened because of the baking powder, will decrease. so the pancakes won’t be fluffy. instead you can make the dry mix with the flour etc and store in bulk.

  7. I loved these pancakes especially the pores – looks like set dosas.. I haven’t been able to get the wheat flour pancakes these fluffy. Definitely going to give this a shot.

    • Thanks Ria. Do give it a try. they taste awesome.

  8. Very good recipes.

    • Thanks Yamini

  9. Thank you very much , that was an extremely delicious one !!!
    I have been following your recipes for a while now and each one turns out to be a hit!!!!
    I wish you and your husband ,very best in all your endeavors.
    Keep going, cheers

    • welcome asha. glad to know and thanks for your kind wishes as well as the feedback on the pancake recipe. happy cooking 🙂

  10. Hi I jus simply love all ur recipes u make them easy for us !!!😊I had a query can we jus prepare the dry mixture of pancake Nd store Nd jus cook when needed !
    Waiting for reply
    Thanks
    Jesal

    • yes you can do this way. its a good idea.

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