Eggless pancakes 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.
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.
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.
How to make whole wheat pancakes without eggs
Mixing dry ingredients
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.
5. Add ¼ teaspoon cinnamon powder. You can even add ¼ teaspoon vanilla essence or ½ teaspoon vanilla extract.
6. With a wired whisk mix all the dry ingredients very well. Keep aside.
Mixing wet ingredients for making eggless pancakes
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.
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.
9. When the milk becomes hot, add 1 tablespoon unsalted butter. You can also use oil instead of butter. Use a neutral flavored oil.
10. Mix the butter in the hot milk very well.
Making egg free pancake batter
11. Then add this mixture to the dry ingredients in the bowl.
12. With a wired whisk mix very well.
13. Break lumps with a 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.
14. Keep the pancake batter aside.
Making eggless pancakes
15. Then heat a heavy tawa/griddle or pan. spread ½ to 1 teaspoon unsalted butter or oil on the tawa.
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.
18. On a medium-low flame cook the pancake.
19. Cook the pancake till you see bubbles forming on the surface.
20. When the base becomes crisp and golden, gently turn over pancake.
21. Cook the second side also till golden. Then remove and serve the pancake.
22. You can even stack these eggless pancakes in a casserole or roti basket and then serve warm. Make all pancakes this way. Serve the whole wheat pancakes 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.
More tasty recipes
- Banana pancake
- Besan chilla (spiced and savory gram flour pancakes)
- Whole wheat waffles
- Thepla recipe
- Scallion pancakes
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Eggless Pancakes
By Dassana Amit
Ingredients
- 1 cup levelled whole wheat flour
- 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
- 2 tablespoons unsalted butter or oil, add as required, for cooking pancakes
Instructions
mixing dry ingredients
- 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.
- Add 1 pinch salt. Skip adding salt if using salted butter.
- Add 3 teaspoons sugar. You can even add 1 to 2 teaspoons sugar or skip it entirely.
- Add 1 teaspoon baking powder and ¼ teaspoon cinnamon powder.
- With a wired whisk mix all the dry ingredients very well. Keep aside.
mixing wet ingredients
- 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.
- 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.
- When the milk becomes hot, add 1 tablespoon unsalted butter. You can also use oil instead of butter. Use a neutral flavored oil.
- Mix the butter in the hot milk very well.
making whole wheat pancake batter
- Then add this mixture to the dry ingredients in the bowl. with a wired whisk mix very well.
- 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.
- Keep the pancake batter aside.
making whole wheat pancakes
- Then heat a heavy tawa/griddle or pan. Spread ½ to 1 teaspoon unsalted butter or oil on the tawa.
- 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.
- On a medium-low flame cook the pancake.
- Cook it till you see bubbles forming on the surface.
- When the base becomes crisp and golden, gently turn over pancake.
- Cook the second side also till golden. Then remove and serve.
- You can even stack these pancakes in a casserole or roti basket and then serve warm. Make all eggless pancakes this way.
- Serve these fluffy whole wheat pancakes with fresh fruits or jam or whipped cream or maple syrup or honey or chocolate syrup.
Video
Notes
- Recipe can be easily halved or doubled or tripled.
Nutrition Info Approximate values
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Hi I have tried a lot of your recipes n all of them turned out amazingly! Sadly this one failed me. I did everything as you instructed but my batter was too thick(more like dough) so I kept adding hot milk to the point that I almost added total of more than 3 cups to bring it to pourable consistency. After that when I poured it on hot non stick tawa, it was too sticky and it didn’t cook from top n I wasn’t able to turn it. It had no structure or shape. I am not sure what went wrong exactly. Was it too much milk that made the batter extremely sticky? I used ground chakki whole wheat atta. Can you please help me out?
Did you use the correct measuring cups. I have here used 250 ml cups but the same recipe can also be made with 240 ml cups. 3 cups of milk for 1 cup of flour is way too much and will yield a watery liquid consistency. So if you make pancakes with this consistency, you will not be able to flip it and it won’t have any shape. Yes it is too much milk. The batter is more like a chilla batter and has the same consistency. Try sifting the flour twice or thrice as you are using a chakki ground flour. The packaged ones do not need sifting, but if you are grinding flour in a mill, then it is better if you sieve it. I hope this helps.
The pancake I made took more than 10 minutes to cook on low flame yet it was liquidy between the top and bottom layers. Could you please help
Looks like the pancake has not cooked. The pancake will be soft and fluffy but will be also be firm. Try increasing the heat more and that should help. Depending on the thickness and heaviness of the pan the heat can be adjusted from low to medium.