Eggless Pancake Recipe (Whole Wheat)
Fluffy, soft and tender this Eggless Pancake recipe features whole wheat flour, milk, sugar and flavorings for a healthy and delicious breakfast treat. Here you’ll find step-by-step instructions with photos and a video for how to make the easiest and best Whole Wheat Pancakes recipe without eggs.
About Eggless Pancake Recipe
If you didn’t see the recipe for yourself you wouldn’t know these whole wheat pancakes are made without eggs.
They are so wonderfully soft and fluffy, tasty, and surprisingly healthy. Perfect for breakfast or brunch!
This Eggless Pancake recipe is also quick and easy to make in only 15 minutes with basic pantry staples. Simply combine dry ingredients with a mixture of milk and butter, then whisk to create an airy batter.
Eggs are not included and thus to make the batter light and airy, baking powder is used. Make sure to check that the baking powder is fresh, active and within its shelf life.
If not, it won’t aerate the batter nicely and would result in denser or chewy pancakes. Additionally, ensure to use aluminium free baking powder, so that you do not get a metallic taste in your pancakes.
The pancakes are quickly cooked on a hot griddle (or skillet) and in no time are ready to load with fruit or berry toppings.
Give this nearly foolproof eggless pancake recipe with whole wheat flour a try, and I am sure it will be your favorite way to make pancakes, too!
How to make Eggless Pancakes Recipe
Mix Dry Ingredients
1. In a mixing bowl first take 1 cup whole wheat flour. For this recipe I have used organic stone ground whole wheat flour.
You can use any brand of whole wheat flour and the recipe works well with both stone-ground or milled wheat flour or the Indian wheat flour (atta) used for making roti.
Note: If the wheat flour is ground in a mill, then I suggest to sieve the flour once or twice before using.
2. Add 1 pinch of salt. Skip adding salt if using salted butter.
3. Add 3 teaspoons sugar.
4. Add 1 teaspoon baking powder (aluminum-free).
5. Add ¼ teaspoon ground cinnamon powder.
6. Use a wired whisk to mix all the dry ingredients very well. Set aside.
Mix Wet Ingredients
7. Add 1.5 cups milk to a sauce pan. Place the pan on low to medium-low heat on the stovetop, and slowly heat the milk.
8. Stir as the milk heats, and be careful to just heat the milk until hot and slightly steaming. Do not let the milk boil.
9. When the milk becomes hot, add 1 tablespoon unsalted butter.
10. Mix the butter in the hot milk very well. Switch off the heat.
Make Whole Wheat Pancake Batter
11. Slowly pour the milk and butter mixture into the bowl with the dry ingredients. At this point add ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence, if you like.
12. Mix well with a wired whisk.
13. Use the whisk to break up lumps and make a smooth batter with a fairly thin consistency. If the batter looks thick, then you can add ¼ to ⅓ cup more of hot milk.
Set the pancake batter aside.
Make Eggless Pancakes
14. Next, heat a well seasoned heavy skillet or frying pan or pan on medium heat. Spread ½ to 1 teaspoon unsalted butter or oil on the hot pan.
Ensure that your skillet or pan is well seasoned or else the pancakes will stick to it while cooking.
1t. Use a ladle or measuring cup to gently pour a scoop of batter onto the griddle. Each scoop should be ¼ to ⅓ a cup. Let the batter spread on its own.
18. Cook the pancakes on medium to medium-low heat.
19. Cook until you see bubbles forming on the surface and the edges firm up and set.
20. When the base becomes crisp and golden, gently turn over pancake with a spatula.
21. Cook the second side also until golden. Carefully remove from the skillet, and repeat the steps to cook all of the eggless pancakes.
22. Enjoy right away, or you can stack the eggless pancakes in a casserole or roti basket and serve warm.
How To Keep Pancakes Warm
You could use the oven to keep the eggless pancakes warm. Heat oven at 90 degrees C/194 degrees F. Transfer the cooked pancakes to a wired tray in a single layer.
Place the tray in the oven and keep for 30 minutes. Do not keep for more than 30 minutes as then the pancakes will become dry.
FAQs
How can I make these pancakes a bit sweeter?
I only use 3 teaspoons of sugar in this recipe, so it’s just lightly sweet. Feel free to add a few more teaspoons of sugar for extra sweetness.
How do I make this an even healthier eggless pancake recipe?
Swap granulated cane sugar with coconut sugar, palm sugar or jaggery, or skip the sugar altogether, for super healthy eggless pancakes.
What should I serve with homemade pancakes?
Enjoy these as classic pancakes with butter or ghee (clarified butter), maple syrup, and a side of fresh fruit. Also you can top them warm with honey, peanut butter, or chocolate syrup. And don’t forget the whipped cream!
How can I make this an eggless and vegan pancakes recipe?
Use almond or soy milk, and swap butter with neutral-flavored oil to easily make this a plant-based breakfast recipe.
Can this recipe be halved or doubled?
Yes and yes. As-is my recipe makes 6 eggless pancakes. Simply halve or double (or triple) the ingredients to make however many you like.
How long do pancakes without eggs keep well?
I recommend to enjoy these eggless pancakes while they are hot or still warm. When cooled the texture does change a bit, but they can still be eaten after a few hours. Store the pancakes in an airtight container in the fridge and eat them on the same day.
Step by Step Photo Guide Above
Ingredients
- 1 cup whole wheat flour – leveled
- 1 pinch salt
- 1 teaspoon baking powder leveled, aluminum free
- ¼ teaspoon ground cinnamon (cinnamon powder)
- 3 teaspoons sugar
- 1.5 cups whole milk or add as required
- 1 tablespoon butter – unsalted or neutral flavored oil, for pancake batter
- 2 tablespoons butter – unsalted or neutral flavored oil, add as required, for cooking pancakes
Instructions
Mixing dry ingredients
- In a mixing bowl first take whole wheat flour. If the wheat flour is ground in a mill, then do sift the flour once or twice before using.
- Add salt. Skip adding salt if using salted butter.
- Add sugar. You can even add 1 to 2 teaspoons sugar or skip it entirely.
- Add baking powder and ground cinnamon.
- With a wired whisk mix all the dry ingredients very well. Set aside.
Mixing wet ingredients
- Take 1.5 cups milk in a saucepan. 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 only 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 alright 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 and texture of whole wheat flour more milk can be added.
- Set the pancake batter aside.
Making eggless pancakes
- Then heat a well seasoned heavy skillet or frying pan. Spread ½ to 1 teaspoon softened unsalted butter or oil on the pan.
- 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 heat cook the pancake.
- Cook it till you see bubbles forming on the surface of the egg free pancake.
- When the base looks crispy and golden, gently turn over the whole wheat pancake.
- Cook the second side also till golden. Then remove eggless pancake and serve.
- You can even stack these eggless pancakes in a casserole or roti basket and then serve warm. Make remaining pancakes in batches this way. To speed up the cooking of pancakes, you can opt to use a large frying pan or use two skillets or frying pans.
- Serve these fluffy eggless pancakes with fresh fruits or jam or whipped cream or maple syrup or honey or chocolate syrup.
Video
Nutrition
Eggless Pancake recipe from the blog archives was first published on January 2018.
Just now made these. I ran out of my protein pancake/waffle mix but still wanted some before I went to the gym. My eggs has gone bad, so I searched up an eggless recipe and found this.
Gotta say, I am impressed! Not only was this easy, but they taste amazing! I added extra cinnamon to mine, and also unsweetened cocoa powder to make them chocolate.
Thank you for this recipe! Now I know how to make pancakes!
Thank you so much for this lovely feedback. I am glad the recipe worked well for you. Loved the idea of adding cocoa and cinnamon. Thanks again.
Hello, I made these pancakes today and my kids and husband loved them. I have tried many of your recipes but this is my first comment.
Thank you!!!! A weekend favorite has emerged in our house!!
That’s so wonderful to hear. I am really glad your family enjoyed the pancakes. Thank you for taking the time to comment. It truly means a lot.
This eggless pancake with whole wheat recipe is one of the best finds that I’ve come across in a long time. I can top these pancakes with my choice of toppings, and enjoy it as a filling breakfast or even brunch.
Glad to know that you like the recipe and thanks a lot for the review.
Your recipes are always so much help! Got to make amazing pancakes with your recipe. Thank you so much 🙂
Wonderful and thank you so much for sharing this lovely feedback on the recipe.
Fantastic, my daughter loves pancake, and I was looking for home made recipe. this is fantastic, and my daughter loved pancakes. Very simple and quick to make.
Great and thanks for your feedback and review on the recipe.
WOW Yummiest!!! Made with atta and they did turn out super light and fluffy!
Thanks Mukti
I just made the pancakes along with the all purpose flour ones for my kids for a change in everyday menu.
They turned out good but only problem I faced was that turning over the whole wheat pancakes was difficult as I guess the batter’s consistency was more liquidy than the all purpose flour one. One more thing : the pancakes didn’t hv much perforations as required.
The consistency varies with the texture and quality of the flour, so less or more milk needs to be added to get a pourable consistency.
The perforations being less can be due to the quality and freshness of baking powder being used.
If the baking powder is not fresh or active or past its shelf life, it won’t aerate the batter well. This would result in a pancake being less fluffy and light. I hope this helps.
loved these pancakes dassana – honey on top – yummy!!
Thank you.
my first time making pancakes for breakfast was with this recipe, amazed how fluffy and delicious they came out!
Great and thanks for the feedback on the recipe.
who can say no to pancakes ?! and never tried without eggs .. definitely will try out this recipe asap 🙂
My favorite breakfast to make on weekend mornings, thank you
Ours too. Welcome!
Wonderful easy recipe, thank you Dassana!
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.
Hi Dassana
You have been giving great recipes that are healthier, simple and easy to do with precise measurements. My heartfelt thanks. I am planning to prepare this for my toddler who is 2 yrs old. Can i refrigerate the pancakes ? if so, how long would it stay good. Thought i ll make it over weekends and send it for my kid’s school as snacks..Is that possible?
hi gayathri, firstly thank you. yes, you can refrigerate them but both the taste and texture will change. cooked food undergoes some chemical changes when they are kept for a few more days at room temperature or in the fridge. pancakes are always best to be had hot or warm straight from the pan. if making for tiffin, then it is better to make them fresh and pack. making pancakes do not take a lot of time. you can make a dry pancake mix with the dry ingredients. just double or triple the recipe. store in an air-tight jar. then mix the liquids with the pancake mix and fry pancakes. hope this helps.
Hello Dassana,
This is my first comment on your website but I have been cooking your receipes for a long time now. I love the way you explain the whole process with pictures and clear words. Needless to say, I am a huge fan.
I have a doubt with this receipe. Can we replace milk with Buttermilk (unsalted) ?
thank you umika. i am glad the clarity in words of the recipe method is helpful. of course, you can use buttermilk. buttermilk pancakes are also popular, though i have not added the recipe. but even for this pancake recipe, buttermilk will work. in case of buttermilk, you can just use it cold or at room temperature. no need to warm or heat the buttermilk. butter can be melted first and then added along with the buttermilk.
Hello mam,
I really love reading the recipies shared by you as they are very down to earth, all ingredients available in kitchen, easy to cook, and great in taste.
Explained in simple way, with illustrations.
Thanks again mam. Is there any book with collection of all your recipes ?
thank you krishna. right now there is no book. i wanted to work on a book this year, but due to lack of time, not able too. i hope i plan to get the book as soon as possible.
This recipe is good. Thank you.
thanks devota and welcome.
Hi Dassana,
Thank you for the recipe.
Is it possible to avoid milk and use water instead?
Regards,
Raghav
yes of course you can skip milk and use water.
Thank you for this recipe. Loved the pancakes.
I give this recipes 5 stars
thanks again devota
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.
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 🙂
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.
Hi Dassana,
This recipe was awesome!! Guilt free indulgence of pancakes!! Lots of ❤️
SM
SM, Glad to know that you liked this pancake recipe.
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.
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.
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.
Very good recipes.
Thanks Yamini
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 ????
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.