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.
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.
if you are looking for similar recipes then do check:
- banana pancake
- besan chilla (spiced and savory gram flour pancakes)
- eggless waffle
- thepla recipe
- scallion pancakes
eggless pancake recipe
INGREDIENTS FOR eggless pancake recipe
- 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
- 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 for making eggless pancakes
- 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 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 eggless pancake
- 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 the pancake 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 the pancake.
- 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 pancakes with fresh fruits or jam or whipped cream or maple syrup or honey or chocolate syrup.
RECIPE TIPS
- recipe can be easily halved or doubled or tripled.
how to make eggless pancake recipe
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 eggless pancakes 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 eggless pancake.
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.
I made it as per your recipe but it dint turn out well.pancakes were liquidy from inside and felt kaccha also the bubbles dint form nor the flour risen as pancakes should.What could be the mistake?
it due to baking powder not being fresh or active. bubbles are seen when the pancake is made. this happens due to the reaction of the baking powder in the batter. if bubbles are not seen, then it simply implies that the baking powder is not fresh and active. this is also the reason for the pancakes not rising. the pancakes will look raw but they are not raw, just that they do not look cooked well. since baking powder is the only leavening ingredient used in the recipe, it should be active and under its shelf life.
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.