Eggless Pancake Recipe | Whole Wheat Pancakes

Eggless Pancake Recipe | Whole Wheat Pancakes

Prep Time : 5 mins
Cook Time : 10 mins
Total Time : 15 mins


  • 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


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 eggless 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 whole wheat 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. 

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