Fluffy, soft and tender this Eggless Pancakes 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 pancake recipe without eggs.
Table of Contents
About Eggless Pancakes 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. The pancakes are quickly cooked on a hot griddle (or skillet) and in no time are ready to load with 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 Eggless 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.
Cook Whole Wheat 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.
Pancakes FAQs
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.
Swap granulated cane sugar with coconut sugar, palm sugar or jaggery, or skip the sugar altogether, for super healthy eggless 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!
Use almond or soy milk, and swap butter with neutral-flavored oil to easily make this a plant-based breakfast recipe.
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.
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.
More Pancakes To Try!
American Recipes
Breakfast Recipes
American Recipes
World Recipes
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Eggless Pancakes (Soft Whole Wheat Pancakes)
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 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.
Video
Nutrition Info (Approximate Values)
This Eggless Pancakes recipe from the blog archives first published in January 2018 has been republished and updated on Jun 2022.
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.