Easy Millet Pancake Recipe – Cinnamon & Eggless Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Easy Millet Pancake Recipe – Cinnamon & Eggless Indian Breakfast

Hey everyone! I’m so excited to share this incredibly easy millet pancake recipe with you. Honestly, mornings can be a bit chaotic in my house, and finding a quick, healthy, and delicious breakfast that everyone enjoys is a win. These pancakes fit the bill perfectly – they’re fluffy, subtly sweet, and packed with goodness. Plus, they’re a fantastic way to introduce millet into your family’s diet!

Why You’ll Love This Recipe

These aren’t your average pancakes. They’re made with millet flour, which adds a lovely nutty flavor and a boost of nutrients. They come together in under 20 minutes, making them ideal for busy weeknights or lazy weekend mornings. And the warm cinnamon aroma while they cook? Pure bliss!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful millet pancakes:

• ½ cup millet flour (about 60g)
• ⅓ cup milk (about 80ml – I usually use whole milk, but any kind works!)
• 1 egg
• ½ tsp baking powder
• ½ tsp sugar
• A pinch of cinnamon
• A pinch of salt
• Butter, as needed (for greasing the pan)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little tweaks can make all the difference!

Millet Flour: Benefits and Regional Uses

Millet is an ancient grain that’s been a staple in Indian diets for centuries. It’s naturally gluten-free, packed with fiber, and a good source of magnesium and phosphorus. You can find millet flour in most Indian grocery stores, or online. In some regions, like Rajasthan, millet is used in everything from rotis to porridge!

Cinnamon: Varieties and Flavor Profile

I love using Ceylon cinnamon for its delicate, sweet flavor. But Cassia cinnamon works just as well if that’s what you have on hand. A little cinnamon goes a long way, adding warmth and comfort to these pancakes.

Butter: Using Clarified Butter (Ghee) for Enhanced Flavor

While regular butter works perfectly, a touch of ghee (clarified butter) takes these pancakes to another level. Ghee has a richer, nuttier flavor and a higher smoke point, which means it won’t burn as easily. It’s a traditional ingredient in Indian cooking, and I highly recommend trying it!

Milk: Dairy vs. Plant-Based Options

Feel free to use any milk you prefer! Almond milk, soy milk, or oat milk all work beautifully in this recipe. Just keep in mind that plant-based milks might slightly alter the texture – they can sometimes make the pancakes a little less fluffy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the millet flour, baking powder, sugar, cinnamon, and salt. Give it a good whisk to make sure everything is evenly distributed.
2. Add the milk and egg to the dry ingredients. Now, whisk, whisk, whisk! You want a smooth, lump-free batter. Don’t overmix, though – a few tiny lumps are okay.
3. Heat a non-stick pan or griddle over medium heat. Add a little butter to lightly grease the surface.
4. Pour about ¼ cup (60ml) of batter onto the hot pan for each pancake. Let it spread out naturally – don’t try to force it into a perfect circle!
5. Cook for 2-3 minutes, or until bubbles start to appear on the surface and the edges look set. Then, carefully flip the pancake and cook for another 1-2 minutes, or until golden brown.
6. Repeat with the remaining batter, adding a little more butter to the pan as needed.

Expert Tips

• Don’t overcrowd the pan: Cook the pancakes in batches to ensure they cook evenly.
• Low and slow: Medium heat is key! Cooking the pancakes too quickly will result in burnt outsides and uncooked insides.
• The first pancake is a test: The first pancake is always a little wonky. Use it to adjust the heat and cooking time.

Variations

• Vegan Millet Pancakes: Swap the egg for a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Considerations: Millet flour is naturally gluten-free, but always double-check the label to ensure it hasn’t been processed in a facility that also handles gluten.
• Adjusting Spice Levels: My kids aren’t huge spice fans, so I keep the cinnamon subtle. But if you like a bolder flavor, feel free to add a ¼ tsp of nutmeg or a pinch of cardamom.
• Festival Adaptations (e.g., Makar Sankranti): During Makar Sankranti, we love adding a sprinkle of sesame seeds to the batter for extra flavor and auspiciousness!

Serving Suggestions

These pancakes are delicious on their own, but they really shine with toppings!

• Fresh fruits (berries, bananas, mangoes)
• A drizzle of maple syrup or honey
• A dollop of yogurt
• A sprinkle of chopped nuts

They’re also fantastic as a finger food for toddlers – my little one loves them!

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

What is millet flour and is it gluten-free?

Millet flour is made from millet, an ancient grain. It’s naturally gluten-free, making it a great option for those with celiac disease or gluten sensitivity.

Can I make this pancake recipe without an egg?

Yes! You can substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).

How can I adjust the sweetness of these pancakes?

You can adjust the amount of sugar to your liking. You can also use a natural sweetener like honey or maple syrup.

What is the best way to prevent the pancakes from sticking to the pan?

Make sure your pan is well-greased with butter or oil. Also, don’t flip the pancakes too early – wait until bubbles appear on the surface and the edges look set.

Can I make the batter ahead of time?

Yes, you can! Just store the batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out before cooking.

Enjoy! I really hope you and your family love these millet pancakes as much as we do. Let me know in the comments how they turn out!