Wholewheat Cocoa Pancakes- Easy Indian Breakfast Recipe

Last Updated on 2 months by Neha Deshmukh

Wholewheat Cocoa Pancakes – Easy Indian Breakfast Recipe

Hey everyone! If you’re anything like me, mornings can be a little… hectic. But that doesn’t mean you have to skip breakfast! I’m so excited to share my go-to recipe for Wholewheat Cocoa Pancakes. They’re fluffy, chocolatey, and surprisingly easy to whip up – perfect for a quick and satisfying Indian breakfast or a cozy weekend brunch. I first made these when my little one started asking for “chocolate everything” and wanted something a little healthier than a store-bought treat. These were a hit, and they’ve been a family favourite ever since!

Why You’ll Love This Recipe

These aren’t your average pancakes. We’re sneaking in some wholewheat goodness, keeping things relatively light, and adding a touch of cocoa for that irresistible chocolate flavour. They’re quick to make (seriously, under 15 minutes!), and they’re endlessly customizable. Plus, they’re a fantastic way to get kids (and adults!) excited about starting the day.

Ingredients

Here’s what you’ll need to make these delicious Wholewheat Cocoa Pancakes:

• 1 cup wholewheat flour (approx. 120g)
• ¾ cup all-purpose flour (approx. 90g)
• 3 heaped tbsp cocoa powder (Hershey’s is great, approx. 25g)
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• 3 tbsp brown sugar (approx. 30g)
• A pinch of cinnamon powder
• A pinch of salt
• 3 tbsp yogurt (approx. 45ml)
• ¾ cup milk (approx. 180ml)
• Sufficient water (approx. ¼ – ½ cup, or 60-120ml)
• Oil/ butter/ ghee for cooking

Ingredient Notes

Let’s talk ingredients for a sec! Using wholewheat flour adds a lovely nutty flavour and a boost of fibre. Don’t worry, it doesn’t make them heavy – the combination with all-purpose flour keeps them nice and fluffy.

I prefer using Hershey’s cocoa powder because of its rich flavour, but any unsweetened cocoa powder will work. The quality of your cocoa will definitely impact the chocolatey-ness, so choose one you enjoy!

And finally, the cooking fat! You can use oil, butter, or ghee to grease the tawa. Ghee will give you a lovely traditional flavour, butter adds richness, and oil is a lighter option. I often use butter when I want a real treat, and oil on busy weekdays.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the wholewheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, brown sugar, cinnamon powder, and salt. Give it a good whisk to make sure everything is nicely blended.
2. Now, add the yogurt and milk. Start mixing, and gradually add water, a little at a time, until you have a thick, lump-free batter. It should be pourable but not too runny.
3. Heat a non-stick tawa or skillet over medium heat. This is important – you want it hot enough to cook the pancakes through, but not so hot that they burn. Lightly grease it with your chosen fat (oil, butter, or ghee).
4. Pour a ladleful of batter onto the hot tawa and gently spread it into a round shape. Don’t worry about making it perfect!
5. Cook for about 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
6. Carefully flip the pancake and cook the other side for another 1-2 minutes, until golden brown and cooked through.
7. Repeat with the remaining batter, greasing the tawa as needed.

Expert Tips

• Don’t overmix the batter! A few lumps are okay. Overmixing develops the gluten and can make the pancakes tough.
• Check the tawa temperature. If the pancakes are burning quickly, lower the heat. If they’re taking too long to cook, increase it slightly.
• A light grease is all you need. Too much oil/butter/ghee will make the pancakes greasy.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt (like soy or coconut) and use plant-based milk.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking.
• Spice Level Variation: My friend Priya loves adding a pinch of cardamom or nutmeg to the batter for a warm, fragrant twist.
• Festival Adaptation: During Makar Sankranti or Lohri, serve these with a side of seasonal fruits and a dollop of white makhan (churned butter) for a festive treat!

Serving Suggestions

Serve these pancakes warm with your favourite toppings! Here are a few ideas:

• A drizzle of honey or maple syrup
• Fresh fruits (berries, bananas, mangoes are all delicious)
• Whipped cream (for extra indulgence!)
• A sprinkle of chocolate chips
• A dollop of yogurt and a sprinkle of nuts

Storage Instructions

If you have any leftover pancakes (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet or microwave before serving. You can also freeze them for longer storage – just wrap them individually in plastic wrap and store them in a freezer bag.

FAQs

What is the best flour combination for soft pancakes?

The combination of wholewheat and all-purpose flour works really well! The wholewheat adds flavour and nutrition, while the all-purpose flour keeps them light and fluffy.

Can I use jaggery instead of brown sugar?

Absolutely! Jaggery will give the pancakes a lovely caramel flavour. You might need to adjust the amount slightly, as jaggery is often less sweet than brown sugar.

How do I prevent the pancakes from sticking to the tawa?

Make sure your tawa is properly heated and lightly greased. A non-stick tawa is your best friend here!

Can I make the batter ahead of time? If so, how should I store it?

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 slightly before cooking.

What are some healthy topping options for these pancakes?

Fresh fruits, a drizzle of honey, a sprinkle of nuts, and a dollop of yogurt are all great healthy options!