- In a bowl, combine whole wheat flour, instant yeast, eggs, milk, sugar, and vanilla extract to form a smooth batter. Add water, 1 tablespoon at a time, if needed.
- Heat a lightly oiled non-stick pan or griddle over medium heat.
- Pour 1/4 cup of batter onto the hot pan for each pancake and cook until bubbles form on the surface and the edges look set.
- Flip the pancake and cook for 1-2 minutes, or until golden brown.
- Repeat with remaining batter, adding a little oil or butter to the pan as needed. Serve immediately.
- Calories:300 kcal25%
- Energy:1255 kJ22%
- Protein:12 g28%
- Carbohydrates:50 mg40%
- Sugar:10 mg8%
- Salt:200 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Wholewheat Pancake Recipe – Easy Eggless Indian Breakfast Idea
Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and juggling a million things, a quick, delicious breakfast is a lifesaver. And honestly, nothing beats a fluffy stack of pancakes! I’m so excited to share my go-to wholewheat pancake recipe – it’s easy, healthy-ish, and perfect for a cozy breakfast or a weekend brunch. Plus, it’s surprisingly versatile!
Why You’ll Love This Recipe
This wholewheat pancake recipe is a winner for so many reasons. It’s quick to whip up – ready in under 15 minutes! It uses simple ingredients you probably already have in your pantry. And, most importantly, it tastes amazing. The wholewheat flour gives it a lovely nutty flavour and a slightly heartier texture, keeping you full and energized.
Ingredients
Here’s what you’ll need to make these delightful pancakes:
- 250 gm wholewheat flour
- 1 tsp instant yeast
- 2 small eggs
- 250 ml milk
- 1 tbsp sugar
- 1 tsp vanilla essence
- Butter, as required
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Wholewheat Flour: Benefits & Choosing the Right Type
Wholewheat flour is a fantastic source of fibre, making these pancakes a more nutritious start to your day. I prefer using regular wholewheat flour (atta) for a slightly rustic texture. You can also use fine wholewheat flour if you prefer a smoother pancake.
Instant Yeast: Understanding its Role & Substitutions
The instant yeast helps give these pancakes a lovely light and airy texture. If you don’t have instant yeast, you can use active dry yeast, but you’ll need to activate it in warm water with a pinch of sugar for about 5-10 minutes before adding it to the batter.
Eggs: Impact on Texture & Potential Eggless Alternatives
Eggs add richness and help bind the ingredients together. If you’re looking for an eggless version, you can substitute each egg with 1 tablespoon of applesauce or mashed banana. The texture will be slightly different, but still delicious!
Milk: Dairy vs. Plant-Based Options
I usually use regular milk, but feel free to experiment with plant-based alternatives like almond milk, soy milk, or oat milk. They all work beautifully! Just keep in mind that different milks might slightly affect the flavour and texture.
Vanilla Essence: Quality & Flavor Profile
A good quality vanilla essence really elevates the flavour of these pancakes. Don’t skimp here! A little goes a long way.
Step-By-Step Instructions
Alright, let’s get cooking!
- In a large bowl, combine the wholewheat flour, instant yeast, eggs, milk, sugar, and vanilla essence.
- Mix everything together until you have a thick batter. If it’s too thick, add a little water, one tablespoon at a time, until you reach the desired consistency. It should be pourable but not too runny.
- Heat a non-stick pan or griddle over medium heat. Add a small amount of butter to grease the pan.
- Pour a ladleful of batter onto the hot pan. You’ll know it’s ready to flip when bubbles start to form on the surface and the edges look set.
- Flip the pancake carefully and cook the other side until golden brown.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve warm with your favourite toppings!
Expert Tips
Here are a few tricks I’ve learned over the years to make the perfect pancakes:
Achieving the Perfect Pancake Fluffiness
Don’t overmix the batter! A few lumps are okay. Overmixing develops the gluten in the flour, resulting in tough pancakes.
Preventing Pancakes from Sticking to the Pan
Make sure your pan is properly heated and greased. A good non-stick pan is your best friend here.
Adjusting Batter Consistency
If your batter is too thick, add a tablespoon of milk or water at a time until it reaches the right consistency. If it’s too thin, add a tablespoon of flour.
Variations
This recipe is a great base for all sorts of fun variations!
Vegan Wholewheat Pancakes
Substitute the eggs with 2 tablespoons of applesauce or mashed banana and use plant-based milk.
Gluten-Free Wholewheat Pancakes (Using Alternative Flours)
Replace the wholewheat flour with a gluten-free flour blend. I like using a blend of rice flour, potato starch, and tapioca starch.
Spice Level: Adding a Hint of Cinnamon or Cardamom
My grandmother always added a pinch of cardamom to her pancakes – it’s so fragrant and delicious! Cinnamon is also a lovely addition.
Festival Adaptations: Incorporating Seasonal Fruits for Special Occasions
During mango season, I love adding diced mangoes to the batter. For Diwali, a sprinkle of chopped nuts and a drizzle of rose syrup are divine!
Serving Suggestions
These pancakes are delicious on their own, but even better with toppings! Here are a few of my favourites:
- Maple syrup
- Fresh fruit (berries, bananas, peaches)
- Whipped cream
- Chocolate chips
- A dollop of yogurt and honey
Storage Instructions
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
FAQs
Let’s answer some common questions!
Can I make the pancake batter ahead of time?
Yes, you can! Just prepare the batter and store it 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 a bit before cooking.
What is the best way to reheat leftover pancakes?
I recommend reheating them in a toaster or a dry skillet over medium heat. Microwaving can make them a bit soggy.
Can I use a different type of flour besides wholewheat?
Absolutely! All-purpose flour, spelt flour, or even buckwheat flour would work well.
How can I prevent my pancakes from being too dense?
Don’t overmix the batter, and make sure your baking powder is fresh.
Is it possible to make these pancakes without using eggs?
Yes! As mentioned earlier, applesauce or mashed banana are great egg substitutes.
Enjoy your pancakes! I hope this recipe brings a little bit of joy to your mornings. Let me know in the comments how they turn out!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
