Cassie's Whole Wheat Eggless Pancakes Recipe

Name: Cassie's Whole Wheat Eggless Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups whole wheat flour; 1 cup buttermilk (or raw goat milk); 3 tablespoons olive oil; 2 tablespoons brown sugar; 1 tablespoon honey; 2 teaspoons cinnamon; 2 teaspoons fresh lemon juice; 1 teaspoon nutmeg; ½ teaspoon ginger; ½ teaspoon salt; ⅓ teaspoon baking powder

Servings: persons

1
Whisk together 1/2 cup buttermilk and 1/2 cup flour.
2
Add brown sugar, honey, olive oil and lemon juice.
3
Whisk in another 1/2 cup of buttermilk and remainder of flour.
4
Add baking powder, cinnamon, nutmeg, ginger and salt.
5
Whisk until smooth and add 1/3 cup flour if too thin or 1 tablespoon olive oil if too thick.
6
The batter should be slightly firm but still easily mixable.
7
Heat a skillet on medium heat and add butter.
8
Pour 1/2 cup of batter into the skillet and cook until bubbles form and pancake separates from the pan with a spatula.
9
Flip over and cook for an additional minute.
10
Remove from pan.
11
Enjoy!

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ⅓ cups whole wheat flour, 1 cup buttermilk (or raw goat milk), 3 tablespoons olive oil, 2 tablespoons brown sugar, and more.

Yes, Cassie's Whole Wheat Eggless Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cassie's Whole Wheat Eggless Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions