Fluffy Eggless Pancakes – a delicious recipe with whole wheat flour, flour, baking powder, sugar, cinnamon, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Mix the dry ingredients.
2
2. Triple sift the mixture to add air to the whole wheat flour.
3
3. Add the milk, water, oil and vanilla extract.
4
4. Mix gently but thoroughly. A few lumps are okay.
5
5. Let stand for five minutes. This allows the baking powder to react with the milk, creating more air in the batter.
6
6. Heat a frying pan or griddle on medium-high heat. The pan is ready to use when water dropped on the pan rolls and skittles. For a smooth golden finish on your pancakes, do not use any cooking spray or butter.
7
7. Reduce the heat to medium.
8
8. Spoon 1/4 cup batter per pancake onto the pan.
9
9. Turn the pancake when bubbles form and begin to pop (about two to three minutes).
10
10. Remove the pancake from the pan when a wisp of steam rises from beneath the pancake (about one and a half minutes).
402
kcal
Calories
16
g
Fat
56
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup whole wheat flour, 1 cup all-purpose flour, 4 teaspoons baking powder, 2 teaspoons sugar, and more.
Yes, Fluffy 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.
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