Ragi pancakes step-by-step recipe with photos.
About this recipe
Ragi pancakes are fluffy, light, and delicious pancakes made with finger millet flour. These eggless millet pancakes are very easy to put together and are ready in less than 20 minutes. They are loved by kids and adults alike.
Make it for breakfast or as an after-school snack - this is a great new way of feeding ancient grains to your family. Top them with berries or fruits of your choice and serve them with maple syrup, honey, or chocolate sauce. You can also serve them with peanut butter or Nutella.
Ragi is known for its health benefits and is considered one of the most beneficial millets. This gluten-free grain is also a great source of plant-based protein. It is also given as one of the first foods to babies as it is easily digestible and is rich in iron and vitamins.
These pancakes are a great way of introducing them as weaning foods for babies over eight months (however, skip any syrup or honey when feeding them to babies). I have earlier shared how to make ragi malt and ragi ambali using finger millet flour. These pancakes are an addition to the list of delicious ragi recipes.
Read on for ingredients, their substitutes, and useful tips to make these healthy and nutritious finger millet pancakes. Also, check out this recipe to make the BEST eggless chocolate chip cookies.
Ingredients and substitutes
Flours: I have used ragi flour and atta (Indian whole wheat flour). Ragi can be substituted with jowar flour (sorghum). You can also replace atta with oats flour or plain flour.
Banana: Overripe banana works best for this dish; however, you can use ripe bananas. Banana can be substituted with apple sauce too.
Sugar: I have used raw sugar in this recipe. It can be substituted with jaggery powder or plain sugar. You can also use honey to sweeten these pancakes.
Milk and yogurt: Whole milk works best but low-fat milk can also be used. You can also use dairy-free milk.
Other ingredients: Baking powder, baking soda, a small pinch of salt, and cardamom powder (optional). I also use butter to fry the pancakes.
1. Take banana in a large bowl and mash it well. To this, add yogurt, 1 teaspoon melted butter, sugar, and ½ cup milk.
2. Add baking powder, baking soda, salt, and cardamom powder. Mix well
3. Add the ragi flour and atta. Mix gently to incorporate the flours into the liquid. Let the batter sit for 5-10 minutes.
4. Heat a skillet and lightly grease it with butter. Pour a ladle of the batter.
5. Bubbles will form on the top. Let the bubbles pop before flipping.
6. Carefully flip and cook on the other side.
Do not overmix the batter. We want all the ingredients to be fully incorporated without whisking them too much. Overmixing the batter may lead to developing gluten which will make the pancakes chewy and dense.
Once you mix the batter, let it sit for 5-10 minutes. Resting the batter will help make the pancakes fluffy.
Overripe bananas work best here as it adds softness and sweetness.
Always flip the pancakes only after the bubbles that are formed on top are popped (and not immediately when the bubbles are formed). The right time to flip is when there are holes on the top.
Serve them with maple syrup, honey, or even chocolate sauce and berries or other fruits. Try them with Nutella or any nut butter like almond butter and peanut butter.
No, it's not gluten-free as I use atta. To make them gluten-free, replace atta with oats flour or other gluten-free flour. However, please note that I have not tested this recipe with gluten-free flour.
No. To make them vegan, replace milk with dairy-free milk, butter with coconut oil, and use dairy-free yogurt.
These pancakes are:
- healthy, nutritious, and delicious,
- perfect for breakfast and after-school snacks,
- good for baby-led weaning (when given without any syrup or honey).
Ragi Pancakes / Finger Millet Pancakes
- ½ cup ragi flour (finger millet flour)
- ½ cup atta (whole wheat flour)
- 1 banana (overripe)
- 1 tablespoon sugar
- ½-¾ cup milk
- 1 tablespoon yogurt
- 1 teaspoon melted butter
- Small pinch salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cardamom powder optional
- Butter for frying the pancakes
- Take banana in a large bowl and mash it well
- To this, add yogurt, 1 teaspoon melted butter, sugar, and ½ cup milk. Mix well
- Add baking powder, baking soda, salt, and cardamom powder
- Add the ragi flour and atta. Mix to incorporate the flours into the liquid
- Add some milk if the batter is too thick
- Let it sit for 5 minutes
- Heat a skillet on medium heat and lightly grease it with butter
- Pour a ladle of the batter
- Initially, bubbles will be formed on the top. Wait till the bubbles pop before flipping the pancake (see tips section above)
- Flip and cook on the other side
- Repeat with the rest of the batter
- Serve with honey, maple syrup or chocolate sauce and mixed fruits (see FAQs for serving suggestions)