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. It tastes amazing with strawberry jam, peanut butter, or Nutella.
Why you will love this recipe
- Delicious and versatile. Ragi pancakes are delicious on their own or with toppings such as fruit, yogurt, or nuts. They can also be used as a base for breakfast sandwiches or wraps.
- Easy to make. Ragi pancakes are easy to make and can be ready in just minutes.
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. Bananas can be substituted with apple sauce.
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.
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.
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.
More recipes using millets
If you tried this Ragi Pancake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Ragi Pancakes / Finger Millet 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)