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“These delicious eggless pancakes are perfect for lazy Saturday mornings when you’d rather lounge in pajamas than drive to the store. Half whole wheat, they are healthier than most pancake recipes, yet they retain the light, fluffy texture that kids love. Top with maple syrup, cinnamon apples or fresh, sliced peaches.”
READY IN:
35mins
SERVES:
3-4
YIELD:
16 4 inch pancakes
UNITS:
US

Ingredients Nutrition

Directions

  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).

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