Ragi Pancake Recipe: Start your day on a healthy and delicious note with fluffy, wholesome pancakes. This simple ragi pancake recipe is a fantastic way to introduce a nutritious twist to a classic breakfast favorite. Ragi, also known as finger millet, is a superfood packed with calcium, iron, and fiber. These pancakes are not only good for you but also incredibly tasty, making them a perfect meal for the whole family.
Required Ingredients
To make this delightful ragi pancake recipe, you will need a few simple ingredients.
- 1 cup ragi flour (finger millet flour)
- 1/4 cup whole wheat flour or all-purpose flour
- 2 tablespoons jaggery powder or coconut sugar (adjust to taste)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
- 1/4 teaspoon cinnamon powder (optional)
- 1 large egg (or 1 flax egg for a vegan option)
- 1 cup milk (dairy or plant-based like almond milk)
- 1 tablespoon melted butter or coconut oil, plus more for cooking
- 1 teaspoon vanilla extract
Step-Wise Directions
Follow these easy steps to create the perfect batch of ragi pancakes.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the ragi flour, whole wheat flour, jaggery powder, baking powder, baking soda, salt, and cinnamon powder (if using). Mixing the dry ingredients first ensures the leavening agents are evenly distributed, which helps make the pancakes fluffy.
- Mix Wet Ingredients: In a separate medium-sized bowl, whisk the egg. Then, add the milk, melted butter (or coconut oil), and vanilla extract. Whisk until everything is well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine. Overmixing can lead to tough pancakes.
- Rest the Batter: Let the pancake batter rest for about 5-10 minutes. This allows the flour to absorb the liquid and helps create a more tender texture.
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat. Lightly grease it with a little butter or oil. Once hot, pour about 1/4 cup of the batter onto the pan for each pancake.
- Flip and Finish: Cook for about 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look set. Carefully flip the pancake and cook for another 1-2 minutes on the other side until golden brown.
- Serve and Enjoy: Transfer the cooked pancakes to a plate. Repeat the process with the remaining batter, adding more butter or oil to the pan as needed. Serve your delicious ragi pancakes warm with your favorite toppings like fresh fruit, maple syrup, or a dollop of yogurt.
Nutrition Facts
Nutrition information is an estimate and may vary based on the specific ingredients used.
Per Serving (1 pancake):
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 95 | |
| Total Fat | 3g | 4% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 25mg | 8% |
| Sodium | 130mg | 6% |
| Total Carbohydrate | 15g | 5% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 4g | |
| Protein | 3g | |
| Vitamin C | 0mg | 0% |
| Calcium | 80mg | 6% |
| Iron | 1mg | 6% |
| Potassium | 110mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Final Thought
This ragi pancake recipe proves that healthy eating doesn’t have to be boring. It’s a simple, quick, and satisfying meal that packs a nutritional punch without compromising on taste. Whether you’re looking for a healthier breakfast for your kids or a post-workout meal for yourself, these pancakes are an excellent choice. They are versatile, easy to make, and a wonderful way to incorporate the goodness of millets into your diet.
Also Read: My Grandmother’s 100-Year-Old Amla Candy Recipe (Better Than Store-Bought)
FAQ’S (Frequently Asked Questions)
Can I make this ragi pancake recipe vegan?
Absolutely! To make vegan ragi pancakes, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg, and use any plant-based milk like almond, soy, or oat milk. Use melted coconut oil instead of butter.
Is this recipe gluten-free?
Ragi flour is naturally gluten-free. To make the entire recipe gluten-free, substitute the whole wheat flour with a gluten-free all-purpose flour blend or another gluten-free flour like oat flour or buckwheat flour.
Can I prepare the batter in advance?
You can mix the dry and wet ingredients separately and store them in the refrigerator. Combine them just before you are ready to cook the pancakes. Premixing the full batter for too long can deactivate the baking powder, resulting in flatter pancakes.
Ragi Pancake
Ingredients
Method
- In a large bowl, whisk together the ragi flour, whole wheat flour, jaggery, baking powder, baking soda, salt, and optional cinnamon powder.1 cup ragi flour, 1/4 cup whole wheat flour or all-purpose flour, 2 tablespoons jaggery powder or coconut sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, A pinch of salt, 1/4 teaspoon cinnamon powder
- In a separate bowl, whisk the egg, then mix in the milk, melted butter (or oil), and vanilla extract.1 large egg, 1 cup milk, 1 teaspoon vanilla extract, 1 tablespoon melted butter or coconut oil
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
- Let the batter rest for 5-10 minutes.
- Heat a lightly greased non-stick pan or griddle over medium heat. Pour approximately 1/4 cup of batter per pancake.
- Cook for 2-3 minutes until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown.
- Transfer to a plate and repeat with the remaining batter. Serve warm with your favorite toppings.
Notes
- Batter Consistency: The batter should be thick but pourable. If it seems too thick, add a tablespoon or two of milk at a time until you reach the desired consistency. If it’s too thin, add a little more ragi flour.
- Topping Ideas: Get creative with your toppings! These pancakes are delicious with sliced bananas, berries, a drizzle of honey or maple syrup, a sprinkle of nuts and seeds, or even a scoop of Greek yogurt.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer-safe bag. Reheat in a toaster or microwave.
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.
