Ragi Pancakes

Soft, hearty pancakes with the goodness of ragi

Prep Time 15 min
Cook Time 7 min
Serving Size 4
Recipe Type Hob

Bringing back a grain rooted in history, these Ragi Pancakes are a wholesome take on a beloved breakfast classic. Ragi, or finger millet, has been cultivated in India for thousands of years and is prized for its rich fiber, iron, and calcium content. With a delicate nutty flavor, these pancakes combine the goodness of whole wheat, cinnamon, and jaggery for a naturally sweet and hearty dish. Perfectly soft yet satisfying, they pair wonderfully with fresh fruits, nuts, or a drizzle of honey, making them a delightful way to enjoy the time-honored benefits of this super grain.

Ingredients

For the pancakes:

1 cup ragi flour (finger millet flour)
½ cup whole wheat flour (optional, for better texture)
1 tbsp jaggery powder or honey
½ tsp baking powder
½ tsp cinnamon powder
1 cup milk (or plant-based milk like almond/coconut)
1 tsp vanilla extract
1 tbsp flaxseed powder (optional, for extra fiber)
1 tbsp ghee or butter (for cooking)

For toppings:

2 tbsp pure maple syrup
sliced bananas, berries, or chopped nuts
1 tbsp greek yogurt (optional, for extra protein)

Method

In a bowl, mix ragi flour, whole wheat flour, baking powder, cinnamon, and flaxseed powder.
Add jaggery powder/honey, milk, and vanilla extract. Mix until smooth. Let it rest for 5 minutes.
Heat a non-stick pan and lightly grease it with ghee or butter.
Pour a small amount of batter to form a medium-sized pancake.
Cook on low-medium heat until bubbles appear, then flip and cook the other side.
Repeat with the remaining batter.
Stack the pancakes on a plate.
Drizzle with pure maple syrup and top with bananas, berries, or nuts.
Serve warm with Greek yogurt for extra protein.

Did you know?

Once a staple, then forgotten—Ragi is making a comeback! From Karnataka’s Ragi Mudde to Meghalaya’s millet beer, it’s a grain rich in history & nutrition. Ready to rediscover it?

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