Delicious and fluffy Indian pancakes.
Pancakes exist in nearly every culture, and in India, they take on many flavorful forms. Indian pancakes are not your typical fluffy breakfast stacks. Instead, they’re often savory, packed with spices, herbs, and vegetables, and can be enjoyed at any time of the day. From street vendors to family kitchens, these pancakes are a staple in many regional cuisines.
One of the most popular varieties is besan chilla, made with chickpea flour, spices like turmeric and cumin, and chopped onions, tomatoes, and chilies. It’s naturally gluten-free, protein-packed, and quick to whip up. Served with a dollop of yogurt or a tangy chutney, it makes for a satisfying breakfast or light lunch.
Another well-loved version is uttapam, a South Indian dish made from fermented rice and lentil batter. Unlike crispy dosas, uttapam is thick and soft, almost like a pancake, and topped with chopped onions, tomatoes, and sometimes even grated carrots or green chilies. It’s usually served with coconut chutney and sambar, a flavorful lentil-based vegetable stew.
In Maharashtra, thalipeeth is a popular multigrain pancake made with flours like rice, wheat, and millet, mixed with spices and veggies. It’s hearty and filling, often enjoyed with a pat of ghee and yogurt.
What makes Indian pancakes so appealing is their balance of health and flavor. They’re typically made with wholesome ingredients, naturally vegan or vegetarian, and can be customized endlessly. You can adjust the spice level, throw in your favorite veggies, or even add grated paneer or tofu for extra protein.
These pancakes are a testament to how versatile and inventive Indian home cooking can be. They’re easy to prepare, use pantry-friendly ingredients, and offer a comforting way to explore Indian flavors without much effort. Whether you’re looking to spice up your breakfast routine or want a light dinner that doesn’t skimp on taste, Indian pancakes are worth flipping over.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 eggs
- 2 tbsp butter melted
- 1 tsp vanilla extract
- butter or oil for greasing the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are small lumps.
- Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil.
- Pour about 1/4 cup of batter onto the hot skillet and spread it in a circular motion to form a pancake.
- Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve the pancakes warm with your favorite toppings and enjoy!