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Eggless Wheat Strawberry Pancakes

5 from 1 vote
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  • Strawberry - 1/3 cup chopped
  • Dry Ingredients:
  • Wheat Flour – 1 cup
  • Baking powder – 2 tsp
  • Salt - 1/8 tsp
  • Wet Ingredients:
  • Honey/White Sugar/Brown Sugar – 3 tbsp Adjust according to your taste, I used brown sugar
  • Milk - 1 cup + 1 tbsp I used 2% milk
  • Vinegar - 1 tsp
  • Water - 2 tbsp
  • Vanilla extract – 1/4 tsp
  • Olive oil/butter - 1 tbsp for the batter
  • Butter - as needed for greasing the pan Unsalted, Melted at room temperature


  • Combine the dry ingredients and mix slightly. Mix milk and vinegar and keep aside for 2-3 minutes. Add butter and vanilla to the milk
  • Whisk together the dry and wet ingregients until combined. Add chopped berries and Set aside to rest for 10 - 15 minutes (I kept for 10 minutes)
  • Heat an iron skillet or a non stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake
  • When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
  • Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup
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1. 1 cup + 1 tbsp of Buttermilk can be used instead of milk and vinegar
2. Blackberry, blueberry, raspberry can be used instead of strawberry
3. Excess pancake can be put in a zip lock bag or aluminum foil separated with parchment paper and stored on freezer for weeks. Microwave the oackcake for a minutes and enjoy
4. If the batter becomes thick over time drizzle some milk and make pancakes
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