Wheat Flour Vegetable Pancakes

We have seen many breakfast sweet pancake recipes so far. It’s my husband’s request to go for something not sweet and little spicy too. I wanted to give it a try!!

As usual, I would like to try most of my recipes with wheat flour because it is healthier than all-purpose flour. If you want to try this recipe with all-purpose flour, you can. I will come soon with a recipe made out of all-purpose flour.

Spring onions, mushrooms and sweet corns are used in this recipe. Spring onion gives a good flavor and mushroom, corn adds taste to it.

I have made a dipping sauce along with this wheat flour pancakes. This sauce goes very well with this recipe as it is spicy. Definitely give it a try!!


The below quantity makes 6 pancakes.

  • Wheat flour- 1 and a half cup
  • Spring Onion- 4 scallions
  • Sweet corn- 1 cup
  • Mushroom- 2 big ( sliced lengthwise)
  • Eggs- 3
  • Salt- as needed.

Dipping Sauce:

  • Soya sauce- 1/4th cup
  • Sesame oil- 2 tsp
  • Vinegar- 1 tbsp
  • Sugar- 1 tsp
  • Paprika- 1 tsp ( 2 tsp if you want it more spicy).

Mix all the above ingredients in a bowl and keep the dipping sauce ready.


Slice the spring onions as shown above.
Break 3 eggs and add 400 to 500 ml. of water. Keep an eye on the quantity of water added because once the wheat flour is added it should come to flowing consistency. The batter should not be too thick and too thin.
Add salt.
Whisk everything together.
Add the wheat flour now and mix everything together.
The batter is ready.
Add the spring onion greens and mix it with the batter.
Heat an iron cast or non-stick pan and add 2 tbsp of vegetable oil. In medium flame, add 2 scoops of batter. Spread it to the corners.
Once the corners are dried, add the spring onion whites, corn and mushroom on top.
Flip it over the other side in medium flame and press it with the ladle on top so that the toppings get stuck to the pancake. Wait and cook the other side too. The vegetable should get cooked.
Sprinkle some grated cheese on top once done if you would prefer.
The corners of the pancake will be crispy and it is the best combination with the sauce.


  • The batter should not be too thick or too thin. It should be in the flowing consistency to spread on the pan.