Name: Sweet Whole Wheat Pancakes (Meetha Pudla): A Healthy & Delicious Gujarati Treat
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Ingredients: 1 cup Jaggery; ⅓ cup Water; 1 cup Whole Wheat Flour (whole); Ghee (as needed, melted); Sugar (as needed, powdered); Banana Slices (as needed)

Sweet Whole Wheat Pancakes (Meetha Pudla): A Healthy & Delicious Gujarati Treat

Dhara Shah

UpdatedJuly, 2025

18 minutes

716 reads

4.20 from 5 votes

Indian Pancakes /Waffles

About Sweet Whole Wheat Pancakes (Meetha Pudla): A Healthy & Delicious Gujarati Treat

Wake up to the delightful aroma of Meetha Pudla, sweet whole wheat pancakes that are a beloved breakfast treat in Gujarati cuisine. These light and fluffy pancakes offer a wholesome start to your day or a comforting afternoon escape.

Made with jaggery for a touch of natural sweetness and whole wheat flour for a boost of goodness, these pancakes are surprisingly easy to whip up, even on busy mornings. They’re a kid-friendly favorite too!

Enjoy these golden delights plain or elevate them with a dollop of ghee and a dusting of powdered sugar. Pure deliciousness!

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Recipe Time & More

Prep8

Cook10

Total18

Calories540 kcal

Serves

Perfect ForBreakfast Dinner Snacks

TasteSweet

Ingredients

Wet Ingredients

▢ 1 cup Jaggery
▢ ⅓ cup Water

Dry Ingredients

▢ 1 cup Whole Wheat Flour whole

For Serving (Optional)

▢ Ghee as needed, melted
▢ Sugar as needed, powdered
▢ Banana Slices as needed

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Instructions

In a mixing bowl, dissolve the jaggery in water. Stir until the jaggery is fully melted.
Add the whole wheat flour to the jaggery water. Whisk until just combined. Avoid overmixing, which can make the pancakes tough.
Let the batter rest for 5 minutes. This allows the flour to hydrate and will result in lighter pancakes.
Heat a nonstick pan or griddle over medium heat. Lightly grease the surface.
Pour a spoonful of batter onto the hot pan for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
Serve the pancakes hot. Optionally, top with a dollop of melted ghee and a sprinkle of powdered sugar. Banana slices make a delicious addition.

Recipe Notes

Good To Know

For extra flavor and texture, add a tablespoon of finely chopped nuts (like almonds or cashews) or a sprinkle of sesame seeds to the batter before cooking.
If your jaggery is hard, melt it with a small amount of water over low heat, strain to remove impurities, and let it cool before mixing with the flour for a smoother batter.
To make these pancakes vegan, substitute desi ghee with coconut oil or any neutral plant-based oil, and skip the powdered sugar topping or use a dusting of coconut sugar.
For a fun variation, mash a ripe banana directly into the batter for added sweetness and a softer texture, making the pancakes even more appealing to kids.

Expert Tips

Don't overmix the batter. A few lumps are okay; overmixing can make the pancakes tough.
For perfectly round pancakes, use a cookie scoop or a large spoon to portion the batter onto the hot griddle.
Adjust the cooking time based on your stovetop and the thickness of the pancakes. They're ready to flip when bubbles start to form on the surface and the edges look set.

Storage Instructions

Store leftover pancakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a microwave or toaster oven.