This study evaluated the proximate composition and sensory properties of pancakes produced from tigernut-cowpea flour blends. The samples were coded TCPA, TCPB, TCPC, TCPD, TCPE and TCPF for pancakes produced from 5, 10, 15, 20, 30, 40 and 50% cowpea substitutions respectively. Pancake samples coded WP, TP and CP were also respectively, produced from 100 % of wheat, tigernut and cowpea as controls. Standard methods were used for all used for the analysis. The diameter and thickness of the pancakes varied significantly (P≤0.05) from 114.45-145.05 mm and 2.00-3.90 mm respectively. Increase in thickness resulted in decrease in spread ration of the samples which ranged from 37.22-66.43 %. The proximate composition of the pancakes varied from 6.