In order to explore the potentials of saba flour in food applications, saba flour was used in pancake mix formulation as partial and full substitute to all-purpose flour (APF). Five experimental formulations were made and subjected to sensory analysis (100% saba; 25% saba:75% APF; 50% saba:50% APF; 75% saba:25% APF; 100% APF). Data gathered was subjected to statistical analysis and it was found out 25% saba: 75% APF was the least significantly different from the control formulation (100% APF). The two formulations were subjected to proximate composition analysis. There is no significant difference in the moisture and crude fat content but significant content differences were observed in the ash, crude protein, crude fiber and the total carbohydrate contents. Higher water holding capacity was obtained from 25% saba: 75% APF treatment while both had almost the same bulk densities. No significant difference on firmness was observed in all pancake samples.