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This pancake recipe without baking powder will produce pancakes so fluffy you won’t believe they’re missing a key ingredient. Ready in 25 minutes.
Can I Make Pancakes Without Baking Powder or Baking Soda?
Yes! You can make perfectly lovely homemade pancakes without baking powder or baking soda. What you’ll need to do is whip some egg whites. We strongly encourage you to use all purpose flour.
You’ll Need
To make your pancakes without baking powder, you’ll need a few ingredients.
How to Make Fluffy Pancakes without Baking Powder
Your first step is to make the batter.
- To do this, take a medium bowl. Mix your flour, sugar, and salt together until they are well mixed.
- Now carefully separate your egg yolks from the whites. Place them into separate bowls.
- Whisk your egg yolks together and add your milk and vanilla extract. Mix until they are combined.
- Slowly add your egg yolk mixture to your flour mixture. Mix it together until the batter is smooth with no lumps or bumps.
- In another bowl, you’re going to whip your egg whites until they form soft peaks. This is easiest if you use an electric mixer! Ensure there’s no yolk contaminating your egg whites, or they won’t whip properly.
- Whip your egg whites with the mixer for two to three minutes. Start from the lowest speed, gradually increasing up to the highest speed. Once you’ve got nice soft peaks, fold your beaten egg whites into the batter, gently mixing until evenly combined.
How to Cook Pancakes
- First, heat a non-stick pancake pan or griddle. Melt some butter in the pan or add some oil.
- Add ¼ cup of batter (per pancake) to your hot pan, letting it cook until the bottom is golden brown and bubbles begin to appear on the top.
- Now you’re going to gently flip your pancake and cook its other side. This will cook much faster than the first side, so be careful not to let it burn!
Serving
Once your pancakes are cooked, it’s time to serve them with a generous helping of your favorite toppings.
Pancake Toppings
Pancakes are a delicious, versatile breakfast—perfect for lazy weekends. Top them with maple syrup, fruit, Nutella, or even bacon and eggs. For a twist, mix blueberries or chocolate chips into the batter—just don’t overdo it!
Pancake Recipe without Baking Powder Tips
- Be sure to remove your eggs from the refrigerator ahead of time. Allow them to reach room temperature before cooking. If you haven’t got the time to do this, place your eggs in a bowl or warm water for just a few minutes prior to use. This should help warm them up from your cold fridge temperature. We do this because room temperature egg whites whip much more easily than cold ones!
- Be careful when cracking your eggs. You don’t want any yolk getting into your egg white. Your whites will refuse to whip if there’s even a trace of yolk in the whites! On the other hand, a little egg white mixed into the yolk is just fine.
- You can enjoy pancakes while they’re hot off the pan, or if they’ve cooled down. Generally, pancakes with sweeter toppings (like fruit or ice cream) are served cooler, while more savory toppings or maple syrup will typically be served warm or hot.
- A teaspoon of vanilla extract goes a long way to boost the flavor of your pancakes.
- You can include cinnamon powder, too! A half teaspoon of cinnamon powder added to your dry ingredients will be very subtly tasty in your pancake mix.
Best Baking Powder Substitutes For Pancakes
- Baking Soda. You can make your own homemade baking powder – about a teaspoon’s worth – by combining ¼ teaspoon baking soda, ½ teaspoon cream of tartar, and ¼ teaspoon cornstarch.
- Whipped Egg Whites. Egg whites, whipped until they are light and airy, will work to make your pancake batter nice and fluffy. That’s thanks to the air trapped in the egg whites.
- Self Raising Flour. Self raising flour actually includes baking powder. You don’t need to add any extra baking powder if you have self raising flour!
More Delicious Pancake Recipes
- Biscoff Pancakes
- Double Chocolate Pancakes
- Red Velvet Pancakes
- Pancakes with Oat Milk
- 11 Best Pans for Pancakes
- Fluffy Sourdough Discard Pancakes
- Fluffiest Buttermilk Pancakes
- Blueberry Buttermilk Pancakes
- Homemade Pancake Mix
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Pancake Recipe Without Baking Powder
This pancake recipe without baking powder will produce pancakes so fluffy you won’t believe they’re missing a key ingredient.
Equipment
Ingredients
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or neutral vegetable oil, Canola or sunflower oil to grease the pan
Instructions
The Pancake Batter without Baking Soda
- In a medium bowl, whisk together the flour, sugar and salt.
- Carefully separate the egg yolks and egg whites and place them into separate DRY bowls. Also make sure there is no trace of egg yolk or your egg whites won’t whip later.
- Whisk together the egg yolks, then add milk and vanilla. Mix until combined.
- Gradually add the egg yolk mixture to the dry ingredients and mix until the batter is smooth.
- Using an electrical mixer, whip the egg whites for 2-3 minutes or until soft peaks are formed.
- Fold in the beaten egg whites into the batter immediately and gently mix until combined.
Cooking Pancakes
- Heat a griddle or large skillet over medium low heat.
- Place 1 teaspoon of butter or oil on the griddle. When butter foams or oil shimmers, add 1/4 cup of batter onto griddle or skillet, and cook until bubble appear on the surface. Flip and cook for 2-3 minutes. Adjust the heat if necessary. The first batch will require higher heat.
- Serve with maple syrup, fresh berries or your favorite toppings.
- Enjoy!
Notes
Be sure to remove your eggs from the refrigerator ahead of time. Allow them to reach room temperature before cooking. If you haven’t got the time to do this, place your eggs in a bowl or warm water for just a few minutes prior to use. This should help warm them up from your cold fridge temperature. We do this because room temperature egg whites whip much more easily than cold ones!
Be careful when cracking your eggs. You don’t want any yolk getting into your egg white. Your whites will refuse to whip if there’s even a trace of yolk in the whites! On the other hand, a little egg white mixed into the yolk is just fine.
You can enjoy pancakes while they’re hot off the pan, or if they’ve cooled down. Generally, pancakes with sweeter toppings (like fruit or ice cream) are served cooler, while more savory toppings or maple syrup will typically be served warm or hot.
A teaspoon of vanilla extract goes a long way to boost the flavor of your pancakes.
You can include cinnamon powder, too! A half teaspoon of cinnamon powder added to your dry ingredients will be very subtly tasty in your pancake mix.
Nutrition
Calories: 256kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 196mg | Fiber: 1g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I woke up craving pancakes but I had so baking powder, so I looked up baking powder free recipes and this one popped up. I had all the stuff to make it, everything was going good until I was putting some dishes in the sink and I spilled all the egg whites. I only had 3 eggs to start with and the recipe called for two so I couldn’t just restart. I decided I would just treat it like pre made batter, I mixed in my egg yolks and then added milk as needed. After they were cooked they came out to be a mix between a crepe and a pancake. They were good and i definitely want to try the correct way with the egg whites 🙂
Hi, Katie! Thank you for sharing your experience! I’m glad to hear that they still turned out well despite the mishap. It’s great that you were able to improvise and make something delicious. I hope you get to try the recipe again with the egg whites next time!