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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.
- Whole Milk
- Vanilla extract
- Butter or oil
- All Purpose Flour
- Sugar
- Salt
- Eggs
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 so delicious. They’re an awesome breakfast treat for those lazy Sundays when you have enough time to really get them right. Perhaps the coolest thing about making pancakes is how versatile they can be. You can use pretty much any topping you like to make pancakes. The French often enjoy their pancakes with a simple topping of lemon and sugar. In Canada, of course, the preferred pancake topping is maple syrup, sticky sweet. It’s a big treat to use other breakfast food with your pancakes, like bacon and eggs.
Other treats like fresh fruit - berries are especially nice - and ice cream or whipped cream go great on pancakes. Have a favorite spread like Nutella? Why not try smearing your favorite spread onto your pancakes? Nutella pancakes with some powdered sugar and strawberries are simply delicious!
Another great way to give your pancakes a feel of luxury is to include something in the batter. It might seem like a lot of extra fancy work, but you can very easily make blueberry or chocolate chip pancakes. Want to know how? All you need to do is add either blueberries or chocolate chips to your pancake batter. The trick is not to overdo it, as a little goes a long way. You can always add more, but it’s pretty hard to unmix batter.
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
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Pancakes with Oat Milk
11 Best Pans for Pancakes
Fluffy Sourdough Discard Pancakes
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Homemade Pancake Mix
If you make this pancake recipe without baking powderbe sure to leave a comment or give this recipe a rating⭐⭐⭐⭐⭐! I will be happy to hear from you!
Pancake Recipe Without Baking Powder
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- Author: chefjar
- Total Time: 25 minutes
- Yield: 4 1x
Description
This pancake recipe without baking powder will produce pancakes so fluffy you won’t believe they’re missing a key ingredient.
Ingredients
Scale
- 1 cup all purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ½ 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 ¼ 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!
Equipment
Buy Now → 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.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Pancake recipes
- Cuisine: American
Nutrition
- Calories: 256kcal
- Sugar: 6g
- Sodium: 196mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 99mg
All rights reserved.CHEF JAR.All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share thisrecipe, PLEASE provide a link back to this post.
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