Fluffy Pancake Recipe Without Baking Powder
on Apr 27, 2022
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If you’re making pancakes and don’t have any baking powder on hand, there are some easy substitutions that you can use instead. In this post, we’re sharing some tips on how to make homemade pancakes without using baking powder.
Homemade pancakes are a breakfast treat that everyone loves. They’re easy to make and are delicious with chocolate chips, blueberries, and maple syrup!
Can I Make Pancakes Without Baking Powder or Baking Soda?
Yes, homemade pancakes can be made without using baking powder or baking soda. All you need to do is use egg whites that have been whipped to form soft peaks, and flour. For the best results, we recommend using regular all purpose flour but you can also use whole wheat flour or a blend of all purpose and whole wheat flour.
Ingredients You’ll Need
- All Purpose Flour
- Sugar
- Salt
- Eggs
- Whole Milk
- Olive Oil
- Butter
How to Make Fluffy Pancakes without Baking Powder
Step 1: Make the batter
- In a medium bowl, mix together the flour, salt and sugar until well mixed.
- Carefully separate the egg yolks and egg whites and place them into separate bowls.
- Whisk the egg yolks and add the milk, and oil. Mix until combined.
- Slowly add the egg yolk mixture to the flour mixture. Mix until well combined and the batter is smooth without any lumps.
- In another bowl, whip the egg whites using an electric mixer until soft peaks are formed. Make sure there is no trace of egg yolk or the whites won’t whip.
- Continue to whip the egg whites with the mixer for 2 to 3 minutes starting from the lowest speed and gradually increasing to the highest speed.
- Immediately fold the beaten egg whites into the batter and gently mix until evenly combined.
Step 2: Make the pancakes
- Heat a non-stick pan and add butter or oil.
- Add a ladle of batter to the hot pan and let it cook until the bottom is golden brown and bubbles appear on the top.
- Gently flip the pancake and cook the other side. It will cook faster than the first side so be careful not to let it burn.
- Once the pancakes are cooked, enjoy them hot with butter, maple syrup, and your favorite toppings!
Tips and Tricks
- Take the eggs out of the fridge ahead of time and let them come to room temperature. If you’re short on time, place the eggs in a bowl of warm water for a few minutes before using them. Room temperature egg whites will whip up to form soft peaks much faster than cold egg cold whites.
- Carefully crack the eggs to ensure that no egg yolk gets into the egg white. The whites won’t whip if there’s even a trace of egg yolk in the bowl. It’s okay if some egg white is mixed into the yolk though.
- Enjoy the pancakes while they’re still hot or warm.
- Add a teaspoon of your favorite extract to enhance the flavor of the pancakes. Vanilla is always a good option.
- If you’d like to include cinnamon powder, add ½ teaspoon to the dry ingredients and mix well.
Best Substitutes for Baking Powder in Pancakes
Baking Soda
You can make 1 teaspoon of homemade baking powder by combining ¼ teaspoon baking soda, ½ teaspoon cream of tartar, and ¼ teaspoon cornstarch.
Whipped Egg Whites
Egg whites that have been whipped until light and airy will make the pancake batter more fluffy.
Self Rising Flour
Self rising flour includes baking powder so there’s no need to add extra baking powder to this type of flour.
Pancakes Without Baking Powder Recipe
Ingredients
- 1 cup all purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 large eggs
- ½ cup whole milk
- 2 tablespoons olive oil or another neutral flavored oil like canola or sunflower oil
- butter or oil to grease the pan and cook the pancakes
Instructions
To make the batter
- In a medium bowl, mix together the flour, salt and sugar until well mixed. If you’re using cinnamon, add it as well.
- Carefully separate the egg yolks and egg whites and place them into separate bowls.
- Whisk the egg yolks and add the milk, vanilla extract if using, and oil. Mix until combined.
- Slowly add the egg yolk mixture to the flour mixture.
- Mix until well combined and the batter is smooth without any lumps.
- In another bowl, whip the egg whites using an electric mixer until soft peaks are formed. Make sure there is no trace of egg yolk or the whites won’t whip.
- Continue to whip the egg whites with the mixer for 2 to 3 minutes starting from the lowest speed and gradually increasing to the highest speed.
- Immediately fold the beaten egg whites into the batter and gently mix until evenly combined.
- The batter is now ready to make the pancakes.
To make the pancakes
- Heat a cast iron skillet or a non-stick pan and add a little butter or oil.
- Add a ladle of batter to the hot pan and let it cook until the bottom is golden brown and bubbles appear on the top.
- Gently flip the pancake and cook the other side. It will cook faster than the first side so be careful not to let it burn.
- Once the pancakes are cooked, enjoy them hot with butter, maple syrup, and your favorite toppings!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
I really loved this ! Sunday is pancake day, everyone knows that
Where I live, there are no supermarkets open on sundays and I was bummed to see no baking powder in my pantry.
I found this recipe and can I just say how fluffy these are??? The flavours are amazing too. This will be my new to-go recipe even if I have baking powder on my pantry 😀