Homemade pancake recipe with no baking powder is here for breakfast! Easy flapjacks recipe that is fluffy and moist on the griddle. Enjoy plain or add other ingredients like we did with our banana chocolate chip pancakes recipe!
If you are craving this old fashioned breakfast but find you’re missing this key ingredient we can save your day here. 😉 You can even make a similar batter to make pancake mix crepes! You’re welcome and you can thank us later when your hangry kids still say they are delicious.
Baking powder is a common ingredient in a pancake stack, contributing to their light and fluffy texture. However, what if you find yourself craving this breakfast treat but don’t have baking powder on hand? Don’t worry! You can still enjoy delicious, fluffy pancakes by using alternative ingredients and techniques.
Ingredient Notes
- The base of this is all purpose flour for the dry ingredient. I have a list of all purpose flour substitutes here you could refer to.
- You can add some sugar to give it a bit of sweet. I haven’t used a sugar-free alternative but I imagine that would work just as well.
- Just a pinch of salt will actually make it sweeter but could be left out
- Milk (whole is best, or 2%) or dairy free alternative (cashew would be best for creamiest)
- Vanilla extract is a nice touch but you could use almond extract would give it more of a marzipan flavor to it.
- Large eggs are best added at room temperature, I prefer organic free range for the richest flavor.
There are a few tips you should keep in mind when making fluffy pancakes without leavener start to finish. Same goes for making a homemade waffle too really. They will help you achieve the light texture you are looking for, they are;
Tips
The secret to achieving a fluffy texture without baking powder lies in using other leavening agents and incorporating certain ingredients that react to create bubbles and lift the batter. In this case we are going to whisk egg whites like we did with our chocolate meringue cookies to fluff them up just the same.
Mixing the wet and dry ingredients in separate bowls before combining to make the batter is crucial for them to rise properly. Don’t skip this step. When you whip the egg whites with a hand mixer or stand do so fast and long enough to reach stiff peaks.
Be mindful of overmixing the batter, as it can result in dense pancakes. Stir until the ingredients are just combined. Adjust the heat on your skillet or griddle as needed to prevent burning or not cooking the pancakes long enough. Flip when lightly golden brown
You can see how light and airy the egg white peaks are here when you should add them and gently fold into the other ingredients.
Can you make just one pancake?
Yes, you can make a batch of dry batter and make pancake in a mug like this. OR cut all ingredients by 1/4 and you can “bake” it that way one at a time. If you needed or wanted to make a huge batch by all means feel free to double or triple what is listed below.
Beyond this yes you can add other things but I would be light. The more items you add into the mix the heavier they will get and they are already pretty delicate. Best suggestion is to keep it to 2 tbsp of things like chocolate chips or tiny bits of banana. Let’s go over other pancake batter add ins.
Should You Add Water or Milk to Pancake Mix?
You can use either one but the thicker the ingredient the moister they will be. Buttermilk is better than milk, like in our Cracker Barrel pancake mix. Milk is better than water as far as that goes. You get the idea…..
Pancake Recipe Without Baking Powder Recipe
Equipment
- 1 skillet
- 2 bowls
Ingredients
Instructions
- Mix dry ingredients in a bowl to make dry pancake mix. Separate egg yolks and whites (set whites aside in another bowl). Add the yolks to the dry pancake mix, along with milk and vanilla. Mix well.
- Beat the egg whites until light and fluffy. Fold the egg whites into your pancake batter. Ladle the batter onto a griddle and cook for 2-3 minutes, or until bubbles start to form.
- Flip and cook for another 2-3 minutes. Remove and serve with butter and syrup. ENJOY!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Things You Can Add to Pancake Batter
- Add chopped fruits like blueberries, bits of fresh (yellow) bananas, tiny diced apples, or raspberries to the batter for bursts of sweetness and extra moisture.
- Consider mixing in finely chopped nuts such as walnuts, pecans, or sunflower seeds for added crunch and flavor. Seeds like chia seeds or flaxseeds can also provide a nutritional boost.
- For a touch of indulgence, fold chocolate chips into the batter. Whether it’s dark, milk, or white chocolate, it adds a delightful treat to your pancakes.
- You can enhance the taste with spices like cinnamon, nutmeg, or pumpkin spice inside if you like. If I do this I typically will make baked figs on the side with some of this on top too and serve together.. You can also add a splash of almond extract, or other flavorings like maple syrup or honey.
- Grate some lemon or orange zest into the batter to infuse a fresh and tangy citrus flavor.
- Using buttermilk instead of regular milk in the pancake batter can result in lighter and fluffier pancakes with a slight tangy taste.
- Adding just a touch of protein powder can add nutrients.
- Pumpkin pancakes are amazing to make during the fall season. Mix in 1 tbsp. pumpkin puree or mashed sweet potato for seasonal pancakes with a delicious hint of autumn flavors.
FAQ
Yes it does. If you cannot have that then you should follow our homemade pancake batter recipe here without it. This is a way to make them rise and fluffy with whisked egg whites instead.
You can whisk eggs until fluffy with peaks, or use baking soda instead. However, since baking soda is stronger, you’ll need to use it in combination with an acidic ingredient such as buttermilk, yogurt, vinegar, or lemon juice. The acid reacts with the baking soda to create carbon dioxide bubbles, making the pancakes rise.
Yes, you can make pancakes without any leavening agent, although the texture may be denser compared to traditional pancakes. Without leavening agents like baking powder or baking soda, the pancakes won’t rise much, resulting in a flatter and denser pancake.
