Pancakes Without Baking Powder

It may sound like a contradiction that removing baking powder can make your pancakes…fluffier? It’s true! This pancake recipe without baking powder is the fluffiest, most buttery, and most delicious pancakes I’ve had to date.

The secret to this is in the egg whites. By whipping the egg and folding it into the batter, it acts as the leavening agent and aerates the batter for that delicious cloud-like bite. 

Looking for more pancake recipes? Here are other recipes you might enjoy: Banana Cinnamon Pancakes, Easter Bunny Pancakes, Strawberry Banana Pancakes, Tres Leches Pancakes, and Mochi Pancakes.

Why You’ll Love This Recipe

No baking powder? No problem: This easy pancake recipe is a unique twist on the classic pancake recipe that trades baking powder for whipped egg whites, which is great for when you’ve run out of baking powder and don’t feel like heading to the grocery store.

Perfect fluffiness: The technique of whipping egg whites before folding them into the batter ensures that these pancakes achieve an unmatched fluffy texture, making them some of the best pancakes you’ll ever have.

Versatile and simple: The basic ingredients used in this recipe allow for easy additions and substitutions, providing you the chance to customize your own pancakes and experiment with different flavors.

Recipe Ingredients

You’ll need the following ingredients to make these fluffy pancakes with no baking powder:

Ingredient Notes

Flour: This recipe calls for all-purpose flour, but for a healthier alternative, you can use whole wheat flour. Just remember it might give your pancakes a slightly denser texture.

Eggs: Fresh, room-temperature eggs will yield the best results when it comes to whipping the whites to soft peaks. If you need an eggless pancake version, try substituting with aquafaba or a commercial egg replacer.

Milk: Regular milk, almond milk, soy milk or even coconut milk can be used for this recipe. Each brings a slightly different flavor and nutritional profile.

Butter: Using melted butter in the batter and to grease the hot griddle will add a rich, savory flavor to the pancakes. Alternatively, you can use olive oil or vegetable oil for a lighter flavor.

How To Make Pancakes Without Baking Powder

Make the batter: In a large bowl, add your flour salt, milk, and egg yolks. Mix until combined and set aside. 

Whip your egg whites: In a small bowl or stand mixer, add egg whites and blend until bubbles form, about 2-3 minutes. Once bubbles have formed, add sugar while gradually blending and keep blending until stiff peaks form, about 5-8 minutes. 

Add egg whites to your batter: Begin adding your egg whites to the batter ½ cup at a time and fold it into the batter using a spatula. Fold until combined and no whites remain. 

Cook pancakes: Heat a large frying pan on medium heat. Add 1 teaspoon of butter to a pan. Add ⅔ cup pancake batter into the pan and cook until bubbles form, about 2-3 minutes.

Flip and serve: Once the edges are golden brown, flip and repeat on both sides. When ready, remove from heat and continue with the rest of the batter until no batter remains. Add your favorite breakfast garnishes and serve.

Recipe Tips 

• Letting your batter rest for about 10-15 minutes before cooking can help achieve the fluffiest pancakes. This allows the flour to absorb the liquid and the gluten to relax.
• If you’re making a large batch, preheat your oven to 200°F and place cooked pancakes on a baking sheet in a single layer to keep them warm while you cook the rest.
• Use a ladle or a ¼ cup measure to pour your pancake batter onto the griddle. This ensures that all pancakes are the same size and cook evenly.

Storage & Reheating 

Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them between sheets of wax paper for up to 2 months. Reheat pancakes on a hot griddle or microwave them until heated through.

Additions & Substitutions 

You can customize this pancake recipe with a variety of additions or substitutions.

Add some dry ingredients like nuts, granola, or chocolate chips to the batter. If you prefer fruit, blueberries or thinly sliced bananas would be a great addition.

Want a dairy-free version? Use dairy-free milk like almond or soy milk instead of regular milk.

Recipe FAQs

What should I serve with this homemade pancake recipe?

Serve these tender pancakes with a dollop of butter, a drizzle of maple syrup, and a side of fresh fruit for a balanced breakfast. They also pair wonderfully with scrambled eggs or bacon for a hearty brunch. And remember, the best part of pancakes is adding your favorite toppings, so don’t forget the whipped cream or a dusting of powdered sugar!

Can I add filling to the batter? 

Yes, you certainly can add filling like berries, bananas, protein powder, and other delicious ingredients. No more than ½ cup should do the trick! If you’re thinking of adding berries, frozen ones will be best as they won’t lose their shape as much while cooking. 

Why won’t my pancakes rise? 

These pancakes don’t really rise in the frying pan like regular pancakes because there isn’t any leavening agent. Instead, they stay fluffy and light because of the amount of air the egg whites incorporate. So it’s important not to spread out your batter too much like you would with regular pancakes. This, in turn, could also lead to an undercooked inside, so if that is happening, add a lid to your pancakes after you flip them and the moisture will cook them better.

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