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pancakes without baking powder

Pancakes Without Baking Powder

Matthew Chin
Experience the fluffy delight of homemade pancakes without baking powder, using a simple and fail-proof recipe with ingredients you most likely have in your pantry. We'll be substituting the leavening action of baking powder with whipped egg whites, which add lightness and volume to the pancakes, ensuring that they turn out fluffy and tender. This recipe, perfect for breakfast or brunch, takes you step-by-step through mixing, whipping, folding, and finally cooking your way to the most delicious, light-as-air pancakes you've ever tasted.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Servings 5
Calories 275 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 3 eggs (yolks and whites separated)
  • 2 tbsp olive oil
  • 1 tsp salt
  • ¼ cup sugar
  • 2 tbsp butter
  • ⅔ cup whole milk

Instructions
 

  • In a large bowl, add your flour salt, milk, and egg yolks, and mix until combined then set aside.
  • In a small bowl or stand mixer, add your 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.
  • 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.
  • 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. Serve and enjoy!

Notes

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.
When you’re whipping the egg whites and adding the sugar, it’s important to put the sugar in a little bit at a time. This will help stabilize the egg whites.
Whole milk or milk with a higher fat content is preferred, but if you want to use plant-based or skimmed, it works as well, just add a little bit more oil to help make thick pancakes. If you’re looking for a vegan option, try this recipe with aquafaba as your egg whites instead.

Nutrition

Calories: 275kcalCarbohydrates: 30.8gProtein: 7gFat: 14.1gSaturated Fat: 5.2gFiber: 0.7gSugar: 12g
Keyword pancakes
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