For delicious pancakes, you don't necessarily need baking powder. This is an easy pancakes without baking powder recipe that has just the same fluffiness and one you will love.
Saturday mornings regular pancakes are almost always of fluffy texture. And to achieve that fluffy texture for best pancakes the recipe requires a leavening agent.
This is usually baking powder. At times you can also see baking soda as a dry ingredient in a pancake recipe.
The trick to making the fluffiest pancakes without baking powder is not that magical as it may sound.
It actually requires all the same ingredients with a slight change in their amount.
And the way they are prepared and incorporated into the pancake batter.
Pancake without baking powder
The trick to making delicious pancakes without baking powder (also known as souffle pancakes) is mixing the egg whites and egg yolks separately. The amount of eggs used for one pancake batter should be a bit more than for your regular pancake recipe.
Easy Pancake Recipe Ingredients
To make your homemade pancake recipe without a leavening agent, you'll need to use the following ingredients:
- self-rising flour: from experience, this flour is better than all-purpose flour for this recipe but all-purpose flour will do the trick as well
- eggs: separate the egg yolks from the egg whites
- milk: I personally use oat milk but classic milk, or other dairy-free milk such as almond milk is good also
- sweetener: this ingredient is actually optional but if you have a sweet tooth and would like your pancakes sweeter, you can add some sugar or maple syrup
- salt: Himalayan salt is always my choice
- vanilla extract: again an optional ingredient but I highly recommend for the aroma. Just make sure to use a non-alcoholic one if making for kids
How To Make - Step By Step Photos
Making the perfect pancakes is actually pretty easy. All you really need is a good stand-alone or hand mixer that will whip up the egg whites in no time. I have this Kitchen aid and it truly is irreplaceable.
Preparing the pancake batter
- Separate the egg yolks from the egg whites.
- Whip the egg whites until firm (stiff peaks appear when you check with a spoon). I personally put the egg whites into my Kitchen aid and let it do its magic while I continue to steps 3 and 4 below.
- Add all the dry ingredients (flour, salt and sugar if used) into a large mixing bowl and mix. This can be done with a simple wooden or silicone spoon/spatula.
- Mix the egg yolks, milk and maple syrup together, so your wet ingredients, in a separate bowl and then add them to the dry ones and mix until you have a smooth batter.
- Now comes to most delicate part - adding the whipped egg whites to the batter. Gently, with a silicone spatula, mix the whipped egg whites into the pancake batter. Make sure you are not losing any air from the whipped whites.
Make the pancakes
- Heat a pan under low heat
- Grease the pan with oil.
- Pour about two tablespoons of batter into the pan to form a circle and cook until bubbles form on top (about 2 minutes).
- Flip the pancake to cook for another minute on the other side (until golden brown).
- Continue until you have used up the whole pancake batter.
For delicious, fluffy and easy pancakes, the main ingredients in this recipe shouldn't really be substituted. What can be done though is use different types of the main ingredient.
- Flour: the recipe calls for a self-rising flour but if you use all-purpose flour or even wholegrain flour it should do the trick
- Sweetener: if needed in a recipe, I am always an advocate for a natural sweetener like agave, maple or date syrup or dates, birch or coconut sugar. But regular sugar is fine as well if you are not looking into the nutritional content of it
- Milk: we don't really drink animal-based milk so I usually go with plant-based options but here, any type of milk will do
Toppings, Variations and Add-ins
In our house, you can offer a whole variety of favorite toppings and spreads, and everyone will always go for the same thing. A chocolate spread. So to make sure my kids are really eating the best quality ingredients, I serve pancakes with this Healthy Homemade Vegan Nutella with Dates.
If we're out of it, then the following ingredients seem to make the cut with them as well:
- peanut butter: if not homemade, I make sure to buy one that is without salt or palm oil
- jam: we always have homemade jam made from organic fruit and minimum sugar added. Our favorites are plum, strawberry and raspberry jams.
- chopped nuts: chopped baked hazelnuts and almonds are our choice
- shredded coconut: not a favorite for my kids but I love it on top of a spread on pancakes
- chocolate chips: when you're out of ideas, chocolate chips will always do the trick
- fresh fruit: the healthiest and best option if you ask me
- melted butter: a classic that I personally don't like, but I've found kids to love
How To Store Homemade Pancakes
One of the best things about these pancakes is that you can make them ahead (as with a lot of our recipes) and store until you need to serve them.
They're best stored in the refrigerator in an airtight container for up to 3 days. Before serving, make sure to either leave them at room temperature for about an hour or reheat in a microwave/oven.
Pancakes can also be stored in the freezer for up to 3 months. You will need to thaw them before serving which is also done at room temperature for about 2 hours or in a microwave under the defrost option. You can also thaw them in the oven at low temperature or with a defrost option if your oven has one.
It is preferable that eggs are at room temperature or have at least been out of the fridge for a while before using in this recipe. The rationale being that the egg whites will whip more quickly. It isn't essential though. If your eggs are very cold and straight out of the fridge, you can put them in warm water for a few minutes before cracking.
Yes, of course. Just make sure to reduce the baking time as opposed to what is in the recipe because smaller pancakes will bake more quickly and you want to avoid them burning.
If you are attempting to reheat more pancakes at once, make sure each pancake is spread seperately either on a plate for a microwave or on a baking sheet in the baking tin for the oven. If you attempt to reheat them on top of each other, the bits of the pancakes that were sticking to each other will probably remain frozen/cold.
More Related Recipes
If you've tried this or any other recipe from the blog, please leave a comment and rate it.
How To Make Fluffy Pancakes Without Baking Powder
- 1 cup self-rising flour
- pinch salt
- 3 eggs
- 1 cup milk
- ½ teaspoon vanilla extract optional
- 1 tablespoon maple syrup optional
- coconut oil for baking
- Separate the egg yolks from the egg whites.
- Whip the egg yolks until firm (stiff peaks appear when you check with a spoon).
- Add all the dry ingredients (flour, salt and sugar if used) into a large mixing bowl and mix.
- Mix the egg yolks, milk and maple syrup together (wet ingredients) in a separate bowl.
- Add the wet ingredients to the dry ones and mix until you have a smooth batter.
- Now gently, with a silicone spatula, mix the whipped egg whites into the pancake batter.
- Heat a pan under low heat.
- Grease the pan with oil.
- Pour about two tablespoons of batter into the pan to form a circle and cook until bubbles form on top (about 2 minutes). Then flip the pancake to cook for another minute on the other side.
- Continue until you have used up the whole pancake batter (until golden brown).
- Serve with toppings of choice.