These pancakes are made without baking powder, yet they're light, pillowy soft, and have an addictive, slightly sweet flavor that will keep you coming back for more bite after bite. Finish 'em off with some pure maple syrup and any of your favorite toppings, and these homemade pancakes will quickly become your new favorite meal to start your day with! Oh, and the best part is that these hot cakes are effortless to make.
Table of Contents
Ingredients You'll Need
- Flour- you'll want to use all purpose flour.
- Warm milk- use almond milk, oat milk, coconut milk, or soy milk to make these dairy free pancakes.
- Eggs- three large eggs with whites and yolks separated.
- Salt- just a pinch.
- Sugar- to add some sweetness to the batter.
- Butter- for cooking and serving.
- Fresh berries and syrup or honey- to serve with.
How to Make Pancakes Without Baking Powder
As I mentioned a few times already, these pancakes are so, so easy to make.
Essentially, all you have to do is whisk the egg whites and sugar into stiff peaks in one bowl, then, in another bowl, you'll want to combine the egg yolks with milk and flour. Once you've got those 2 bowls prepped you'll want to combine them to form a pancake batter and then you can cook everything to golden brown fluffy perfection.
Anyway, let's not waste another second, let's get started!
Step 1: Whip The Egg Whites
First things first, you'll want to separate your eggs - putting the yolks in one bowl and the whites in another bowl. Then, with an electric hand mixer - or stand mixer - you'll want to whip the egg whites with a pinch of salt until foamy and soft peaks form.
Now, once you've got some soft peaks going on in your bowl, you can gradually add in the sugar and beat everything together until the egg whites are just starting to hold stiff peaks.
Step 2: Make the Pancake Batter
Next, in a medium-sized bowl, you'll want to beat the egg yolks with the milk of your choice. Then, once the egg yolks and milk are combined, mix in the flour until everything is well combined.
Now that you have the combined flour and egg yolk mixture, you'll want to gently fold ⅓ of the whipped egg whites into the egg yolk mixture to loosen the batter and then add in the rest of the whipped egg whites after that's looking good.
Step 3: Cook The Pancakes
Ok, now that the pancake batter is good to go, it's time to cook 'em!
So, to do that, you'll want to start by heating a large non-stick skillet - or pan - over medium heat.
Then, once the skillet is preheated, you can coat it with butter - or non-stick cooking spray - and drop a ¼-1/3 cup of the batter onto the skillet.
You'll want to let the pancakes cook for a couple of minutes until bubbles appear on the surface. Then when a bubble pops, you can gently flip the pancake and cook it for 1 minute more or until the pancakes are golden brown on each side.
Step 4: Serve the Pancakes
Finally, once you've cooked up all of the pancake batter, you can serve your homemade pancakes warm with some fresh berries, some butter, and maple syrup on top.
Topping Ideas For These Pancakes
- Fresh fruit
- Homemade icing- the one from my crescent roll cinnamon rolls works great.
- Maple syrup
- Pure honey
- Peanut butter or any nut butter
- Whipped cream
How to Store These Pancakes
This no-baking-powder-needed pancake recipe makes around 8 large pancakes, so it's great for a big family breakfast! There might even be leftovers.
Speaking of leftovers, if you do end up with some, you can store them in the fridge in an airtight container or wrapped tightly in plastic wrap. Stored either of these ways, the pancakes should last for 2-3 days.
Alternatively, if you want to store the pancakes for even longer, you can store 'em in the freezer for up to 3 months.
Honestly, I love making a big batch of these homemade pancakes and freezing a bunch to have a quick and delicious breakfast on hand. With that said, to freeze 'em, just put all of your leftover pancakes on a baking sheet and pop them in the freezer until they're solid. Then, once they're frozen, you can transfer them to a freezer-safe bag - or airtight container - and store them in the freezer.
How to Reheat The Pancakes
Whenever you're ready to enjoy these delicious pancakes again, you'll want to warm 'em up since they're best enjoyed hot.
So, to reheat the pancakes, I recommend microwaving them in 15-second increments until they're warm. That's what I always do anyway.
Alternatively, if you're reheating multiple pancakes at once, you can put them all on a baking sheet and warm them in the oven at 350°F for about 5 minutes - or until they reach your desired temperature.
My Final Thoughts
Well, that's how to make pancakes without baking powder!
This is seriously one of my favorite pancake recipes ever. I mean, they're just so thick, fluffy, and sweet, and they come out better than something you'd get at a diner! My family is literally obsessed with 'em, and after you give these pancakes a try, you'll see why.
Anyway, I hope you enjoy this pancake recipe as much as I/we do.
As always, if you give it a try, leave a comment below and let me know how it went in the comments below.
More Breakfast Recipes
If you're looking for some other super delicious and super easy breakfast recipes, we have a ton on the blog that you can try next!
Here are some of my favorites:
- Pancakes for one
- Cinnamon roll casserole
- Crescent roll breakfast casserole
- No milk needed waffle recipe
- Banana bread recipe without baking soda
- Pancakes without milk
- Eggless pancakes
- Bisquick pancakes
- 1 cup all-purpose flour
- ⅔ cup warm milk of choice
- 3 eggs, separated
- 1 pinch of salt
- ¼ cup sugar
- Butter, for cooking and serving
- Fresh berries, to serve with
- Syrup or honey, to serve with
- Separate your eggs into two bowls.
- In a large bowl, with a handheld mixer, whip the egg whites with a pinch of salt until foamy and very soft peaks form.
- Gradually add sugar to the bowl and beat until the egg whites are just starting to hold stiff peaks.
- In a separate bowl, beat egg yolks with milk. Then fold in the flour and stir to combine.
- Gently fold in ⅓ of the egg white mixture into the flour mixture to loosen the batter.
- Then add in the rest of the egg whites and gently mix to form a pancake batter.
- Heat a non-stick skillet over medium heat.
- Drop a ¼-1/3 cup of the batter onto the skillet. Cook the pancakes until the bubbles appear on the surface.
- Flip the pancake and cook for 1 minute more.
- Repeat the process with the remaining pancake batter.
- Serve pancakes with fresh berries or desired fruit and preferred syrup.
Serving Size:1 serving
Amount Per Serving: Calories: 174Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 75mgSodium: 71mgCarbohydrates: 31gFiber: 1gSugar: 15gProtein: 5g