pancake recipe no baking powder
The Best pancake recipe no baking powder
This recipe is perfect for any occasion—whether it’s a weekend morning with the whole family or a quick grab-and-go meal when we’re on the go. No one has to worry about overmixing or measuring out baking powder, which means fewer mistakes and more delicious results. My kids especially enjoy the way they stack up nicely, and they’re great for leftovers if you’re making extra. It’s a simple, reliable way to make something that feels special without all the extra effort.
Easy No-Baking-Powder Tomato Pancakes
A hearty, savory twist on classic pancakes using tomato sauce for a rich, tangy flavor. Perfect for breakfast or brunch with a side of fresh fruit or maple syrup.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp vinegar
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
👨🍳Directions
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1
Preheat a large skillet over medium heat and add olive oil. Mince the garlic and heat it in the oil for 30 seconds until fragrant. -
2
In a bowl, whisk together flour, salt, sugar, and vinegar until smooth. Gradually pour in 1 cup of tomato sauce while whisking to combine. -
3
Heat the skillet on medium-high. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook until golden brown on the other side, about 1–2 minutes more. -
4
Repeat with remaining batter, adding more oil as needed to prevent sticking.
🔧Equipment
- Mixing bowl
- Large skillet
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy No-Baking-Powder Tomato Pancakes Works
❓ Frequently Asked Questions About No-Baking-Powder Tomato Pancakes
1. Why does this recipe not use baking powder?
This version relies on a combination of buttermilk and a small amount of baking soda to create lift without relying on baking powder. The buttermilk’s acidity reacts with the baking soda to produce carbon dioxide, giving the pancakes their fluffy texture. It’s a classic trick for achieving lightness without extra powder.
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2. Can I substitute buttermilk with another liquid?
Yes, you can use plain milk mixed with a tablespoon of vinegar or lemon juice and let it sit for five minutes to mimic the tangy acidity of buttermilk. For extra richness, try sour cream or yogurt blended with milk.
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3. What if I don’t have baking soda?
Skip the baking soda entirely and increase the buttermilk to ¾ cup. The extra acidity will still help the pancakes rise, though the texture may be slightly denser. For a neutral flavor, you could also use a teaspoon of cream of tartar instead.
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4. How do I know when the pancakes are cooked through?
Flip the pancake when the edges look set and the center is still slightly soft. They’ll continue cooking a bit on the other side—watch closely so they don’t burn. A golden-brown color all over is ideal.
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5. Can I make these pancakes ahead of time?
Yes, but they won’t be as fluffy. Let them cool completely, then store in an airtight container in the fridge for up to two days. Reheat in a toaster or skillet before serving. For best results, enjoy fresh.
