pancake recipe without baking powder
- The Best pancake recipe without baking powder
- Flourless Vanilla Pancakes (No Baking Powder)
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Flourless Vanilla Pancakes (No Baking Powder) Works
- ❓ Frequently Asked Questions About Flourless Vanilla Pancakes (No Baking Powder)
The Best pancake recipe without baking powder
What really sets this recipe apart is how adaptable it is. You can make them extra fluffy by adding a splash of buttermilk or a little extra vanilla, or keep them simple if you’re in a hurry. They’re also surprisingly healthy for a pancake—no refined sugar, just whole grains and natural sweetness from the fruit or maple syrup. My kids swear by them when they’re mixed with a little peanut butter and banana, and my husband enjoys them with a drizzle of honey and a sprinkle of cinnamon. Plus, they hold up well if you don’t want to eat them right away, which is a game-changer when you’re hosting a small gathering or just need a no-fuss meal. I’ve used this recipe for everything from weekend brunches to quick weeknight dinners, and it never disappoints. The kids love the way they’re soft but not mushy, and the adults appreciate how they’re satisfying without being too heavy. It’s that kind of recipe that feels like a little treat every time you make it.
Flourless Vanilla Pancakes (No Baking Powder)
A simple, fluffy pancake recipe made without baking powder, using natural leavening from buttermilk and a touch of baking soda. Perfect for a quick breakfast or brunch!
🥘Ingredients
- 1 cup all-purpose flour
- 1 tbsp baking soda
- 1 tsp salt
- 1/4 cup melted butter or oil
- 1 cup buttermilk (or plain yogurt + 1 tbsp vinegar)
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup milk (optional, for thinner pancakes)
- Maple syrup
- Fresh berries
- Nut butter
- Honey
👨🍳Directions
-
1
Preheat a non-stick pan over medium heat. Lightly grease with butter or oil. -
2
In a bowl, whisk together flour, baking soda, and salt. Set aside. -
3
In another bowl, beat the egg, then mix in melted butter/oil, buttermilk/yogurt, and vanilla extract. Pour into the dry ingredients and stir until just combined (do not overmix). Add milk if using for a thinner batter. -
4
Cook 2–3 drops of water per pancake until bubbles form on the surface. Flip when edges look set. -
5
Repeat until all batter is used. Serve warm with toppings.
🔧Equipment
- Mixing bowl
- Whisk
- Non-stick pan
- Spatula
- Measuring cups/spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Substitute buttermilk with plain yogurt mixed with a splash of milk.
- Adjust consistency by adding more milk for thinner pancakes or flour for thicker.
Variations
- Add 1/2 cup grated zucchini or apples for a sweet twist.
- Sprinkle cinnamon or nutmeg into the batter for warmth.
Watch Video Of How Flourless Vanilla Pancakes (No Baking Powder) Works
❓ Frequently Asked Questions About Flourless Vanilla Pancakes (No Baking Powder)
1. What are the best ingredients to use instead of baking powder in pancakes to achieve fluffiness and rise?
To achieve fluffiness without baking powder, use a mix of 1 tsp baking soda and ½ tsp white vinegar or lemon juice per cup of flour. The vinegar or lemon juice reacts with the baking soda to create carbon dioxide, helping the pancakes rise. You can also add 1 tbsp yogurt or buttermilk for extra tenderness and lift. For a neutral flavor, use 1 tbsp sour cream or milk instead of vinegar.
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2. Can I make fluffy pancakes without baking powder if I’m using whole wheat flour?
Yes! For whole wheat pancakes, follow the same method as above—1 tsp baking soda + ½ tsp vinegar/lemon juice per cup of flour. Since whole wheat flour absorbs liquids differently, you may need to adjust the liquid slightly (e.g., 1 extra tbsp milk or water). For extra fluffiness, replace ½ cup of flour with a mix of ¼ cup whole wheat flour and ¼ cup all-purpose flour to improve texture.
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3. How can I prevent pancakes made without baking powder from being dense or heavy?
To keep pancakes light, ensure proper liquid-to-flour ratio (about ⅓ cup liquid per cup of flour). Overmixing can make them tough, so mix just until combined. For better aeration, fold in 1 tbsp cornstarch or arrowroot powder (optional) to help lift. Additionally, whisking the batter well (especially the baking soda and vinegar) before adding dry ingredients helps maximize gas bubbles. Resting the batter for 5–10 minutes before cooking also helps the gluten relax slightly for a softer texture.
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4. Is it possible to make vegan pancakes without baking powder using plant-based alternatives?
Absolutely! For vegan pancakes, replace baking powder with 1 tsp baking soda + ½ tsp apple cider vinegar or white vinegar per cup of flour. Use flaxseed meal or chia seeds (1 tbsp + 3 tbsp water per cup flour) as an egg substitute if needed. For extra lift, add 1 tsp psyllium husk powder (a natural thickener and binder). A ½ cup plant-based milk (like oat or almond) plus 1 tbsp maple syrup or agave will sweeten and moisten the batter. Test consistency—vegan batters may spread more, so cook on medium-low heat.
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5. How long should I cook pancakes without baking powder, and how do you know they’re done?
Cook pancakes on medium heat until bubbles form on the surface (about 2–3 minutes per side). They’re done when they’re golden brown and a toothpick inserted comes out clean. Since they rise less without baking powder, they may not puff as much, so watch closely to avoid burning. If the batter is thicker (like pancake batter), cook slightly longer on the first side before flipping. For extra crispiness, press a spatula gently against the edges to help them brown evenly.
