It’s possible to make great-tasting pancakes without baking powder, and this post shares the recipe and explains how to do it and get fluffy pancakes!
While traditional pancakes are a mix-it-and-done recipe; making pancakes without baking powder requires one extra step. Keep reading so you get thick and fluffy pancakes like these!
Can You Make Pancakes Without Baking Powder?
Baking powder is mixed with the dry ingredients when making traditional pancake batter, so when they are cooked, they “lift” and turn out fluffy.
If you completely omit the baking powder when following a traditional pancake recipe, you will have flat pancakes -similar to when making protein pancakes.
To achieve fluffy pancakes without baking powder, you will need to first whip the egg whites and gently fold the dry ingredients when creating a batter. More on how below.
What Happens to Pancakes without Baking Powder
Baking powder gives pancakes their fluffy texture, so when it’s omitted from a traditional pancake recipe, the end result will be flat and dense pancakes. To prevent this, the recipe must be revised and the egg whites whipped to give the pancakes their fluff.
Using Whipped Egg Whites Instead of Baking Powder
Whipped egg whites are a terrific substitute for baking powder and will provide your pancakes the fluffy texture you expect.
Instead of mixing the dry ingredients and then the wet ingredients in another bowl and then combining, you must first whip the egg whites separately and then slowly incorporate them into the other ingredients.
Soufflé Pancake Ingredients
To make these pancakes without baking powder, also known as soufflé pancakes, you will need basic ingredients like:
- Eggs: a total of 3, separated, whites in one bowl, yolks in another.
- Sugar: a little bit goes a long way.
- Flour: the base for this recipe. use all-purpose white flour for the best results.
- Salt: just a pinch
- Milk: any milk is fine, dairy or non-dairy.
- Butter: a little bit, melted, to add flavor to the batter. Optional if you want to leave it out.
- Vanilla: makes these pancakes taste like cake and can be left out.
For the amounts, check the recipe card below.
How to Make Pancakes Without Baking Powder
Making souflé pancakes, or pancakes without baking powder, is simple but the process is different than making traditional pancakes. Here is the gists of what you’ll be doing:
- Separate the eggs
Separate the yolks into a small dish and place the egg whites in a bowl big enough to whip. - Whip the egg whites
With a hand mixer or in the bowl of a stand mixer, whip the egg whites and sugar to a stiff peak. This is when the egg white stands stiffly and does not run down when turned upside down. - Combine ingredients
In another bowl, place the flour and salt and mix. Add the egg yolks, the milk, melted butter, and vanilla if using. With a whisk, mix until there are no visible lumps and just combined. - Add the egg whites
Slowly, add about ¼ of the egg whites into the batter bowl. Mix these completely to make a runnier batter. Next, add half of the whipped egg whites remaining in the bowl, gently folding them just enough to make the white disappear. Add the remaining egg whites into the batter bowl and minimally fold them in with the spatula. - Get cooking
Heat a large pan over medium heat and add butter or oil. Immediately, pour about ¼ cup of batter for each pancake. Wait to flip until you begin to see bubbles form, the edges are defined, and the bottoms lift easily and are golden brown. Flip, and cook the other side for an additional minute or two.
Pancake Batter Without Baking Powder
Pancake batter without baking powder has a very airy, mousse-like texture. It’s best to add the whipped egg whites slowly into the batter bowl by gently folding them in so that much of the fluffy texture remains intact.
Soufflé Pancakes Success Tips
If you’re used to making traditional pancakes, making these soufflé pancakes might seem a little different than what you’re used to. To ensure the best outcome here are some important tips:
Make sure you whip the egg whites enough
Whipping egg whites to a stiff point means that you’ve whipped them long enough at high speed to the point that they look shiny and the tips stand up when you turn the mixing paddle upside down.
The egg white should not run down or fall off. It practically stays in place on the mixer paddle.
Keep an eye on the heat source
Whether you use a large non-stick pan or a griddle to make these pancakes without baking powder, you want to make sure the heat isn’t too hot since they take a little longer to cook than traditional pancakes.
Start at medium heat and adjust accordingly if needed.
More Baking Powder Substitutes for Pancakes
If you’re out of baking powder or can’t have any of the starches used in baking powder, all not is lost.
While most traditional pancake recipes use baking powder to achieve a fluffy texture and gain “lift” when cooking, there are two ways to substitute baking powder for making pancakes:
- Whipped egg whites: by whipping the egg whites to stiff peaks and folding them last into the batter, you begin the pancake cooking process with a fluffy mouse-like batter that yields extra fuffly pancakes.
- Using baking soda: baking soda needs an acid to react with and give the batter that airy texture we all expect from pancakes; most of the time, baking soda is combined with buttermilk like in buttermilk pancakes. Otherwise, you can use baking soda and vinegar to do the trick, just like in these coconut flour pancakes.
You can also make your own baking powder without corn.
How to Serve Fluffy Soufflé Pancakes
A stack of fluffy soufflé pancakes makes the perfect base for a pat of butter, one of these pancake syrup recipes, or loaded with your favorite pancake toppings.
Best Pancakes without Baking Powder
Ingredients
- 3 large eggs, at room temperature
- 2 tablespoons sugar
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ⅔ cup milk
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- Oil or butter, for cooking
Instructions
- Separate the yolks into a small dish and place the egg whites and sugar in a bowl big enough to use a hand mixer or in the bowl of your stand mixer.
- Whip the egg whites and sugar to a stiff peak. This is when the egg white stands stiffly and does not run down when turned upside down.
- In another bowl, place the flour and salt and mix. Add the egg yolks, the milk, melted butter, and vanilla if using. With a whisk, mix until there are no visible lumps and just combined.
- Slowly, add about ¼ of the egg whites into the batter bowl. Mix these completely to make a runnier batter. Next, add half of the whipped egg whites remaining in the bowl, gently folding them just enough to make the white disappear. Add the remaining egg whites into the batter bowl and minimally fold them in with the spatula.
- Heat a large pan over medium heat and add butter or oil. Immediately, pour about ¼ cup of batter for each pancake. Wait to flip until you begin to see bubbles form, the edges are defined, and the bottoms lift easily and are golden brown. Flip, and cook the other side for an additional minute or two. Repeat the process with the remaining batter.
- Serve with your favorite syrup or pancake toppings.
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