Easy Pancakes without Baking Powder

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Make fluffy and delicious pancakes without baking powder using this easy, no-fuss recipe.

5 from 32 votes

In a small bowl, combine the flour, sugar, and baking soda.
In a separate large bowl, whisk the eggs. Once there are no visible whites, add the milk, melted butter, vanilla extract, and lemon juice.
Add the dry ingredients into the large bowl and mix until the flour has incorporated itself just enough. Some of the visible lumps are ok.

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides.
Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Refrigerate cooked pancakes once they've cooled for up to 4 days. To freeze, lay banana pancakes flat on a parchment-lined baking sheet, then transfer them to a freezer bag for up to 3 months. Reheat in the microwave (30-60 seconds), toaster, toaster oven, or a pan over low-medium heat.

If using white vinegar, don't skimp on the sugar to balance out the taste in the batter. Lemon juice pairs great with pancake batter, so make sure to add some zest for more flavor.

Mix-ins:

Add 1 teaspoon of cinnamon to the dry ingredients bowl. Or, add ⅓ cup of chopped nuts, up to ½ cup of chocolate chips, or ½ cup of blueberries or diced strawberries to the batter at the very end (gently fold them in).