Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pancake-show

How to Make Pancakes Without Baking Powder

These ingredients are pantry staples, so even if you don’t have baking powder, you likely have everything else you need. The key players here are the baking soda and the acid (vinegar or buttermilk), which will create the necessary chemical reaction to give your pancakes a good rise.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 cup milk (or buttermilk for extra fluffiness)
  • 1 large egg
  • 2 tablespoons melted butter (or oil)
  • 1 teaspoon vanilla extract (optional)
  • A pinch of salt
  • 1 tablespoon vinegar (if using milk)

Instructions

  1. First, gather all your ingredients. This preparation step is crucial to ensure a smooth cooking process. If you’re using milk, mix it with the vinegar to create a buttermilk substitute. This will help your pancakes rise and become fluffy. Let this mixture sit for about 5 minutes. This waiting period allows the vinegar to curdle the milk slightly, enhancing the acidity and helping with the leavening process.
  2. In a bowl, whisk together the milk (or buttermilk), egg, melted butter, and vanilla extract until well combined. The wet ingredients should be at room temperature to mix more evenly with the dry ingredients. Using room temperature ingredients prevents the melted butter from solidifying when it comes into contact with cold milk or eggs. This ensures a smoother batter.
  3. In a separate bowl, sift together the flour, sugar, baking soda, and salt. Sifting helps to aerate the flour, ensuring a light and fluffy pancake. It also ensures that the baking soda is evenly distributed, which is critical for even rising. If you don’t have a sifter, you can use a fine-mesh strainer or simply whisk the dry ingredients together thoroughly.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps; overmixing can make the pancakes tough. Overmixing develops the gluten in the flour, which is great for bread but not for pancakes. Aim for a lumpy batter, which leads to fluffier pancakes.
  5. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown. This usually takes about 2-3 minutes per side. Keep an eye on the heat; if it’s too high, the pancakes will brown too quickly on the outside while remaining raw inside.
  6. Serve your pancakes hot with your favorite toppings. Classic options include maple syrup, fresh fruit, or a dollop of whipped cream. For a healthier twist, consider topping with Greek yogurt and a drizzle of honey. You can also add a sprinkle of nuts or seeds for a bit of crunch.
  • Author: Fionna Mendez
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Pancakes
  • Cuisine: American

Nutrition

  • Serving Size: 4 servings
  • Calories: 210 kcal
  • Sugar: 5g
  • Fat: 5g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 4g

Keywords: Pancakes Without Baking Powder