Light And Fluffy Pancakes Without Baking Powder

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Pancakes are a breakfast staple, but what happens when you run out of baking powder? Don’t fret, because these incredibly fluffy pancakes require no chemical leaveners! This recipe is perfect for those mornings when you’re craving a stack of deliciousness but lack a key ingredient.


Pancakes Without Baking Powder Recipe - The Vanilla Tulip
Pancakes Without Baking Powder Recipe – The Vanilla Tulip

1 ¼ cup all-purpose flour

  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • 1 large egg
  • 1 tablespoon melted butter
  • ½ teaspoon vanilla extract

  • Instructions:

    1. Whisk the Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
    2. Combine the Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
    3. Wet Meets Dry: Create a well in the center of the dry ingredients. Slowly pour the wet ingredients into the well, whisking gently until just combined. Be careful not to overmix – a few lumps are perfectly fine!
    4. Heat Up the Pan: Preheat a lightly greased griddle or skillet over medium heat. Aim for around 350°F (175°C).
    5. Pour and Cook: Pour about ¼ cup of batter per pancake onto the preheated griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges begin to set.
    6. Flip and Finish: Once the bubbles appear, gently flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
    7. Serve and Enjoy: Serve your fluffy pancakes immediately with your favorite toppings!

    Nutrition Facts (per pancake):

    Calories: 190

  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 55mg
  • Sodium: 180mg
  • Carbohydrates: 24g
  • Sugar: 10g
  • Protein: 5g

  • Conclusion

    These easy and delicious pancakes prove that you don’t need baking powder to achieve a fluffy and satisfying breakfast. With a simple pantry staple swap, you can enjoy these light and airy pancakes anytime!

    Frequently Asked Questions:

    1. Can I use a different type of milk? Absolutely! You can substitute the milk with alternative dairy-free options like almond milk, oat milk, or coconut milk.
    2. What are some topping ideas? The possibilities are endless! Popular toppings include fresh fruit, maple syrup, whipped cream, chocolate chips, nuts, or even a savory option with chopped herbs and cheese.
    3. Can I make these pancakes ahead of time? Yes! Prepare the batter according to the recipe and store it in an airtight container in the refrigerator for up to 24 hours. Reheat the griddle before cooking the chilled batter.
    4. My pancakes turned out dense. What went wrong? Overmixing the batter can lead to denser pancakes. Aim for a few lumps when combining the wet and dry ingredients.