Pancakes Without Baking Powder Recipe

A pancake recipe without baking powder can sure come in handy on that weekend when your crew is craving those Saturday morning pancakes and you come up short on ingredients–especially baking powder. This Pancake Recipe can be made without Baking Powder and results in delicious fluffy pancakes.

I don’t know about you, but I am always trying to keep stock in my head of what I am low on so when I got to the grocery store the next time, I can be sure to refill it before it is totally gone. But let’s be honest, my brain isn’t as sharp as it was ten years ago (thanks, dear children!) and I am often coming up short on some key ingredients sometimes when it comes to baking!

Insert this easy pancake recipe—it is one of our favorites! We always make homemade pancakes because they literally are so simple! Though boxed pancakes can help in a pinch! I always keep some boxed on hand for emergencies or for my Coffee Cake Recipe.

The simple ingredients in this recipe make the perfect pancakes for our Saturday mornings—or week night dinners because who doesn’t love breakfast for supper, am I right?! So if you have run out of baking powder, this recipe will save the day!

Pancakes are one of those staple breakfast items that we often turn to at our favorite breakfast or brunch place! Let’s be honest, everyone loves a good fluffy pancake, right?! But, have you ever noticed that even though they are all pancakes, you can always tell the difference between a good pancake and a bad pancake?

What makes pancakes stand out as good to you? Do you like thin pancakes, the light and fluffy ones, or maybe the thick ones that fill you up with just a few bites? Either way, we all know that pancakes are the number one favorite breakfast item, and making them for your family is always a treat whether you make them from a box or from scratch!

Because they are such a well known breakfast favorite, there can tend to be hundreds of recipes out there for a variety of types of pancakes. My favorite are those fluffy ones, that have just little crispiness on the edges! I have many a great recipe cards stacked up with different pancake recipes, but this one would be one of our family’s favorites by far!

I love that it is simple to make, and I always have the ingredients on hand. My crew enjoys them best when I sprinkle in some chocolate chips or fresh blueberries every once in a while–all topped with delicious warm maple syrup of course! Now this is a breakfast I can get behind making on a weekly basis!

Here are some often asked questions about making pancakes and some tricks that can help you when you’re in a pinch!

What happens if I don’t have Baking Powder?

Did you know that a neutral-tasting acid, like white vinegar or lemon juice, will actually react with baking soda to create the leavening powers you need. To substitute one teaspoon of baking powder, combine 1/4 teaspoon baking soda with 1/2 teaspoon white vinegar or ½ teaspoon lemon juice. Of course the measurements can differ according to your recipe.

Is Cornstarch a Baking Powder?

How are these two different? The most obvious difference between cornstarch and baking powder is that cornstarch is primarily used as a thickening agent while baking powder is considered a leavening agent–something that helps the product rise.They serve entirely different purposes when they’re added to other ingredients.

Can I use Cornstarch instead of Baking Powder?

In general, cornstarch cannot replace baking powder on its own. Cornstarch is used as a thickening agent while baking powder is used as a leavening agent. Cornstarch will thicken mixtures while baking powder promotes the rising of the pancakes or whatever dish you are making.

Can I Use Yeast Instead Of Baking Powder For Pancakes?

It is easy to swap baking powder for it’s substitute yeast, as long as you get the measurements right! For every 1 teaspoon of baking powder that was in your original pancake mix recipe, you should replace it with half a teaspoon of yeast.

What Makes a Pancake more Fluffy?

Easy fluffy pancakes are made with a simple substitution. I have not tried it with this recipe specifically, but if a pancake recipe calls for 1 cup of milk, substituting 1/2 cup of plain yogurt for half the milk will produce a thicker batter and a fluffier pancake. It’s the acidity of the yogurt that will boost the chemical reaction of the baking powder or baking powder substitute in this case, producing still more fluffiness.

Let me know if you try this trick with this recipe! I would love to know if it works well and if there is a difference!

There are actually a handful of different ways to make pancakes without baking powder! Here are a few, but my favorite go to recipe is below along with the recipe card at the end of this post!

Different ways to make Pancakes without Baking Powder

• Making soufflé like pancakes–This technique replaces baking powder with whipped egg whites. Have you ever used whipped egg whites in your waffle recipes? This idea is along the same lines as you fold in the whipped egg whites in the already mixed batter.
• Substituting the baking powder–People will often substitute the baking powder with soda and and an acidic ingredient like lemon juice. The combination of both gives your pancake the leaven it needs to be fluffy.
• Using yeast instead of baking powder–You can also substitute your baking powder for yeast. You will just need to make sure you get your ratios correct as yeast is more active.
• Changing your flour–You can substitute your all purpose flour for self-rising flour if you have it on hand. Just be sure to omit the baking powder and salt in your original recipe! I don’t often have this kind of flour on hand, but if you do, it makes an easy substitute!
• Combination of other baking agents–Another option is to make your own baking powder by combining baking soda, cream of tarter, and cornstarch. I have never tried this method, but I have heard it working for others in a pinch!

Pancakes without Baking Powder Ingredients Needed

• 1 Cup Flour–I use a non bleached all-purpose flour, but if you want to use whole wheat flour you can! Sometimes I like to do half white and half whole wheat!
• 1 Tablespoon Sugar–We use white sugar but raw sugar can work too!
• 1 teaspoon lemon juice–If you have some fresh lemons around, a quick squeeze will do the trick. I always try to have some lemon juice stocked up in the fridge! You can easily find this bottle of juice at your local grocery store.
• ½ tsp baking soda–check the date and make sure it is fresh within 6 months of opening for optimal results in baking/cooking.
• ½ tsp corn starch
• ½ tsp salt
• 1 large egg at room temperature
• ¾ cup milk–we always use whole milk, but whatever milk you may have on hand like almond milk, oat milk, or even coconut milk can work!
• ¼ cup butter, melted–our favorite it Kerrygold’s butter, but whatever you on hand can work!
• 1 tsp vanilla

Pancake Tips

There are a variety of tips for making pancakes out there! Depending on whether you enjoy airy pancakes or thin pancakes or even your fluffiest pancakes, your tips may vary! The texture of the pancake can also differ according to the type of pancakes you enjoy the most! Here are a few tips I have learned for the pancakes our family enjoys!

• Beating or mixing your batter well, will not only help result in smooth batter, but will help your pancakes to be fluffy.
• After mixing up your ingredients, let your pancake batter rest. This step will help in resulting pancakes that are lighter and fluffier. The flour is able to absorbed into the wet ingredient mixture.
• Be sure to get a good layer of butter or oil on the bottom of your heated pan. This thin layer of fat helps your pancakes to cook in an even layer–you don’t want to overload your pan with too much butter or oil.
• Often times people will want to substitute the milk for water or another kind of milk. You can easily use almond milk or water in place of milk, though it will change the flavor and perhaps the texture of your pancakes. For this recipe in particular I suggest sticking to milk or a like milk substitute for best results.
• I have not tried egg-free pancakes yet, but know a lot of people who struggle with egg allergies, so I know it is possible! If you have a great egg-free pancake recipe to share, please share in the comments! I would love to have one on hand!
• Now, before you gather your ingredients and start the whole process of pancake making, be sure to check the freshness of your dry ingredients. You want to make sure your baking soda and flour are fresh for best results. I have used expired baking soda before and the results are not great!

Baking soda is still good past its best by date, although it can lose potency over time which is why I like to make sure mine is fresh. Usually, as a rule of thumb, two years for an unopened package and six months for an opened package. While old baking soda may not produce as much leavening action when it is older, it is still safe to eat.

Directions for Pancake Assembly

1. In a large bowl, combine your dry ingredients–the flour, sugar, baking soda, corn starch and salt. Mix well. Then in a separate medium bowl whisk together the lemon juice, egg, milk, melted butter and vanilla.
2. Combine the wet ingredients to the dry flour mixture and mix until they’re combined, making sure to get the lumps out until smooth. Be sure not to over mix though!
3. You will heat a nonstick griddle to medium-low heat. Or you can also use a cast iron skillet on the stove. Add a small pat of butter to the heated surface or a little olive oil. I like to take a cold stick of butter and just wipe the pan with a thin layer.
4. Once the butter has melted, you’ll take ¼ cup of the pancake mixture and pour it directly onto the melted butter. Evenly cooking a few at a time as there is room in your pan.
5. Let the pancake cook until the top is covered with air bubbles and the edges of the pancake are golden brown. Then flip the pancake and cook until the bottom is golden brown.
6. I like to use a griddle because it allows for more pancakes to cook at one time! I know some people prefer the cast iron skillet which is a great choice too! Use whatever is best for the group you are cooking for! Once the pancakes are all cooked you can serve the pancakes in a stack with butter, maple syrup and topped with the fresh fruit of your choice (strawberries, raspberries or blueberries are delicious!).
7. As I am cooking the pancakes, I like to warm my oven and place the ready ones on a plate in the oven to keep warm until they are ready to be served. If I have an extra hungry crew, I serve them up as they are ready!

Different Types of Pancakes

We all enjoy just the regular pancakes, but every now and then we get a little crazy and add things like chocolate chips or fresh fruit! There are a variety of different toppings and types of pancakes you can make! But, the best pancakes are the ones you find your family enjoys the most!

Here are some fun topping ideas for your pancakes!

• Chocolate Chips
• Any type of nut butter
• Fresh strawberries
• Rasberries
• Blueberries
• Sliced Peaches
• Chocolate Syrup
• Bananas
• Any other Fresh Fruits

These morning breakfast pancakes will be a regular staple for you now that you know that if you run out of baking powder, you can still make the full recipe successfully!

As always, you can always use a boxed pancake mix no problem! But if you haven’t tried making some from scratch before, I think this recipe will be an easy way for you to jump right in and give it a try! Soon you’ll only be using that boxed mix for my yummy Coffee Cake recipe instead!

Do you have a favorite pancake recipe you enjoy? Maybe it has been passed down from generation to generation, or maybe you just simply found one on internet that you love! Be sure to let me know what has been your favorite pancake recipe so far!