A pancake recipe without baking powder can come in handy on a weekend when your crew is demanding Saturday morning pancakes and you are running low on ingredients, particularly baking powder. This Pancake Recipe may be made without baking powder and produces lovely fluffy pancakes.
I don’t know about you, but I’m always trying to keep track of what I’m running low on so that the next time I go to the grocery store, I can refill it before it’s completely gone. But my brain isn’t as keen as it was ten years ago (thanks, darling children!), and I frequently run out of some essential items when baking!
Insert this simple pancake recipe—it’s one of our favorites! We always make homemade pancakes since they are so simple! Although boxed pancakes can be useful in a hurry! I usually keep a box on hand in case of an emergency or to make my Coffee Cake Recipe.
This basic recipe makes the ideal pancakes for Saturday mornings or weeknight dinners. Who doesn’t enjoy breakfast for supper, right?! So, if you’ve run out of baking powder, this recipe will help!
Pancakes are a traditional breakfast meal we frequently order at our favorite breakfast or brunch spot! Let’s be honest: everyone enjoys a good fluffy pancake, right?! But have you ever noticed that, even though they’re all pancakes, you can always tell the difference between a good and a lousy one?
What makes pancakes particularly appealing to you? Do you prefer thin, light, fluffy pancakes or thick pancakes that fill you up after only a few bites? Either way, we all know pancakes are the most popular breakfast food, and creating them for your family is always a joy, whether you make them from a box or scratch!
Because pancakes are such a popular breakfast item, hundreds of recipes are sometimes available for various pancakes. My favorite are the fluffy ones with a little crispiness on the edges! I have many fantastic recipe cards with various pancake recipes, but this is our family’s favorite!
I enjoy how easy it is to make and how readily available the ingredients are. My family appreciates them best when I add chocolate chips or fresh blueberries now and then, all topped with delightful warm maple syrup, of course! This is a breakfast I can see myself making every month!
Here are some frequently asked pancake-making queries and several strategies that can be handy when you’re short on time!
Table of Contents
What happens if I don’t have Baking Powder?
Did you know a neutral-tasting acid, such as white vinegar or lemon juice, can combine with baking soda to produce the required leavening power? Blend thoroughly. To swap out one teaspoon of baking powder, use ½ teaspoons of lemon juice or, 1/4 teaspoon of baking soda and 1/2 teaspoon of white vinegar. Of course, the amounts can change according to the recipe you use.
Is Cornstarch a Baking Powder?
How do these two differ? The most obvious distinction between cornstarch and baking powder is that cornstarch is primarily employed as a thickening ingredient. In contrast, baking powder is classified as a leavening agent that makes the product rise. When combined with other components, they serve very distinct roles.
Can I substitute cornstarch for baking powder?
Cornstarch cannot substitute baking powder on its own. Cornstarch is used as a thickener, and baking powder as a leavening agent. Cornstarch thickens mixes, whereas baking powder stimulates the rising of pancakes or whatever meal you are cooking.
Can I Make Pancakes With Yeast Instead of Baking Powder?
Cornstarch cannot substitute baking powder on its own. Cornstarch is used as a thickener, and baking powder as a leavening agent. Cornstarch thickens mixes, whereas baking powder stimulates the rising of pancakes or whatever meal you are cooking.
What Makes a Pancake More Fluffy?
A simple substitution yields easy, fluffy pancakes. I have not tried it with this particular recipe, but if a pancake recipe calls for 1 cup of milk, replacing 1/2 cup of plain yogurt with half of the milk would result in a thicker mixture and a fluffier pancake. The acidity of the yogurt will enhance the baking powder’s chemical reaction, or the baking powder alternative in this case, resulting in even greater fluffiness.
Let me know if you use this approach with this dish! I’d like to know if it works well and if there is a difference!
There are a few different ways to create pancakes without baking powder. Here are a few, but my favorite go-to recipe is included below, along with a recipe card at the end of the post!
Ways to make Pancakes without Baking Powder
- Making soufflé-style pancakes: This technique replaces baking powder with whipped egg whites. Have you ever included whipped egg whites in your waffle recipes? This technique resembles folding the whipped egg whites into the mixed mixture.
- Substituting baking powder: People frequently substitute baking powder with soda and an acidic substance such as lemon juice. Combining the two provides the necessary leaven to make your pancake fluffy.
- Use yeast instead of baking powder. You must ensure your ratios are proper because yeast is more active.
- Changing your flour-If you have self-rising flour on hand, you can use it instead of all-purpose. Eliminate the baking powder and salt from your original recipe. I only sometimes have this type of flour on hand, but if you do, it makes an excellent replacement!
- Another option is to create your baking powder by blending baking soda, cream of tartar, and cornstarch. I’ve never tried this method, but I’ve heard it works for others in a situation!
Pancakes without Baking Powder Ingredients Needed
- One cup flour–I use non-bleached all-purpose flour, but you may use whole wheat flour! Sometimes, I prefer to mix white and whole wheat!
- One tablespoon of sugar–we use white sugar, but raw sugar can also work!
- One teaspoon of lemon juice–If you have fresh lemons, a fast squeeze would be enough. I always keep some lemon juice in the refrigerator! You may easily find this bottle of juice at your local supermarket.
- To achieve the best results while baking or cooking, use ½ tsp fresh baking soda within six months after opening.
- ½ teaspoon cornstarch.
- ½ teaspoon salt.
- One big egg, room temperature
- You can use ¾ cups of whole milk or any other milk you have on hand, such as almond, oat, or coconut.
- ¼ cup melted butter (we prefer Kerrygold butter, but any butter will suffice).
- One teaspoon vanilla.
Pancake Tips
There are several pancake-making tips available! Depending on whether you prefer airy pancakes, thin pancakes, or even your fluffiest pancakes, your advice may differ! The texture of the pancake might also vary depending on the sort of pancake you want! Here are some methods I’ve learned for making pancakes that our family appreciates!
- Mixing your batter well will not only produce a smooth batter but also make your pancakes fluffy.
- Allow your pancake batter to rest after mixing all of the ingredients. This step will help make the pancakes lighter and fluffier. The flour can be absorbed into the wet ingredient mixture.
- Apply a generous coating of butter or oil to the bottom of your heating pan. This thin layer of fat assists your pancakes to cook evenly; avoid overloading your pan with butter or oil.
- People frequently seek to switch milk to water or another type of milk. You may easily substitute almond milk or water for milk in your pancakes, though the flavor and texture may differ. I recommend using milk or a similar milk substitute for the greatest results with this recipe.
- I have yet to try egg-free pancakes, but I know several people who suffer from egg allergies, so I know it’s feasible! If you have a terrific egg-free pancake recipe, please share it in the comments! I would love to have one on hand!
- Before you begin the pancake-making procedure, ensure your dry ingredients are fresh. To achieve the finest results, use fresh baking soda and flour. I’ve used outdated baking soda, and the results could have been better!
Baking soda is still good after its best-by date but might lose power over time, so I like to keep mine fresh. Generally, an unopened package lasts two years, while an open package lasts six months. While older baking soda may not have as much leavening activity, it is still safe to consume.
Directions for Pancake Assembly
- In a big mixing bowl, combine the dry ingredients: flour, sugar, baking soda, cornstarch, and salt. Mix well. Blend the lemon juice, egg, milk, melted butter, and vanilla together in a different medium bowl.
- Combined the wet ingredients into the dry flour mixture till well incorporated, taking care to remove any lumps. Refrain from overmixing, though!
- Heat a nonstick skillet over medium-low heat. You can use a cast iron skillet, alternatively, on the stove. Put a little amount of butter or olive oil on the heating surface. I like using a cold stick of butter to wipe the pan with a thin layer.
- Once the butter is melted, spoon ¼ cup of the pancake mixture immediately onto it. Cook a few at a time, as there is room in your pan.
- Allow the pancake to cook until the top is covered in air bubbles and the edges are golden brown. Then, turn the pancake and cook until the bottom is golden brown.
- I prefer a griddle since it lets me cook more pancakes at once. Some people prefer cast iron skillets, which are also excellent alternatives! Use whatever works best for the people you’re cooking for! Once the pancakes are done, stack them with butter and maple syrup, and you like fresh fruit (strawberries, raspberries, or blueberries are excellent!).
- While cooking the pancakes, I prefer to preheat my oven and place the finished ones on a dish to keep warm until they’re ready to serve. If I have an especially hungry crew, I serve them as soon as they are ready!
Different Types of Pancakes
We all adore ordinary pancakes, but now and then, we get creative and add chocolate chips or fresh fruit! You may make a variety of pancake toppings and varieties! However, the finest pancakes are those your family appreciates the most!
Here are few fun topping ideas for your pancakes!
- Chocolate Chips
- Any nut butter
- Fresh strawberries
- Raspberries
- Blueberries
- Sliced Peaches
- Chocolate Syrup
- Bananas
- Any other Fresh Fruits
These morning breakfast pancakes will become a regular staple now that you know that you can still complete the recipe even if you run out of baking powder!
As always, you can use a packaged pancake mix without issue! However, if you have never made some from home, this recipe will make it simple to start! Soon, you’ll only use the boxed mix for my delicious Coffee Cake recipe!
Do you have a pancake recipe that you enjoy? It could have been passed down from generation to generation, or you just discovered one you adore on the internet! Please let me know your favorite pancake recipe so far!
