If you find yourself missing one key ingredient, baking powder, don’t fret! You can still whip up delicious pancakes that are light and fluffy. In fact, by using whipped egg whites and a few simple ingredients, you can even achieve a perfectly airy texture. Let’s dive into how you can make these pancakes without baking powder.
Baking powder is typically used as a leavening agent in pancakes, giving them that distinct lightness. Without it, you might end up with flat and thin pancakes. However, fear not! By beating the egg whites into stiff peaks, you can easily recreate the airiness that baking powder provides. This method works wonders, even if you’re using a traditional pancake recipe and want an extra rise!
Ingredients & Substitutions
- All-purpose flour
- White sugar
- Table salt
- Large eggs – Eggs are the star ingredient in this recipe. You can make egg-free pancakes, but they won’t have the same incredible texture.
- Milk – If you have buttermilk, even better! If not, you can add a squirt of lemon juice to whole milk to mimic the flavor. And if you have a dairy allergy, don’t worry, you can still make pancakes without milk.
- Vanilla extract – This ingredient is optional and can be left out if needed.
- Maple syrup
- Butter – Butter is used to grease your cooking surface, but you can also melt ¼ cup of butter to mix into the batter for extra flavor.
How to Make Them
Start by separating the egg whites from the yolks. Crack the egg and pour the yolk back and forth over a large bowl until only the yolk remains in the shell and the whites have all fallen into the bowl.
Next, beat the egg whites with an electric hand mixer or whisk vigorously until stiff peaks form. You’ll know the peaks are stiff when they hold their shape and don’t fold down when you hold the whisk vertically.
In a separate large bowl, combine the flour, sugar, and salt. In another bowl, mix together the egg yolks, milk, and vanilla extract. Once combined, add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix; visible lumps are perfectly fine and will make your pancakes fluffier.
Pour the beaten egg whites into the pancake batter and gently fold them in with a rubber spatula. Avoid over-mixing, as you don’t want to deflate all those lovely air bubbles.
Heat your griddle to 350 degrees and grease the surface with melted butter or olive oil. Pour ¼ – ⅓ cup of pancake batter onto the hot surface and cook until bubbles form. Then, flip the pancake and cook until golden brown. Repeat until you’ve cooked all the batter.
Serve these delightful pancakes with butter, maple syrup, fresh fruit, or your favorite toppings.
Storing & Reheating Leftovers
If you have any leftovers, store them in an airtight container. You can either refrigerate them or freeze them. Refrigerated pancakes should be eaten within one week, while frozen pancakes can last up to three months.
To reheat, gently warm the pancakes in a 350-degree oven or a non-stick frying pan set over medium-low heat. These methods will help maintain the texture of your pancakes. If you’re in a hurry, you can also use the microwave, but be aware that the texture might suffer a bit.
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More Delicious Homemade Pancakes
Discover even more mouthwatering pancake recipes:
- Fluffy Blueberry Pancakes
- Cinnamon Swirl Pancakes
- Pumpkin Spice Pancakes
Enjoy your pancake-making adventure, and remember that you don’t always need baking powder to create beautiful, fluffy pancakes that will satisfy your cravings! Visit BDK Restaurant for more culinary inspiration.