Fluffy Pancakes without Baking Powder

Even without the baking powder, these pancakes are light as air.

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I’m usually really good about making sure my pantry is always stocked with whatever essentials I need to make, basically, anything I want to make. But not long ago I was responding to my family’s plea for pancakes, and I discovered I was out of baking powder.

Why would this be a problem? Well, baking powder is a leavening agent, meaning that it provides the fluffy texture that makes pancakes so amazing (the word leaven comes from the Latin word for lift, and that’s what leavening does: it “lifts” the dough up, giving pancakes volume). I suppose I could have run out to the store for baking powder, but I was not exactly “camera-ready”…and then I remembered something: if I beat egg whites with sugar, I could fold the stiff white peaks into my pancake batter and get an even lighter, fluffier pancake–almost like a souffle!

And now? Now I almost always make my pancakes this way–without baking powder but with the whipped egg whites gently folded into the batter (which contains the egg yolks, so no waste!) and my family adores them. So will you because they are little pillowy clouds of sweet, vanilla-scented deliciousness. Be careful: these are so light, you might find yourself eating more than you usually do!

The soft, ultra-fluffy texture of these pancakes goes perfectly with a side of crispy Baked Brown Sugar Bacon or savory Air Fryer Breakfast Sausage.

Are Fluffy Pancakes without Baking Powder Healthy?

These pancakes made without baking powder are an excellent source of high-quality protein because they are made with eggs. a nutritional powerhouse! This recipe also calls for unsweetened almond milk, which is low in calories and in sugar.

What is Organic Cane Sugar?

We’ve all heard about the dangers of eating highly processed foods, foods that once they get to our grocery store shelves have undergone significant changes to their natural state and can then contribute to health problems. The organic cane sugar we use in this recipe is less processed than traditional sugar so it contains more nutrients from its natural source–sugarcane. And it’s organic! So while sugar is sugar, choosing the least processed version is always the better, healthier choice.

INGREDIENTS

1 cup all-purpose flour
1/4 tsp kosher salt
2/3 cup unsweetened almond milk
3 large egg yolks room temperature
3 large egg whites room temperature
1/4 cup organic cane sugar

INSTRUCTIONS

Whisk & Separate

Mix wet ingredients and flour. Separate egg whites and yolks.

Whip & Fold

Whip egg whites with sugar to peaks. Fold into batter.

Cook

Pour on skillet, flip when bubbly, cook until golden.

Devour!

FAQs & Tips

How to Make Ahead and Store?

This pancake batter can be made ahead of time and stored in an airtight container in the refrigerator overnight. Store cooked pancakes in an airtight container for up to 3 days in the fridge or 3 months in the freezer and then reheat in the microwave for 30-45 seconds (thaw the frozen pancakes before reheating them).

stiff peaks

Beating the egg whites into stiff peaks are the key to these puffy, light-as-air pancakes. To be sure your beaten egg whites have achieved peak stiffness, lift your beater out of the bowl and if the egg whites stick without falling and look like little mountain peaks, you’re ready to fold them into your batter.

the trick to folding

We want to make sure that our whipped egg whites hold their shape and texture once incorporated into the batter, which is why we fold them in in 3 separate batches. The trick here is gentle folding, moving your rubber spatula in a soft figure-eight pattern as you blend in the egg whites. Patience during this process will yield big fluffy rewards.

Why do the separated eggs have to be at room temperature

Good question! Room temperature eggs create more volume than cold eggs do when they are whipped and volume is key to these pancakes (since we’re not using baking powder, which normally causes the airy interior).

Serving Suggestions

So, of course, these fluffy discs of pancake deliciousness are great for breakfast and go really well with coffee or a Coffee Smoothie, some Soft Scrambled Eggs and Healthy Breakfast Hash. But wait until you discover what bases these pancakes make for all sorts of snacks and meals. Try spreading some Curry Sweet Potato Almond Butter Dip on top of the pancakes for a healthy after-school snack or between two as a kind of sandwich alongside a bowl of yummy Lentil Soup. Want to wow friends and family with a special dessert? Drizzle some Vegan Caramel Sauce over these pancakes and then top with chopped nuts. Once you make these pancakes, I’m sure you’ll find all sorts of other ways to use them!