There’s nothing like waking up to a stack of warm, fluffy pancakes, and this easy pancake recipe without baking powder makes it happen with ingredients you already have at home. It’s perfect for those moments when you’re craving a comforting breakfast but don’t have every pantry staple on hand.
These pancakes are light, golden, and delicious, ready to soak up your favorite toppings. Whether it’s a lazy weekend or a quick weekday treat, this recipe delivers every time.
This recipe is a game-changer for beginners or anyone short on time. It skips baking powder but still creates soft, satisfying pancakes with a simple mix of flour, eggs, and milk. Let’s explore why this recipe is a go-to and how you can make it your own.
Why People Love This Pancake Recipe
This pancake recipe is a favorite for its simplicity. You only need a few basic ingredients, and there’s no need for baking powder. It’s ideal for quick breakfasts or last-minute cravings.
The pancakes turn out light and fluffy despite skipping the leavening agent. The eggs and milk work together to create a tender texture. They’re perfect for soaking up syrup or fruit.
It’s also super versatile. You can customize the batter with add-ins or pair it with sweet or savory toppings. From kids to adults, everyone loves these pancakes.
Ingredients You’ll Need
This recipe uses everyday ingredients you likely already have. It’s designed to be straightforward and budget-friendly. Here’s what you’ll need for a batch of pancakes.
For the Pancakes:
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup milk (whole or 2% works best)
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, melted (plus extra for cooking)
- 1 tsp vanilla extract
- 1/4 tsp salt
Optional Toppings:
- Maple syrup or honey
- Fresh berries or sliced bananas
- Whipped cream or yogurt
- Chocolate chips or nuts
Equipment:
- Large mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Preparation Tips Before You Start
Ensure your eggs and milk are at room temperature for a smoother batter. This helps the ingredients blend evenly. You can warm the milk slightly if needed.
Melt the butter ahead of time and let it cool slightly. Hot butter can scramble the eggs when mixed. Keep extra butter handy for greasing the skillet.
Use a non-stick skillet or griddle for easy flipping. Preheat it over medium heat to ensure even cooking. Test the heat with a drop of water; it should sizzle gently.
Step-by-Step Instructions for the Pancakes
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine flour, sugar, and salt. Stir with a whisk or fork to evenly distribute. This forms the base of your batter.
Step 2: Whisk Wet Ingredients
In a separate small bowl, beat the eggs, milk, melted butter, and vanilla extract. Whisk until well combined. This mixture adds moisture and flavor to the pancakes.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or fork until just combined. A few small lumps are okay; don’t overmix.
Step 4: Heat the Skillet
Place a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. The surface is ready when a drop of water sizzles.
Step 5: Pour the Batter
Scoop 1/4 cup of batter for each pancake onto the skillet. Spread slightly with the back of a spoon if needed. Cook 2-3 pancakes at a time, depending on skillet size.
Step 6: Cook the First Side
Cook for 2-3 minutes until bubbles form on the surface and the edges look set. The bottom should be golden brown. Adjust heat if they brown too quickly.
Step 7: Flip and Finish
Flip the pancakes with a spatula and cook for 1-2 minutes more. The second side should be golden. Transfer to a plate and keep warm.
Step 8: Repeat and Serve
Repeat with the remaining batter, greasing the skillet as needed. Stack pancakes and serve with your favorite toppings. Enjoy them warm for the best taste.
Cooking Tips for Success
- Don’t overmix the batter to keep pancakes light and fluffy. A few lumps are normal and won’t affect the texture.
- Use medium heat to avoid burning the pancakes. Adjust as needed for even cooking.
- For uniform pancakes, use a measuring cup or ice cream scoop for batter portions.
- Keep cooked pancakes warm in a 200°F (95°C) oven while finishing the batch.
- Add a splash of milk if the batter thickens while sitting.
Serving Suggestions
These pancakes are perfect for any meal. Here are some ideas to make them shine:
- Classic Sweet: Drizzle with maple syrup and top with fresh strawberries or blueberries.
- Indulgent Treat: Add whipped cream and a sprinkle of chocolate chips for a dessert-like breakfast.
- Savory Twist: Pair with crispy bacon and a fried egg for a hearty brunch.
- Healthy Option: Top with Greek yogurt and a handful of granola for extra protein.
- Kid-Friendly: Cut into fun shapes and serve with a side of sliced bananas.
Nutritional Information
Here’s the approximate nutritional breakdown per serving (based on 8 pancakes, without toppings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 130 kcal |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 55mg |
| Sodium | 120mg |
| Total Carbohydrates | 17g |
| Sugars | 4g |
| Protein | 4g |
Note: Values are approximate and depend on specific brands and portion sizes.
Storing and Reheating Tips
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Stack them with parchment paper between layers to prevent sticking. Reheat in a microwave for 20-30 seconds.
To freeze, place cooled pancakes in a freezer-safe bag with parchment between them. Freeze for up to 2 months. Reheat in a toaster or oven at 350°F (175°C) for 5-7 minutes.
For best results, reheat pancakes slowly to retain moisture. Avoid overheating to prevent them from drying out. Serve with fresh toppings after reheating.
Variations to Try
This recipe is easy to customize for different tastes. Add 1/2 cup of blueberries or chocolate chips to the batter for extra flavor. Fold them in gently before cooking.
For a whole-grain version, swap half the all-purpose flour for whole wheat flour. You may need an extra tablespoon of milk for the right consistency.
Try a cinnamon-spiced version by adding 1/2 tsp of cinnamon to the dry ingredients. For more inspiration, check out Allrecipes’ pancake ideas for creative twists.
Why This Recipe Works
This recipe skips baking powder but still delivers fluffy pancakes. The eggs provide structure and lift, while milk keeps the batter light. The melted butter adds richness and flavor.
It’s quick to prepare, taking less than 20 minutes from start to finish. The simple ingredients make it accessible for any home cook. You get restaurant-quality pancakes without the hassle.
Summary
This easy pancake recipe without baking powder is a must-have for any breakfast lover. It uses basic ingredients to create light, fluffy pancakes in minutes. Perfect for beginners or busy mornings, it’s a reliable go-to.
Customize with your favorite toppings or mix-ins for endless variety. From sweet to savory, these pancakes fit any occasion. Whip up a batch and enjoy a warm, comforting meal.
FAQ
Can I use a different type of flour?
Yes, whole wheat or gluten-free flour works, but adjust milk for batter consistency. Results may vary slightly.
Can I make the batter ahead of time?
Prepare the batter and refrigerate for up to 24 hours. Stir gently before cooking.
What if I don’t have a non-stick skillet?
Use a regular pan with extra butter or oil to prevent sticking. Keep heat medium-low.
Can I make smaller or larger pancakes?
Yes, adjust batter size and cooking time. Smaller pancakes cook faster; larger ones need more time.
How do I make them vegan?
Use plant-based milk, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and vegan butter. Texture may be slightly denser.
Easy Pancake Recipe Without Baking Powder
Equipment
- Large mixing bowl
- Whisk or Fork
- Non-Stick Skillet or Griddle
- Spatula
- Measuring cups and spoons
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup milk whole or 2% works best
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter melted (plus extra for cooking)
- 1 tsp vanilla extract
- 1/4 tsp salt
Optional Toppings:
- Maple syrup or honey
- Fresh berries or sliced bananas
- Whipped cream or yogurt
- Chocolate chips or nuts
Instructions
Step 1: Mix Dry Ingredients
- In a large mixing bowl, combine flour, sugar, and salt. Stir with a whisk or fork to evenly distribute. This forms the base of your batter.
Step 2: Whisk Wet Ingredients
- In a separate small bowl, beat the eggs, milk, melted butter, and vanilla extract. Whisk until well combined. This mixture adds moisture and flavor to the pancakes.
Step 3: Combine Wet and Dry
- Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or fork until just combined. A few small lumps are okay; don’t overmix.
Step 4: Heat the Skillet
- Place a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. The surface is ready when a drop of water sizzles.
Step 5: Pour the Batter
- Scoop 1/4 cup of batter for each pancake onto the skillet. Spread slightly with the back of a spoon if needed. Cook 2-3 pancakes at a time, depending on skillet size.
Step 6: Cook the First Side
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set. The bottom should be golden brown. Adjust heat if they brown too quickly.
Step 7: Flip and Finish
- Flip the pancakes with a spatula and cook for 1-2 minutes more. The second side should be golden. Transfer to a plate and keep warm.
Step 8: Repeat and Serve
- Repeat with the remaining batter, greasing the skillet as needed. Stack pancakes and serve with your favorite toppings. Enjoy them warm for the best taste.