Easy Pancake Recipe Without Baking Powder
This easy pancake recipe without baking powder is a quick, reliable way to whip up fluffy, golden pancakes with pantry staples. Perfect for breakfast or brunch, it delivers soft, delicious pancakes without needing baking powder. The simple mix of flour, eggs, and milk creates a versatile base for any topping. It’s ideal for beginners or busy mornings when you want a comforting meal fast. Customize it with fruits, syrup, or savory extras for a crowd-pleasing dish.
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.
Notes
Use room-temperature eggs and milk for a smooth batter. Avoid overmixing to keep pancakes light and fluffy. Cook on medium heat to prevent burning, and grease the skillet lightly between batches. Store leftovers properly to maintain freshness.