If you are looking for an easy pancake recipe, these homemade Pancakes without baking powder are what you need! They are made with simple ingredients and are the fluffiest pancakes. They are far better than a boxed pancake mix, and are perfect for weekend brunch.

These sweet buttery brown sugar hotcakes have a firmer, slightly eggy texture compared to regular fluffy pancakes, making the perfect breakfast sandwich bread replacement.
This is a versatile, quick, and easy recipe to make, and these delicious pancakes are sure to be a favorite for your busy week!
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Why You'll Love Pancakes without Baking Powder
Fluffy texture: These are the best fluffy pancakes and are always a delicious family favorite!
Sandwich quality: They are the perfect pancakes for on the go breakfast sandwiches! (think McGriddles!)
Make ahead: They can be made ahead of time and kept frozen for the perfect busy weekday breakfast!
Ingredients
Just a few simple ingredients will make these delicious pancakes!

- Large eggs
- All-purpose flour
- Salt
- Whole milk
- Almond extract
- Brown sugar
- Butter
See recipe card below for full ingredient amounts.
How to Make Pancakes without Baking Powder

Separate eggs
Separate the egg yolks from the egg whites and set the egg whites aside to bring to room temperature.

Mix
In a large bowl, add the egg yolks, milk, and almond extract.
While working from the edges, stir the ingredients together until slightly lumpy. Set aside

Whip
Mix the egg whites with an electric mixer at medium-high speed until thickening occurs. While the mixer is running, slowly add the brown sugar. Continue mixing for 5 minutes, until stiff peaks form.

Step 4

Fold
Using a rubber spatula, fold the egg white mixture into the pancake mixture.

Cook
Heat a large skillet at medium heat and add ยฝ tablespoon of butter and heat until melted. Tip and turn the skillet as needed until the butter evenly coats the bottom.
Carefully pour ยผ cup of the batter into the skillet, spreading evenly.
Cook for about 3 minutes.

Flip
Once the bottom is brown and air bubbles have fully formed on the top, flip the pancake.
Continue cooking for an additional 2 minutes or until the second side is lightly browned.

Serve
Serve pancakes with butter and maple syrup.
See recipe card below for printable recipe.
Equipment
- Egg separator
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Electric hand mixer
- Rubber spatula
- Large skillet
Substitutions
Below are some suggestions for dairy free, vegan, and/or sugar free options.
Milk โ Swap regular milk with plant-based alternatives like almond, soy, or oat milk.
Butter โ Use coconut oil, olive oil, or even melted margarine instead.
Sugar โ Substitute with honey, maple syrup, or a sugar-free sweetener.
Variations
Vanilla Pancakes โ Add a teaspoon of vanilla extract for a subtle flavor boost.
Cinnamon Spice โ Mix in ยฝ teaspoon of cinnamon for a warm, cozy taste.
Chocolate Chip โ Fold in a handful of chocolate chips for a sweet twist.
Savory Pancakes โ Skip the sugar and add chopped herbs, grated cheese, or crumbled bacon.

Recipe FAQ's
No, this batter is made with whipped egg whites and it will not hold up well after refrigeration.ย
Brown edges around the outside of the pancake are formed by using a generous amount of butter during the cooking process.
It is likely the heat of your skillet is too hot. Cooking on high heat will cause the outside of the pancakes to cook too fast leaving them raw in the middle.
This recipe incorporates whipped egg whites into the pancake batter causing them to be fluffier and makes up for the lack of baking powder.
Tips
- Take the eggs out of the refrigerator 30 minutes prior, as cold egg whites take longer to whip.
- Don't over mix the egg white mixture into the batter, lightly fold it in to keep ensure a more fluffy pancake.
- To prevent spillage, use a ladle or a bowl with a spout when pouring the pancake batter.
Storage
Store homemade pancakes refrigerated in an airtight container for 4 days, or place parchment paper between each pancake and store stacked in a resealable plastic bag frozen for up to 4 months.
To reheat pancakes, place them in the toaster or in a 350 oven on a large baking sheet for 7 minutes, until pancakes are warm.
Serve with...
- Top with fresh fruits like berries or banana slices.
- Drizzle with maple syrup or a dollop of whipped cream.
- Serve alongside scrambled eggs and crispy bacon for a complete breakfast.
- Sprinkle powdered sugar for an elegant touch.

When you make these pancakes without baking powder, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a โญโญโญโญโญ rating
๐ Recipe

Pancakes Without Baking Powder
Equipment
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Ingredients
- 2 cups all purpose flour
- ยฝ teaspoon salt
- 1 ยฝ cup whole milk
- 1 ยฝ teaspoon almond extract
- 6 large eggs , yolks and whites separated
- โ cup dark brown sugar packed
Instructions
For Pancake Batter
- Separate the egg yolks from the egg whites and aside the egg whites aside to bring to room temperature.
- In a large mixing bowl stir together the flour and salt.
- In a medium-sized bowl whisk together the egg yolks, milk, and almond extract.
- Pour the wet ingredients into the flour mixture.
- While working from the edges, stir the ingredients together until slightly lumpy.
- Mix the egg whites with an electric mixer at medium-high speed until thickening occurs. While the mixer is running, slowly add the brown sugar. Continue mixing for 5 minutes, until stiff peaks form.
- Using a rubber spatula, fold the egg white mixture into the batter.
To Cook the Pancakes
- Heat a large skillet at medium heat and add ยฝ tablespoon of butter and heat until melted. Tip and turn the skillet as needed until the butter evenly coats the bottom.
- Carefully pour ยผ cup of the batter into the skillet, spreading evenly.
- Cook for about 3 minutes. Once the bottom is brown and air bubbles have fully formed on the top, flip the pancake.
- Continue cooking for an additional 2 minutes or until the second side is lightly browned.
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