Pancakes Without Baking Powder

Author: Katie

These pancakes are made with whipped egg whites instead of baking powder, resulting in the fluffiest pancakes ever!

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4.66 from 61 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Breakfast

Cuisine: American-Inspired

Servings: 9 pancakes

Ingredients

1 cup flour (all-purpose)
pinch of salt
2 eggs
⅔ cup milk of choice
1 tablespoon maple syrup (optional) *see notes
olive oil to grease the pan *or other vegetable oil

You can find detailed step-by step-photos above the recipe card.

Instructions

In a large mixing bowl, whisk together flour and salt.
Separate egg whites from the egg yolks. Add egg whites to a mixing bowl and the egg yolks to a separate bowl.
Make a well in the center of the bowl and add egg yolk and maple syrup (optional).
Whisk together these two first. Then add the milk.
Stir with a spatula until well combined and you end up with a smooth batter. Don't over mix.
Beat the egg whites using a hand mixer (or a stand mixer) starting with low-medium speed and slowly increasing the speed while beating.
Continue beating the egg whites until you can see stiff peaks forming (see video or step-by-step photos above).
Gently fold in half of whipped egg whites. We don't want to destroy the air that has been created by beating them.
Once the batter is smooth, fold in other half an stir until well combined.
Heat some oil in a large frying pan or griddle over medium heat.
Pour ¼ or ⅓ cup of the pancake batter (depending on how large you like your pancakes) into the hot pan.
Let cook on one side for about 2-3 minutes. Slide a spatula under the pancake and check if the bottom of the pancake is golden brown.
Then flip and cook the other side for another minute or so.
Add the cooked pancakes to a plate and serve topped with fresh fruit and maple syrup (more topping suggestions above).

Video

Notes

Carefully separate: Be sure to not include any egg yolk in the egg whites or the won't whip up properly.
Fold in carefully: It's really important to fold in the whipped egg whites carefully- be patient, we don't want to destroy these air bubbles!
Stiff Peaks: Stiff peaks are absolutely essential for this recipe to work so don't stop beating the egg whites before they are properly whipped up (see video or step-by-step photos). However, also don't overbeat them- once the egg whites are stiff and hold their shape even when the mixer is turned upside down, they are ready!
Cook immediately: To maintain the fluffy texture of the batter, it's crucial that you cook the pancakes immediately after whisking together the batter.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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