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 pancakes, making the perfect breakfast sandwich bread replacement. A versatile, quick and easy recipe to make, this delicious pancakes are sure to be a favorite for your busy week!
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❤️ Why I Love This Recipe
✔️ These are the best pancakes with a fluffy texture and are always a delicious family favorite!
✔️ They are the perfect pancakes for on the go breakfast sandwiches! (think McGriddles!)
✔️ They can be made ahead of time and kept frozen for the perfect busy weekday breakfast!
🥘 Ingredients
Large eggs
All-purpose flour
Salt
Whole milk
Almond extract
Brown sugar
Butter
🔪 Instructions
To make the pancake batter
- Separate the egg yolks from the egg whites and set the egg whites aside to bring to room temperature.
- In a large bowl combine flour and salt.
- In a separate bowl whisk together the egg yolks, milk, and almond extract.
- Pour the wet ingredients into the dry ingredients.
- 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 pancake mixture.
To cook the pancakes
- Heat a large skillet at medium heat and add ½ tablespoon of butter and heat until melted. Tip and turn the skillet as needed until the butter evenly coats the bottom.
- Carefully pour ¼ 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 to
🙋 Recipe FAQ's
No, this batter is made with whipped egg whites and it will not hold up well after refrigeration.
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 to make 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 overmix 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.
📖 Variations
- Add ½ cup of mini chocolate chips when folding the batter for delectable chocolate pancakes.
- Layer the pancakes with peanut butter, sliced bananas, and a sprinkle of cinnamon or drizzle of chocolate syrup for a quick energy-packed snack!
- Substitute the almond extract for orange or vanilla extract.
- Make them dairy free by using vegetable oil in place of butter and use a non-dairy milk like oat milk or cashew milk in place of whole milk.
🍽 Equipment
Egg separator
Mixing bowls
Measuring cups and spoons
Whisk
Electric hand mixer
Rubber spatula
Large skillet
🏫 What I've Learned
Pancakes originated in ancient Greece and Rome where they were made with olive oil and spices. American pancakes were traditionally made with cornmeal and contain a leavening agent which provides a thick, fluffy, cake-like texture.
Serve with...
These pancakes pair perfectly with maple syrup and a side of bacon, with a hot cup of coffee and glass of orange juice.
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.
Related Recipes
No need to buy store-bought when you have this recipe for Homemade Taco Seasoning!
These Chocolate Zucchini Cookies with White Chips are soft and delicious!
Everyone loves these Cherry Chocolate Chip Muffins.
Semi-Homemade Chocolate Cake is easy to make and delicious!
Another great weekend breakfast idea is this gluten free recipe for Apple Dutch Baby
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Homemade Pancakes Without Baking Powder
Equipment
- standing mixer , or use electric mixer
Ingredients
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 ½ cup whole milk
- 1 ½ teaspoon almond extract
- 6 large eggs , yolks and whites separated
- ⅓ 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 ½ tablespoon of butter and heat until melted. Tip and turn the skillet as needed until the butter evenly coats the bottom.
- Carefully pour ¼ 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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