If you find your pantry without baking powder, don't worry. You can easily make delicious pancakes without baking powder using whipped egg whites and a few simple ingredients. Best of all, they still have a perfectly fluffy texture!

Baking powder is called for as a leavening agent in regular pancakes because it gives baked goods their distinctly light and airy texture. Without baking powder, you would be left with flat, thin pancakes.

However, by beating the egg whites into stiff peaks we can easily replace the airiness needed in your homemaker pancakes without using baking powder. This method even works in traditional pancake recipes if you want extra rise!

Ingredients & Substitutions

• All-purpose flour
• White sugar
• Table salt
• Large eggs - You can make egg-free pancakes, but they are the key ingredient needed in this recipe.
• Milk - Buttermilk is even better! You can add a squirt of lemon juice to whole milk to mimic the flavor of buttermilk. However, if you have a dairy allergy, you can make pancakes without milk.
• Vanilla extract - This is optional and can be left out if needed.
• Maple syrup
• Butter - Butter is used to grease your griddle, but you can also melt ¼ cup of butter to mix into the batter for added flavor.

How to make them

Make this easy pancake recipe without baking powder by first separating the egg whites from the yolks. The easiest way to do this is to crack the shell in half and then pour the yolk back and forth over a large bowl until just the yolk is left in the shell and all of the whites have fallen into the bowl.

Next, beat the egg whites with an electric hand mixer, or whisk vigorously, until stiff peaks form. This means your beaten egg whites should look like stiff mountain peaks that don't bend down when your whisk is held vertically.

Combine your flour, sugar, and salt in a large bowl. Then mix together the egg yolks, milk, and vanilla extract in a separate bowl. Once combined, add the dry ingredients to the bowl with the wet ingredients and mix to combine.

Note: Do not overmix your pancakes will be dense. You want visible lumps to still be seen. They will work themselves out in the batter and make your pancakes fluffier.

Pour the beaten egg whites into the bowl with the pancake batter then gently fold them in with a rubber spatula. Do not over-mix, or you will press out all of the air bubbles.

Heat your griddle to 350 degrees, and grease the surface with melted butter or olive oil. Pour ¼ - ⅓ cup of pancake batter onto the hot surface and cook until bubbles form, then flip and cook until golden brown. Work in batches as needed until all of the pancakes have been cooked.

Serve these delicious pancakes with butter, maple syrup, fresh fruit, and any of your favorite toppings.

Storing & Reheating Leftovers

Leftover pancakes should be kept in an airtight container and can be frozen or refrigerated. If kept in the refrigerator, they should be eaten within one week. However, they can be frozen for up to three months.

Gently warming pancakes in a 350 degree oven, or in a nonstick frying pan set over medium-low heat, are the best ways to reheat them. However, you can reheat them in the microwave for faster results, but the texture will suffer.

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