Homemade Pancakes – without Baking Powder

Homemade Pancakes - without Baking Powder

My kids LOVE Pancakes! They could eat Pancakes almost every day – and do a lot of the time. I usually make a double batch of Homemade Pancakes every other weekend, they will gobble them up. I will store what is left in the fridge for later that week. If there is enough I will freeze some for the following week. Homemade Pancakes are easy to reheat on a busy weekday morning, just pop it in the toaster and in no time it’s done. Or if your like my teenager – who never gives herself enough time in the morning – just grab and eat on the way out the door with a piece of fruit. Makes an easy meal on the go.

A few years ago I found a recipe one morning when I had little ones requesting Pancakes for breakfast but quickly found out I had run out of baking powder. Uh-Oh, how do you make homemade pancakes without baking powder? Well I found a few recipes and so I tried some and they worked, although they weren’t fluffy. Over time I tweaked the recipe and figured out how to get fluffy Pancakes even if they don’t have baking powder.

A Few Pancake Tips

Same as with all pancakes you need to make sure that you don’t over mix the batter. This is such an important part of getting those pancakes fluff. Only mix the batter until it is just mixed. I remember knowing this fact but still found myself over mixing because I still thought that meant that there should be no lumps. No! I learned over time – it took longer than I’d like to admit, Lol – that it doesn’t matter if there are a few lumps! Just mix that batter until it is all incorporated, the lumps will work themselves out.

The next important part of making fluffy homemade pancakes is something no one ever told me. It is that you need to make sure not to overcook the pancakes. I found I was using a griddle that was too hot, therefor was cooking them fast however was overcooking them in the process. As well we all know to wait for the pancakes to get bubbles on top that’s when we know to flip them. I found that when I was cooking them I would wait for too many bubbles! Haha, I wanted to make sure I didn’t end up with raw in the middle pancakes that I just waited forever to flip them. I have learned, I promise!! Lol. Now just waiting on bubbles, enough to fill the pancake but so the batter on the top is still soft. Then once flipped those pancakes only need a short cook time until they are no longer stick to the pan and they are done.

The great thing about this recipe also is that it is very flexible. I have often used oil instead of butter. Usually when I don’t feel like melting the butter. When you melt the butter you have to let it cool a bit or it will cook some of the eggs or curdle the milk and when I’m making pancakes I have at least 2 littles eagerly awaiting their favorite breakfast so oil is often just easier. Also, oil is easier when out camping instead of melting butter.

Most of the time I will use a mixture of whole wheat flour and All-purpose. Another ingredient that I often switch up is milk. Sometimes I use our usual 2% milk but other times I will use unsweetened Almond milk or some combination of the two. They both work great. So you can see this recipe is very versatile based on the ingredients you have on hand.

Homemade Pancakes are definitely a family favorite like I said we make them at least every other week. My kids top them with syrup and fruit. I love to balance my meal by topping them with a little homemade Greek yogurt and some fruit or a little homemade fruit compote.

Homemade Pancakes - without Baking Powder

Homemade Pancakes – without Baking Powder

It is easy to make your own homemade pancakes and
2.5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 6 servings
Calories 242 kcal


  • 2 Eggs
  • 1/2 tsp vanilla
  • 2 cups milk or almond milk
  • 2 Tbsp butter or oil
  • 2 cups flour whole wheat or all-purpose or a combination of both
  • 1 Tbsp raw cane sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt


  • In a large bowl beat the eggs. Then add the vanilla, milk, melted butter or oil and sugar. Mix thoroughly
  • Add dry ingredients and mix until just combined. Don't over mix – it is OK if there are a few lumps they will get worked out
  • Scoop batter onto heated griddle or frying pan. Make sure pan is not too hot it will cook pancakes to fast and they will overcook. Once you see some bubbles on the top of the pancake but the batter is still soft they are ready to flip. Again careful not to overcook if you want fluffy pancakes.
  • Top your pancakes with your favorite toppings Syrup, Greek yogurt, fruit etc.


Doubling this recipe is easy and I do it all the time.  It is the perfect way to have a weekend breakfast as well as do some meal prep for the week at the same time.  Simply pop a couple pancakes in the toaster for a quick weekday breakfast. 

Hope you all enjoy as much as we do!

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