Pancakes without Baking Soda or Baking Powder
Delicate, airy, and soft. They practically melt in your mouth! Pancakes without baking soda or baking powder turn out porous thanks to whipped egg whites folded into the batter. They are perfect for breakfast or as a snack during the day.
Updated : 06 May, 2026
Easy
About 30 min.
Ingredients
2
Eggs
350 milliliters
Milk
0.5 teaspoon
Salt
1.5 tablespoon
Sugar
3 tablespoon
Vegetable oil
250 grams
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make pancakes without baking soda or baking powder? Prepare all the necessary ingredients. Do this in advance so the ingredients are at room temperature. Use neutral vegetable oil without any strong smell. Use all-purpose flour.
Step 2
Separate the eggs into yolks and whites. Do this very carefully so that not even a drop of yolk gets into the whites, otherwise you will not be able to whip them properly.
Step 3
Sift the flour well through a fine sieve. This will enrich the flour with air and make the batter fluffier.
Step 4
Using a mixer, beat the yolks with the sugar until you get a pale, thick mixture.
Step 5
Warm the milk slightly and pour it into the beaten yolks.
Step 6
Beat everything lightly until foamy. Add the vegetable oil and mix.
Step 7
Add the sifted flour. You can sift it in once again at this stage.
Step 8
First mix the flour into the batter with a spoon, then beat it with a mixer until all flour lumps disappear. The batter should be smooth and pourable. Keep in mind that you may need a little less or a little more flour.
Step 9
Wash the mixer beaters well and dry them thoroughly. In a fairly deep bowl, beat the egg whites. First beat them on low speed until soft peaks form, then gradually increase the speed. While beating, add the salt to the whites, this will make the foam more stable. Beat the whites until stiff peaks form. Properly beaten whites should stay motionless even if the bowl is turned upside down.
Step 10
Add the whipped whites to the batter. Using a spatula, gently fold them in with upward and downward motions so as not to destroy their airy structure.
Step 11
The batter turns out fluffy, similar to sponge cake batter. Once the batter is ready, cook the pancakes immediately so the whites do not settle and the batter does not lose its fluffiness.
Step 12
Use a nonstick skillet with a thick, flat bottom for cooking the pancakes. These pancakes are cooked in a dry skillet. Pour the batter onto the heated skillet, shaping a round pancake. Cook over medium heat. When bubbles appear on the surface, it means the pancake is cooked on the bottom and can be turned over.
Step 13
Flip the pancake and cook it on the other side until golden. If the size of the skillet allows, you can cook several pancakes at once, which will speed up the process. The pancakes cook quickly, about 1 minute on each side.
Step 14
Stack the finished pancakes on a plate.
Step 15
Serve the pancakes made with milk, without baking soda or baking powder, with any sweet sauces, jam, or sweetened condensed milk. Enjoy your meal!
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