Even without the baking powder, these pancakes are light as air.
I’m usually really good about making sure my pantry is stocked with whatever essentials I need to make—well, basically, anything I want to make. But not long ago, I was responding to my family’s plea for pancakes, and I discovered I was out of baking powder.
Why would this be a problem? Well, baking powder is a leavening agent, meaning that it provides the fluffy texture that makes pancakes so amazing (the word “leaven” comes from the Latin word for “lift,” and that’s what leavening does; it “lifts” the dough, giving pancakes volume). I suppose I could have run out to the store for baking powder, but then I remembered something: If I beat egg whites with sugar, I could fold the stiff white peaks into my pancake batter and get an even lighter, fluffier pancake—almost like a soufflé!
And now? Now, I almost always make my pancakes this way—without baking powder, but instead with the whipped egg whites gently folded into the batter (which contains the egg yolks, so no waste!). My family adores them. So will you because they are little pillowy clouds of sweet, airy deliciousness.
Are Fluffy Pancakes Without Baking Powder Healthy?
Pancakes are definitely more of a comfort food than a health food—not that that should stop you from enjoying them. This recipe contains all-purpose flour and sugar, both of which have little nutritional value. You could swap the flour for a whole-wheat variety if you’d like to get a little more fiber. Just bear in mind that the pancakes might be denser. Organic cane sugar is the preferred sweetener here, because at least it’s not as processed as your standard refined sugar.
The eggs and unsweetened almond milk do provide some nutritional value in the way of protein, vitamin D, vitamin E, calcium, and other vitamins and minerals. So, it’s not all for naught!
Room-Temperature Eggs Are Key
You may be wondering how important it is to let the eggs come to room temperature, but it really is key. Room-temperature eggs play a crucial role in this recipe’s success—especially the egg whites. When egg whites are at room temperature, their proteins relax, which means they can trap more air bubbles as you whip them. As a result, you get a greater volume of thick, airy foam, which then acts as the leavening agent for your pancakes.
Cold eggs, on the other hand, will yield dense result, so it’s really worth taking the extra time to let them warm up. I recommend letting your eggs sit out for around 30 minutes before you start the recipe.
How To Make Ahead And Store
This pancake batter can be made ahead of time and stored in an airtight container in the refrigerator overnight. Store cooked pancakes in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Reheat them in the microwave for 30-45 seconds (thaw the frozen pancakes before reheating them) when you’re ready to eat.
Serving Suggestions
Of course, these fluffy pancakes are great for breakfast and go really well with coffee or a Coffee Smoothie, some Soft Scrambled Eggs, and a Healthy Breakfast Hash. They also pair perfectly with a side of crispy Baked Brown-Sugar Bacon or savory Air-Fryer Breakfast Sausages. Craving something sweet? Drizzle some Vegan Caramel Sauce over these pancakes and then top with chopped nuts. Once you make these pancakes, I’m sure you’ll find all sorts of other ways to enjoy them!
Ingredients
- 3 large eggs room temperature
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 2/3 cup unsweetened almond milk
- 1/4 cup organic cane sugar
Instructions
- Separate egg whites from yolks, placing whites in a dry, clean bowl.
- Mix flour, salt, almond milk, and egg yolks in a large bowl until smooth. Avoid overmixing.
- Whip egg whites with a mixer on medium speed, gradually adding sugar until stiff, glossy peaks form.
- Gently fold a quarter of the whipped egg whites into the batter. Fold in the remaining whites in two batches, keeping the mixture uniform and airy.
- Preheat a nonstick skillet or griddle over medium heat and lightly grease. Pour 1/4-cup batter per pancake and shape into circles.
- Cook until bubbles appear and the underside is golden brown. Flip and cook the other side until golden. Approximately 2-3 minutes per side. Keep warm in a 200-degree Fahrenheit oven if not serving immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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