This pancake mix recipe without baking powder is a lifesaver when you run out of baking powder but still crave a stack of fluffy pancakes. Using simple ingredients and a clever substitution, this pancake mix recipe without baking powder delivers perfect pancakes every time. Whether it’s breakfast, brunch, or a snack, this pancake mix recipe without baking powder is quick, easy, and delicious.
Ingredients:
Ingredients for the pancake mix recipe without baking powder:
- 1 cup all-purpose flour
- 1 tbsp lemon juice or white vinegar
- 1 cup milk
- 2 tbsp sugar
- 1/4 tsp salt
- 1 egg
- 2 tbsp melted butter or oil
Execution
Step-by-Step Method for the pancake mix recipe without baking powder:
- Prepare the buttermilk substitute: In a small bowl, combine milk and lemon juice (or vinegar). Let it sit for 5-10 minutes to curdle, creating a buttermilk substitute.
- Mix the dry ingredients: In a large mixing bowl, whisk together flour, sugar, and salt.
- Combine wet ingredients: In a separate bowl, beat the egg and mix in the melted butter or oil and the prepared buttermilk substitute.
- Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing; lumps are okay.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve: Stack the pancakes and serve warm with your favorite toppings like syrup, fresh fruit, or powdered sugar.
Tips:
For the Best pancake mix recipe without baking powder:
- Don’t skip the buttermilk substitute: The acid reacts with the baking soda to create fluffy pancakes.
- Use fresh ingredients: Fresh eggs and flour make a noticeable difference in texture and taste.
- Customize your mix-ins: Add chocolate chips, blueberries, or a pinch of cinnamon for extra flavor.
- Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while finishing the batch.
FAQs:
- Can I make the batter ahead of time? It’s best to use the batter immediately, but you can refrigerate it for up to 24 hours.
- What can I use instead of lemon juice? White vinegar works equally well for creating the buttermilk substitute.
- Can I make these pancakes gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend.
- Can I freeze leftover pancakes? Absolutely! Let the pancakes cool completely, then freeze in a single layer. Reheat in the toaster or microwave.
