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How to Make Pancakes Without Baking Powder: Fluffy Buttermilk Pancakes

Buttermilk Pancakes Without Baking Powder

These fluffy pancakes use baking soda and tangy buttermilk instead of baking powder. They are tender, buttery, lightly sweet, and ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Wet Ingredients
  • 1 1/2 cups (360 ml) Buttermilk
  • 2 large Large eggs
  • 3 tablespoons (42 g) Unsalted butter, melted
  • 1 teaspoon, optional Vanilla extract
For Cooking
  • As needed for the pan Butter

Method
 

Step-by-Step
  1. Whisk the flour, sugar, baking soda, and salt together in a large bowl.
  2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and optional vanilla until combined.
  3. Pour the wet mixture into the dry ingredients and stir just until combined. A few small lumps are fine, so avoid mixing until perfectly smooth.
  4. Let the batter stand for about 5 minutes while a lightly buttered griddle or skillet heats over medium heat.
  5. Pour approximately 1/4 cup of batter for each pancake. Cook for about 2–3 minutes, until bubbles form on the surface and the edges look set.
  6. Flip each pancake and cook for 1–2 minutes more, until the second side is golden brown and the center is cooked.
  7. Serve the pancakes immediately with butter, maple syrup, or fruit.

Notes

Do not overmix the batter, and cook over medium heat for even browning. If using regular milk, add 1 tablespoon lemon juice or white vinegar per 1 1/2 cups milk and let it stand for 5 minutes before using.