How to Make Delicious Pancakes without Baking Powder?

Q: Can I substitute another oil for sunflower oil in the pancake batter?
A: Yes, you can use any neutral-flavored oil.

Q: What is the purpose of vinegar in the recipe?
A: Vinegar helps to stabilize the egg whites and add fluffiness to the pancakes.

Q: How do I know when to flip the pancakes?
A: Flip the pancakes when you see bubbles forming on the surface.

Fluffy Pancakes Without Baking Powder


  • Milk: 116g
  • Sunflower Oil: 15g
  • Salt: 1g
  • Low-Gluten Flour: 80g
  • Eggs: 2
  • Granulated Sugar: 35g
  • White Vinegar: 2g
  • Raspberries (for decoration)
  • Blueberries (for decoration)
  • Confectioner's Sugar (for decoration)
  1. Mix milk, sunflower oil, and salt until well combined.
  2. Sift in the low-gluten flour and mix until no dry flour remains.
  3. Separate the egg yolks and whites. Add the yolks directly to the batter and mix well. Place the whites in a separate clean, dry bowl.
  4. Add white vinegar and a portion of the sugar to the egg whites. Beat until soft peaks form, then add the remaining sugar and continue to beat until stiff peaks form.
  5. Fold 1/3 of the egg white mixture into the batter until evenly mixed.
  6. Gently fold the batter back into the remaining egg white mixture until just combined.
  7. Preheat a pancake griddle and pour about 8 cm diameter dollops of batter onto it.
  8. Flip the pancakes when bubbles form on the surface.
  9. Cook for about another minute, then remove and stack the pancakes.
  10. Decorate with raspberries, blueberries, and confectioner's sugar.
  • Calories: Information not available
  • Carbohydrates: Information not available
  • Protein: Information not available
  • Fat: Information not available
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