How to Make Pancakes Without Baking Powder

Removing the baking powder from your recipe will reduce the sodium content, but probably result in flatter pancakes.

If you're looking to reduce sodium intake, you can cook pancakes without baking powder from scratch. Many baking powder products contain as much as 120mg of sodium per 1/4 tsp. serving. Baking powder creates a CO2 chemical reaction in pancake batter that thickens the pancake, adding fluffiness. Substituting baking soda in your own pancake mix will not give the same fluffy result, however, using a more acidic milk product instead, such as buttermilk, cottage cheese or yogurt will thicken the pancakes. When you make pancake batter without baking powder, the pancakes will be flatter than normal, but there are many recipes that will enhance the flavor of this tasty breakfast dish without the extra sodium.

Things You'll Need

• 2 cups all-purpose flour
• 2 eggs
• 2 3/4 cups milk
• 2 tbsp. softened or melted butter or margarine
• 2 tbsp. sugar (or brown sugar)
• 1 tsp. salt (or low-sodium salt substitute)
• 1/2 tsp. vanilla extract
• Sifter
• Mixing bowl
• Medium bowl
• Mixing spoon or whisk
• Skillet
• Vegetable oil
• Spatula
• Syrup or honey

Instructions

1. Sift the flour into a large bowl. Add the salt and sugar and then sift the ingredients again into the bowl.

2. Beat the eggs in a medium bowl. Add the milk to the eggs a little bit at a time.

3. Add the eggs and milk to the mixing bowl.

4. Add vanilla extract and mix thoroughly with a mixing spoon or whisk.

5. Add 1 tbsp. of vegetable oil to the skillet and heat on medium until the oil is hot. Turn the burner down to low. Roll the pan around to spread the hot oil across the bottom of the pan.

6. Add spoonfuls of pancake batter to the skillet and cook on low heat until bubbles form on the tops and the sides are not wet.

7. Gently flip the pancakes with a spatula and cook the other side until golden brown. Serve with butter and syrup or honey.

Resources

• Read this Article in Spanish
• Low Sodium Cooking: FAQ