Substitute for Baking Powder in Pancakes: Still Fluffy
When making pancakes, the best substitute for baking powder is Baking Soda + Lemon Juice. Baking soda plus acid creates the same leavening reaction. Add the lemon juice to wet ingredients and baking soda to dry, then mix and cook immediately. Pancakes will be fluffy. Baking powder creates the bubbles that make pancakes fluffy. It is a double-acting leavener, meaning it reacts when wet and again in heat. Without it, pancakes will be flat and dense. The substitute must produce gas for lift.
Best Substitute
Baking Soda + Lemon Juice
1/4 tsp baking soda + 1 tsp lemon juice per tsp of baking powder
Baking soda plus acid creates the same leavening reaction. Add the lemon juice to wet ingredients and baking soda to dry, then mix and cook immediately. Pancakes will be fluffy.
What else can I use instead of baking powder in pancakes?
Whipped Egg Whites
1 whipped egg white per tsp of baking powder
Separate the egg and whip the white to stiff peaks. Fold into batter last. Creates the fluffiest pancakes possible.
Self-Rising Flour (swap the flour)
Replace AP flour with self-rising flour and skip the baking powder
Self-rising flour already contains baking powder and salt. Use 1:1 in place of AP flour and omit the baking powder and salt.
Baking Soda + Yogurt
1/4 tsp baking soda + 2 tbsp yogurt per tsp of baking powder
The yogurt provides acidity. Adds tang and extra tenderness to pancakes. Reduce other liquids slightly.
Frequently Asked Questions
What can I use instead of baking powder in pancakes?
Use 1/4 teaspoon baking soda plus 1 teaspoon lemon juice per teaspoon of baking powder. Mix and cook immediately since the reaction is fast. Whipped egg whites folded into the batter also create very fluffy pancakes.
Can I make pancakes without baking powder or baking soda?
Yes. Separate an egg and whip the white to stiff peaks, then fold it into the batter. The whipped white provides mechanical leavening. Pancakes will be lighter and fluffier than you might expect.