Light and Fluffy Meringue Pancakes

Extremely light and airy pancake recipe without baking powder! The pancakes are made by folding a simple meringue into the batter. This recipe requires no-baking powder or baking soda and can be whipped together in minutes! 

Fluffy Meringue Pancakes: Pancake Recipe Without Baking Powder- Baker Bettie

I try to notice trends when looking at my stats for the blog. Trends of search terms that are bringing people here. It helps me gauge what is most popular and if I’m missing out on a topic that people are really interested in.

I’ve been noticing lately that a common search term people are using to get here is “pancake recipe without baking powder.” That search is probably taking everyone to my 5 Ingredient Classic Pancake Recipe. And everyone is probably very disappointed when they get there only to find out that one of the 5 ingredients is in fact baking powder. Oh yeah, and there is also that part where I stress that it absolutely cannot be left out.

So I’ve been mulling this over for some time. Thinking about how I could make pancakes that still have lift without baking powder or baking soda. And it finally occurred to me that egg whites are often whipped and folded into waffle batter.

I wanted to try this technique for pancakes too because I thought I was super genius in making this connection. Then upon research, I found out that this is already a thing. I’m not sure how I have never heard of this until now, but the problem with all of the recipes I found that used whipped egg whites is that they also call for baking powder.

I decided to create a very easy recipe that replaced the lift from baking powder by folding in a simple meringue. And it worked!

This technique creates incredibly light and airy cakes that are not heavy or dense. The pancakes don’t sit like a rock in your stomach like regular pancakes can. The texture is definitely different than traditional cakes, but I think I like these better! And these can be put together just as quickly and as my 5 ingredient recipe. Try them and let me know what you think!

Fluffy Meringue Pancakes: Pancake Recipe Without Baking Powder- Baker Bettie

Light and Fluffy Meringue Pancakes (Pancakes Without Baking Powder)

This is an extremely light and airy pancake recipe without baking powder or baking soda! The pancakes are made by folding a simple meringue into the batter making the pancakes very fluffy!


  • 1 cup flour
  • 1/4 tsp kosher salt
  • 1 cup milk
  • 1 tsp vanilla
  • 2 egg yolks
  • 3 egg whites
  • 1/4 cup sugar


  1. In a large bowl, stir together the flour, salt, milk, vanilla, and egg yolks just until smooth. Do not over-mix.
  2. In a separate bowl, whip the egg whites and sugar to stiff peaks. Gently fold the whites into the batter until there are no visible white streaks.
  3. Heat a griddle or skillet over medium high heat. Pour about 1/4 cup batter per cake onto the greased skillet and gently spread the batter out to a circle with the back of a spoon or measuring cup. Bubbles will still form on top even though there is no baking powder. Flip the cakes once, when the bubbles pop and the bottom is lightly browned. Cook until lightly browned on the other side.Keep warm in a 200F oven if not serving immediately.
All images and text ©.

Products Featured in this Recipe:

(may include affiliate links)

Leave a Reply

Your email address will not be published. Required fields are marked *

97 comments on “Light and Fluffy Meringue Pancakes”

  1. This is absolutely awesome!!! I was looking for this kind of recipe for a long time... I'm eating them right now - they are great in taste and fluffy as needed to be for American pancakes! Thanks for a great idea!
  2. Idk what happened but I think mine turned into crepes. 
  3. can you use Self raising flour instead of plain flour for pancakes without adding baking powder?
  4. I just made these now after realising I had no baking powder. I've never beaten egg whites before so that was some kind of magic in itself. The pancakes came out really nice and light, too.
  5. Amazing! Thankyou!!
  6. How many calories per pancake?
  7. Noooooo!! I don't have any eggs! What do I do?
  8. I made these but baked it in cake pan and put bananas and fresh strawberries into batter plus honey on top batter after halfway baked, delicious! My husband and kids loved it!
  9. My pancakes turned into very thin "pancakes" I followed the recipe exactly. I have a bunch of chunks of flour.
    • It's difficult to know exactly what might have happened here but I suspect it might have had to do with your egg whites. It's possible that they were either not whipped to stiff peaks or that during the folding process the whites might have become deflated. Make sure you are gently bringing the batter up from the bottom of the bowl and over top. Let me know how they turn out next time!
  10. Thank you! This recipe saved me as I was about to make breakfast for six 13-year-old boys and realized I had no baking powder. They were like angel food cake pancakes!
  11. Can you leave it overnight for the next day
    • Hi Jen! Unfortunately this batter does not stand up well to saving for the next day. The egg whites, which make it light and fluffy, will start to deflate. However, you could mix together the dry ingredients the day before and right before making them, whip you egg whites and add the yolks and the whites to the batter. I hope that helps!
  12. I am so glad I tried this, I'm 7mos pregnant and craving pancakes but no baking powder or soda on hand. It was my first time beating egg whites(by hand to boot lol) and folding but mmm they came out so good! :) I also left out the vanilla bc I didn't have any and they still tasted delicious. Thank you!
  13. Good effort, but your meringue recipe has to be wrong because we were beating the eggs and sugar for 30 minutes and it did not work.
    • Hi Sohi! So sorry to hear this didn't work out for you. Is it at all possibly that you did not separate the whites from the yolks? I'm asking because you state that you were "beating the eggs and sugar for 30 minutes". Egg whites will not peak properly if there is fat present. If you did separate your eggs, make sure there is not any oil residue in your bowl or on your beaters. Hope that helps Sohi!
    • SOHI- you MUST have mixed the yolk and whites of the eggs together instead of separately because that just doesn’t make sense- whipping egg whites is NOT a recipe.. you just beat them and they become stiff- unless you have the yolk in there!
  14. Can I replace the vanilla by sth else?
  15. Can I replace the vanilla by sth else? This recipe is for ? people?
  16. My mother (who is ill and recovering at my home) said she was craving pancakes this morning.. I didn’t have any baking powder.. and that’s how I found this recipe IM SO GLAD I DID!!! they were delicious and SO light & fluffy!! Thank you so very much!!
Leave a Comment »