Sarah
This 5 ingredients classic pancake without baking powder recipe for breakfast is a delicious and healthy delight which you can serve to your family without any worry. This pancake recipe is simple and very easy to make at home.
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These basic pancakes will come out light and fluffy anytime you will make them. Add bananas, chocolate chips, blueberries or any of your favorite add-in ingredient and enjoy the lovely and tasty delight.
If I had it my way, I would start my morning with something flavorful. Something salty and warming and generally be full of with egg yolk. If my husband had it his way, we would eat pancakes every morning. And they would completely oozing with syrup and butter and filled with chocolate chips. Try this tasty 5 ingredients classic pancake without baking powder for your family to enjoy the healthy breakfast.
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This recipe has been added to your Meal Plan
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| Servings | Prep Time | Cook Time | Passive Time |
| 8 | 5minutes | 5minutes | 10minutes |
| Servings | Prep Time |
| 8 | 5minutes |
| Cook Time | Passive Time |
| 5minutes | 10minutes |
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 cup sugar optional
- 1 cup buttermilk or soured milk- see post for details on this
- 1 egg
- 2 tablespoons oil or melted butter
- pinch salt large(optional, but recommended)
- Optional ingredients:
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp lemon zest or orange zest
- 1/2 tsp lemon zest or orange zest
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Ingredients
Servings:
Units:
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Nutrition Facts
5 Ingredients Classic Pancake without Baking Powder for Breakfast
Amount Per Serving
Calories 189
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 31mg
10%
Sodium 142mg
6%
Potassium 50mg
1%
Total Carbohydrates 31g
10%
Dietary Fiber 1g
4%
Sugars 9g
Protein 5g
10%
Vitamin A
1%
Vitamin C
0.1%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.
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- In a large bowl whisk together flour, baking powder, and sugar (if using).
- In a small bowl or liquid measuring cup, lightly whisk together the milk, egg, and oil.
- Pour the liquid ingredients into the dry ingredients and stir just until combined (batter will be lumpy, do not overmix). Let the batter sit while heating up a griddle or skillet over medium heat.
- Grease the griddle or skillet and pour about 1/4 cup batter per pancake. Once bubbles are formed on the top and along the edges, flip the cake once to finish cooking on the other side.
- Serve hot with butter and syrup directions.
