Perfectly Fluffy Pancakes (Yeast-Free!)

No-Yeast Pancakes are an equally delicious alternative to classic pancakes, the traditional American pancake made with eggs, butter, milk, and flour. Fluffy and delicious, just like the original, thanks to the egg whites beaten until stiff and the addition of baking soda, they're perfect for breakfast or a snack for the whole family, accompanied by a cup of espresso or freshly squeezed orange juice.

In our recipe, these soft discs, cooked in a well-buttered pan and stacked on a serving plate, are garnished with berries, fresh mint leaves and a generous drizzle of maple syrup: for a fragrant and irresistible dessert, ideal to offer at the end of a meal or for Sunday brunch.

What Are No-Yeast Pancakes?

Pancakes have a long and varied history, tracing back to prehistoric times when early humans made simple grain-and-water cakes cooked on hot stones. Ancient Greeks and Romans enjoyed versions like tagenites, made with wheat flour and honey. In North America, Native Americans prepared cornmeal-based flatbreads such as "nokehick" and "johnnycakes," which European settlers adapted using wheat flour and rudimentary leavening. By the 18th and 19th centuries, American-style pancakes became a breakfast staple, often cooked on open griddles and enjoyed with molasses or fruit. The introduction of commercial pancake mixes in the late 1800s, like Aunt Jemima in 1889, made pancake preparation faster and more accessible, embedding them firmly in American culinary culture.

No-yeast pancakes rely on baking powder or baking soda for leavening instead of yeast. This technique gained popularity in the U.S. in the mid-19th century, as chemical leaveners became commercially available, allowing cooks to prepare fluffy pancakes quickly without waiting for dough to rise. This innovation perfectly suited the American lifestyle, promoting the rise of "quick bread" recipes and making pancakes an easy, go-to option for breakfast or brunch.

Pro Tips for The Best No Yeast Pancakes

• Mix until ingredients are just combined. Overmixing develops gluten, making pancakes dense instead of soft and tender.
• Allow the batter to sit for 5–10 minutes before cooking. This lets the flour hydrate and the baking powder activate slightly for better texture.
• Cold milk or eggs can cause uneven mixing. Let them sit at room temperature for about 15 minutes before combining.
• Use a non-stick skillet or griddle and just a touch of butter or oil. Too much fat can lead to uneven browning or greasy pancakes.
• Cook on medium-low heat. Too hot, and the outside will burn before the inside cooks; too low, and they won't rise or brown properly.
• A ladle or measuring cup ensures evenly sized pancakes. A thin, wide spatula helps flip them without tearing.
• Resist the urge to flatten them with a spatula while cooking—this squeezes out the air and makes them less fluffy.
• If making a batch, keep cooked pancakes warm in a low oven (around 200°F/90°C) on a wire rack so they stay fluffy and don’t steam.

Can I Add Any Flavorings to The Batter?

Of course! If you like, you can flavor the batter with the seeds of a vanilla bean, ground cinnamon, cardamom or grated lemon zest, or you can add 20 g of bitter cocoa to the mixture: in this case, it may be necessary to slightly adjust the consistency by adding a drop more milk.

Why Didn't My Pancakes Rise?

If your no-yeast pancakes didn’t rise, it’s likely due to inactive or expired baking powder, which is the key leavening agent in yeast-free recipes. Overmixing the batter can also deflate air pockets needed for fluffiness. Additionally, cooking on too high or low heat, or not allowing the batter to rest, can prevent proper rise.

How Do I Know When It's Time to Flip Them?

Flip pancakes only once bubbles form on the surface and the edges begin to set—this ensures a fluffy center and an evenly cooked pancake.

Can I Make These Gluten-Free As Well?

Yes, you can make these no-yeast pancakes gluten-free by substituting the regular flour with a gluten-free flour blend that includes xanthan gum or a binding agent. Look for a 1:1 gluten-free baking mix designed to mimic wheat flour in pancakes. Just be sure to let the batter rest a bit longer to help hydrate the gluten-free flour and improve texture.

Can I Make These Vegan?

Yes, you can make these no-yeast pancakes vegan by replacing milk with a plant-based alternative like almond, soy, or oat milk, and swapping the egg with a flaxseed or chia seed "egg" (1 tablespoon ground flax or chia mixed with 3 tablespoons water). Also, use vegetable oil or vegan butter in place of regular butter.

What Can I Serve These With?

If you like, you can vary the topping to your taste and finish the pancakes with coconut chips, dark chocolate chips or other favorite fresh fruit, you can replace the maple syrup with agave syrup or warm honey, or you can spread the pancakes with almond butter or a hazelnut cream.

Can I Make Them Ahead of Time?

Sure! If you want to save time, you can make the pancake batter the night before and then let it rest in the fridge overnight: just take it out 15 minutes before cooking and then proceed as per our instructions.

Do They Freeze Well?

Yes, no-yeast pancakes freeze very well. Once cooked and cooled completely, layer them between sheets of parchment paper and store in an airtight container or freezer bag. They’ll keep for up to 2 months. To reheat, simply warm them in a toaster, oven, or skillet—no need to thaw first.

How to Store Any Leftovers

To store leftover no-yeast pancakes, let them cool completely, then place them in an airtight container or wrap them tightly in foil or plastic wrap. Keep them in the refrigerator for up to 3 days.

How to Make No-Yeast Pancakes

Melt the butter in a bain-marie and let it cool.

Separate the yolks from the whites and collect the latter in a bowl.

Using an electric whisk, beat the egg whites until stiff with a pinch of salt.

Separately, beat the egg yolks with a pinch of baking soda.

Pour the milk.

Add the sifted flour, a little at a time.

Add the lukewarm melted butter and continue working with the electric whisk.

Once you have obtained a creamy mixture without lumps, gradually add the egg whites beaten until stiff.

Mix gently with a spatula and with a bottom-up movement to avoid dismantling everything.

Butter a non-stick pan and heat it on the fire.

Take a ladle of batter and form a disk about 10 cm in diameter.

Let it cook on medium-low heat until bubbles form on the surface.

Then turn the pancake over with the help of a spatula and continue cooking on the other side.

As they are ready, stack the pancakes on a serving plate.

Garnish the sweet pancakes with a mix of berries and a sprig of fresh mint and drizzle with a generous amount of maple syrup.

Enjoy!