If you love making pancakes for breakfast but hate the full feeling you get after eating them, you need to try these deliciously light and fluffy cake flour pancakes. Elevating the traditional pancake experience, this culinary delight harnesses the unique qualities of cake flour to create a mix of flavors and textures that everyone will love.
As each pancake cooks, it will transform into an airy and tender masterpiece. When paired with an array of tasty toppings, from fresh berries and nuts to syrups and whipped cream, these cake batter pancakes deliver a breakfast classic that is as elegant as it is fulfilling.
Table of Contents
Recipe Video
Why This Recipe Works
This delightful cake flour pancakes recipe takes a classic breakfast staple and gives it a modern twist that works on a variety of levels.
By incorporating the cake flour, which has far less protein than all-purpose flour, you are left with light, fluffy, and tender pancakes that practically melt in your mouth. This delightful breakfast recipe is an excellent way to incorporate some sweetness into a big hearty breakfast without feeling overfull. Additionally, their delicate nature makes them an elegant addition when you want to impress your friends with a lovely Sunday brunch.
Additionally, due to their light and airy nature, you can top this stack of fluffy flapjacks with any delicious toppings you want, from fruits to syrups and even nuts. You can even choose to add your favorite toppings directly into your batter before cooking, such as chocolate chips or berries.
As if that wasn't enough reason to love this cake flour pancake recipe, you will absolutely fall in love with how quick and easy they are to make. Using only 5 ingredients, you can have these light, fluffy pancakes hot, on the table, and ready to eat in just 15 minutes. Breakfast has never been easier.
Ingredients
Cake Flour:
Due to its lower protein content, cake flour yields pancakes with a finer, more delicate crumb and a lighter texture than pancakes made with app-purpose flour. This results in tender and fluffy pancakes that are ideal to serve for a sophisticated brunch.
Milk:
Milk is used in this cake flour pancake recipe to provide moisture and create a smooth pancake batter consistency. However, you can also use alternatives like buttermilk or your favorite plant-based milk substitution like almond or oat milk. Even yogurt mixed with water works well and creates added richness in your batter.
Toppings:
You can enhance the delicate flavor of these cake flour pancakes with a variety of different toppings. Try adding fresh strawberries, blueberries, or raspberries for a burst of natural sweetness. Whipped cream adds a luxurious touch, while a drizzle of pure maple syrup or honey will complement the light texture of the pancakes. If you enjoy some crunchy texture, top your pancakes with some chopped nuts, such as toasted almonds or pecans, to provide a satisfying contrast.
How to Make Cake Flour Pancakes
Step One:
In a bowl, combine cake flour, milk, and egg. Mix until the ingredients are incorporated, and you have a smooth batter.
Step Two:
Stir in your nutmeg.
Step Three:
Heat your pan over medium heat, then melt your butter.
Step Four:
Add a tablespoon of your batter to the hot pan, and let the pancake cook for about 2 minutes. Flip it when the uncooked side bubbles, then cook for another 2 minutes. Your pancake is done when the middle feels firm, and they are a golden brown color.
Step Five:
Repeat step 4 with the remaining batter.
Step Six:
Serve with maple syrup, strawberries and minced hazelnuts 🙂
Tips
- Do not overmix the batter. It's okay if there are some small lumps. Overmixing can result in tough pancakes.
- Keep the cooked pancakes in a warm oven while you finish making the rest. This keeps them warm and ready to serve.
- Cake flour tends to be finer and lighter than all-purpose flour, so it's a good idea to sift it before using it. Sifting helps break up lumps and aerates the flour, resulting in a smoother, lighter, and fluffier pancake batter.
- Cake flour pancakes can be more delicate than those made with all-purpose flour, so enjoy them shortly after cooking to experience their light and fluffy texture at its best.
What to Serve With Cake Flour Pancakes
These tasty cake flour pancakes are a fulfilling meal on their own paired with the right toppings, such as crunchy candied pecans for texture or some blueberry puree for an added flavor boost. However, they can also be a part of a complete and hearty breakfast when served with some fluffy scrambled eggs, crispy bacon, and savory hash browns.
FAQs
Can I substitute cake flour for all-purpose flour in my pancake recipe?
Yes, you can substitute cake flour for all-purpose flour in your pancake recipe. However, there are a few things to keep in mind, such as you may need to add leavening agents to all-purpose flour to get the right texture. You may also need to add more liquid to achieve the right consistency. Additionally, the pancakes will be denser when made with all-purpose flour. However, if that is all you have on hand, you can still make a beautiful and delicious stack of pancakes using all-purpose flour. Simply combine 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt in a bowl. In another bowl, whisk together ¾ cup of milk, ¼ cup of plain yogurt, 1 egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract until well combined. Slowly fold the dry ingredients into the wet ingredients until combined, and you have a delicious pancake batter using all-purpose flour.
Can I use oil instead of butter when cooking cake flour pancakes?
Yes, you can definitely use oil instead of butter when cooking cake flour pancakes. Both oil and butter serve as cooking fats and can be used interchangeably in pancake recipes. Just be aware that this may change the flavor of your pancakes slightly, as butter adds a rich, nutty flavor.
How long can leftover cake flour pancakes be stored?
If you have leftover cake flour pancakes, you can store them in an airtight container or a resealable plastic bag. Place a sheet of parchment paper or wax paper between each pancake to prevent sticking. Store them in the refrigerator for up to 2-3 days or in the freezer for up to 2 months.
More Breakfast Recipes
Looking to expand your breakfast repertoire? Check out this collection of even more breakfast recipes to help you get a delightful and fulfilling start to your day.
Cake Flour Pancakes
Ingredients
- 1 cup cake flour
- 1 cup milk
- 1 egg
- 1 teaspoon ground nutmeg
- 1 tablespoon butter
- maple syrup to taste
- strawberries and minced hazelnuts to taste
Instructions
- In a bowl, combine cake flour, milk, and egg. Mix until the ingredients are incorporated and you have a smooth batter.
- Stir in your nutmeg.
- Heat your pan over medium heat, then melt your butter.
- Add a tablespoon of your batter to the hot pan, and let the pancake cook for about 2 minutes. Flip it when the uncooked side bubbles, then cook for another 2 minutes. Your pancake is done when the middle feels firm and they are a golden brown color.
- Repeat step 4 with the remaining batter.
- Serve with maple syrup, strawberries and minced hazelnuts and enjoy 🙂
Nutrition
Video
Notes
- Do not overmix the batter. It's okay if there are some small lumps. Overmixing can result in tough pancakes.
- Keep the cooked pancakes in a warm oven while you finish making the rest. This keeps them warm and ready to serve.
- Cake flour tends to be finer and lighter than all-purpose flour, so it's a good idea to sift it before using it. Sifting helps break up lumps and aerates the flour, resulting in a smoother, lighter, and fluffier pancake batter.
- Cake flour pancakes can be more delicate than those made with all-purpose flour, so enjoy them shortly after cooking to experience their light and fluffy texture at its best.