Description
Start your morning with the softest, fluffiest pancakes made with cake flour! Using cake flour instead of all-purpose flour results in delicate, tender pancakes that melt in your mouth. Perfect for breakfast or brunch, these pancakes are easy to make and can be customized with your favorite fruits, nuts, or syrups.
Ingredients
Scale
- 2 cups cake flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 3 cups buttermilk
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
- 1 cup fresh blueberries (optional)
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt.
- Mix the Wet Ingredients: In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Stir until well combined.
- Combine Wet and Dry Ingredients: Gently fold the wet mixture into the dry ingredients using a spatula. Mix until just combined—do not overmix. If adding blueberries, fold them in at this stage.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Cook the Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to set.
- Flip and Finish Cooking: Carefully flip each pancake and cook for another 1-2 minutes, or until golden brown.
- Serve Warm: Stack your pancakes and serve with maple syrup, butter, or fresh fruit. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Tasty Sweets
- Cuisine: American