Fluffy Pancakes Made with Cake Flour: Light, Tender Stacks

Ingredients in Pancakes with Cake Flour

• Cake Flour. Look for it in the baking aisle of most grocery stores.
• Buttermilk. Homemade buttermilk is easy: mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar, let sit five minutes, and it’s ready to use. This is handy if you don’t keep buttermilk on hand regularly.
• Leavening agents. Both baking powder and baking soda are used. The baking soda reacts with the buttermilk to help the pancakes rise—make sure they’re fresh for best results.
• Vanilla extract. Adds a subtle, pleasant flavor.
• Egg. Helps bind the batter and gives structure to the pancakes.

See the recipe card below for exact ingredient amounts and full instructions.

What is Cake Flour?

Cake flour is a finely milled flour with a lower protein content than all-purpose flour, which helps baked goods stay tender and light. It’s excellent for pancakes when you want a soft, fluffy texture.

If you can’t find cake flour, you can make a substitute at home:

1. Measure 1 cup of all-purpose flour and remove 2 tablespoons.
2. Replace those 2 tablespoons with 2 tablespoons of cornstarch.
3. Sift the mixture together thoroughly to distribute the cornstarch.
4. Repeat for additional cups as needed.
5. Use this homemade cake flour in recipes that call for cake flour.

Homemade cake flour won’t be as finely ground as store-bought, but it reduces protein content and works well in most recipes that call for cake flour.

How To Make Pancakes With Cake Flour

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set the dry mixture aside.

In a larger bowl, combine the buttermilk, egg, vanilla extract, sugar, and melted butter. Whisk until blended.

Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix—the batter should still have a few small lumps to keep the pancakes tender.

Heat a skillet or griddle over medium heat and melt a small pat of butter. Spoon or scoop the batter onto the hot surface and cook for 2–3 minutes until bubbles form across the surface and the edges look set. Flip the pancakes and cook another 3–4 minutes until golden and cooked through.

Serve warm with maple syrup, fresh fruit, and a pat of butter.

Tips For Making The Perfect Pancake

• Don’t press pancakes when flipping. Pressing flattens them and reduces fluffiness. Let them cook undisturbed until ready to flip.
• Flip when bubbles appear. Small bubbles in the center and around the edges, along with slightly drying edges, indicate it’s time to flip.
• Don’t overmix. Overmixing develops gluten and makes pancakes tough. A few lumps in the batter are fine.
• Use a scoop or measuring cup. Portioning the batter consistently helps pancakes cook evenly.
• Cook at medium heat. Medium-low to medium heat cooks pancakes through without burning the outside.

Variations and Substitutions

• Mix flours. For more fiber, try half cake flour and half whole wheat or whole wheat pastry flour. You may need to add a touch more liquid if the batter becomes too thick.
• Add mix-ins. Stir in blueberries, chocolate chips, or sprinkles for variety and fun.
• Silver dollar pancakes. Use 2 tablespoons of batter per pancake for smaller, bite-sized pancakes.
• Vegan option. Use a plant-based milk mixed with vinegar for vegan “buttermilk” and a flax egg in place of the egg.
• Adjust size. About 1/4 cup of batter yields medium pancakes (roughly 10 pancakes), while 2 tablespoons makes about 20 silver dollar pancakes.

Storage Tips

• Storing batter. Cover batter with plastic wrap or keep in an airtight container in the refrigerator for up to 24 hours.
• Leftover pancakes. Store cooked pancakes in an airtight container in the refrigerator for up to 5 days. Reheat in a toaster oven for about a minute or warm in a dry skillet over medium-low heat.
• Keeping pancakes warm. Place cooked pancakes on a parchment-lined baking sheet and keep warm in a 200°F oven while you finish the batch—useful when serving a crowd.
• Freezing pancakes. Cool cooked pancakes completely, wrap, and freeze in freezer bags for up to 4 months. Reheat in a toaster oven or a hot pan on the stovetop.

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