pancakes with bread flour recipe

Written ByJenny Smyth Posted on
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The Best pancakes with bread flour recipe

I’m so excited to share with you one of my family’s favorite pancake recipes that’s made with bread flour. I’ve been making these pancakes for years, and they’re always a hit with my kids and husband.

The best part is that they’re incredibly easy to make and require only a few ingredients. The bread flour gives the pancakes a wonderful texture that’s similar to a traditional pancake but with a slightly denser consistency.

This recipe is perfect for a weekend breakfast or brunch, and it’s also great for serving at family gatherings or potlucks. One of the reasons I love this recipe so much is that it’s incredibly versatile – you can top the pancakes with anything from fresh fruit and syrup to whipped cream and powdered sugar.

My kids also love helping me make the batter, and they’re always excited to see how big and fluffy the pancakes turn out. In addition to being delicious, this recipe is also relatively healthy compared to some other pancake recipes out there.

The bread flour provides a good source of fiber, and the eggs are packed with protein. I like to think of this recipe as a way to get my family eating more whole foods without sacrificing taste or convenience.

Fluffy Bread Flour Pancakes

4.6 from 1817 votes

Indulge in a stack of fluffy pancakes made with bread flour for a delightful breakfast or brunch. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

2 cups bread flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
2 large eggs
2 tbsp butter, melted

For Cooking

2 tbsp butter

👨‍🍳Directions

1In a large mixing bowl, whisk together bread flour, sugar, baking powder, baking soda, and salt.
2Make sure there are no lumps.
3Create a well in the center of the dry ingredients and add buttermilk, eggs, and melted butter.
4Mix until the batter is smooth and no lumps remain.
5Let the batter rest for 5 minutes.
6Heat a non-stick skillet over medium heat.
7Add 1 tbsp of butter and let it melt until it just starts to foam.
8Swirl to coat the bottom of the skillet.
9Pour 1/4 cup of batter onto the skillet for each pancake.
10Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
11The underside should be golden brown.
12Flip the pancakes carefully using a spatula.
13Cook for another 1-2 minutes until the other side is golden brown and the pancake is cooked through.
14Remove from the skillet and repeat with remaining batter, adding more butter to the skillet as needed.
15Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
16Enjoy your fluffy bread flour pancakes.

🔧Equipment

Large mixing bowl
Whisk
Non-stick skillet
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 10g🥩Protein: 12g

📝Notes

Tips: For a lighter pancake, you can use a combination of bread flour and all-purpose flour. To keep pancakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.

I love serving these pancakes at family gatherings because they’re always a hit with both kids and adults alike. They’re also incredibly easy to reheat in the microwave or oven for a quick breakfast on-the-go.

One of my favorite things about this recipe is that it’s so versatile – you can top them with anything from fresh fruit and syrup to whipped cream and powdered sugar. My kids also love helping me make the batter, and they’re always excited to see how big and fluffy the pancakes turn out.

❓ Frequently Asked Questions About Fluffy Bread Flour Pancakes

1.

Q: What type of flour should I use for this recipe?
A: For this recipe, you’ll want to use bread flour. Bread flour has a higher protein content than all-purpose flour, which helps to create a stronger gluten structure in the pancakes.

2.

Q: Can I use any type of milk in this recipe?
A: Yes, you can use any type of milk you prefer – whole, skim, almond, soy, etc.

3.

Q: How do I know if my pancakes are done cooking?
A: You’ll know your pancakes are done when they start to bubble on the surface and the edges start to dry out slightly.

4.

Q: Can I freeze these pancakes for later?
A: Yes, you can freeze these pancakes for up to 3 months. Simply thaw them at room temperature or reheat them in the microwave.

5.

Q: Are these pancakes gluten-free?
A: No, these pancakes are not gluten-free due to the use of bread flour. However, you can easily make them gluten-free by substituting the bread flour with a gluten-free alternative.

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