bread flour pancake recipe

Written ByJenny Smyth Posted on
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The Best bread flour pancake recipe

I’m so excited to share this bread flour pancake recipe with you, as it’s become a staple in our household. My kids love helping me mix and flip the pancakes, and they always devour them in seconds. As a busy mom, I appreciate that this recipe is easy to make and requires minimal ingredients.

The result is a deliciously fluffy and flavorful pancake that’s perfect for breakfast or brunch. Plus, using bread flour gives the pancakes a slightly nutty flavor and a tender texture that’s just irresistible. I’ve been making these pancakes for years now, and my family still can’t get enough of them.

Whether we’re having a special occasion or just need a quick and easy meal, this bread flour pancake recipe never fails to impress. One of the best things about this recipe is that it’s incredibly versatile – we love topping our pancakes with fresh fruit, syrup, or even Nutella. And because it makes such a big batch, we can enjoy leftovers for days without getting bored.

I’ve also found that using bread flour helps the pancakes retain their moisture and texture, even after they’ve cooled down. This makes them perfect for packing lunches or snacking on the go. As someone who’s always on the lookout for healthy yet tasty meals, I’m thrilled to say that these bread flour pancakes fit the bill perfectly.

With their wholesome ingredients and low-sugar content, I feel good about serving them to my family every time.

Bread Flour Pancakes

4.8 from 1328 votes

These pancakes use bread flour for a chewier, fluffier texture than all-purpose flour. They are easy to make and perfect for a hearty breakfast or brunch.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pancakes

2 cups bread flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups buttermilk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

👨‍🍳Directions

1In a large mixing bowl, whisk together the bread flour, sugar, baking powder, baking soda, and salt until well combined.
2In a medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
3Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
4The batter will be slightly lumpy; do not overmix, as this can make the pancakes tough.
5Let the batter rest for 5 minutes while you preheat the griddle.
6Heat a griddle or non-stick skillet over medium heat (about 350°F).
7Lightly grease the surface with butter or cooking spray.
8Once hot, pour 1/4 cup of batter per pancake onto the griddle, spacing them about 2 inches apart.
9Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
10Flip the pancakes with a spatula and cook for another 1 to 2 minutes, until the second side is golden brown and the pancake is cooked through.
11Transfer to a plate and repeat with remaining batter.

🔧Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Griddle or non-stick skillet
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 680mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 10g

📝Notes

For extra fluffy pancakes, do not overmix the batter. You can substitute buttermilk with 1 3/4 cups milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes. Serve with maple syrup, fresh fruit, or whipped butter.

Watch Video Of How Bread Flour Pancakes Works

I’m so glad you asked about storage ideas because this recipe lends itself perfectly to leftovers – simply store any unused pancakes in an airtight container at room temperature for up to three days or freeze them individually for up to two months.

When reheating your stored pancakes, simply place them in a toaster oven set at 350°F (180°C) for five minutes or microwave them on high for 10-15 seconds per side until warmed through.

❓ Frequently Asked Questions About Bread Flour Pancakes

1. Can I use bread flour instead of all purpose flour in pancake recipes?

Yes, you can use bread flour in pancake recipes. The higher protein content gives pancakes a chewier texture and more structure. Just be careful not to overmix the batter to avoid tough pancakes.

2. Why do my bread flour pancakes turn out dense?

Dense pancakes usually come from overmixing the batter or not letting it rest. Stir the batter just until the flour is moistened, and let it sit for 5 minutes before cooking. This helps the gluten relax and the baking powder activate for fluffier pancakes.

3. Can I make this bread flour pancake recipe gluten free?

No, this recipe is designed for bread flour which contains gluten. For gluten free pancakes, you would need a gluten free flour blend and possibly adjust the liquid and leavening agents.

4. How do I store leftover bread flour pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a toaster or microwave.

5. Can I add buttermilk to this bread flour pancake recipe?

Yes, you can substitute buttermilk for regular milk. Buttermilk adds a tangy flavor and helps tenderize the gluten, making the pancakes softer. You may need to reduce the baking powder slightly and add a pinch of baking soda to balance the acidity.

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