Blueberry Pancakes Using Cake Flour Recipe

Elevate your breakfast game with these delicate, crepe-like pancakes! This Bon Appetit-inspired recipe (Summer 2002) uses cake flour for an unbelievably tender, melt-in-your-mouth texture. The batter creates stunningly white pancakes that are perfect for showcasing fresh blueberries. Cook them in mini pans for adorable, perfectly round stacks. While our family loves them with jam, they're a delightful change of pace from traditional fluffy pancakes. Get ready for a breakfast that's as beautiful as it is delicious!

Prep Time 15 mins
Cook Time 50 mins
Calories 571.9 kcal
Protein 30g
Rating 5.0 (1 Reviews)
Blueberry Pancakes Using Cake Flour 47

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Pancakes Using Cake Flour

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How to Make Blueberry Pancakes Using Cake Flour

  1. In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
  3. Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
  4. Gently fold in the blueberries.
  5. Heat a lightly oiled griddle or small frying pan over medium heat.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  8. Serve immediately with your favorite toppings, such as jam, whipped cream, or maple syrup.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

150g

Fat

35g

Carbs

33g

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