7,743 cake flour recipes

Light, fluffy and delcious apples pancakes. Best to serve them warm with maple syrup.

Moist strawberry quick bread with cinnamon and walnuts from the famous Snook's Bayside Club. Makes two loaves loaded with fresh or frozen berries.

Eva's zucchini bread bakes a tender, cinnamon-spiced quick bread loaded with shredded zucchini, walnuts, and optional raisins. Two-loaf recipe perfect for using up a summer garden glut.

Cranberry pumpkin muffins fold tart fresh cranberries into a spiced pumpkin batter for a tender breakfast muffin balanced between sweet and tangy. The autumn pairing in muffin form.

Apple cinnamon buttermilk pancakes with grated Granny Smith apple and wheat germ folded into the batter. A fall breakfast favorite that doubles as waffles and freezes well.

Apricot ginger scones with chewy dried apricots, sweet-hot crystallized ginger, and bright lemon zest. A buttermilk-based scone with rustic break-apart triangles and layered flavor.

Whole wheat applesauce cinnamon muffins sweetened only with honey, no refined sugar. Oat bran and whole wheat flour build serious fiber, with optional walnuts for crunch.

Moist, fruity and very tasty! An ideal cake you can have with a cup of coffee or tea.

Ann's banana chiffon cake layers ripe bananas and buttermilk into tender, golden rounds topped with billowy whipped cream. A Southern-style stunner for brunch or dessert.

Super blueberry muffins, packed with two full cups of fresh berries for maximum fruit-in-every-bite. A simple one-bowl recipe ready in 20 minutes for breakfast or snacking.

Buttermilk pancakes with vanilla and maple syrup whisked right into the batter for fluffy, lightly sweet stacks. Two leaveners and tangy buttermilk give them serious lift without going dense.

Tender applesauce muffins with cinnamon spice, soft pillowy texture, and golden tops. Simple breakfast or snack muffins ready in 30 minutes.

Sour cream waffles with whipped egg whites for crisp exteriors and tender, custardy centers. A six-ingredient breakfast that delivers bakery-quality results in 20 minutes.

Learn from the amazing chef herself and enjoy this scrumptious banana bread that will be your new favorite thing for breakfast.

Gluten-free pancakes made with a blend of rice flour, soy flour, and cornmeal. A simple wheat-free breakfast batter you can stir together in minutes for a celiac-safe pancake stack with real flavor.

Blueberry pancakes scatter fresh berries onto the cooking pancakes instead of mixing them into the batter. Bright blueberry pockets, no purple-streaked batter, ready in 30 minutes.