How Cakes are the ultimate breakfast treat—crispy on the outside, fluffy on the inside, and endlessly versatile. They're like pancakes but with a thicker, more satisfying texture that soaks up syrup beautifully.
Advertisements1
I created this recipe after a trip to a charming diner where they served these golden discs with a side of maple butter. I knew I had to recreate them at home, and after many trials, this version is the one my family begs for.
Whether you're feeding a crowd or just want a special morning treat, these How Cakes are simple to make and sure to impress. Let's get started!
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
The base of the batter. You can substitute up to 1 cup with whole wheat flour for a heartier texture.
2 tablespoons (25g) granulated sugar
Adds a touch of sweetness. Use brown sugar for a deeper flavor.
1 tablespoon baking powder
Helps the cakes rise. Make sure it's fresh for the best lift.
1 teaspoon baking soda
Works with buttermilk to create extra fluffiness. If you don't have buttermilk, use regular milk and add 1 tablespoon lemon juice.
1/2 teaspoon salt
Balances the sweetness. Use fine sea salt for even distribution.
2 large eggs
Adds structure. For a vegan version, use flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg).
2 cups (480ml) buttermilk
The star ingredient for tangy flavor and tender texture. You can make your own by adding 2 tablespoons lemon juice to 2 cups milk and letting it sit for 5 minutes.
4 tablespoons (60g) unsalted butter, melted
Adds richness. Use coconut oil for a dairy-free option.
1 teaspoon vanilla extract
Enhances flavor. Use pure vanilla for the best taste.
Tips & Tricks
Don't overmix the batter
Mix until just combined, a few lumps are okay. Overmixing develops gluten and makes the cakes tough.
Let the batter rest for 5 minutes
This allows the baking powder to activate and the gluten to relax, resulting in fluffier cakes.
Control the heat
Cook on medium heat (350°F/175°C). If the griddle is too hot, the outside burns before the inside cooks; too low, and they become dry.
Pro Tips
Step-by-Step Instructions
1. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leaveners.
2. Whisk Wet Ingredients
In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla until well combined. The butter should be slightly cooled to avoid cooking the eggs.
3. Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just moistened. The batter will be lumpy—do not overmix.
4. Rest the Batter
Let the batter rest for 5 minutes. This allows the gluten to relax and the baking powder to start working, making the cakes fluffier.
5. Preheat the Griddle
Heat a griddle or large non-stick skillet over medium heat (350°F/175°C). Lightly grease with butter or oil.
6. Cook the Cakes
Pour 1/4 cup of batter onto the hot griddle for each cake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip and Finish
Flip the cakes and cook for another 2-3 minutes, until golden brown and cooked through. The internal temperature should reach 200°F (93°C) if you want to check.
8. Keep Warm and Serve
Transfer cooked cakes to a plate and keep warm in a 200°F (95°C) oven while you cook the remaining batter. Serve with your favorite toppings.
Delicious Variations
Blueberry How Cakes
Fold 1 cup fresh blueberries into the batter before cooking.
Chocolate Chip How Cakes
Add 3/4 cup semisweet chocolate chips to the batter.
Savory How Cakes
Reduce sugar to 1 teaspoon, omit vanilla, and add 1/2 cup shredded cheddar and 2 tablespoons chopped chives.
How to Store How Cakes
Refrigerator
Store leftover cakes in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months.
Reheating
Reheat in a toaster or in a 350°F (175°C) oven for 5 minutes, or microwave for 30 seconds.
Frequently Asked Questions
Q: What is a How Cake?
A How Cake is a type of griddle cake similar to a pancake but often thicker and fluffier. The name may come from 'hoe cake,' a traditional cornmeal flatbread, but this version uses flour and baking powder for a lighter texture.
Q: Can I use regular milk instead of buttermilk?
Yes, you can make a buttermilk substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk and letting it sit for 5-10 minutes. This will give a similar tangy flavor and tender crumb.
Q: Why are my How Cakes not fluffy?
The most common reasons are overmixing the batter, expired baking powder, or not letting the batter rest. Make sure your leaveners are fresh and mix just until combined.
Q: Can I make the batter ahead of time?
You can prepare the dry mix in advance and store it in an airtight container. When ready, combine with wet ingredients. The mixed batter is best used immediately, but you can refrigerate it for up to 1 hour.
Q: What's the best way to reheat How Cakes?
For crispy edges, reheat in a toaster or on a skillet over medium heat. For a softer texture, microwave for 30 seconds or wrap in foil and heat in a 350°F (175°C) oven for 5-10 minutes.
I hope you enjoy these How Cakes as much as my family does! If you try this recipe, let me know in the comments below. Happy cooking!
How Cakes
How Cakes are fluffy, golden griddle cakes with a crispy edge, ready in 30 minutes. A fun twist on pancakes that's perfect for weekend breakfasts.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups (480ml) buttermilk
- 4 tablespoons (60g) unsalted butter, melted
- 1 teaspoon vanilla extract
📋 Instructions
- 1Mix Dry Ingredients — In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leaveners.
- 2Whisk Wet Ingredients — In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla until well combined. The butter should be slightly cooled to avoid cooking the eggs.
- 3Combine Mixtures — Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just moistened. The batter will be lumpy—do not overmix.
- 4Rest the Batter — Let the batter rest for 5 minutes. This allows the gluten to relax and the baking powder to start working, making the cakes fluffier.
- 5Preheat the Griddle — Heat a griddle or large non-stick skillet over medium heat (350°F/175°C). Lightly grease with butter or oil.
- 6Cook the Cakes — Pour 1/4 cup of batter onto the hot griddle for each cake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 7Flip and Finish — Flip the cakes and cook for another 2-3 minutes, until golden brown and cooked through. The internal temperature should reach 200°F (93°C) if you want to check.
- 8Keep Warm and Serve — Transfer cooked cakes to a plate and keep warm in a 200°F (95°C) oven while you cook the remaining batter. Serve with your favorite toppings.
