Flannel Cakes are a type of fluffy pancake made with the addition of beaten egg whites, which are folded into the batter. The result is a golden-brown pancake with a tender, airy middle and lightly crisp edges. Since the batter doesn’t contain any sugar, they are perfect for drizzling with plenty of maple syrup or even spreading with sweet seasonal jam!
Here’s a look at the ingredients you’ll need to make flannel cakes.
Gold Medal™ All Purpose Flour: All-purpose flour is the foundation for this recipe, providing just enough structure to make them tall and fluffy.
Baking Powder: Not to be confused with baking soda, baking powder includes both baking soda and an acid that, when combined with liquid, gives these flannel cakes extra lift and adds to their light texture.
Eggs: Whipped egg whites are the key ingredient that makes a flannel cake. The egg whites are folded into the pancake batter, creating an airy pancake. The yolks are added to the batter, adding richness and a little color.
Other Ingredients You’ll Need: Milk, melted butter, and salt. Plus, butter and syrup for serving.
Here is how to make the best flannel cakes. Follow the recipe for all the specifics.
Whisk the dry ingredients—flour, baking powder, and salt—together. Use a mixing bowl large enough to mix and hold the final batter. Then, in a separate bowl or measuring cup, combine the egg yolks with the milk and mix well. Mixing the dry and wet ingredients separately ensures even distribution of ingredients and a uniform batter.
Whipping the egg whites at a lower speed to start helps create a foundation of more uniform bubbles, resulting in fluffier pancake.
I like to quickly whisk in about one third of the egg whites into the batter. This helps lighten the batter's consistency and allows for easier folding of the remaining egg whites.
Just a short rest allows the ingredients to mingle and the flour to hydrate. You don’t have to do this step, but I find it eliminates any stray dry bits of flour that may remain in the batter.
I prefer a nonstick skillet for its ease of use. Just a little butter or oil on the surface helps make crispier edges.
Use these tips for storing flannel cakes.
Flannel cakes can be stored in the refrigerator in an airtight container or bag for 1-2 days.
This is my preferred way to store leftover flannel cakes, pancakes, and waffles. First, lay out cooled pancakes on a parchment-lined baking sheet in a single layer and freeze. Once frozen, remove from the baking sheets and place in a zip-top plastic bag or freezer-safe container and freeze.
You can reheat refrigerated or frozen flannel cakes in the microwave or in a toaster. To microwave, place pancakes in a single layer on a microwave-safe plate and cook for 30-60 seconds. They may be hot to the touch. If using a toaster or toaster oven, use a lower heat setting so the flannel cakes don’t burn. There’s no need to thaw frozen flannel cakes before reheating.
Combine flour, baking powder, and salt in a mixing bowl, set aside. Whisk together the milk and egg yolks in a separate bowl or measuring cup, then pour into the bowl with the flour mixture. Stir until combined; some scattered lumps are okay.
Beat the egg whites with the cream of tartar using a hand mixer on medium-low speed until foamy. Increase the speed and beat until the whites are frothy, opaque, and hold a medium peak that bends just slightly at the tip.
Whisk 1/3 of the egg whites into the batter to lighten the consistency. Then fold in the remaining egg whites with a rubber spatula, in one or two batches, until you have a light and foamy batter with no streaks of egg white. Allow the batter to rest for about 10 minutes.
Heat a wide nonstick skillet to medium heat (not too hot, or the cakes will burn on the outside before cooking inside). Heat oven to 200°F and place a baking sheet inside.
Working in batches, brush the skillet lightly with butter and ladle 1/4 cup of batter onto the hot skillet; cook 3 to 4 minutes, or until bubbles appear on the surface and the bottom is golden. Flip and cook an additional 3 to 4 minutes.
Keep the flannel cakes warm between batches in the heated oven. Serve with butter and syrup.
Two key differences make flannel cakes different from pancakes: there’s no sugar in the batter, and the egg whites are beaten separately, then folded in for an airy texture.
Cream of tartar is a powdered acid and helps to stabilize the egg whites as you beat them. You can still achieve stable egg whites without it, or you can sub in 1/2 teaspoon of white vinegar or lemon juice.
When making flannel cakes or any pancake, I like to have the oven on a low heat with a baking pan on the rack to keep the cakes warm between batches.
