1,833 cake flour recipes

Banana pancakes with chopped ripe bananas folded into a half-whole-wheat batter. A 7-ingredient breakfast that uses up brown bananas in 20 minutes flat.

Southern buttermilk biscuits baked in a screaming-hot cast iron skillet for crisp golden bottoms and pillowy tender insides. Old-school technique with Crisco, baking soda, and a quick knead.

Caribbean-style roti dough with flour, milk, baking soda, and oil. Soft, supple Trinidadian-style flatbread for wrapping curries, made on a hot skillet.

If you love muffins, you will simply adore this healthy yet yummy muffins that's perfect for a light dessert to finish up the meal.

Diabetic-friendly oatmeal peanut butter cookies use sugar substitute and Egg Beaters for a lower-glycemic treat. Soft, chewy, and packed with classic flavor without the spike.

Flaky buttermilk biscuits with frozen shortening shards for maximum lift and tender layers. The fool-proof technique for tall, golden biscuits every time.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

I was out of shortening so I looked for a recipe that uses oil and I'm so glad I found this! For a treat, add a little sugar and chocolate chips. Yum!

Roti pancakes are soft Caribbean-Indian flatbreads rolled twice and pan-cooked on a hot griddle. Five-ingredient bread perfect for scooping curry, wrapping fillings, or eating with butter.

Nora Mill whole wheat biscuits are fluffy, nutty angel biscuits raised by yeast, baking powder and soda for a foolproof rise. Buttermilk-tender, and the dough keeps in the fridge for up to two weeks.

Classic buttermilk biscuits made with vegetable shortening for maximum flakiness, ready in 20 minutes. These tender, golden biscuits need just 10 kneads and a quick bake at 450°F to achieve bakery-quality results at home.

Blueberry bran honey muffins are high-fiber breakfast muffins with bran, dark honey, fresh blueberries, and a moist tender crumb. A wholesome bake that yields 24 hearty muffins.

Quick 30-minute buttermilk biscuits that are foolproof for busy mornings. Simple pantry ingredients and minimal kneading deliver hot, buttery biscuits ready in just 15 minutes of baking.

Cholesterol free buttermilk pancakes swap whole eggs for liquid egg substitute, keeping the tangy buttermilk lift and tender crumb without the yolks. Heart-smart Sunday breakfast.

Old-style wheat biscuits: tender, fluffy whole-wheat biscuits made with canola oil and a quick buttermilk substitute. A homestyle baked good ready in 30 minutes flat.

Hearty whole grain biscuits use silken tofu and apple juice instead of butter, blended into whole wheat, rye, and wheat germ for a dairy-free, high-fiber breakfast biscuit. Vegan friendly.