Growing up, my grandmother would wake us with the scent of sizzling batter on a cast-iron griddle. She called them 'how cakes' because we'd always ask 'how do you make them so light?' and she'd wink, 'that's a how cake secret.' Today, I'm sharing that secret with you.
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These How Cakes are my take on that cherished family recipe – a cross between a pancake and a crumpet, with a tender crumb and a delightfully crispy golden crust. They're simple enough for a weekday morning yet special enough for a lazy Sunday brunch.
The magic lies in the technique: a hot griddle, a gentle hand, and a touch of buttermilk for tang. Whether you top them with maple syrup, fresh berries, or a dollop of whipped cream, these cakes are sure to become a family favorite.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Provides structure. For a lighter texture, substitute 1 cup with whole wheat flour.
2 tablespoons (25g) granulated sugar
Adds a touch of sweetness. Use honey or maple syrup for a natural alternative.
1 teaspoon baking powder
Helps the cakes rise. Make sure it's fresh for best results.
1/2 teaspoon baking soda
Reacts with buttermilk for extra fluffiness. If using regular milk, increase baking powder to 2 teaspoons.
1/2 teaspoon salt
Enhances flavor. Use fine sea salt for even distribution.
1 1/2 cups (360ml) buttermilk
Adds tang and tenderness. No buttermilk? Mix 1 1/2 tbsp lemon juice with 1 1/2 cups milk and let sit for 5 minutes.
2 large eggs
Bind the batter and add richness. For a vegan option, use flax eggs.
3 tablespoons (42g) unsalted butter, melted, plus more for the griddle
Provides moisture and flavor. Use coconut oil for a dairy-free version.
1 teaspoon vanilla extract
Adds warmth. Omit or use almond extract for a different flavor.
Tips & Tricks
Don't overmix the batter
lumps are okay. Overmixing develops gluten, making the cakes tough.
Use a hot griddle
preheat over medium heat until a drop of water sizzles and evaporates immediately. Too low, and cakes will be pale; too high, they'll burn outside and stay raw inside.
- Let the batter rest for 5 minutes before cooking: this allows the baking powder to activate, resulting in fluffier cakes.
Pro Tips
Step-by-Step Instructions
1. Whisk Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leaveners.
2. Mix Wet Ingredients
In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until well combined.
3. Combine Batter
Pour wet ingredients into dry and stir with a fork or spatula until just moistened. Lumps are fine; do not overmix.
4. Rest the Batter
Let the batter rest for 5 minutes. This allows the baking powder to begin working, giving you lighter cakes.
5. Preheat Griddle
Heat a griddle or nonstick skillet over medium heat (350°F/175°C). Add a pat of butter and let it melt and sizzle.
6. Cook the Cakes
Pour 1/4 cup of batter per cake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. The bottoms should be golden brown.
7. Flip and Finish
Flip and cook for another 2-3 minutes, until the other side is golden brown and the cake is cooked through. Repeat with remaining batter.
8. Serve Warm
Stack on a plate and serve immediately with your favorite toppings. Enjoy!
Delicious Variations
Blueberry How Cakes
Fold 1 cup fresh blueberries into the batter before cooking.
Chocolate Chip How Cakes
Add 1/2 cup mini chocolate chips for a sweet treat.
Savory How Cakes
Omit sugar and vanilla, add 1/2 cup shredded cheddar and 2 tbsp chopped chives.
How to Store How Cakes
Refrigerator
Store leftover cakes in an airtight container for up to 3 days.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating
Reheat in a toaster or microwave, or in a skillet over low heat until warmed through.
Frequently Asked Questions
Q: What is the difference between a how cake and a pancake?
How cakes are a type of pancake, but they are typically thicker and fluffier, with a crispy edge. The batter uses buttermilk and a combination of baking powder and baking soda for extra rise.
Q: Can I make this recipe without buttermilk?
Yes, you can make a buttermilk substitute by adding 1.5 tablespoons of lemon juice or vinegar to 1.5 cups of milk, then letting it sit for 5-10 minutes until it curdles.
Q: Why are my how cakes not fluffy?
Fluffiness depends on fresh leaveners and not overmixing the batter. Ensure your baking powder is not expired, and mix just until combined, leaving some lumps.
Q: How do I keep how cakes warm for a crowd?
Preheat your oven to 200°F (93°C) and place cooked cakes on a baking sheet in a single layer. They can stay warm for up to 30 minutes without drying out.
I hope these How Cakes bring you the same joy they've brought my family. Give them a try and let me know how they turn out in the comments below. Happy cooking!
How Cakes
How Cakes: fluffy, golden griddle cakes with a crisp edge, ready in 30 minutes for a cozy breakfast.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (360ml) buttermilk
- 2 large eggs
- 3 tablespoons (42g) unsalted butter, melted, plus more for the griddle
- 1 teaspoon vanilla extract
📋 Instructions
- 1Whisk Dry Ingredients — In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leaveners.
- 2Mix Wet Ingredients — In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until well combined.
- 3Combine Batter — Pour wet ingredients into dry and stir with a fork or spatula until just moistened. Lumps are fine; do not overmix.
- 4Rest the Batter — Let the batter rest for 5 minutes. This allows the baking powder to begin working, giving you lighter cakes.
- 5Preheat Griddle — Heat a griddle or nonstick skillet over medium heat (350°F/175°C). Add a pat of butter and let it melt and sizzle.
- 6Cook the Cakes — Pour 1/4 cup of batter per cake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. The bottoms should be golden brown.
- 7Flip and Finish — Flip and cook for another 2-3 minutes, until the other side is golden brown and the cake is cooked through. Repeat with remaining batter.
- 8Serve Warm — Stack on a plate and serve immediately with your favorite toppings. Enjoy!
Aisha writes about travel and cultural immersion, sharing stories and tips from her journeys to off-the-beaten-path destinations. She emphasizes respectful tourism, budget-friendly adventures, and the importance of connecting with local communities.
