By ELENA VALERIOTE
Switch To Bread Flour For The Fluffiest Pancakes Of Your Life
Swapping all-purpose flour for bread flour in pancake batter can yield the fluffiest result you’ll ever see. Follow your preferred recipe and use a one-to-one ratio for the swap.
Since bread flour has a higher protein content, it can absorb more liquid and produce more gluten than all-purpose flour, thus creating a more elastic dough that holds its shape.
Pancakes made with bread flour do a better job of trapping the air bubbles added when whipping the batter, so they rise more, becoming light and airy rather than flat and dense.