These pancakes were nicknamed Angel Cakes by a great family friend who fell in love with them when I made them while camping one morning. He ate the WHOLE batch!
We’ve made so many variations of this recipe over the years: I’ve offered a few below but if you search ‘pancakes’ on the blog you’ll get a whole bunch of yummy ones! If you really want to try something unique and incredible, try my Lemon Ricotta Pancakes. SO GOOD!
You can adapt these pancakes to use whole wheat flour (either half and half, my fav, or substitute all of the flour) or if you’re looking for an awesome vegan pancake recipe look no further than this one here, I spent a lot of time perfecting it to get a fluffy, no fail pancake that I am in love with (also helpful if you simply don’t happen to have eggs in the house but still want to make pancakes).
Serve these beauties with some pure maple syrup and fresh berries for a breakfast that everyone will LOVE!
Angel Cakes (pancakes)
Fluffy, no-fail buttermilk pancakes that are a breeze to make and a serious crowd pleaser! Keep extra cooked pancakes covered in the fridge to re-heat in the microwave for a quick snack.
- 3 tbsp. melted butter or vegan butter
- 2 c. flour*
- ¼ c. sugar
- 2 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 c. buttermilk**
- 2 large eggs
- 1 tsp. vanilla
Melt the butter in a saucepan or microwave and cool.
In a large bowl, mix together all of the dry ingredients.
In a separate bowl, beat the eggs with a fork and add the buttermilk, vanilla and cooled melted butter.
Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.
Heat a griddle or pan with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice, and flip when the bubbles appear on the top and the bottom is golden brown.
Enjoy with whatever you like to dress your pancakes with!
*substitute a 1:1 gluten free flour blend or 1/2 whole wheat flour: you can substitute all of the flour for whole wheat flour but it becomes denser
**if you don't have buttermilk mix 2 cups of 2% milk whole milk with 2 tablespoons of vinegar or lemon juice and let it sit for 10 minutes before using.
Pumpkin Pie: Add 1 cup pumpkin puree + 1 tsp. cinnamon to the batter Apple or
Pear Cinnamon: Add 3/4 cup grated apple or pear + 1 tsp. cinnamon to the batter
Raspberry Lemon: Add 1 cup raspberries + 1 tsp. fresh grated lemon zest to the batter
Banana Bread: Add 2 mashed ripe bananas + 1 tsp. ground cinnamon (1/2 c. chopped walnuts optional)
Carrot Cake: Add 1 cup mixture of grated carrot and apple + 1 tsp. ground cinnamon (1/4 cup raisins optional)