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Angel cakes pancakes
4.94 from 48 votes
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Angel Cakes (pancakes)

No-fail, buttermilk Angel Cakes, that are a breeze to make and a serious crowd pleaser! These pancakes get their name for their light, fluffy, heavenly taste.

Course Breakfast
Cuisine Canadian
Keyword pancakes, angel cakes
Servings 10 pancakes
Author Fraîche

Ingredients

  • 3 tablespoons melted butter
  • 2 cups flour*
  • ¼ cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda (sifted)
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups buttermilk**
  • 1 teaspoon vanilla***

Instructions

  1. Melt the butter in a saucepan or microwave and set aside to cool.

  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

  3. In a separate bowl, beat the eggs with a whisk and add the buttermilk, vanilla and cooled melted butter.

  4. Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.

  5. 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.
  6. Enjoy with whatever you like to dress your pancakes with!

Recipe Notes

*substitute a 1:1 gluten free flour blend for the flour to make them gluten free

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.

***if making this as a pancake mix you can use a 9 gram package of vanilla sugar mixed into the dry mix (Oetker makes one in the baking section) to replace the vanilla.