Angel Cake Pancakes - the best buttermilk pancakes ever!
4.93 from 27 votes
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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.

Ingredients

  • 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

Instructions

  1. Melt the butter in a saucepan or microwave and cool.
  2. In a large bowl, mix together all of the dry ingredients.

  3. In a separate bowl, beat the eggs with a fork 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 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.

 

Variations:

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)