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.
Melt the butter in a saucepan or microwave and set aside to cool.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a separate bowl, beat the eggs with a whisk 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.
*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.