Angel Cakes (Pancakes)

Breakfast, Recipes

Angel Cake Pancakes - the best buttermilk pancakes ever!

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 be gluten free or dairy free, see the notes below.  I will admit that they aren’t as fluffy with the dairy free milk but still delicious!  Serve these with some pure maple syrup and fresh berries for a breakfast that everyone will LOVE!

 

Angel Cake Pancakes - the best buttermilk pancakes ever!
5 from 7 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 or dairy-free 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)

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46 Comments on “Angel Cakes (Pancakes)”

  1. Janita Murphy

    I’ve followed your posts for some time but this was the first recipe I actually tried…
    These are the most incredible pancakes I have ever made! Literally obsessed!
    Cannot wait to try more of your recipes!

  2. Rachel

    I had to use a buttermilk substitute and these still turned out so great! Best pancake recipe I’ve ever come across. Thank you!!

  3. Karen Horton

    I’ve been wanting to make these pancakes for awhile and finally did. They are delicious!! Definitely a hit in my house!

  4. Teresa

    I make these pancakes at least twice a month for a big family breakfast. They are fluffy and taste amazing – loved by us all!

  5. Roseanne

    My son is lactose intolerant and we use almond milk in our house – could we use it instead of buttermilk??

  6. Marta

    I made these last week and they were incredible!! My husband who’s not a fan of pancakes loved them too!!! Thanks so much for sharing 🙂

  7. Tasha

    These look divine! Not gonna lie…sitting here contemplating unwrapping the griddle I know my mom bought me for Christmas so I can make these quicker! It’s sitting in my closet. 🤔 I can always re-wrap it….right?!? Hahah.

  8. Vanna

    I see we can substitute with GF flour and almond milk, what would you recommend to replace the eggs? Can’t wait to whip up a batch or two.

  9. lacey peacock

    I’m not a big fan of pancakes….. but I make them for my husband and kids. THESE have changed me….best pancakes ! I was convinced they were all the same until now. Angel cakes is an appropriate name because they shouldn’t even be in the pancakes category hehe

  10. Ashley

    These turned out amazing!!! Best pancakes I’ve ever had!! Can you use this recipe and make waffles as well?

  11. Molly

    Hi Tori, I made these and they tasted amazing but didn’t get as fluffy as I expected. Is it possible I over mixed them?

    p.s. love your recipes!

    1. Tori Wesszer

      Hi Molly! It is possible that is the case. Did you make them with the buttermilk? I find when I use a dairy-free substitute that they don’t get as fluffy. Thank you so much for following along and for taking the time to comment! Tori

  12. Stephanie Kendal

    I just made these but used blueberries and lemon zest and they were amazing! Thanks for the great recipe! I will definitely try the other variations.

  13. Jenn

    I’ve never written a review anywhere before. These are SO good, I had to! Best pancakes maybe ever!

  14. Rachael

    Tori these sound amazing and I can’t wait to try them this weekend! Maybe a bit of a silly question but do you think you could try this batter in a waffle maker?

  15. Julie

    I made these pancakes this morning and they were delicious. Very fluffy.
    I’ll be replacing my Martha Stewart pancake recipe for this one! I’m looking forward to making your lentil soup and some of your muffin recipes this month.

  16. Karen G Robbins

    I just made these Angel Cakes for the first time. Not certain why it took me so long. They are so scrumptious, Tori. You really knocked this one out of the park. Thank you

  17. Pat

    Made these this morning and just wanted to know if the batter is supposed to be a little stiff? I definitely couldn’t get mine to look like yours! Not sure if it could be the US flour or buttermilk that’s a bit different?

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