Angel Cakes
breakfast

Angel Cakes

0 Servings
25 Minutes

These pancakes get their name for their light, fluffy, heavenly taste. They are a breeze to make and a serious crowd pleaser! Pop extras in the fridge or freezer and reheat in the microwave for a quick breakfast. If you don’t have buttermilk you can follow our recipe here to make your own!

Ingredients
Instructions

INGREDIENTS


  • 1
    Cup
    all-purpose flour
  • 2
    Tablespoon
    sugar
  • 1.25
    Teaspoon
    baking powder
  • 0.25
    Teaspoon
    baking soda, (sifted)
  • 0.25
    Teaspoon
    salt
  • 1
    egg(s)
  • 1
    Cup
    buttermilk (or make your own)
    View
  • 1.5
    Tablespoon
    butter, melted
  • 0.5
    Teaspoon
    vanilla
  • neutral oil for cooking, (avocado or canola oil)
  • maple syrup, for serving

Plant-Based Option:

See Vegan Angel Cakes in the recipe bank.

Gluten-Free Option:

Substitute a 1:1 GF all-purpose flour for the flour.

INSTRUCTIONS


1.

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

2.

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

3.

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

4.

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.

Nutrition Information

Calories
473 per serving
Carbs
69.4g per serving
Protein
13.6g per serving
Fat
15.7g per serving
Fiber
1.8g per serving
Sodium
620.4mg per serving
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