Very Berry Cloud Cakes (The Fluffiest Pancakes In the World)

Pancakes may be served for breakfast in most homes, but these are so delicious, I sometimes make them for an after-dinner treat. Buttermilk pancakes are fluffy and flavorful, to begin with, but when you do the extra step of whipping the egg whites, it transforms the pancakes immediately into magical cloud cakes. They are so light and feathery. With bursts of fresh berries in each bite, it gives them an extra special touch. I'm also including a recipe for whipped strawberry butter to be served along with the cloud cakes.

You will need to close your eyes while indulging in every bite because you will feel like you are dreaming. Surprise your loved ones with an extra special breakfast or as a treat for dinner, like I do. Everyone in my family is such a fan of pancakes and now they have become one of Nathaniel's favorite foods too. I will happily oblige because nothing makes me happier than seeing smiles on my loved ones' faces. 

Ingredients:

1 ½ cups all purpose flour

1 heaping teaspoon baking powder

1 level teaspoon baking soda

¼ teaspoon salt

¼ cup granulated sugar

1 ½ cups buttermilk

2 whole large eggs, plus 2 additional egg whites

2 Tablespoons sour cream

¼ cup mild flavored oil, plus additional oil to brush the bottom of the griddle while cooking the cloud cakes

1 teaspoon vanilla extract

2 - 2 ½ cups mixed berries

Instructions:

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

Separate the 2 whole eggs and place the 4 egg whites in a large bowl. Using a standing mixer with a whisk attachment or a hand mixer, whip the egg whites separately until stiff peaks form. In another bowl, whisk together the buttermilk, egg yolks, sour cream, oil and vanilla extract. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Mix to combine until slightly combined, but leave some streaks of flour in there. Add the whipped egg whites and gently fold it into the batter using a rubber spatula until the batter is evenly mixed, but be careful not to over mix. Heat a griddle to about 325 degrees Fahrenheit (you can also use a skillet and cook the cloud cakes on the stove). Brush the bottom of the griddle with oil.

Pour about ¼ cup of the batter per cloud cake onto the griddle. I like using an ice cream scoop; it's so convenient and then the cloud cakes are the same size. Immediately sprinkle a mixture of berries over the surface of each cloud cake. You want the berries to sort of sink into the cloud cakes. Cook until golden on the bottom and the surface of the cloud cakes have a lot of bubbles appear. You can omit the berries and cook the cloud cakes without them. Turn the cloud cakes over and cook for another 1-2 minutes.

Serve with maple syrup and/or whipped strawberry butter. The cloud cakes are best eaten immediately. The berries will make the cloud cakes very soggy if they sit around for a while, so serve them right after cooking.

If you don't use the berries, you can store the left overs in the refrigerator or freezer and later reheat them in the oven or toaster and they will still be delicious. Look how fluffy the cloud cakes are. Isn't it amazing? You will see for yourself when you make them. 

Very Berry Cloud Cakes (The Fluffiest Pancakes In the World)

Olga Klyuchits

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Servings 16 cloud cakes

Ingredients

  

• 1 ½ cups all purpose flour
• 1 heaping teaspoon baking powder
• 1 level teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup sugar
• 1 ½ cups buttermilk
• 2 whole large eggs plus 2 additional egg whites
• 2 Tablespoons sour cream
• ¼ cup mild flavored oil plus additional oil to brush the bottom of the griddle while cooking the cloud cakes
• 1 teaspoon vanilla extract
• 2 - 2 ½ cups mixed berries

Instructions

 

• In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
• Separate the 2 whole eggs and place the 4 egg whites in a large bowl. Using a standing mixer with a whisk attachment or a hand mixer, whip the egg whites separately until stiff peaks form.
• In another bowl, whisk together the buttermilk, egg yolks, sour cream, oil and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the liquid ingredients. Mix to combine until slightly combined, but leave some streaks of flour in there.
• Add the whipped egg whites and gently fold it into the batter using a rubber spatula until the batter is evenly mixed.
• Heat a griddle to about 325 degrees Fahrenheit (you can also use a skillet and cook the cloud cakes on the stove). Brush the bottom of the griddle with oil.
• Pour about ¼ cup of the batter per cloud cake onto the griddle. Immediately sprinkle a mixture of berries over the surface of each cloud cake. You want the berries to sort of sink into the cloud cakes.
• Cook until golden on the bottom and the surface of the cloud cakes have a lot of bubbles appear. Turn the cloud cakes over and cook for another 1-2 minutes.
• Serve with maple syrup and/or whipped strawberry butter.

Strawberry Butter

Ingredients:

½ cup butter, softened

1 Tablespoon maple syrup, or to taste

1/c cup diced fresh strawberries.

Instructions:

Mix the butter and maple syrup together until smooth with a hand mixer or using a standing mixer and a paddle attachment. Add the strawberries and mix until most of the berries are broken up. If you want the strawberries to be mixed into much smaller , crush the strawberries first with a potato masher or a fork. Refrigerate the leftover whipped butter. It's delicious on pancakes, waffles, rolls and biscuits. 

Whipped Strawberry Butter

Olga Klyuchits

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Miscellaneous

Servings 1 cup

Ingredients

  

• Strawberry Butter
• Ingredients:
• ½ cup butter softened
• 1 Tablespoon maple syrup
• 1/ c cup diced fresh strawberries

Instructions

 

• Mix the butter and maple syrup together until smooth with a hand mixer or using a standing mixer and a paddle attachment.
• Add the strawberries and mix until most of the berries are broken up. If you want the strawberries to be mixed into much smaller , crush the strawberries first with a potato masher or a fork.
• Refrigerate the leftover whipped butter. It's delicious on pancakes, waffles, rolls and biscuits.