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

Very Berry Cloudcakes-20Pancakes 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 1/2 cups all purpose flour

1 heaping teaspoon baking powder

1 level teaspoon baking soda

1/4 teaspoon salt

1/4 cup granulated sugar

1 1/2 cups buttermilk

2 whole large eggs, plus 2 additional egg whites

2 Tablespoons sour cream

1/4 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 1/2 cups mixed berries

Instructions:

Very Berry Cloudcakes-1-22In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.

Very Berry Cloudcakes-2Separate 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. Very Berry Cloudcakes-6In another bowl, whisk together the buttermilk, egg yolks, sour cream, oil and vanilla extract. Very Berry Cloudcakes-4Make a well in the center of the dry ingredients and pour in the liquid ingredients. Very Berry Cloudcakes-5Mix to combine until slightly combined, but leave some streaks of flour in there. Very Berry Cloudcakes-8Add 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. Very Berry Cloudcakes-9Heat 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 1/4 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. Very Berry Cloudcakes-13Immediately sprinkle a mixture of berries over the surface of each cloud cake. Very Berry Cloudcakes-10You want the berries to sort of sink into the cloud cakes. Very Berry Cloudcakes-15Cook 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. Very Berry Cloudcakes-14Turn the cloud cakes over and cook for another 1-2 minutes.

Very Berry Cloudcakes-12

Very Berry Cloudcakes-17Serve 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. Very Berry Cloudcakes-18Look how fluffy the cloud cakes are. Isn’t it amazing? You will see for yourself when you make them. Very Berry Cloudcakes-21 Very Berry Cloudcakes-22

Very Berry Cloud Cakes (The Fluffiest Pancakes In the World)
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 16 cloud cakes
Ingredients
  • 1½ cups all purpose flour
  • 1 heaping teaspoon baking powder
  • 1 level teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 1½ 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 - 2½ cups mixed berries
Instructions
  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
  2. 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.
  3. In another bowl, whisk together the buttermilk, egg yolks, sour cream, oil and vanilla extract.
  4. 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.
  5. Add the whipped egg whites and gently fold it into the batter using a rubber spatula until the batter is evenly mixed.
  6. 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.
  7. 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.
  8. 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.
  9. Serve with maple syrup and/or whipped strawberry butter.

Strawberry Butter

Ingredients:

1/2 cup butter, softened

1 Tablespoon maple syrup, or to taste

1/c cup diced fresh strawberries.

Instructions:

Very Berry Cloudcakes-3Mix 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. Very Berry Cloudcakes-16Refrigerate the leftover whipped butter. It’s delicious on pancakes, waffles, rolls and biscuits. Very Berry Cloudcakes-19

Whipped Strawberry Butter
 
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Prep time
Total time
 
Author:
Recipe type: Miscellaneous
Serves: 1 cup
Ingredients
  • Strawberry Butter
  • Ingredients:
  • ½ cup butter, softened
  • 1 Tablespoon maple syrup
  • 1/c cup diced fresh strawberries
Instructions
  1. Mix the butter and maple syrup together until smooth with a hand mixer or using a standing mixer and a paddle attachment.
  2. 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.
  3. Refrigerate the leftover whipped butter. It's delicious on pancakes, waffles, rolls and biscuits.

 

 

45 Comments

  • Tanya

    Can’t wait to try these. They look heavenly! Each time I make your buttermilk pancakes, I get asked for the recipe. They always turn out so good.

    • olgak7

      I would not recommend it, Natalya. The leavening ingredients (baking powder/baking soda) start doing their job as soon as they mix with the liquid ingredients. Plus, the whipped egg whites will completely deflate. Your pancakes will not be as fluffy and tender as they should be.

  • Mila

    Olga, thank you for posting this recipe. My 12 year old daughter made them this morning and I do agree with you these are fluffiest prancakes in the world. From the first try it turn out beautiful and delicious. I wanted to upload the picture for you but I didn’t see that option here.

    Happy New Year, may God bless you and your beautiful family. Please keep those recipes coming, really looking forward each week what you will have next for us. 😊

    • olgak7

      How wonderful to have a daughter to make breakfast:). I’m so glad you enjoyed the cloud cakes:). Thank you for taking the time to write. Unfortunately, I don’t have the option for readers to upload their pictures here on the blog. I would have loved to see them. If you have Instagram or Facebook and ever want to post the pictures there you can tag me and I would be thrilled to see them.

  • Galina

    Hi,
    Love all your recipes, I have been using them (especially the smetanik) since I found you.(Your Smetanik is so popular in my family now its unbelievable!) I plan to go down your recipe list and make everything on there because its sooooo good.

    Question about THISrecipe, it says: “Separate the 2 whole eggs and place the 4 egg whites in a large bowl” and “2 whole large eggs, plus 2 additional egg whites” so do fluff up the 2 egg whites or the 4?

    Thanks 🙂

    • olgak7

      Separate the 2 whole eggs and put all the egg whites (4 total) into a large bowl and mix until stiff peaks form. I hope that makes sense:). I hope you enjoy them, Galina.

  • Tanya

    Olga, Thank you for another awesome and super delicious recipe. I’ve been making your buttermilk pancakes since you posted them and they were always a hit with everyone. This morning, I tried this recipe (without fruit) and used 1/2 of corn oil and 1/2 coconut oil. Super easy and delicious!!!!! I made them as little pancakes, like oladyshki) and my daughter devoured a whole plate of these after school! I am pretty sure that all of moms will agree with me, Olga, you make our lives so much easier! We really appreciate all of your hard work!!!!!

  • Oksana

    This is the best pancakes I ever try! I am not good w crepes & pancakes but tried u recepie it’s heavenly good & easy to do it! Thank u Olga! God bless!

  • Cindie

    I may be mistaken, but I believe the term “cloud cake” implies made without flour or other non-gluten products. I have made cloud bread using cream cheese as the main ingredient and the result was fantastic. However, if the term “cloud” was meant to be descriptive of the lightweight texture rather than non-gluten, you may want to include a disclaimer….

    • olgak7

      Thank you for your input, Cindie. There are several different terms using “cloud cakes” and one of them is very well known for these fluffy pancakes:). It’s not something I came up with, actually, but used the term from a type of pancake titles, which I included in the title of this recipe as well.

  • Lana

    Oh my goodness! These are so delicious and simple! thank You for such a great recipe! Did you make it up yourself? You’re such a good cooker and baker!

    • olgak7

      That’s awesome! I’m so happy that you enjoyed them, Lana. Yes, I came up with the recipe myself. If I ever use a recipe that I found from another source, I always make sure to include that in the recipe description.

        • olgak7

          No, I did not. I went to school to be a nurse. I have been a registered nurse since 2006:). I just always had an interest in cooking and baking. It came naturally to me and I’ve had many years of practice.

          • Lana

            Your husband and kids must be lucky to have such a good cook! Happy Holidays! May your days be merry and bright!

  • Julia f

    One of the BEST pancakes I’ve ever made in my life. So fluffy and moist and the taste is just incredible! Everyone in the house LOVES them. Thank you so much for such an amazing recipe. Your the best❤

    • olgak7

      Hi Alina,
      You can place the pancakes in a single layer and freeze them and as soon as they are frozen solid transfer them to an airtight container or a freezer ziplock bag. Or you can place some parchment paper in between each layer and freeze them in a container or ziplock bag, this way they won’t stick together when you freeze them.

  • Tatiyana

    Wow! These buttermilk pancakes are incredibly fluffy & delicious!! Thank you for posting this recipe♥ How long do you cook them on each side? I don’t like to over cook and would rather have them under cooked so I keep checking to see if they are lightly browned then turn them over. Yes, the egg whites are the secret ingredient for sure for fluffy moist cloud cakes & it’s important to gently fold them into the batter. I used to watch & help my mother’s friend make them when I was a little girl back in 1970’s & she used about 6 egg whites folding them 3 times into the batter & when she ladled the pancake on the hot griddle the egg whites were like clouds making the pancakes rise like magic!! Wonderful memories!

    • olgak7

      Hi Tatiyana,
      The time really depends on the skillet or griddle that you are using, as well as the heat level.
      I lok at the surface of the pancake and when there are lots of bubbles all over the surface of the pancake and the edges are dry, I flip it over.
      I hope you enjoy the cloud cakes:).

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