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)
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
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.
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!
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.
Did you go to school for cooking and baking? How do you make up your own recipes? You're so good!
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.
Your husband and kids must be lucky to have such a good cook! Happy Holidays! May your days be merry and bright!
Are berries necessary for this recipe? Do I have to put them?
Absolutely not, Lana. Keep them out if you prefer.
Ok. THANK YOU! HAPPY HOLIDAYS!
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....
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.
I used this recipe to make waffles and they were SO good.
I've never made waffles using this batter, so thank you for sharing, Alla. I should try it:).
My sister made these and oh my I could not get enough of them!!! SOO good!
Yay! That's great, Olya:). It's hard to stop eating them, isn't it?
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!
Thank you, Oksana:). I am so happy to hear that you enjoyed the pancakes.
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!!!!!
That's so sweet of you to say, Tanya. I'm so happy that you are enjoying the recipes. Thank you so much for taking the time to write.
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 🙂
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.
Oh my goodness! Perfect gorgeous pancakes! They look so light and fruity healthy. Pinned. Thanks for sharing.
Thanks, Mary!
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. 😊
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.
These pancakges are beautiful Olga! I can't wait to try them!
Thank you, Meriem.
Stupid question- what is "mild flavored oil"?
Grapeseed, canola, vegetable, peanut, extra light olive, sunflower, etc.
Just don't use extra virgin olive oil, sesame oil, etc.
Can the batter be made the night before?
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.
Love berry pancakes for breakfast!! 🙂
🙂
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.
I'm so glad you enjoy the pancakes, Tanya. I hope you will be happy with these cloud cakes too. My husband is obsessed with them:).