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.
I will just say this is the best pancake recipe I have ever tried. Nyam!
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!
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:).
Hello, how do these freeze? And how would I freeze them? Wait for them to cool and just a freezer ziploc? Thank you!!
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.
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❤
I'm so happy to hear that, Julia!
Thank you for taking the time to write.
Thank you so much for an amazing recipe. These truly are fluffy. We love this recipe 🙂
I'm so happy you enjoyed them, Inna. Thank you for taking the time to write.
I made tvorog and was wondering if I can put whey instead of buttermilk?
I can certainly try it, Diana, but I don't think the texture of the pancakes will be the same. I prefer to use whey in crepes or bread.