Cloud Pancakes

I’m gonna keep this post short.

cloud pancakes |

Because a week ago, when the blog crashed, this post got eaten and I’m not super pumped about re-writing it. This is like the time in 3rd grade when my little, baby sister ate my math homework and I had to redo it. Yes, she took bites out on my page of homework.

cloud pancakes |

But I really wanted to share this pancakes recipe because they’re fluffy cloud pancakes!  These pancakes came from the same brain space that unicorn bait cookies came from.  I’m having so much fun with recipe titles like these lately.  More to come. 

cloud pancakes |

So these pancakes.

They’re light and fluffy.  Pretty much the lightest and fluffiest ever.  I am not a light and fluffy pancake person.  I prefer my pancakes to be a bit dense, but I know some of you like light + fluffy pancakes, so these are for YOU!

cloud pancakes |

Cloud Pancakes

Yield: makes a lot of pancakes (like 18, 3" pancakes)

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


dry ingredients 
2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt

wet ingredients
2 tablespoons butter, melted
4 eggs, whites & yolks separated 
2 cups buttermilk
1 tablespoon granulated sugar


In a bowl, combine all your dry ingredients.  Sift them through a sifter.  Set aside.  In a microwave-safe bowl, melt the butter.  Allow the butter to cool slightly while you prep other ingredients.  Meanwhile, whisk the egg whites with an electric hand mixer until soft peaks form.  Add the buttermilk to the egg whites.  In a separate bowl, stir the yolks until blended.  Stir in the sugar and slightly cooled butter.  Whisk the yolk mixture into the egg white mixture.
Slowly whisk the flour mixture into the wet mixture so that no clumps form. Whisk until just combined, then place in the fridge for 10 minutes.  To cook the pancakes, grease a skillet and heat over medium.  Use a 1/3 cup measuring scoop to portion out pancakes.  Flip and serve.  Feel free to stuff with anything and everything!

recipe from Munchies

cloud pancakes |


  1. Pingback: Link Love: March 13, 2016 | Jilly

  2. sorry about the post being lost/deleted. i hate it too because you just cannot rewrite those words/feelings again, which sounds weird but its so true…right?

  3. Hi there, this would be a great contribution to Food on Friday: Breakfast over at Carole’s Chatter. Please do bring it over. Cheers

  4. Well, these are a lot of trouble to make with egg separations, but then the cakes come out flat — not thick and fluffy like the photo. Not sure why? We carefully followed all the steps and are accustomed to making something similar using ricotta cheese. But, when it comes to putting the batter in the pan, using the 1/3 cup, it’s a runny batter making thin pancakes. The texture is ok, the tast is a little sweet — I would probably not add in the 1T of sugar with the egg yolks next time. But I probably won’t try these again. 

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