Very Berry Cloud Pancakes That Actually Stay Fluffy
These very berry cloud pancakes are light, airy, and irresistibly fluffy thanks to a simple whipped egg white technique. Soft on the inside with a delicate golden exterior, they hold juicy berries beautifully without becoming soggy, making them perfect for a cozy yet impressive breakfast or brunch.
Ingredients
Pancake Batter
- 3 large eggs, separated
- 1/2 cup milk
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 cup fresh mixed berries (blueberries, raspberries, strawberries)
- 1 tablespoon butter or oil for cooking
Instructions
- Separate the eggs into two bowls. Whip the egg whites until soft peaks form. Set aside.
- In another bowl, whisk together egg yolks, milk, sugar, and vanilla extract.
- Add flour, baking powder, and salt to the yolk mixture. Stir until just combined. Do not overmix.
- Gently fold a portion of the whipped egg whites into the batter to loosen it, then fold in the remaining whites carefully to keep the mixture airy.
- Heat a non-stick pan over low to medium heat and lightly grease with butter or oil.
- Spoon the batter into the pan and gently add berries on top of each pancake.
- Cook slowly until bubbles form and edges set, then flip carefully and cook the other side until golden.
- Serve immediately while warm and fluffy.
Notes
Use fresh berries for best texture, but frozen can work if used straight from the freezer and lightly coated in flour. Avoid overmixing the batter to preserve air. Cook on low heat for best results. These pancakes are best enjoyed fresh, as reheating may reduce fluffiness.