Cloud pancakes

Ah yes—Cloud Pancakes are the fluffy, dreamy breakfast that almost float off your plate ☁️🥞. Their secret? whipped egg whites that give them an airy, souffle-like texture—way lighter than classic pancakes.

Here’s a simple recipe that works every time:

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Cloud Pancakes

Ingredients (Serves 2–3)

• 3 large eggs, separated

• 3 Tbsp milk

• ½ tsp vanilla extract

• 3 Tbsp all-purpose flour

• 1–2 Tbsp sugar (optional, for sweetness)

• Pinch of salt

• Butter or oil, for cooking

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Instructions

1. Whip egg whites

   • In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form.

   • This is what gives the pancakes their “cloud” texture.

2. Mix yolks

   • In another bowl, whisk egg yolks, milk, vanilla, sugar, and flour until smooth.

3. Fold gently

   • Fold the whipped egg whites into the yolk mixture carefully, keeping as much air as possible.

   • Don’t overmix—small streaks are fine.

4. Cook

   • Heat a nonstick pan over low-medium heat. Lightly grease with butter or oil.

   • Spoon batter into small mounds (1–2 tbsp per pancake works best).

   • Cover with a lid and cook 3–4 minutes, until bottoms are golden.

   • Flip gently and cook another 2–3 minutes.

5. Serve

   • Stack, drizzle with syrup, honey, or fresh fruit, and enjoy immediately!

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Pro Tips 🌟

• Low and slow: cooking at lower heat ensures they cook through without collapsing.

• Small pancakes hold shape better than one giant one.

• Can add cinnamon, cocoa powder, or lemon zest to the batter for flavor twists.

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These pancakes are light as air, naturally fluffy, and feel indulgent without being heavy—basically breakfast magic.

If you want, I can give a “super cloud” version that stacks 3 layers and stays tall and souffle-like even after plating. Do you want me to do that?