Cloud pancakes get their height from separately whipped egg whites, then cook gently so the centers set before the exteriors darken. They are smaller and more delicate than standard pancakes, so a lid and patient turning matter.
Recipe at a glance
- Yield: 8 small pancakes
- Equipment: two bowls, hand mixer, lidded nonstick skillet, thin spatula
- Time: 15 minutes prep, 15 minutes cooking
- Heat: low stovetop
Ingredients
- 3 large eggs, separated
- 1/3 cup plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon granulated sugar
- Pinch of fine salt
- 2 teaspoons neutral oil for the pan
- 2 tablespoons water for steaming
Method
- Whisk yolks, yogurt, and vanilla until smooth. Sift in flour and baking powder; stir only until combined.
- Beat whites with salt to soft peaks. Add sugar gradually and continue to glossy medium peaks whose tips bend slightly.
- Fold one-third of the whites into the yolk mixture to lighten it. Fold in the remainder in two additions, turning the bowl and preserving visible volume.
- Heat a lightly oiled skillet over low. Mound 1/4-cup portions with space between them. Add 1 tablespoon water to an empty area, cover, and cook 4–5 minutes.
- Turn carefully, add remaining water, cover, and cook 3–4 minutes. Centers should spring back and reach at least 160°F. Serve immediately.
Managing the foam
Clean beaters and a grease-free bowl allow whites to expand. Medium peaks are strong enough to hold shape but flexible enough to fold; dry stiff whites break into lumps. Flour and yolks give the bubbles a framework during cooking. Because the batter loses air over time, shape the first batch as soon as folding is complete.
Likely failures and corrections
Flat pancakes result from underwhipped whites, vigorous stirring, or waiting too long. Rubbery centers indicate overcooking or high heat. If bottoms color before tops lose their wet sheen, lower the burner and use the water-and-lid steam step. A very wide spatula supports the fragile pancake during the turn. Do not stack finished pancakes—their weight compresses the lower ones.
Serving and storage
Top with berries, yogurt, citrus curd, or a light dusting of sugar. Lemon zest can replace vanilla. Gluten-free cup-for-cup flour may work, but a blend containing xanthan gum can make the crumb more elastic. These are best eaten hot; refrigerated leftovers deflate. If necessary, chill up to 2 days and rewarm uncovered in a 300°F oven for 5 minutes. Freezing is not recommended.
Use a cookie scoop to build tall rather than broad mounds. If the skillet holds only four, keep the second half of the batter in the coolest part of the kitchen and fold
