Cloud Pancakes

We just started making these really yummy “German” pancakes this last summer and they were so fun! I remember having these as a kid over at the neighbors house but I don’t remember my family making them. So we decided to bring them back into the family. When I originally made these pancakes in an earlier video I got a lot of messages and people commenting that they aren’t really “German” pancakes. So the other day when I was making them I decided to rename them in our house to cloud pancakes. They look like cloud when they come out! There ya go!

I was shocked to see that our middle son, Krew loves them. He can eat and eat these! I think what he loves most is the syrup on top though! Ha ha! He is my hardest child to feed and so when he comes to me begging for something I make I will gladly do it for him! I think the kids also enjoy a hot breakfast, the school mornings are so crazy and hectic they enjoy getting a fun and fancy breakfast!

Ingredients: (for the cloud pancake)

2 Tbsp butter

6 eggs

1 cup milk

1/2 tsp vanilla

1 cup all-purpose flour

1/4 tsp salt

 

Ingredients: (for the syrup)

1 cup granulated sugar

1/2 cup buttermilk

1/2 cup butter(1 stick)

1 tsp coconut extract

1 tsp baking soda

 Instructions:

  1. Start by putting 2 Tbsp butter in the bottom of a 9×13 glass baking dish. Put it in the oven while the oven preheats to 400 degrees. Make sure to watch it doesn’t burn, you just want it melted.
  2. Combine the eggs, milk and vanilla in a blender for about 10-20 seconds. Add flour and salt and blend just until combined. You don’t want to overmix.
  3. Take the glass baking dish that should have the melted butter and pour the batter into the pan and immediately place it back in the oven.
  4. Bake 20 minutes or until the cloud pancake is puffy and lightly browned on the edge.
  5. Sprinkle with powdered sugar, or syrups and jams. To take it up a notch and add the syrup below. We like to do strawberries and our syrup, check here for my favorite strawberry slicer

Instructions for syrup:

  1. Get a medium sized saucepan and combine the sugar, buttermilk and butter and bring to a boil. Stir often.
  2. Reduce the heat and simmer for 7 minutes.
  3. Remove from heat and add the coconut and baking soda until well combined.
  4. Put it in a mason jar for a cute way of serving and drizzle over cloud pancakes.

 

This recipe really is so fun because you can watch it transform so quickly. The kids love to watch it grow from the window of the oven. This syrup recipe is super similar to one we got from a friend but I wanted to include it here for you all so you didn’t need to chase around for it. This syrup recipe can easily be switched out for vanilla if you prefer that over coconut. We are coconut lovers over here at this house!

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  • Hey Mindy, iam making the cloud pancakes tomorrow morning for breakfast (Saturday morning). I can’t wait they sound and look amazing!! I read your blog earlier and made a list of everything that i needed and was off to the grocery store. Iam evin making the syrup that you make and i got strawberries and black berries!! Yum. Thank you so much for posting the recipe!! I can’t wait until tomorrow morning now!! P.S. tell Krewbie he is more than welcome to come by for some cloud pancakes!! Haha.

  • I made the cloud pancakes and they were a huge success. We all loved them so much and the syrup was very delicious. I had your syrup out and the syrup i got from the grocery store and nobody touched the syrup from the store, everybody wanted the syrup i made which is your recipe and it was a huge hit!! Thank you so much for the recipe everything was delicious as always!!

  • tried it just now, loved it but it started puffing up as soon as I opened the top part of the oven, and there were air bubbles everywhere, really good though! 🙂

  • In the UK we have something like these but we call them Yorkshire puddings. They are mostly used on a roast dinner in the UK but can also be eaten as a sweet with a dollop of jam inside. Try googling it and see if you agree

  • Oh my gosh tried both the pancakes and syrup for dinner tonight… both amazing but I could literally eat this syrup on a roof shingle and be satisfied 😂 so good

  • Thanks for the recipe! I made it for my family on Christmas morning and it was a hit. This morning I am making it again for New Year breakfast. Thanks for a great recipe that my kids love!
    Happy New Year!

  • I was telling my hubby about these today. Going to make them the next time we both have a Sunday off together. We can’t wait to try.

  • Mindy,
    I have seen you make these on your you tube channel and they look really good! Anything that is 4 kid approved has to be good!!! I can’t wait to try and make these for my family!!

  • Oh my word! Just tried these and they’re amazing! Made a few adjustments due to milk allergies. Almond milk instead of milk. Coconut milk instead of buttermilk. They’re great! Everyone had seconds!

  • I just made it to my family at first they were “what is that???”.. But once they tried it, they were thrilled😊

  • Hi Mindy! How do you store the syrup such as does it need to be refrigerated or is it like any store bought syrup, also how long is it’s shelf life? Thank you making this now! The house smells amazing!

    • I put it in a jar that has a lid(mason jar) and store it up to a week. With the buttermilk it won’t last too long.

  • I love this recipe so good! Reminds me of crepe cake I’m making it again for my sister’s birthday and my dads birthday.

  • I am making this tomorrow morning for my family! Can’t wait they look soooo good! And just to verify, you can replace the coconut for vanilla, right?

  • Is that recipe only for 1 9 by 13 pan. In your videos you make two pans and I was wondering if for two pans would you double the recipe?