Sweet cream pancakes are light and fluffy pancakes that will melt in your mouth! These rich pancakes are perfect for weekend breakfasts or holiday brunch.
Sweet cream pancakes are traditional pancakes with a twist. Heavy cream replaces the milk in this recipe, and the extra fat from the cream makes these pancakes so tender that they will practically melt in your mouth.
This recipe takes less than 15 minutes to make, so you can enjoy them on the weekend or whip them up for a special occasion. Either way, these soft pancakes are sure to become your new favorite!
Ingredient notes and substitutions
- Flour: Weighing the flour will give you the most accurate measurement. You can also sift the flour and then lightly spoon it into the measuring cup and level. Avoid packing the flour as it will give you heavy or dense pancakes.
- Sugar: Sweet cream pancakes have more sugar than traditional pancakes. This is what gives them their sweet cream name.
- Cream: The fat in the cream helps to give these pancakes their unique texture. Using a substitute, like whole milk, won’t give you the same result.
How to make sweet cream pancakes
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Set
aside.
Step 2: In a medium bowl mix together the eggs, heavy cream, and vanilla extract until combined.
Step 3: Pour the wet ingredients into the dry and mix just until combined.
Step 4: Set a griddle or nonstick pan over a medium-low heat. Butter the griddle.
Step 5: Drop 1/4 cup of batter into the pan and use the back of a spoon to push the batter into a larger circle. (The batter is thick).
Step 6: Cook until the edges are set and the underside is golden brown, about 2-3 minutes.
Step 7: Carefully flip the pancake over and cook the other side.
Step 8: Repeat the steps until all the pancake batter has been used up, adding more butter to the griddle as needed.
Recipe Tips!
- Cooking: These pancakes take take a little longer to cook than traditional pancakes. Watch for bubbles forming and breaking and the edges should look dry and set.
- Freezing: The cooked pancakes freeze well. To freeze, let the cooked pancakes cool to room temperature on a wire cooling rack. Place the pancakes in a single layer in a freezer-safe container. If placing more than one layer in the container, separate the layers with a sheet of parchment paper or wax paper. Freeze for up to 3 months.
Serving suggestions
These pancakes are absolutely delicious served with a little salted butter and a drizzle of maple syrup. I like to serve the pancakes with either fresh berries or fruit salad to balance out these rich pancakes. I also like to serve either sausage or bacon on the side for a heartier meal.
Storage
Let the cooked pancakes cool to room temperature on a wire cooling rack. This will help prevent them getting soggy.
Store any leftover pancakes in an airtight container in the refrigerator. They will keep for up to 2 days. The pancakes can be reheated in the microwave.
More pancake recipes!
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Sweet Cream Pancakes
Equipment
- Large skillet
Ingredients
- 2 cups all purpose flour properly measured
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Butter
Instructions
- Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
- In a medium bowl mix together the eggs, heavy cream, and vanilla extract until combined.
- Pour the wet ingredients into the dry and mix just until combined. The batter should be thick. However, if the batter is too thick, you can thin it with a little bit more cream.
- Set a griddle or nonstick pan over a medium-low heat.
- Butter the griddle.
- Drop 1/4 cup of batter into the pan and use the back of a spoon to push the batter into a larger circle. (The batter is thick).
- Cook until the edges are set and the underside is golden brown, about 2-3 minutes.
- Carefully flip the pancake over and cook the other side.
- Repeat the steps until all the pancake batter has been used up, adding more butter to the griddle as needed.
Notes
- Flour: Weighing the flour will give you the most accurate measurement. You can also sift the flour and then lightly spoon it into the measuring cup and level. Avoid packing the flour as it will give you heavy or dense pancakes.
- Sugar: Sweet cream pancakes have more sugar than traditional pancakes. This is what gives them their sweet cream name.
- Cream: The fat in the cream helps to give these pancakes their unique texture. Using a substitute, like whole milk, won’t give you the same result.
- Nutrition values are estimates.
Nutrition
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