Sweet Cream Pancakes

Sweet cream pancakes are rich, tender pancakes that are so easy to make!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 4

Total Time 9

Servings pancakes

Calories 205kcal

Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
2 cups all purpose flour, ⅓ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a medium bowl mix together the eggs, heavy cream, and vanilla extract until combined.
2 large eggs, 2 cups heavy cream, 1 teaspoon vanilla extract
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.
Butter
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.

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.