If you’ve been searching for a melt-in-your-mouth morning treat that brings the perfect balance of fluffiness and rich flavor, look no further than this Sweet Cream Pancakes Recipe. It’s the ultimate way to elevate your pancake game using simple ingredients like heavy cream and a touch of vanilla, resulting in warm, tender pancakes that feel almost indulgent but are surprisingly easy to whip up. Once you try this recipe, it’ll quickly become your go-to comfort breakfast for weekend mornings or special occasions.
Ingredients You’ll Need
The magic to this Sweet Cream Pancakes Recipe lies in its simplicity: each ingredient plays a crucial role, whether it’s creating that perfect rise, tender crumb, or delightful flavor. Gather these essentials and get ready for a delicious start to your day.
- 2 cups All-purpose flour: The base of your pancakes, providing structure and a light texture when combined properly.
- 2 tsp Baking powder: A key leavening agent that helps your pancakes rise and become fluffy.
- 1 tsp Baking soda: Works alongside baking powder for extra lift and slight browning.
- 1/2 tsp Salt: Enhances flavor and balances the sweetness beautifully.
- 2 TBSP White granulated sugar: Adds just the right amount of sweetness to complement the richness of the batter.
- 1 1/2 cups Heavy cream: The secret to the ‘sweet cream’ element, enriching the pancakes with a wonderfully tender crumb and a hint of lusciousness.
- 1/2 cup Milk (any kind): Thins the batter slightly to ensure it spreads easily on the griddle.
- 2 Large eggs: Provide structure and help bind everything together perfectly.
- 1 tsp Pure vanilla extract: Adds a warm, inviting aroma and subtle depth of flavor.
- 2 TBSP Unsalted butter (to melt on the griddle): Gives the pancakes their golden crust and adds a nutty richness as they cook.
How to Make Sweet Cream Pancakes Recipe
Step 1: Combine Dry Ingredients
Start by sifting the all-purpose flour into a large mixing bowl. To this, add the baking powder, baking soda, and salt. Sifting ensures no lumps and a light, airy batter, which is essential for those fluffy pancakes you’re after.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk together the sugar, heavy cream, milk, eggs, and pure vanilla extract. The heavy cream is what gives these pancakes their rich, tender crumb, so don’t rush this step—whisk until everything is fully combined and smooth.
Step 3: Mix Wet and Dry
Pour your creamy wet ingredients into the dry mix and gently whisk until just combined. You want to avoid overmixing here; a few small lumps are perfectly fine. Let the batter rest for about 10 minutes. This rest period allows the leavening agents to activate, making your pancakes rise to perfection.
Step 4: Preheat and Prepare the Griddle
Heat your griddle or large frying pan over medium heat, about 350°F if you’re using a thermometer. Right before pouring in the batter, melt one tablespoon of unsalted butter on the griddle—it will create a gorgeous golden crust on the outside of your pancakes.
Step 5: Cook the Pancakes
Use a 1/2 cup measuring cup to scoop batter onto the hot griddle, creating large, inviting pancakes. Let them cook for 3 to 4 minutes until bubbles rise and pop on the surface and the undersides turn that perfect golden brown. Flip carefully and cook for another 2 to 3 minutes until the other side is equally golden and cooked through.
Step 6: Repeat and Serve Warm
For subsequent batches, don’t forget to melt more butter on the griddle before adding more batter. Serve these warm, buttery pancakes straight away with a drizzle of syrup or your favorite toppings for an irresistibly comforting breakfast.
How to Serve Sweet Cream Pancakes Recipe
Garnishes
One of the best parts about this Sweet Cream Pancakes Recipe is how perfectly it pairs with fresh fruit like berries or banana slices. A dusting of powdered sugar or a dollop of whipped cream elevates the presentation and adds an extra layer of sweetness that’s hard to resist.
Side Dishes
To round out your breakfast, consider savory side dishes like crispy bacon, sausage links, or scrambled eggs. These provide a lovely contrast to the sweetness of the pancakes and make the meal feel more substantial for fussy eaters or hearty appetites.
Creative Ways to Present
Stack your pancakes high and layer with fruit compote or nut butter between layers for an exciting twist. You can even turn this Sweet Cream Pancakes Recipe into a dessert by adding chocolate chips into the batter or serving with a scoop of vanilla ice cream for a truly decadent treat.
Make Ahead and Storage
Storing Leftovers
Leftover pancakes are a breakfast treasure! Store them in an airtight container in the refrigerator for up to 3 days. To prevent them from sticking together, place parchment paper between layers.
Freezing
For longer storage, freeze your pancakes in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. This prevents clumping, and they’ll keep for up to 2 months.
Reheating
Reheat pancakes gently in a toaster, oven, or microwave. For toaster reheating, use lower settings to avoid burning. In the oven, wrap them in foil and warm at 350°F for about 10 minutes. They’ll come out almost as fresh as when first made!
FAQs
What makes this the best Sweet Cream Pancakes Recipe?
The heavy cream in the batter adds extra richness and tenderness to the pancakes, making them fluffier and more flavorful than traditional versions. It’s a simple ingredient upgrade that creates a truly luxurious texture.
Can I substitute the heavy cream?
While heavy cream is key to the signature richness, you can substitute with half-and-half or whole milk for a lighter pancake, though the texture won’t be quite as tender or creamy.
Do I need to sift the flour?
Sifting helps ensure airiness and prevents lumps in your batter, which is especially helpful for light, fluffy pancakes like these. If you’re in a rush, whisking the flour thoroughly can be a decent shortcut.
How big should I make the pancakes?
Using a 1/2 cup measure for the batter creates perfectly sized pancakes that cook evenly and make beautiful stacks. Smaller pancakes tend to cook too quickly and can dry out.
Can I make these pancakes gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free baking blend that includes xanthan gum, you can enjoy these pancakes without gluten, but be mindful that texture and rise may vary slightly.
Final Thoughts
This Sweet Cream Pancakes Recipe is a delightful way to transform your breakfast routine into something special. The combination of simple, high-quality ingredients and easy steps results in pancakes that are irresistibly fluffy, tender, and full of comforting flavor. I hope you enjoy making—and eating—these as much as I do. Give it a try and watch it become your new favorite morning ritual!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Sweet Cream Pancakes are light, fluffy, and rich with a hint of vanilla. Made with a combination of heavy cream and milk, they deliver a tender texture and a slightly sweet flavor perfect for breakfast or brunch. Cooked on a griddle with melted butter, they achieve a golden brown finish and are best served warm with syrup and butter.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 TBSP White granulated sugar
Wet Ingredients
- 1 1/2 cups Heavy cream
- 1/2 cup Milk (any kind)
- 2 Large eggs
- 1 tsp Pure vanilla extract
For Cooking
- 2 TBSP Unsalted butter (to melt on the griddle)
Instructions
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even mixing and to incorporate air for fluffiness.
- Prepare Wet Ingredients: In a separate bowl, whisk together the white granulated sugar, heavy cream, milk, eggs, and pure vanilla extract until well combined and smooth.
- Combine Ingredients: Pour the wet mixture into the dry ingredients. Whisk gently until just combined; avoid overmixing to maintain pancake texture. Let the batter rest for 10 minutes to allow the leavening agents to activate and produce a lighter pancake.
- Heat Griddle: Preheat a griddle or large frying pan to 350°F (medium heat). Just before cooking, melt 1 tablespoon of unsalted butter on the griddle to prevent sticking and add flavor.
- Cook Pancakes: Using a 1/2 cup measuring cup, pour batter onto the griddle to form large pancakes. Cook for 3-4 minutes, until bubbles on the surface dissipate and the bottom is golden brown. Flip and cook for another 2-3 minutes until golden brown and cooked through.
- Repeat and Serve: For subsequent batches, melt additional butter on the griddle before adding more batter. Serve the pancakes warm with butter and syrup for a classic breakfast experience.
Notes
- Resting the batter is crucial for light and fluffy pancakes as it lets the leavening agents activate properly.
- Do not overmix the batter to avoid dense pancakes; lumps are okay.
- Use a non-stick griddle or well-seasoned pan to prevent pancakes from sticking.
- Adjust milk quantity slightly if the batter is too thick or thin for your preference.
- Serve immediately for the best texture, or keep warm in a low oven while cooking remaining pancakes.
