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
Scale
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.
