If you are on the hunt for a breakfast treat that feels like a warm hug from the inside out, this Sweet Cream Pancakes Recipe will quickly become your new favorite. Fluffy, rich, and infused with the creamy goodness of heavy cream and a hint of vanilla, these pancakes elevate simple morning fare into an unforgettable delight. The batter’s gentle rise thanks to baking powder and baking soda ensures every bite is airy and soft, while the slight sweetness rounds out the flavors perfectly. Whether it’s a lazy weekend brunch or a special occasion, these pancakes bring comfort and joy to the table with every stack.
Ingredients You’ll Need
This recipe calls for a handful of classic, pantry-friendly ingredients that come together effortlessly. Each one plays a crucial role—the flour forms the structure, the baking powder and soda give the pancakes their wonderful lift, and the heavy cream adds that signature richness that sets this Sweet Cream Pancakes Recipe apart.
- 2 cups All-purpose flour: The foundation for tender, fluffy pancakes.
- 2 tsp Baking powder: Helps the pancakes rise and become wonderfully fluffy.
- 1 tsp Baking soda: Works alongside baking powder for perfect texture.
- 1/2 tsp Salt: Enhances all the flavors for a balanced taste.
- 2 TBSP White granulated sugar: Adds just the right amount of sweetness.
- 1 1/2 cups Heavy cream: Provides richness and a creamy texture you’ll love.
- 1/2 cup Milk (any kind): Lightens the batter while keeping it moist.
- 2 Large eggs: Bind the ingredients and lend structure to the pancakes.
- 1 tsp Pure vanilla extract: Adds a lovely fragrance and subtle sweetness.
- 2 TBSP Unsalted butter (to melt on the griddle): Ensures golden, flavorful pancakes with a buttery finish.
How to Make Sweet Cream Pancakes Recipe
Step 1: Combine the dry ingredients
Begin by sifting the flour into a large bowl. This not only removes lumps but also aerates the flour, making your pancakes even lighter. Stir in the baking powder, baking soda, and salt so everything is well blended and ready to rise perfectly when cooked.
Step 2: Whisk together the wet ingredients
Next, take a separate bowl and whisk together the sugar, heavy cream, milk, eggs, and vanilla extract. This blend is where the magic of richness and subtle sweetness begins, guaranteeing each pancake has that classic, creamy texture that is simply irresistible.
Step 3: Combine wet and dry ingredients
Pour the wet mixture into the dry ingredients and gently whisk until just combined. Be careful not to overmix; a few lumps are perfectly fine. Let the batter rest for 10 minutes. This pause is key—it allows the leavening agents to activate fully, giving your pancakes their delightfully fluffy rise.
Step 4: Heat the griddle and melt butter
Preheat your griddle or a large non-stick frying pan over medium heat, aiming for about 350°F if you have a thermometer. Just before cooking, melt 1 tablespoon of unsalted butter on the surface to create a luscious, golden base for cooking your pancakes.
Step 5: Cook the pancakes
Using a 1/2 cup measure, pour the batter onto the griddle to form large, inviting pancakes. Cook them for 3 to 4 minutes until the bubbles on the surface disappear and the underside is a perfect golden brown. Flip carefully, then cook another 2 to 3 minutes until the other side is just as beautifully browned.
Step 6: Repeat and serve warm
For each new batch, be sure to melt more butter on the griddle before adding more batter. Serve the pancakes immediately while warm, topped with butter and syrup or your favorite accompaniments. The combination of these sweet, fluffy stacks makes breakfast feel like a celebration every time.
How to Serve Sweet Cream Pancakes Recipe
Garnishes
Fresh berries, a dusting of powdered sugar, or a dollop of whipped cream all pair beautifully with this Sweet Cream Pancakes Recipe. Maple syrup is a classic choice, but feel free to get creative with honey, fruit compotes, or even a sprinkle of toasted nuts for some extra crunch and flavor.
Side Dishes
For a balanced meal, serve your pancakes alongside crispy bacon or sausage, and maybe some scrambled eggs. Fresh fruit or a simple green salad can also brighten the plate and round out the meal with natural sweetness and freshness.
Creative Ways to Present
Try stacking the pancakes with layers of mascarpone cheese and sliced strawberries for an elegant twist. Or create pancake skewers for a fun, party-friendly way to enjoy this sweet treat. Drizzle sauces artistically or serve in a mason jar layered with yogurt and granola for a playful brunch presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days. Layer them with parchment paper to prevent sticking and keep their softness intact.
Freezing
This Sweet Cream Pancakes Recipe also freezes beautifully. Lay cooled pancakes flat on a baking sheet and freeze for 1 to 2 hours before transferring them to a freezer bag. This way, they won’t stick together and are easy to reheat whenever you crave them.
Reheating
To reheat, pop pancakes in a toaster or oven at 350°F for about 5 minutes until warm and slightly crispy on the edges. Avoid microwaving when possible as it can make them chewy instead of fluffy.
FAQs
Can I use buttermilk instead of heavy cream?
Absolutely! Buttermilk can add a nice tang and also helps with leavening, giving the pancakes a tender crumb. You might want to slightly reduce the milk since buttermilk adds moisture too.
What makes these pancakes different from regular pancakes?
The use of heavy cream in this Sweet Cream Pancakes Recipe creates a richer, more tender pancake with a luscious texture that you just don’t get with milk alone.
Can I prepare the batter the night before?
It’s best to make the batter fresh because the baking soda and powder start reacting immediately. However, you can mix the dry and wet ingredients separately and combine them right before cooking.
Is it necessary to sift the flour?
Sifting isn’t absolutely required but highly recommended—it ensures your dry ingredients are lump-free and aerated, contributing to a lighter batter and fluffier pancakes.
How can I make my pancakes fluffier?
Letting the batter rest for 10 minutes as directed is key, along with proper heat control during cooking. Do not overmix the batter, and make sure to use fresh baking powder and baking soda to get the best rise.
Final Thoughts
There’s nothing quite like starting your day with a stack of homemade pancakes that feel indulgent yet simple. This Sweet Cream Pancakes Recipe is a treasure because it takes just a handful of ingredients and turns them into something truly special. I encourage you to try this recipe soon—you might just find it becoming your go-to breakfast for lazy mornings or anytime you want to treat yourself and your loved ones.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings (4 people)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Fluffy and rich sweet cream pancakes made with a blend of heavy cream and milk, perfect for a decadent breakfast or brunch. These pancakes have a tender crumb and golden exterior, enhanced by melting butter on the griddle for extra flavor.
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, divided)
Instructions
- Prepare the dry mixture: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure the ingredients are evenly combined and aerated.
- Combine wet ingredients: In a separate bowl, whisk together the white granulated sugar, heavy cream, milk, eggs, and pure vanilla extract until smooth and well blended.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined; the batter should be slightly lumpy. Let the batter rest for 10 minutes to allow the leavening agents to activate for a fluffy texture.
- Preheat the cooking surface: Heat a griddle or large frying pan to medium heat, approximately 350°F. Just before cooking, melt 1 tablespoon of unsalted butter on the surface to prevent sticking and add flavor.
- Cook the pancakes: Use a 1/2 cup measuring cup to pour batter onto the griddle for each pancake. Cook for 3-4 minutes until bubbles form and the edges appear set, and the bottom turns golden brown. Flip carefully and cook for another 2-3 minutes until the other side is also golden brown.
- Continue cooking and serve: For each new batch, melt additional butter on the griddle before adding batter. Serve the pancakes warm, topped with butter and syrup as desired.
Notes
- Resting the batter before cooking allows the baking powder and soda to activate, leading to fluffier pancakes.
- Make sure the griddle is hot but not smoking to avoid burning the pancakes.
- Use unsalted butter for better control over saltiness and to prevent burning on the griddle.
- If the batter is too thick, add a splash of milk to adjust the consistency.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- These pancakes freeze well; reheat in a toaster or oven for a quick breakfast.
