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Imagine the softest, fluffiest pancakes with an almost melt-in-the-mouth texture. That’s what these sweet cream pancakes are. They’re tender and flavorful, thanks to adding heavy cream to the batter.
These sweet cream pancakes are really tender and light, with a soft fluffy texture. They’re extremely more-ish, and before you know it you can eat a whole stack! The batter is simple, too, with no separating egg whites or any tricky stuff needed.
What makes them different from regular pancakes is the addition of cream to the batter. The cream adds extra fat, moisture, and flavor to the batter to make tender pancakes. There’s a little milk added, too so it’s not full-on cream, but only half the amount. After all, the cream makes these delicious pancakes what they are.
Ingredients
The full list of ingredients for these fluffy pancakes are listed in the recipe card at the bottom of this post. Here’s a quick rundown of what’s needed.
- All-purpose flour.They make the base of the pancake batter. You can substitute this with your favorite all-purpose gluten-free flour blend.
- Baking powder + baking soda.The leavening agent to give a great rise. Ensure when mixing them into the flour that you mix it well before adding any other ingredients so there are no lumps. There’s nothing worse than biting down on a lump of baking soda!
- Salt.This is a great flavor enhancer
- Sugar.Granulated sugar, or use a sweetener of your choice. There’s not a huge amount of sugar in the batter, only 50 grams (1/4 cup sugar), as the toppings on pancakes are usually sweet too.
- Eggs.Large eggs. They help give the pancakes structure.
- Vanilla extract or vanilla paste.
- Heavy cream.This brings richness and it’s what makes these the best pancakes. There are a few types of cream that can be used too. See below for more information.
- Milk
- Vinegar or lemon juice. Only half a teaspoon, but this acid reacts with the baking soda to give the best rise. You can use fresh or bottled lemon juice,apple cider vinegaror white vinegar.
Equipment
To make pancakes easily, I recommend a griddle pan. Griddle pans have low sides so that the pancakes can be flipped over easily. You can also fit more than one pancake on a big griddle pan.
If you have no griddle pan, use a cast-iron skillet or a large nonstick skillet and cook the pancakes one at a time.
The cream and milk + substitutions
This sweet cream pancake batter uses heavy cream, also known as pouring or heavy whipping cream. It has a fat content of around 36%. Milk is also added to the recipe, meaning you’re essentially using half and half. ‘Half and half’, is found in the US and is a mixture of 1/2 cream and 1/2 milk.
Because it’s not found everywhere, this recipe uses heavy cream and milk instead. Don’t substitute the milk for extra heavy cream, or they’ll be too tender and difficult to flip.
If you don’t have milk, you can use water for the milk part instead.
There are a fewother types of creamthat can be used as well
- Whipping cream (with a fat content of around 30%). This can also be used instead of the heavy cream, bringing slightly less fat to the batter.
- Single cream (with a fat content of around 20%). The heavy cream can be substituted with single cream. This doesn’t result in quite as tender pancakes, but the result still gives more flavor and better texture than milk.
- Half and half. (no more than 18% fat). If using half and half, then substitute the milk in the recipe for the half and half as well. Half and half is already a mixture of cream and milk.
The milk component can be swapped for buttermilk, too. If using buttermilk, omit the vinegar or lemon juice. Buttermilk is already acidic, and this will react with the baking soda.
The difference between buttermilk pancakes and these sweet cream pancakes is the addition of the cream.
Method
Add flour, sugar, baking powder, baking soda, and salt in a large bowl. Use a balloon whisk to mix the dry ingredients and ensure no lumps of baking powder or baking soda remain.
If your baking soda is clumpy, break it apart with your fingers before adding it to the bowl and sprinkle it over the flour.
Add the eggs, vanilla, cream, milk, vinegar, or lemon juice.
Mix everything together until well combined, but don’t over-mix the batter. Don’t worry if there are small lumps.
Cooking
Preheat a pancake griddle, cast-iron, or non-stick pan over medium-high heat, then grease the pan with butter.
Ensure the pan is hot and the butter is sizzling, then pour in around ⅓ cup of pancake batter for each pancake.
Don’t spread the batter out. This keeps them fluffy and thick. It also keeps the round shape better.
If yours aren’t properly round, don’t worry; it’s not the shape that makes a perfect pancake.
If the pan gets too hot, turn the stove to medium heat once you’ve scooped in the batter.
Little bubbles will start appearing on the surface of the pancake. After about 2-3 minutes, flip the pancake over and cook the other side for another minute or 2.
As the batter sits, it will thicken up and become quite airy. This is because the acid is reacting with the baking soda.
The timings will change depending on your stove, the pan you use, and the size of the pancake, so keep an eye on it and adjust the cooking time and temperature as needed. The pancakes should be deep golden brown once cooked.
These pancakes are very tender and soft, so flip them carefully so they don’t get squashed. Transfer the pancake to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go.
Serving
Pancakes taste best right after they are made. Stack em up and serve with your favorite pancake toppings. Leftover pancakes can be refrigerated for up to 3 days in an airtight container or frozen for long-term storage.
FAQs
What toppings go well with sweet cream pancakes?
Classic toppings like real maple syrup, fresh berries or other fresh fruit, whipped cream, bacon, and butter are excellent choices. However, given their rich taste, they pair well with more adventurous toppings like caramel sauce.
Can I freeze sweet cream pancakes?
Yes! Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be stored for up to 2 months. Reheat directly from the freezer in a toaster or oven.
Can I add additions to the batter?
Definitely! You could add in lemon zest, orange zest, blueberries, a little cinnamon, or chocolate chips! If adding chocolate chips or blueberries, add 1/3 cup of batter to the pan first and then drop in a small handful of berries or chocolate chips.
Related recipes
Looking for more pancake recipes? Tryovernight sourdough pancakes, orStrawberry banana pancakes!
Or, for a sweet treat, give thesedouble chocolate hot cross bunsa go!
The Best Sweet Cream Pancake Recipe
Elien
Sweet cream pancakes are thick and fluffy and make the perfect breakfast.
5 from 62 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
Servings 10 -12 pancakes
Calories 202 kcal
Ingredients
- 250 g all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 50 g granulated sugar
- 2 large eggs
- 1 tsp vanilla paste or extract
- 240 g heavy cream or pouring cream
- 125 g milk
- 1/2 tsp lemon juice or apple cider vinegar
Instructions
Add flour, sugar, baking powder, baking soda, and salt in a large bowl. Use a balloon whisk to mix the dry ingredients and ensure no lumps of baking powder or baking soda remain.
Add the eggs, vanilla, cream, milk, vinegar, or lemon juice. Stir it all together until well combined. It should be a thick but still pourable batter.
Preheat a griddle pan, cast-iron, or non-stick pan over medium-high heat, then grease the pan with butter.
Ensure the pan is hot and the butter is sizzling, then pour in around ⅓ cup batter for each pancake. Don't spread the batter out; this keeps them fluffy and thick. If the pan gets too hot, turn the heat to medium heat once you've scooped in the batter.
Little bubbles will start appearing on the surface of the pancake. After about 2 minutes, flip the pancake over and cook the other side for another minute or 2.
The timings will change depending on your stove, the pan you use, and the size of the pancake, so keep an eye on it and adjust the cooking time and temperature as needed. The pancakes should be deep golden brown once cooked.
Transfer the pancake to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go.As the batter sits it will thicken up and become quite airy. This is because the acid is reacting with the baking soda. If it gets too thick, you can add a splash more milk.
Notes
Measurements –Both grams and US cup sizes are provided. Use the toggle on the recipe card to switch between the two.
Cream – The cream and milk combination can be substituted for half and half.
Gluten-free – You can make these pancakes gluten-free using a gluten-free flour blend designed to substitute all-purpose flour directly. Just check if your baking soda and baking powder are gluten-free too.
Add-ins –Feel free to add chocolate chips, berries, cooked apple, cinnamon, or other flavors too. If adding chocolate chips or blueberries, add 1/3 cup of batter to the pan first and then drop in a small handful of berries or chocolate chips.
Sweetness – These pancakes are not overly sweet. If you want them sweeter, increase the sugar to 65g (1/3 cup.)
Nutrition
Serving: 1servingCalories: 202kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 88mgSodium: 635mgFiber: 1gSugar: 11g
Keyword breakfast
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