These sweet cream pancakes are sure to blow your mind. These pancakes are made with heavy cream instead of milk, and the results are fluffy, buttery-tasting pancakes that are melt-in-your-mouth good.
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The secret to Sweet Cream Pancakes is using heavy cream instead of milk. Its rich, thick texture creates pancakes that are extra tender, ultra-moist, and melt-in-your-mouth delicious with every bite.
My husband claims they're the best pancakes he's ever had and the kids rave about them too. So I can firmly state that this is a recipe my whole family loves, which is saying a LOT because we have tons of pancake recipes to adore.
Whether you enjoy them for a leisurely weekend brunch or as a weekday breakfast treat, heavy cream pancakes are sure to satisfy your cravings and provide a comforting start to your day.
For more pancakes, check out my (Copycat) Denny's Pancake Recipe, Birthday Cake Pancakes, and Pancakes in a Mug.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"Best recipe ever! So simple, and so good! You can taste the sweet cream, so glad to use 2 cups… They come out so fluffy. Thanks for your tips... keeping the heat lower really helped. Last part of my batch, I added chocolate chips and they came out great!"
- Betty
💛 Why You'll Love This Recipe
- The secret is the cream. Using heavy cream makes these pancakes incredibly soft and tender. They're so good, it's easy to go back for seconds (or thirds).
- Easy to make. With simple ingredients and familiar steps, these pancakes come together quickly. The only challenge is not eating them straight off the griddle.
- A frugal breakfast option. Made with basic pantry staples like flour, sugar, and baking powder, this recipe keeps breakfast affordable without sacrificing flavor.
🛒 Ingredients
All-purpose flour - Forms the base of the pancakes and provides the structure needed for fluffy results.
Leavening agents - A mix of baking powder and baking soda helps the pancakes rise and cook up light.
Eggs - Bind the batter together while adding richness and flavor.
Heavy cream - Gives these pancakes their soft, tender texture. Heavy whipping cream works perfectly, and any extra can be used to make Peanut Butter Mason Jar Ice Cream or Chocolate Mason Jar Ice Cream.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Buy cream on sale. Heavy cream often goes on markdown near holidays. Freeze extras in small portions for future batches.
Stretch the meal. Serve with inexpensive toppings like syrup, powdered sugar, or homemade fruit sauce instead of pricier add-ons.
Make extra. Pancakes freeze well, so doubling the batch saves money and time later.
🥄 Instructions for Sweet Cream Pancakes
Step 1: Preheat the griddle to medium heat. This is about 300-325 degrees F.
Step 2: Mix dry ingredients (flour, baking powder, baking soda, salt, sugar) in a bowl.
Step 3: In another bowl, beat the eggs and vanilla until blended, and then add in heavy cream and milk. Mix again.
Step 4: Whisk wet into dry until the batter has no more flour streaks or large clumps. Do not overmix.
Step 5: Add in a little more milk (about a tablespoon or two at a time) if the batter is too thick and you want it thinner.
Step 6: Grease your skillet or griddle and scoop the batter by the ¼ cup measures and place it nicely spaced onto the griddle. Spread out the batter ever so slightly, so it's larger and even looking in thickness.
Step 7: Wait about 2-3 minutes for the edges to look a bit firm and the bubbles to appear on the top before flipping over and cooking the other side for another 2-3 minutes until golden brown. Repeat for all pancakes.
Serve warm with butter and syrup.
👩🏻🍳 Expert Tips
- Adjust batter thickness. Add a little milk as needed to reach your preferred consistency. Thicker batter makes fluffier pancakes, thinner batter spreads more.
- Why heavy cream matters. Heavy cream adds moisture and richness, giving the pancakes a soft, tender texture similar to using sour cream in baked goods.
- Cook low and slow. Use a slightly lower heat so the pancakes cook evenly without browning too fast. Gently spreading the batter with a spoon helps them cook through and keep a uniform shape.
❄️ Storage, Reheating & Make Ahead
Storage: Store leftover Sweet Cream Pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm pancakes in the microwave for 15-30 seconds or heat in a skillet over low heat until warmed through.
Make Ahead: Cook pancakes fully, let them cool, then store or freeze. Reheat as needed for quick breakfasts.
🥗 Side Dishes or Pairing Ideas
Serve these Sweet Cream Pancakes with fresh fruit, crispy bacon or sausage, and a drizzle of maple syrup. They also pair well with scrambled eggs or a simple fruit salad for a balanced breakfast.
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❓ Sweet Cream Pancakes FAQs
Pancakes are ready to flip when the edges look almost dry and set, and the centers of the pancakes appear to have bubbles. If you feel any resistance when you go to flip the pancake over, give it a moment before trying again, as this is often a sign of the pancake being underdone. Pancakes shouldn't fold like an accordion when you go to flip them.
Yes, you can whip up a batch of pancake batter and leave it well-covered in the fridge for up to 2 days in advance. After that, the leavening agents will not let your pancakes rise up as wonderfully as they could have when the batter is fresh so that means you could be left with thin or rubbery pancakes.
The flavor of these pancakes is similar to buttermilk pancakes- but better. They're soft, tender, flavorful, and practically melt in your mouth. They'll be great served with maple syrup, powdered sugar, fresh fruits, and more!
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🐝 If you tried these Sweet Cream Pancakes, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sweet Cream Pancakes
Ingredients
- 2 large eggs - ($0.30)
- 2 teaspoons vanilla extract - ($0.06)
- 2 cups heavy whipping cream - ($2.98)
- ½ cup milk, plus more as needed - ($0.10)
- 2 ½ cups all-purpose flour - ($0.26)
- 3 teaspoons baking powder - ($0.15)
- 1 teaspoon baking soda - ($0.01)
- ⅓ cup granulated sugar - ($0.12)
- ½ teaspoon salt - ($0.01)
Instructions
- Preheat. Preheat a griddle or skillet over medium heat, about 300 to 325°F.
- Mix dry. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt.
- Mix wet. In a separate bowl, whisk together the eggs and vanilla extract. Add the heavy whipping cream and milk and mix until combined.
- Combine. Pour the wet ingredients into the dry ingredients and whisk just until no flour streaks remain. Do not overmix. Add additional milk 1 tablespoon at a time if needed to loosen the batter.
- Cook. Lightly grease the griddle. Pour the batter onto the griddle using about ¼ cup per pancake. Gently spread the batter slightly for even thickness.
- Flip. Cook for 2 to 3 minutes, until the edges look set and bubbles form on the surface. Flip and cook for another 2 to 3 minutes, until golden brown. Repeat with remaining batter.
- Serve. Serve warm with butter and syrup.
Notes
- Batter consistency. The batter may be thick. Adjust with additional milk as needed.
- Texture. Heavy whipping cream adds richness and moisture for tender pancakes.
- Heat control. Cook at a slightly lower temperature for even browning and fully cooked centers.
- Flipping cue. Flip when edges look dry and bubbles form in the center without resistance.
- Make ahead. Batter can be refrigerated for up to 2 days, though leavening strength may decrease over time.
Nutritional Information
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Betty says
Best recipe ever! So simple, and so Good! You can taste the sweet cream, so glad to use 2 cups. I was a little short and used some half/half for the rest. I didn't add any addition milk to the batter. They come out so fluffy and so good. Thanks for you tips! That helped, to know to keep the heat down a little lower, as they came out Great! Last part of my batch, I added chocolate chips! They didn't sink to the bottom, since the batter is so fluffy, and came out Great!
Nicole says
I'm so glad you enjoyed this recipe 🙂