This sweet cream pancake recipe is 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.
Heavy Cream Pancakes
We love pancakes around here and eat them often (or at least it feels that way). But one of your most favorite ways to make them is with cream in the batter. Pancakes with whipped cream is a perfect pair but putting the cream in the batter is where things just get better.
The cream makes the pancakes so soft, tender, and gloriously good you can’t help but eat a whole stack or two to yourself. 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.
Ingredients for heavy whipping cream pancakes
- All purpose flour
- Baking powder
- Baking soda
- Granulated Sugar
- Heavy Cream
What you’ll need to make this recipe
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Tips for making pancakes with heavy cream
The pancake batter for this recipe will be pretty thick and that’s totally fine. You can add in more or less milk (regular, whole fat, or low-fat milk) to thin the batter to your desired consistency.
The heavy cream is what makes the batter nice and thick but as the pancakes cook it leaves behind a great deal of moisture and richness. Similar to how sour cream works in baked goods, leaving behind a velvety texture. If you know what I mean, you can expect greatness and if you don’t know what I’m talking about, try this Sour Cream Banana Bread recipe and see for yourself how big of a difference one ingredient can make.
You’ll want to cook these pancakes at a slightly lower than usual temperature to make sure that the outsides don’t cook too fast compared to the centers. You’ll also want to use the back of a spoon to spread the batter out a bit to make the pancakes a little more even because they won’t spread much as-is.
FAQ’s about pancakes
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 was fresh so you could be left with thin or rubbery pancakes.
How to make sweet cream pancakes
Preheat griddle to medium heat. This is about 300-325 degrees F.
Mix dry ingredients (flour, baking powder, baking soda, salt, sugar) in a bowl.
In another bowl, beat the eggs and vanilla until blended and then add in heavy cream and milk. Mix again.
Whisk wet into dry until the batter has no more flour streaks or large clumps. Do not overmix.
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.
Grease your skillet or griddle and scoop the batter by the 1/4 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.
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.
More great pancake recipes to try
- Strawberry Cheesecake Pancakes
- Hot Chocolate Pancakes
- Pumpkin Pancakes with Butter Pecan Syrup
- Carrot Cake Pancakes with Cream Cheese Syrup
- Easy Fluffy Pancakes
- Simple Crepes (with Pancake Mix)
The BEST Sweet Cream Pancakes
- 2 1/2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups heavy cream
- 1/2 cup milk
- Preheat your griddle to medium heat. This is about 300-325 degrees F.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In another bowl blend together the eggs and vanilla until well mixed. Add in heavy cream and milk and mix again.
- Whisk the wet ingredients into the dry ones and whisk together until no flour streaks remain. Do not overmix.
- If desired add in more milk a tablespoon or two at a time
- Grease your griddle or skillet and pour the batter 1/4 cup at a time onto it.
- Spread the batter out ever so slightly so that the pancake is larger and more even looking in thickness.
- 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.