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.
Recipe: $3.99 | Per Serving: $0.40 | Yields: 20 pancakes
The secret to making the perfect heavy cream pancakes is the cream itself, which is thicker and richer than regular milk. This addition enhances the overall texture and flavor of the pancakes, making them ultra-moist and tender. The result is a stack of pancakes that practically melt in your mouth, leaving you craving for more.
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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🍯 Why This Recipe Works
- The secret is the cream! The cream in these heavy cream pancakes makes the pancakes so soft, tender, and gloriously good you can't help but eat a whole stack or two to yourself.
- They're easy to make. We use regular ingredients and process steps to make these pancakes, so it's not difficult or challenging to whip up a batch. It will be a challenge not to eat them right off of the griddle, though!
- They're a frugal breakfast option. Pancakes are made using basic pantry staple ingredients like flour, sugar, and baking powder. When you price everything out per recipe or per serving, we're looking at a frugal option perfect for your morning meal.
🥘 Ingredients
Ingredient Notes:
All-purpose flour- This is for the gluten structure in the pancakes and is the base of the recipe.
Leavening agents- You will need Baking powder and Baking soda to help these pancakes puff up nicely as they cook.
Eggs- This is a binding agent, so it helps to hold them together. The yolks in the eggs also help to give a richer taste to the pancakes.
Heavy Cream- You will need heavy cream to give the pancakes the rich texture we want. Heavy whipping cream works great! You can take any leftover cream and make ice cream like Peanut Butter Mason Jar Ice Cream or Chocolate Mason Jar Ice Cream.
For specific ingredients and measurements, please see the recipe card below.
🔪 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.
🍴 Recipe Tips
- Purpose of Milk Addition- The addition of milk in this pancake recipe serves to adjust the batter's consistency. Depending on your preference, you can add more or less milk to achieve the desired thickness.
- Role of Heavy Cream- Heavy cream contributes to the batter's thickness, resulting in rich and moist pancakes. As the pancakes cook, the cream imparts moisture and richness to the texture, akin to the effect of sour cream in baked goods.
- Cooking Temperature- To ensure even cooking and prevent the outsides from cooking too quickly, it's recommended to cook these pancakes at a slightly lower temperature than usual. Additionally, spreading the batter with the back of a spoon helps achieve even cooking and consistent pancake shape.
💭 Recipe 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!
❤️ More Delicious Pancake Recipes
If you tried Sweet Cream Pancakes, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Sweet Cream Pancakes
Ingredients
- 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)
- 2 large eggs ($0.30)
- 2 teaspoons vanilla extract ($0.06)
- 2 cups heavy whipping cream ($2.98)
- ½ cup milk ($0.10)
Instructions
- 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 ¼ 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.
Notes
- The batter for these heavy cream pancakes may be thick; adjust the consistency by adding more or less milk.
- Heavy cream adds richness and moisture to the batter, creating a delightful texture.
- Cook the pancakes at a slightly lower temperature to ensure even cooking, and use a spoon to spread the batter for evenness.
- Flip the pancakes when the edges appear dry and bubbles form in the centers, avoiding any resistance.
- Prepare the pancake batter in advance and refrigerate it for up to two days, but note that the leavening agents may affect the pancake's rise over time.
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 🙂