Heavy Whipping Cream Pancakes

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.

2 ½ cups all purpose flour 3 tsp baking powder  1 tsp baking soda  ½ tsp salt  ⅓ cup sugar 2 large eggs  2 tsp vanilla extract 2 cups heavy cream ½ cup milk



Preheat your griddle to medium heat. About 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.

Cook the other side for another 2-3 minutes until golden brown. Repeat for all pancakes.

Serve and Enjoy!

Serve and Enjoy!