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.
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.