Sweet Cream Pancakes

syrup drizzling over the top of butter topped pancakes.

4.86 from 7 votes

These Sweet Cream Pancakes 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.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, brunch

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 117kcal

Author: Nicole Durham

Cost: Recipe $3.99 / Serving $0.40

Equipment

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)

US Customary - Metric

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.

Nutrition