These soft, fluffy melt in your mouth sweet cream pancakes make the perfect weekend breakfast! These soft pancakes are made with heavy cream instead of buttermilk, giving you extra thick and flavorful pancakes!
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I love making a special breakfast on the weekends! Some weekends I make my brioche french toast casserole, but I can never say no to a big stack of pancakes! These pancakes are perfect for a big family breakfast or brunch.
These sweet cream pancakes are amazing served with fresh fruit, whipped cream and of course all the maple syrup.
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Why you'll love this recipe!
- These sweet cream pancakes are made with 10 simple pantry ingredients that you probably already have!
- These pancakes use heavy cream instead of buttermilk.
- These pancakes can easily be made in 1 bowl with a whisk.
- I love serving these sweet cream pancakes with fresh fruit and lots of maple syrup!
Ingredients Needed
- Flour: I've only tested this recipe with all purpose flour.
- Butter: adding a bit of melted butter to the pancake batter will make these pancakes very rich and moist.
- Baking Powder: this will help the pancakes rise when cooking on the stove.
- Baking Soda: adding a touch of baking soda will help the pancakes brown.
- Heavy Cream: instead of using buttermilk, this recipe uses heavy cream. This is known as double cream in the UK!
- Milk: I recommend using whole milk for this recipe to make the pancakes extra flavorful!
Step by Step Instructions
Step 1: In a medium bowl, whisk together the flour, salt, sugar, baking powder and baking soda. Set aside.
Step 2: In another bowl, whisk the heavy cream, milk, eggs, melted butter and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and combine everything. There shouldn't be any more pockets of flour but if it's a bit lumpy that is totally fine!
Step 4: Heat a medium non-stick skillet over medium heat, grease the pan with extra butter. Pour in ¼ cup of batter at a time, allowing the pancakes to have edges that have set and bubbles in the middle before flipping. Enjoy!
Tips & Tricks
- To get perfectly round pancakes, scoop out ¼ cup of pancake batter. Pour the batter on to the heated skillet from at least 6 inches above, this will help create a more circular pancake!
- Make sure to weigh out your flour using a weighing scale, otherwise you might add too much flour and it'll cause your sweet cream pancakes to be dry!
- If you find your pancake batter is too thick, feel free to add another tablespoon of heavy cream to the pancake batter.
- Cook the pancakes one at a time so you don't overcrowd the pan.
Frequently Asked Questions
You may have either added too much flour or overmixed the batter.
I don't recommend only using heavy cream in this recipe, that might make the batter too thick.
These pancakes taste like a slightly richer version of buttermilk pancakes!
Storage & Freezing
These pancakes are best eaten fresh, but you can store the cooked pancakes in the fridge and reheat in the toaster or in the microwave.
Try these breakfast recipes next!
Have you made this recipe? Please rate the recipe below! Don't forget to follow me on Instagram @alpineella and Pinterest!
Recipe
Sweet Cream Pancakes
Ingredients
- 2 cups (250 grams) all purpose flour
- 1 tablespoon white sugar
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 large eggs
- 1 cup (227 grams) heavy cream
- 1 cup (227 grams) milk
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted
Instructions
- Whisk the flour, sugar, salt, baking powder and baking soda in a bowl.2 cups (250 grams) all purpose flour, 1 tablespoon white sugar, ½ teaspoon kosher salt, 2 teaspoons baking powder, ½ teaspoon baking soda
- In another bowl, whisk together the eggs, heavy cream, milk and vanilla until smooth. Add the cooled melted butter.2 large eggs, 1 cup (227 grams) heavy cream, 1 cup (227 grams) milk, 1 teaspoon vanilla extract, 3 tablespoons butter
- Pour the wet ingredients into the dry ingredients and fold. There shouldn't be any streaks of flour but it's ok if there are some lumps and it isn't totally smooth.
- Set a medium skillet over medium heat and grease with butter. Pour ¼ cup of batter at a time. Cook the pancakes until the edges look set and there are bubbles on top, then flip and quick for another minute or two. The pancake should be golden brown on both sides.
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Jeanne says
The best pancakes I have ever had
Tastes like Perkins that are no longer available in our area
Ella says
thanks so much for your review!