These sweet cream pancakes transform your ordinary breakfast into a restaurant-quality experience with their incredibly fluffy texture and rich, creamy flavor. Perfect for weekend mornings or special occasions, these sweet cream pancakes use heavy cream as the secret ingredient that creates an unmatched tenderness and subtle sweetness that will have your family asking for seconds every single time.
SERVES: 4 | PREP: 10 MIN | COOK: 15 MIN | TOTAL: 25 MIN
Ingredients
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 3 tablespoons |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Heavy cream | 1 1/4 cups |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Melted butter | 3 tablespoons |
For Cooking
| Ingredient | Amount |
|---|---|
| Butter or oil | For greasing pan |
Step-by-Step Instructions
Phase 1: Prep Work (3 minutes)
Step 1: Heat your griddle or large non-stick skillet over medium heat (about 350°F if using an electric griddle). This temperature is crucial – too hot and your sweet cream pancakes will burn on the outside while staying raw inside.
Step 2: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until completely combined. Make sure there are no lumps of baking powder, as these will create uneven rising and bitter pockets in your pancakes.
Step 3: Create a well in the center of your dry ingredients by pushing the flour mixture to the sides of the bowl. This technique prevents overmixing when you add the wet ingredients.
Phase 2: Creating the Batter (4 minutes)
Step 4: In a separate medium bowl, whisk the heavy cream until it’s smooth and slightly frothy. The cream should be at room temperature for best results – cold cream can cause the melted butter to solidify into small chunks.
Step 5: Add eggs to the cream and whisk vigorously for 30 seconds until the mixture is pale yellow and well combined. This extra whisking incorporates air, making your sweet cream pancakes even fluffier.
Step 6: Stir in vanilla extract and melted butter (make sure the butter has cooled slightly so it doesn’t cook the eggs). Mix until just combined – you should see small butter droplets throughout, which is perfect.
Step 7: Pour the wet ingredients into the well you created in the dry ingredients. Using a large spoon or whisk, gently fold the mixture together with 8-10 strokes maximum. The batter should look lumpy and slightly thick – this is exactly what you want. Overmixing develops gluten, creating tough, chewy pancakes instead of tender ones.
Phase 3: Cooking the Perfect Pancakes (15 minutes)
Step 8: Test your pan temperature by dropping a small amount of batter onto the surface. It should sizzle gently and form bubbles within 10 seconds. If it browns immediately, lower the heat.
Step 9: Lightly grease your pan with butter, using a paper towel to spread it evenly and remove excess. Too much butter will cause uneven browning and greasy pancakes.
Step 10: Using a 1/4 cup measuring cup, pour batter onto the griddle, leaving 2 inches between each pancake. Don’t spread the batter – let it naturally form round shapes for the fluffiest results.
Step 11: Cook for 2-3 minutes until the edges look set and you see bubbles forming across the entire surface. The bubbles should pop and stay open – this indicates the bottom is properly cooked and golden brown.
Step 12: Flip pancakes using a wide spatula in one confident motion. Don’t press down on them – this squeezes out the air that makes them fluffy. Cook for another 1-2 minutes until the second side is golden brown.
Step 13: Check doneness by gently pressing the center of one pancake – it should spring back immediately. If it feels squishy or leaves an indentation, cook for 30 seconds more.
Step 14: Transfer finished sweet cream pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining batter. Avoid stacking them too high, as this creates steam and makes them soggy.
Chef’s Notes
Temperature Control: Keep your heat at medium throughout cooking. High heat creates pancakes that are burnt outside but raw inside, while too-low heat results in pale, dense pancakes that absorb too much oil.
Cream Quality: Use fresh heavy cream with at least 35% fat content. The higher fat content is what makes these sweet cream pancakes so incredibly rich and tender compared to regular pancakes.
Batter Consistency: The perfect sweet cream pancakes batter should pour easily but not run like water. If it’s too thick, add cream one tablespoon at a time. If too thin, sprinkle in a little flour.
Timing Perfection: Make your batter just before cooking. The baking powder starts working immediately when mixed with liquid, so waiting too long results in less fluffy pancakes.
Nutrition Information
Per Serving (3 pancakes):
- Calories: 485
- Protein: 12g
- Carbohydrates: 52g
- Fat: 26g
- Fiber: 2g
- Sugar: 12g
Creative Variations
Blueberry Sweet Cream Pancakes: Fold 1 cup fresh blueberries into the batter just before cooking. The berries add natural sweetness and beautiful color bursts throughout each bite.
Cinnamon Spice Version: Add 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to the dry ingredients. This creates warmly spiced pancakes that pair perfectly with maple syrup and remind you of cozy autumn mornings.
Lemon Cream Delight: Replace vanilla with 1 tablespoon fresh lemon juice and add 1 teaspoon lemon zest to the batter. These bright, citrusy pancakes are refreshing and pair beautifully with fresh berries. For more creative pancake ideas, check out these sorghum pancakes that offer a unique grain-based twist.
Chocolate Chip Indulgence: Fold 3/4 cup mini chocolate chips into the finished batter. The cream base makes these taste like dessert for breakfast, similar to how zucchini and potato pancakes transform vegetables into comfort food.
Storage & Reheating
Refrigerator Storage: Cool completely and store in the refrigerator for up to 3 days in an airtight container with parchment paper between layers to prevent sticking.
Freezer Storage: Freeze cooled pancakes for up to 2 months. Place on a baking sheet in a single layer, freeze until solid, then transfer to freezer bags. This prevents them from freezing together in one solid block.
Reheating Methods: For best results, reheat in a 350°F oven for 5-7 minutes until warmed through. Alternatively, toast in a toaster on medium setting or microwave for 30-45 seconds, though the oven method maintains the best texture.
Make-Ahead Tips: You can prepare the dry ingredients the night before and store covered at room temperature. Mix wet ingredients just before cooking for optimal fluffiness.
Troubleshooting Guide
Problem: Pancakes are tough and chewy Solution: You overmixed the batter. Sweet cream pancakes require gentle folding – lumpy batter is actually perfect. Mix just until ingredients are barely combined, even if you see streaks of flour.
Problem: Pancakes are pale and won’t brown Solution: Your pan isn’t hot enough, or you’re using too much oil. Increase heat to medium-high and use just a light coating of butter. The pan should sizzle when batter hits it.
Problem: Centers are raw while edges are burnt Solution: Heat is too high. Lower to medium heat and cook more slowly. Thick sweet cream pancakes need time for heat to penetrate to the center without burning the outside.
Problem: Pancakes are flat and dense Solution: Check your baking powder freshness – it should foam when mixed with water. Also ensure you’re not overmixing, which deflates the bubbles that create fluffiness.
Problem: Batter is too thick to pour Solution: Add heavy cream one tablespoon at a time until you reach the right consistency. The batter should pour easily but hold its shape on the griddle.
Equipment Essentials
- Large non-stick skillet or electric griddle – Even heat distribution is crucial for perfect sweet cream pancakes
- Large mixing bowls (2) – One for dry, one for wet ingredients
- Wire whisk – Essential for incorporating air and preventing lumps
- 1/4 cup measuring cup – For consistent pancake sizes
- Wide spatula – Makes flipping easier without breaking delicate pancakes
- Kitchen thermometer – Optional but helpful for maintaining proper cooking temperature
Shopping List
Dairy Section
- Heavy cream (1 pint container)
- Large eggs (dozen)
- Butter (1 stick needed)
Baking Aisle
- All-purpose flour
- Granulated sugar
- Baking powder
- Vanilla extract
- Salt
Pantry Staples
- Check expiration dates on baking powder – fresh is essential for fluffy results
Success Secrets
1. Room Temperature Ingredients: Let eggs and cream sit out for 30 minutes before mixing. This ensures even blending and prevents the melted butter from solidifying into chunks when combined.
2. Perfect Pan Temperature: The ideal cooking surface temperature is 350°F. Test by sprinkling a few drops of water on the pan – they should dance and evaporate within 2-3 seconds.
3. Don’t Peek Too Early: Resist the urge to flip pancakes before bubbles form across the entire surface. Premature flipping results in torn, unevenly cooked sweet cream pancakes.
4. Gentle Handling: Use a wide spatula and flip in one confident motion. Never press down on cooking pancakes – this removes the air bubbles that create their signature fluffy texture.
5. Serve Immediately: Sweet cream pancakes are best enjoyed hot off the griddle when they’re at their fluffiest. The cream creates a tender texture that’s most noticeable when served fresh and warm.
