Make these sweet cream pancakes if you want to up your breakfast game and wow your brunch guests! They're slightly denser than regular pancakes thanks to the heavy cream. Yet they're still fluffy, thanks to the eggs and baking powder. They're sweet, flavorful, and freeze very well.
Jump to Recipe Print Recipe
Would you like to save this recipe?
Enter your email below, and we'll send it to your inbox. Plus get great recipes from us every week! Unsubscribe anytime.
We have several pancake recipes on this site. We couldn’t call ourselves a breakfast recipe site if we didn’t, right? I was super excited about developing the recipe for these pancakes because even the name – sweet cream pancakes – sounds like something I would look forward to eating in the morning. These pancakes have even made it to our dinner table. Breakfast for dinner is always great in my book.
It took a few tries to get these pancakes right. They needed to have a rich, decadent quality to live up to their name, yet they also needed to be fluffy to live up the name of pancakes. I truly think we have achieved that with these pancakes. The heavy cream gives them the richness they need, but the milk tones that down.
I would put these in the same category as these butterscotch pancakes or these bananas Foster pancakes. They have that dessert pancake quality about them. So good!!
What You’ll Love About This Recipe
Ingredients
- All-purpose flour. You can substitute gluten-free or self-rising flour. If substituting self-rising flour, omit the salt and baking powder.
- Baking powder. Used as a leavening agent. This is what makes the pancakes rise and makes them fluffy.
- Granulated sugar. Adds sweetness. For a richer flavor, substitute brown sugar. Adjust this to your taste. Some like their pancakes very sweet, some do not. For a sugar-free version, substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar. (affiliate link).
- Salt. Enhances flavor.
- Eggs. Used as a binding and leavening agent. For an egg-free version, you can substitute 1/2 cup of plain or vanilla yogurt.
- Heavy cream. Adds richness and helps make the pancakes more tender.
- Whole milk. Adds flavor.
- Vanilla extract. Adds flavor.
See recipe card for quantities.
Instructions
Tools you’ll need
The below links are affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.
Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!
Substitutions
- Gluten Free – Substitute Bob’s Red Mill Gluten Free 1-to-Balking flour for the all-purpose flour in this recipe.
- Sugar Free – Substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar. (affiliate link).
- Self-Rising flour – As mentioned above, you can substitute self-rising flour for the all-purpose flour. If using self-rising flour, omit the baking powder and salt.
- Milk – This recipe works best with whole milk, but if you want a more reduced fat version, you can substitute 1 or 2 percent or skim milk.
- Egg Free – Replace the eggs with 1/2 cup of yogurt, plain or vanilla. If this makes the batter too thick, stir in more milk, a splash at a time.
Get our free breakfast ebook
When you join our newsletter
Storage
Refrigeration
- Cool Completely. Allow the pancakes to cool completely on a wire rack to prevent them from becoming soggy when stored.
- Stack with Parchment Paper. Place a sheet of parchment paper between each pancake to prevent them from sticking together.
- Airtight Container. Store the stacked pancakes in an airtight container or a resealable plastic bag.
- Refrigerate: Store in the refrigerator for up to 3-4 days.
Freezing
- Cool Completely. As with refrigeration, make sure that the pancakes are completely cooled before freezing.
- Flash Freeze. Place the pancakes in a single layer on a baking sheet and freeze for about 1-2 hours. This prevents them from sticking together.
- Transfer to a Freezer Bag. Once frozen, transfer the pancakes to a resealable freezer bag or airtight container. Label with the date.
- Freeze. Store in the freezer for up to 2 months.
Reheating
- Microwave. For refrigerated pancakes, microwave them on a microwave-safe plate for about 20-30 seconds per pancake, or until heated through. Frozen pancakes may take 30-60 seconds.
- Oven. Preheat your oven to 350 F (175 C). Place pancakes on a baking sheet and cover with foil. Bake for 10 minutes if refrigerated, or 15-20 minutes if frozen.
- Toaster. You can also reheat pancakes in a toaster, especially if you like a slightly crisp edge. Toast them on a low setting until warm.
Tips:
- Avoid reheating pancakes multiple times as they can dry out. Only reheat what you plan to eat.
- If freezing, pancakes can be stored in individual portions for quick and easy reheating.
Top Tips
- Use Fresh Ingredients. Make sure your baking powder is fresh. Old baking powder can result in flat, dense pancakes. Fresh eggs, milk, and cream also contribute to better flavor and texture.
- Measure Carefully. Spoon the flour into a measuring cup designed for dry ingredients and then level off with a butter knife. Do not measure out the flour by dipping the measuring cup into the flour bag. You will end up with too much flour and the pancake batter will be too thick.
- Don’t Overmix. Do not overmix the batter. Just give it a few good stirs to get rid of any flour streaks. It’s okay if a few lumps remain.
- Allow Resting Time. Allow the batter to rest for at least 5 minutes before cooking. This step causes the gluten in the batter to relax a bit and helps to achieve a more light, fluffy, and tender pancake.
- Adjust Sweetness. Adjust the amount of sugar to your taste. Some people like the pancakes to be sweeter, some do not.
- Preheat the Griddle or Pan. Make sure your griddle or skillet is fully heated before adding the batter. A properly heated cooking surface ensures even cooking and a nice golden-brown color.
- Don’t Flip Too Early. Wait until bubbles form on the surface of the pancakes and the edges start to look set before flipping. Flipping too early can result in uneven cooking.
- Use a Light Touch When Flipping. Flip the pancakes gently to avoid deflating them. A spatula that’s too thin or sharp can also tear the pancakes, so use one that’s sturdy and broad.
- Adjust for Different Cooking Vessels. We cooked ours on our Chefman electric griddle. If you are cooking yours on the stovetop in a skillet, you may need to adjust your cooking time and temperature depending on whether or not your stove is gas or electric.
Related Recipes
See more pancake recipes →
Made this recipe? We would love it if you could leave a rating. Tap the rate button in the recipe card or leave a comment below. Don’t forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!
Sweet Cream Pancakes Recipe
Make these sweet cream pancakes if you want to up your breakfast game and wow your brunch guests! They're slightly denser than regular pancakes thanks to the heavy cream. Yet they're still fluffy, thanks to the eggs and baking powder. They're sweet, flavorful, and freeze very well.
Print Recipe Save Rate
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1¼ cup heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
Instructions
- In a large bowl, sift or whisk together the flour, sugar, baking powder, and salt. Set aside.2 cups all-purpose flour, 1 tablespoon baking powder, ¼ cup granulated sugar, ½ teaspoon salt
- In a blender or medium bowl, blend or whisk together the cream, milk, eggs, and vanilla.2 large eggs, 1¼ cup heavy cream, 1 cup whole milk, 1 tablespoon vanilla extract
- Pour wet ingredients into dry and stir until just combined. Set aside to rest for 5 minutes.
- Heat a griddle or large non-stick skillet over medium-high heat until hot. Spray with canola or butter-flavored cooking spray. Add about ¼ cup batter to the hot surface. Repeat until there is no more room on the cooking surface.
- Cook until lightly browned on the bottom and the top is bubbly, about 2-3 minutes. Flip and cook until the other side is browned, about 2-3 minutes. Transfer to a plate and tent with aluminum foil to keep pancakes warm. Repeat until batter is gone, spraying pan or griddle as necessary.
- Serve hot with butter and syrup.
Nutrition
Calories: 153kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 172mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 332IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 1mg
Servings: 16 pancakes
Calories: 153kcal
