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.
Table of Contents
❤️ Reasons to Love This Recipe
- It's easy. This recipe does not require a bunch of complicated steps.
- It's a crowd pleaser. This recipe makes a large batch of pancakes. We were able to get 16 4-5 inch diameter pancakes from one batch. These would be great for holiday mornings or brunch parties.
- It's make ahead friendly. Some people are surprised to learn that pancakes don't have to be made fresh to taste delicious. We keep a supply of homemade pancakes in our freezer at all times. These are even better than the ones you buy in the freezer section at your grocery store because they are preservative free and are not processed - whole food ingredients are best.
- It's simple. It uses just a few readily available ingredients. It doesn't require a trip to a specialty grocery store.
- 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 ½ 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.
- Large bowl. Used to mix the dry ingredients and the batter.
- Blender. Used to blend the wet ingredients. Since we keep our blender on the kitchen counter (it's the most used small appliance in our kitchen), I found it convenient to use the blender for this purpose. If you don't want to use a blender, you can use a medium bowl and a whisk instead.
- Medium bowl. Used to mix the wet ingredients if you don't want to use a blender.
- Silicone whisk. Used to mix the wet ingredients if not using a blender.
- Griddle. We use and love our Chefman electric griddle. You can use a large non-stick skillet instead.
- Large skillet. Use this instead of a griddle.
- Wide non-stick spatula. Used to flip the pancakes. If you don't have a non-stick spatula, you can spray the spatula with cooking spray.
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!
- 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 ½ cup of yogurt, plain or vanilla. If this makes the batter too thick, stir in more milk, a splash at a time.
These pancakes freeze very well. For maximum freshness, freeze leftovers immediately. To freeze, cut wax paper the same diameter as the pancakes and place sheets of wax paper between pancakes. Place the pancakes in a freezer bag and freeze for up to 6 months. Reheat in the microwave or toaster.
⭐ Top tips
- 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.
- 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 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 the amount of sugar to your taste. Some people like the pancakes to be sweeter, some do not.
- 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.
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Sweet Cream Pancakes
- 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
- 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.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.