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    Home » Pancakes » Sweet Cream Pancakes

    Sweet Cream Pancakes

    First Published: Jun 22, 2022 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    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
    Stack of sweet cream pancakes topped with whipped cream, maple syrup, fresh blueberries, and chopped pecans on a white plate.
    Stack of sweet cream pancakes topped with whipped cream, maple syrup, fresh blueberries, and chopped pecans on a white plate.

    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!!

    Jump to:
    • ❤️ Reasons to Love This Recipe
    • 🥛 Ingredients
    • 📝 Instructions
    • 🥄 Equipment
    • ℹ️ Substitutions
    • 🌡️ Storage
    • ⭐ Top tips
    • 🥞 Related Recipes
    • 📖 Recipe
    • 🛟 Food safety

    ❤️ 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.

    🥛 Ingredients

    Sweet cream pancake 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 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.

    📝 Instructions

    Dry ingredients in a fine mesh strainer over a white ceramic bowl
    In a large bowl, sift or whisk together the flour, sugar, baking powder, and salt. Set aside.
    Wet ingredients in a blender.
    In a blender or medium bowl, blend or whisk together the cream, milk, eggs, and vanilla.
    Wet ingredients being poured into dry ingredients in a white ceramic bowl.
    Pour wet ingredients into dry and stir until just combined.
    Pancake batter in a white ceramic bowl.
    Set aside to rest for 5 minutes.
    Pancake batter being ladled onto a griddle with an ice cream scoop.
    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.
    Pancakes cooking on a griddle.
    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.
    Stack of sweet cream pancakes topped with whipped cream, maple syrup, fresh blueberries, and chopped pecans on a white plate.
    Serve hot with butter and syrup. Top with fresh berries and whipped cream, if desired. See our post for homemade pancakes for more topping and homemade syrup ideas.

    🥄 Equipment

    • 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!

    ℹ️ 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 ½ cup of yogurt, plain or vanilla. If this makes the batter too thick, stir in more milk, a splash at a time.

    🌡️ Storage

    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.

    Close up of a stack of sweet cream pancakes topped with whipped cream, maple syrup, fresh blueberries, and chopped pecans on a white plate. on top of a grey napkin.

    ⭐ 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.

    🥞 Related Recipes

    • Butterscotch sauced being poured over a stack of butterscotch pancakes
      Butterscotch Pancakes
    • Stack of bananas Foster pancakes on a white plate with a gold fork with topping in a skillet in the background
      Bananas Foster Pancakes
    • Cornbread pancakes with butter pecan syrup on a white plate
      Butter Pecan Syrup with Cornbread Pancakes
    • Stack of lemon blueberry pancakes on a white plate topped with whipped cream, maple syrup and blueberries
      Lemon Blueberry Pancakes

    See more pancake recipes →

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars 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!

    📖 Recipe

    Stack of sweet cream pancakes topped with whipped cream, maple syrup, fresh blueberries, and chopped pecans on a white plate.

    Sweet Cream Pancakes

    Heavenly Home Cooking
    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.
    5 from 1 vote
    Print Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Resting Time 5 mins
    Total Time 40 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 16 pancakes
    Calories 153 kcal

    Equipment

    Large bowl
    Blender
    Medium bowl
    Silicone whisk
    Griddle
    Large skillet
    Wide non-stick spatula
    Prevent your screen from going dark

    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 Facts

    Calories: 153kcal (8%)Carbohydrates: 17g (6%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 46mg (15%)Sodium: 172mg (7%)Potassium: 67mg (2%)Fiber: 0.4g (2%)Sugar: 5g (6%)Vitamin A: 332IU (7%)Vitamin C: 0.1mgCalcium: 81mg (8%)Iron: 1mg (6%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 16 pancakes
    Keyword easy, freezable, make-ahead, sweet, vegetarian
    Tried this recipe?Let us know how it was!

    🛟 Food safety

    • 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.

    See more guidelines at USDA.gov.

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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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