Sweet Cream Pancakes
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.
Prep Time5 minutes mins
Cook Time30 minutes mins
Resting Time5 minutes mins
Total Time40 minutes mins
Servings: 16 pancakes
Calories: 153kcal
- 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.
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