Sweet Cream Pancakes Recipe

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

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

Cook Time30

Resting Time5

Total Time40

Servings: pancakes

Calories: 153kcal

Author: Sandra

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