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A stack of pancakes topped with butter and syrup on a plate, with blueberries beside them.
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Sweet Cream Pancakes

Sweet cream pancakes are what happens when you turn your basic pancake recipe into a rich, decadent and creamy bite of heaven!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast and Brunch, Pancakes & Waffles
Cuisine: American
Servings: 8
Author: Rachel Gurk

Ingredients

  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 2 cups heavy cream (see note)
  • 1 cup milk (we recommend 2%)
  • ½ cup granulated sugar
  • 1 tablespoon pure vanilla extract

Instructions

  • In a medium bowl, whisk together flour, baking powder, baking soda, salt. Set aside.
    3 cups all purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
  • In a large mixing bowl, whisk eggs until combined. Add cream, milk, sugar, and vanilla; whisk until smooth and well-combined.
    2 large eggs, 2 cups heavy cream, 1 cup milk, ½ cup granulated sugar, 1 tablespoon pure vanilla extract
  • Add dry ingredients to the bowl of wet ingredients. Mix until just combined. Don't overmix the batter; you shouldn't see dry clumps of flour but a few lumps may remain.
  • Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray.
  • Add batter by about ¼ cup scoops. Cook for 2 to 3 minutes or until bubbles appear on the surface and don’t disappear. With a large spatula, carefully flip the pancakes over, and cook for another 2 to 3 minutes or until golden brown and cooked through.
  • Serve immediately or keep warm on a wire rack in a warm oven (250ºF) until ready to serve.

Video

Notes

  • Cream/milk ratio: Use all cream and skip the milk if you like. The pancakes will be thicker and more cake-like. You may have to smooth them out with the back of a spoon on the griddle. If you prefer, make the pancakes lighter by using half-and-half instead of heavy cream. Try different ratios of milk to cream, or use whole milk instead of the combination of cream and milk. Each variation will yield slightly different results; find the one that pleases you most. 
  • Add-ins: This is a great base recipe that tastes terrific with ½ to ¾ cup of chopped fruit, berries, or chocolate chips added to the batter.
  • Storage: Store leftover pancakes in a covered container for up to 4 days in the refrigerator; they can be frozen for up to 2 months. There's no need to thaw them before reheating.

Nutrition

Serving: 3pancakes | Calories: 459kcal | Carbohydrates: 52g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 116mg | Sodium: 490mg | Potassium: 168mg | Fiber: 1g | Sugar: 16g | Vitamin A: 972IU | Vitamin C: 0.4mg | Calcium: 177mg | Iron: 3mg

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