Who doesn’t love pancakes? After all, they’re pretty easy and, at the same time, delicious. Sweet Cream Pancakes are my favourite twist on the traditional go-to breakfast pancake recipe and it is super easy to make from scratch.
Sweet cream pancakes are light and fluffy and simply melt in your mouth in a buttery delight, leaving behind a sweet aftertaste of vanilla, cream, and sugar. They have a flavour that is mild, but at the same time, rich. This recipe is the ideal quick meal option to satisfy your sweet tooth. And just like the traditional pancakes, Also, these pancakes are customizable and very easy to cook!
Sweet Cream Pancakes Recipe
This twist on pancakes was first popularized (or so they say) by a chain of restaurants, the homely Black Bear Diner across the United States (their mascot is pretty scary, to be honest). Ever since the first time that we tasted them, they have become a staple on our dining table. And I guarantee you, the same will be the scenario at your home too!
Why Does This Recipe Work?
- These pancakes can be served not only as breakfast but also as a dessert.
- Everyone can have pancakes catered to their taste as there are a plethora of choices when it comes to toppings.
- They are so easy and quick to cook.
- The pancake batter can be made in advance and stored for up to 2 days. However, make sure that you keep it covered and put it in the fridge.
- Almost everyone loves this traditional breakfast item. Very rarely you will come across a person for whom pancakes do not belong in the “comfort food” category.
What Is In This Sweet Cream Pancakes Recipe?
All-Purpose Flour. The base ingredient for the recipe. I advise you not to use self-rising flour. Baking soda and baking powder, when used with all-purpose flour, give a better rise and make the pancakes lighter.
Baking Powder. It is basically baking soda mixed with a specific acid like cream of tartar. It is used to make baked foods rise.
Baking Soda. It is a popular leavening agent used in baking.
Sugar. To give the pancakes that extra sweet savouriness. Sugar is, of course, best added according to taste.
Heavy Cream. It substitutes the milk and the buttermilk that we usually use in regular pancakes and the ingredient that differentiates Sweet Cream Pancakes from the standard variant. This makes the pancakes thicker, fluffier, and more tender.
Eggs. They, as always, act as the ingredient binding all the others together.
Vanilla Extract. For the hint of vanilla flavour in the pancakes. Vanilla Extract is more or less an optional ingredient, but it is best to add it in.
How To Make Sweet Cream Pancakes?
- Pour in all the ingredients in a mixing bowl and whisk them all together.
- Heat a large pan over medium heat, and spray it with cooking spray.
- Scoop ¼ cup of batter on the pan for each pancake.
- Cook for 2-3 minutes until tiny bubbles appear on the sides of the pancakes.
- Flip the pancakes over; cook for another 2 minutes.
- Serve warm with your favourite toppings.
Top Tips!
- Keep the baking temperature a bit lower than you usually would for regular pancakes to ensure that it cooks properly.
- Heavy cream makes the batter thicker than usual. Thus, you will have to manually spread the batter out using the back of the spoon.
- You can add the eggs whole, but separate them if you want thicker pancakes. Whip the egg whites until you see bubbles, and then add them into the batter.
- Add in the wet ingredients and whisk them together before adding the dry ingredients.
- You want to ensure that you don’t overmix the batter.
- If the pancakes have gone cold, I would recommend reheating them before serving.
Recipe Variations
- The best part about pancakes is their customizability. The same is the case with sweet cream pancakes.
- Add lemon zest to the batter to make lemon pancakes.
- Adding berries to the batter is an option to satisfy the fruit lover in the gang.
- You can always add in chocolate chips because, let’s be honest: chocolates can never be a bad addition.
- For a gluten-free version, you can use a gluten-free flour mixture instead of all-purpose flour.
- For the fitness lover in you, swap out the heavy cream for Greek yogurt to boost the protein content. It does alter the taste and texture a bit, but it is good enough.
Serving Suggestions
Pancakes are always best served hot and fresh. Couple them with your regular breakfast dish – be it omelette, fruit juice, or a plain cup of coffee – and Sweet Cream Pancakes will never disappoint. Since these pancakes are already pretty sweet, you can have them without any toppings. However, if you would like to add in a few toppings, here are your options:
- Peanut Butter
- Jam
- Scrambled Eggs
- Maple Syrup
- Honey
- Chocolate Syrup
- Butter
- Fruits
- Whipped Cream
And basically, every weird experimental thing that you prefer to have with your usual pancakes.
Recipe FAQs
Okay, first of all, I don’t think you would have leftover pancakes to store! However, yes, pancakes can be stored in the fridge for up to 4 days, given that they are kept in an airtight container. If kept in the freezer, they can last for up to 2 long months! But they will not have the same texture.
Yes, you can. However, if you plan to make them in advance for some event, I would recommend that you store the batter instead of cooked pancakes. After all, cooking them barely takes around 5-10 minutes.
While heavy cream is the crux of this recipe, pancakes can be made with buttermilk or milk. However, using one of these instead of heavy cream would give you a regular pancake. Greek yogurt or sour cream is an option, too, if you still want a sweet taste that is close to that of Sweet Cream Pancakes.
Pancakes that are ready to flip usually appear dry and have bubbles at the edges. If your pancakes are sticking to the pan, it is usually an indicator that they aren’t ready yet. Cook them for a few seconds more before flipping them.
More Recipes
How To Make Sweet Cream Pancakes
Equipment
Ingredients
- 1 ½ cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ cup Sugar
- 1 ¼ cups Heavy Cream
- 1 Egg
- 1 teaspoon Vanilla Extract
Instructions
- In a mixing bowl, whisk all the ingredients together.
- Heat a large pan over medium heat, spray with cooking spray.
- Scoop ¼ cup of batter on the pan for each pancake.
- Cook for 2-3 minutes until tiny bubbles appear on the sides of the pancakes.
- Flip the pancakes over; cook for another 2 minutes.
- Serve warm with your favourite toppings.
Notes
- Keep the baking temperature a bit lower than you usually would for regular pancakes to ensure that it cooks properly.
- Heavy cream makes the batter thicker than usual. Thus, you will have to manually spread the batter out using the back of the spoon.
- You can add the eggs whole, but separate them if you want thicker pancakes. Whip the egg whites until you see bubbles, and then add them into the batter.
- Add in the wet ingredients and whisk them together before adding the dry ingredients.
- You want to ensure that you don’t overmix the batter.
- If the pancakes have gone cold, I would recommend reheating them before serving.
Recipe Variations
- The best part about pancakes is their customizability. The same is the case with sweet cream pancakes.
- Add lemon zest to the batter to make lemon pancakes.
- Adding berries to the batter is an option to satisfy the fruit lover in the gang.
- You can always add in chocolate chips because, let’s be honest: chocolates can never be a bad addition.
- For a gluten-free version, you can use a gluten-free flour mixture instead of all-purpose flour.
- For the fitness lover in you, swap out the heavy cream for Greek yogurt to boost the protein content. It does alter the taste and texture a bit, but it is good enough.
Nutrition
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