Sweet Cream Pancakes are my favourite twist on the traditional go-to breakfast pancake recipe, and they are super easy to make. Adding heavy cream to the batter gives it extra moisture and rich flavour, making super fluffy and soft pancakes.
Sweet Cream Pancakes Recipe
I just tried this pancake in a crepe restaurant last week with my family, and I liked it so much that I decided to make it myself at home. Honestly, I am so proud of the result. My husband even told me it was better than what we had in the restaurant.
Sweet cream pancakes are super light and fluffy and simply melt in your mouth. They have a flavour that is mild, but at the same time, rich. And just like the traditional pancakes, Also, these pancakes are customizable and very easy to cook!
Why I Love This Recipe
- These pancakes can be served not only as breakfast but also as a dessert.
- They go well with any topping.
- They are so easy and quick to cook.
- The pancake batter can be made in advance and stored for up to 2 days for a convenient, quick breakfast. However, make sure that you keep it covered and put it in the fridge.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Flour: I used all-purpose flour. For a gluten-free version, you can use a gluten-free flour instead of all-purpose flour.
Baking Powder and Baking Soda: Both are leavening agents for a fluffy texture.
Sugar: To give a bit of sweetness to the pancakes.
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.
Note: You can swap out the heavy cream for Greek yogurt. It does alter the taste and texture a bit, but it is good enough.
Eggs. I used one large egg.
Vanilla Extract. Vanilla Extract is more or less an optional ingredient, but it is best to add it for better flavor.
How To Make Sweet Cream Pancakes?
One: Mix all together, egg, vanilla extract and heavy cream; add sugar until combined, then fold in flour, baking powder, baking soda and salt
Two: Heat a large non-stick pan over medium heat, and spray it with cooking spray.
Three: Scoop ¼ cup of batter on the pan for each pancake.
Tip: Heavy cream makes the batter thicker than usual. Thus, you will have to manually spread the batter out using the back of the spoon.
Four: Cook for 2-3 minutes until tiny bubbles appear on the sides of the pancakes.
Five: Flip the pancakes over; cook for another 2 minutes. Serve warm with your favourite toppings. I topped mine with whipped cream and maple syrup.
Tip: Pancakes that are ready to flip usually when they 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.
Recipe Variations
- 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.
Serving Suggestions
Pancakes are always best served hot and fresh. If you would like to add in a few toppings, here are your options:
- Peanut Butter
- Jam
- Maple Syrup
- Honey
- Chocolate Syrup
- Butter
- Fruits
- Cinnamon Apple Curd
- Blackberry Simple Syrup
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 3-5 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.
More Pancake Recipes
- Oat Milk Pancakes
- Mango Pancakes
- Almond Milk Pancakes
- Fluffy Pumpkin Pancakes
- Easy Orange Pancakes
- Easy Coconut Flour Pancakes
- Banana Sour Milk Pancakes
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Incredibly Easy 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
- Mix all together, egg, vanilla extract and heavy cream; add sugar until combined, then fold in flour, baking powder, baking soda and salt.
- 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, I served with whipped cream and maple syrup.
Notes
- Heavy cream makes the batter thicker than usual. Thus, you will have to manually spread the batter out using the back of the spoon.
- Don’t overmix the batter.
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