🥞 The Best Sweet Cream Pancakes You’ll Ever Make at Home
There’s something undeniably comforting about the soft sizzle of pancake batter hitting a warm griddle. But when that batter turns into sweet cream pancakes, breakfast becomes more than just a meal—it becomes an experience.
These pancakes are incredibly soft, light, and rich with just the right touch of sweetness. Each bite feels like a cozy embrace 🤗. I first tasted pancakes like these at a quaint café in a quiet mountain town, and I haven’t forgotten them since. Golden on the outside, creamy on the inside—they didn’t even need syrup (though I couldn’t resist a little drizzle of maple 🍁). Once home, I made it my mission to recreate them. After some delicious trial and error, I finally got it right—and now, I’m excited to share the recipe with you.
💡 What Makes Sweet Cream Pancakes Different?
The magic is in the heavy cream. Unlike traditional pancake recipes that use just milk, this version combines milk and cream for a more indulgent texture. The result? Pancakes that are buttery, smooth, and just sweet enough to enjoy on their own—though toppings are always welcome.
🧺 Ingredients You’ll Need
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
Wet Ingredients
- 2 large eggs 🥚
- 1 1/4 cups heavy cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter 🧈 (plus more for greasing the pan)
👩🍳 How to Make Sweet Cream Pancakes
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until fully blended.
2. Whisk the Wet Ingredients
In a separate bowl, lightly beat the eggs. Add the heavy cream, milk, vanilla, and melted butter. Whisk until smooth.
3. Combine & Rest
Pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula until just combined—small lumps are totally fine. Let the batter rest for 10 minutes ⏱️. This step allows the baking powder and soda to activate, making the pancakes extra fluffy.
4. Cook Until Golden
Preheat a non-stick pan or griddle over medium-high heat (about 325°F 🔥). Lightly grease with butter or oil.
Scoop about 1/3 cup of batter per pancake. Cook for 2–3 minutes until bubbles appear and the edges start to set. Flip and cook for another 1–2 minutes until golden brown and fully cooked through.
🛠️ Avoid These Common Mistakes
Even the best pancake recipes can go wrong with a few small missteps. Here’s how to make sure yours turn out just right:
- ❌ Overmixing: Stirring too much develops the gluten in the flour, resulting in tough pancakes. Mix until just combined.
- ❌ High Heat: Cooking on too high a heat burns the outside before the inside is done. Medium-high gives a golden finish and even cooking.
- ❌ Skipping the Rest Time: Letting the batter sit helps the leavening agents do their job, giving you fluffier pancakes.
- ❌ Using Cold Ingredients: Cold eggs or milk can cause the melted butter to clump. Let everything come to room temperature before mixing.
🍽️ Serve and Savor
Stack your pancakes high and serve while warm. Keep it classic with butter and maple syrup, or dress them up with your favorite extras:
- Fresh berries
- Sliced bananas 🍌
- A dusting of powdered sugar
- A dollop of flavored cream cheese
- A swirl of sweetened whipped cream
These pancakes are delicious however you serve them—just make sure to enjoy every bite.
🧩 Customization Ideas
One of the great things about this recipe is how easily you can adapt it. Whether for dietary needs or just to switch things up, here are some simple, satisfying tweaks:
🌿 Dairy-Free Option
- Replace heavy cream with unsweetened coconut cream
- Use almond or oat milk instead of dairy
- Swap butter for coconut oil or a plant-based alternative
The coconut cream gives a lovely richness with a subtle tropical note.
🥚 Egg-Free Alternative
- Substitute each egg with 1 tablespoon ground flaxseed + 3 tablespoons water
- Let sit for 5 minutes before adding—this flax “egg” works as a great binder and keeps the pancakes moist
🍫 Fun Flavor Add-Ins
- Add mini chocolate chips, a sprinkle of cinnamon, or some lemon zest for a new twist
- Try swirling in a spoonful of sweetened cream cheese before cooking for a surprise center
🥄 Toppings and Mix-Ins
- Stir in blueberries, nuts, or even sprinkles for the kids
- Top with fruit compote, whipped cream, nut butters, or layer with more sweet cream for a pancake “cake”
💭 Final Thoughts
These sweet cream pancakes have become a favorite in my home—more than just a weekend treat, they’re a little ritual that brings warmth to any morning. Soft, creamy, and golden with a gentle sweetness, they’re the kind of pancakes that don’t just fill your plate—they fill your heart.
Give them a try. Whether you’re feeding the whole family or treating yourself to a quiet breakfast, these pancakes are sure to bring joy. And don’t be surprised if they become your new weekend tradition 🥰.
Sweet Cream Pancake Recipe (FAQ)
- Can I make the batter ahead of time?
Yes, you can prepare the batter up to 12 hours in advance and store it in the refrigerator. For best results, bring it back to room temperature and stir gently before cooking.
- What can I use instead of heavy cream?
If you’re out of heavy cream, you can substitute with full-fat coconut cream or a mix of whole milk and melted butter (3/4 cup milk + 1/4 cup butter for every 1 cup of cream).
- Can I freeze sweet cream pancakes?
Absolutely! Once cooled, stack pancakes with parchment paper between each and freeze in a sealed container. They’ll keep for up to 2 months. Reheat in the toaster, microwave, or oven.
- Why are my pancakes dense instead of fluffy?
Dense pancakes usually result from overmixing the batter or skipping the resting time. Be sure to mix gently and let the batter sit for 10 minutes before cooking.
- Can I make this recipe dairy-free or egg-free?
Yes! For dairy-free, use coconut cream, almond/oat milk, and vegan butter. For egg-free, replace each egg with 1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes.
Sweet Cream Pancakes (Rich, Fluffy & Easy Homemade Recipe)
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar
- Wet Ingredients:
- 2 large eggs room temperature
- 1 ¼ cups heavy cream
- ¼ cup milk whole or 2% preferred
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter plus more for the pan
Instructions
- Prepare the dry mix:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- Make the wet mix:
- In a separate bowl, lightly beat the eggs. Add the heavy cream, milk, vanilla extract, and melted butter. Whisk until the mixture is smooth and creamy.
- Combine wet and dry:
- Slowly pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix. Small lumps are normal and help keep the pancakes fluffy.
- Let the batter rest:
- Allow the batter to sit at room temperature for 10 minutes. This activates the leavening agents for better texture.
- Preheat and grease:
- Heat a griddle or nonstick skillet over medium-high heat (about 325°F / 160°C). Lightly grease with butter or oil.
- Cook the pancakes:
- Pour 1/3 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes, or until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
- Serve warm:
- Stack high and serve immediately with your favorite toppings!
Notes
🍽️ Serving Suggestions
- Butter and maple syrup
- Fresh berries or sliced bananas 🍌
- Whipped cream or sweetened cream cheese
- A dusting of powdered sugar
- Fruit compote or jam
🧊 Storage & Reheating Tips
To Store:- Let pancakes cool completely.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze individually between parchment sheets for up to 2 months.
- Microwave: 15–30 seconds per pancake
- Oven: 300°F (150°C) for 5–10 minutes
- Toaster: For crisp edges, toast on low
