Sweet Cream Pancakes (Rich, Fluffy & Easy Homemade Recipe)
These sweet cream pancakes are the ultimate breakfast comfort food. Made with heavy cream for an indulgent, velvety texture, they’re soft, fluffy, and just the right amount of sweet. Perfect for cozy weekends, special occasions, or anytime you want to treat yourself or loved ones to something truly satisfying.
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