Sweet Cream Pancakes (Fluffy Pancakes Made with Heavy Cream)

These sweet cream pancakes are thick, soft, and decadent—with a melt-in-your-mouth texture that’s somewhere between a classic buttermilk pancake and a slice of vanilla cake. Made with heavy cream instead of milk, they’re rich, velvety, and lightly sweet, making them the perfect indulgent breakfast for weekend brunches, holidays, or lazy Sunday mornings. If you’ve tried my Tres Leches Pancakes (a reader favorite!), you already know I love creating pancake recipes that are extra fluffy, flavorful, and just a little over the top—and this one might be my best yet.

Why I Love These Sweet Cream Pancakes

The first time I discovered how much heavy cream can transform a recipe was when I made my viral cinnamon rolls with heavy cream. The cream completely changed the texture—it made them softer, richer, and more indulgent than any cinnamon roll I’d ever had. That got me thinking: if heavy cream could do that for cinnamon rolls, what would it do for pancakes? So, I started experimenting—and these sweet cream pancakes were the result.

These fluffy pancakes with heavy cream turned out even better than I imagined. The heavy cream gives them a velvety texture that’s both fluffy and melt-in-your-mouth tender. They have a hint of natural sweetness, so they taste amazing even before you add toppings, and the richness from the cream makes them feel like something you’d order at a fancy brunch spot.

What I love most, though, is how easy they are to make. There’s no whipping or folding involved—just whisk, pour, and flip. Every time I make them, they come out perfectly golden, fluffy, and sturdy enough to stack high and load up with toppings. Whether you drizzle them with maple syrup, top them with fresh berries and whipped cream, or spread a little Nutella on them, these pancakes make any ordinary breakfast or brunch feel special.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour
• 2 ½ teaspoon aluminum-free baking powder
• ½ teaspoon salt
• ¼ cup sugar
• 1 ½ cups heavy cream or half & half (room temperature)
• 2 large eggs
• 1 teaspoon vanilla extract

How To Make Sweet Cream Pancakes

Step 1: Combine Dry Ingredients

In a large bowl, sift together flour, baking powder, salt, and sugar. Avoid packing the flour when measuring—it can make pancakes dense.

Step 2: Add Wet Ingredients

Make a well in the center of the dry ingredient mix and pour in the heavy cream, eggs, and vanilla.

Step 3: Mix Gently

Use a fork to break up the eggs, then slowly mix in the dry ingredients. Continue mixing until the mixture is smooth and thick, similar to cake batter.

Step 4: Preheat the Pan

Heat a nonstick pan over medium heat or an electric griddle to 300°F. Lightly grease the surface with butter or oil.

Step 5: Cook the Pancakes

Scoop about ¼ cup batter per pancake onto the pan. Gently spread the batter with the back of a spoon into a round pancake shape. Cook for 2 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more, until golden.

Step 6: Serve

Keep the pancakes warm while cooking the rest. Serve stacked with maple syrup, butter, and your favorite toppings.

Expert Tips for the Best Sweet Cream Pancakes

• Use heavy cream for that rich, velvety texture. Heavy cream is what sets these pancakes apart—it gives them an indulgent, melt-in-your-mouth texture and subtle sweetness that you just can’t get with milk. You can substitute half-and-half if needed, but for the creamiest and most luxurious result, go all in with heavy cream.
• Don’t overmix the batter. Once the wet and dry ingredients come together, mix only until you no longer see streaks of dry flour. Overmixing deflates the air bubbles that make pancakes fluffy and leads to a dense, heavy texture. A few small lumps in the batter are perfectly fine—they’ll smooth out as the pancakes cook.
• Use room-temperature ingredients. Cold eggs or cold cream can cause the batter to thicken unevenly and prevent it from cooking consistently. For the best results, let your ingredients sit out for about 20–30 minutes before mixing. This small step makes a big difference in achieving that perfect, even rise.
• Measure flour accurately. Too much flour can make pancakes tough instead of tender. To measure correctly, spoon the flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag. This prevents overpacking and keeps your pancakes soft and fluffy.
• Cook low and steady. Medium heat is your sweet spot. It allows the pancakes to cook through while forming a golden-brown crust. If they’re browning too quickly but still raw in the middle, lower the heat slightly. A well-seasoned skillet or nonstick griddle will give you those perfect, even edges.
• Wait for bubbles before flipping. You’ll know your pancakes are ready to flip when small bubbles form across the surface and the edges start to look set. Flip gently with a wide spatula to avoid tearing and cook for another minute or two until golden brown on the second side.

Flavor Variations of These Sweet Cream Pancakes To Try

• Chocolate Chip Pancakes: For the ultimate crowd-pleaser, fold ½ cup mini chocolate chips into the batter before cooking. The chips melt slightly as the pancakes cook, creating gooey chocolate pockets in every bite. Top with a drizzle of warm chocolate syrup or a dollop of whipped cream for extra indulgence.
• Cinnamon Roll Pancakes: Swirl 1 tablespoon melted butter, 1 tablespoon brown sugar, and ½ teaspoon cinnamon onto each pancake right after pouring the batter onto the pan. The swirl caramelizes as it cooks, giving you that classic cinnamon roll flavor with a pancake twist. Finish with a drizzle of cream cheese icing for the full experience.
• Berry Pancakes: For a fruity, fresh variation, gently fold ¾ cup blueberries, raspberries, or diced strawberries into the batter. The berries burst slightly as they cook, adding juicy pops of flavor and natural sweetness. Serve with maple syrup or lemon zest for a bright, summery touch.
• Nutella Drizzle Pancakes: Layer warm pancakes with a thin layer of Nutella spread between each stack, then dust the top with powdered sugar. The Nutella melts into the warm pancakes for a decadent, dessert-style breakfast that tastes like something from a café menu.
• Whipped Cream Pancakes: Turn your pancakes into a showstopping brunch centerpiece by topping them with fresh whipped cream and seasonal fruit like I did! Add strawberries, raspberries, bananas, or peaches for color and sweetness. 

Sweet Cream Pancakes FAQs

Can I use milk instead of heavy cream?

Yes, you can use milk, but the pancakes won’t be quite as rich or velvety. If substituting, use about 1¼ cups whole milk to keep the batter thick. For a texture closer to the original, try a mix of ¾ cup milk and ½ cup half-and-half—it still gives you a creamy consistency without being as heavy.

Why are my pancakes dense instead of fluffy?

Dense pancakes usually mean the batter was overmixed or there was too much flour. Stir gently just until the wet and dry ingredients come together—small lumps are perfectly fine. Also, make sure to spoon and level your flour rather than scooping directly from the bag, which can add too much to the batter and make the pancakes tough.

Can I make the pancake batter ahead of time?

It’s best to cook the pancakes right after mixing. The baking powder in the batter starts activating as soon as it’s combined with the wet ingredients, and letting it sit too long can lead to flat, dense pancakes. If you want to prep ahead, whisk the dry ingredients and wet ingredients separately, then combine them just before cooking.

Can I freeze these pancakes?

Yes! These pancakes freeze really well and make a great, quick breakfast. Let them cool completely, then stack them with parchment paper between each one to prevent sticking. Store in an airtight freezer bag or container for up to 2 months. To reheat, pop them in the toaster or bake at 350°F (175°C) for 5–7 minutes until warm and fluffy again.

How do I keep pancakes warm while cooking the rest?

Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish the batch. Cover loosely with foil to retain moisture and keep them soft without drying out.

What toppings go best with sweet cream pancakes?

These pancakes are amazing with maple syrup and butter, but they’re also great for customizing. I love serving a stack with fresh whipped cream and berries on top. You can even top them with a scoop of vanilla ice cream for a dessert-style brunch treat.

My Final Thoughts

These sweet cream pancakes are rich, fluffy, and perfectly indulgent. The heavy cream makes them extra tender, while the vanilla and sugar add a touch of sweetness that pairs beautifully with syrup and fruit. Whether it’s brunch for friends or a weekend family breakfast, this recipe elevates regular pancakes and makes them feel special every single time. Try making these pancakes with heavy cream and leave a comment and review below so I can hear what you thought.

Pancake Recipes To Try Next

• Crispy edged pancakes
• Pancakes without baking powder
• Fluffy pancakes for one
• IHOP pancakes
• Mini pancakes