Made with heavy cream instead of milk, these sweet cream pancakes are rich, lightly sweet, and perfect for a weekend brunch or a special breakfast treat. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This sweet cream pancake recipe is so easy to make—no whipping, folding, or complicated steps—just mix, pour, and flip.
INGREDIENTS FOR THE PANCAKES
– All-purpose flour
– Baking powder
– Salt
– Sugar
– Heavy cream
– Eggs
– Vanilla extract
In a large bowl, sift together flour, baking powder, salt, and sugar. Avoid packing the flour when measuring—it can make pancakes dense.
STEP 1: COMBINE DRY INGREDIENTS
STEP 2: ADD WET INGREDIENTS
Make a well in the center of the dry ingredients and pour in the 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 smooth and thick, like cake batter.
STEP 4: PREHEAT THE PAN
Heat a nonstick pan over medium heat or an electric griddle to 300°F. Lightly grease with butter or oil.
STEP 5: COOK THE PANCAKES
Scoop about ¼ cup batter per pancake onto the pan. Cook for 2 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more, until golden.
STEP 6: SERVE
Keep pancakes warm while cooking the rest. Serve stacked with maple syrup, butter, and your favorite toppings.
PRO TIPS
- Use heavy cream for rich, velvety flavor and texture
- Avoid over-mixing the batter to keep the pancakes fluffy
- Experiment with add-ins like chocolate chips or fresh berries
THESE PANCAKES ARE FIT FOR ANY OCCASION
Whether it’s brunch for friends or a weekend family breakfast, this recipe makes pancakes that feel special every single time.
GET THE FULL RECIPE
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.