Sweet cream pancakes are rich, thick and decadent pancakes made with heavy cream. These melt in your mouth pancakes with heavy cream are quick and easy to make using basic pantry ingredients. This recipe for whip cream pancakes make the best pancakes for a cozy and indulgent breakfast everyone will love.
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Why Should You Make This Recipe
I love quick and easy breakfast recipes such as a stack of warm, buttery pancakes. My Nutella Pancakes, Pancakes without Milk, Oat Flour Pancakes, and Lemon Pancakes are a few delicious pancake recipes that I absolutely adore. This sweet cream pancakes recipe is just as delicious and easy to make as regular pancakes, but taste so much better. I know you will love just as much as I do because:
- You love pancakes: These pancakes with heavy cream use all the same ingredients as regular pancakes, except instead of milk being the primary liquid, heavy cream is used. This makes the pancakes a bit thicker, more fluffy and rich tasting that the typical pancake made with milk, buttermilk or water.
- You love simple, decadent and special breakfasts: These whip cream pancakes taste better than any kind you can get from a restaurant and are so incredibly easy to make. They’re just as easy to make as regular pancakes. In fact, you can even use a pancake mix to make these sweet and creamy pancakes.
Ingredients
These pancakes with cream require only a handful of basic pantry ingredients which makes them as perfect for busy mornings as they are for easy weekend brunches. Here’s what you will need to make them.
- Dry Ingredients: Gather all purpose flour, sugar, baking powder, baking soda and salt.
- Wet Ingredients: Gather eggs, vanilla extract milk and heavy cream.
Substitutions
Here are my recommended substitutions to make these easy sweet cream heavy cream pancakes if you need them.
- All purpose flour: To make these rich and creamy pancakes gluten free, use a good 1-1 gluten free flour or oat flour. Replace the amount of flour based on weight rather (240 g) than cups.
- Baking Powder and Baking Soda: Both leaveners are needed to make these pancakes rise. Make sure the baking powder and baking soda are in date.
- Granulated Sugar: This heavy cream pancake recipe calls for granulated sugar, but maple sugar would also work well to make the pancakes refined sugar free as well.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is optional, but highly recommended for another layer of flavor.
- Milk: Feel free to use your preferred milk of choice.
- Heavy Cream: Feel free to use an equal amount of half and half instead of heavy cream if needed.
How To Make
Learn how to make sweet cream pancakes in a few easy steps.
- In a mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt together until well combined. Set aside.
- In another bowl, whisk the eggs until smooth. Whisk in the heavy cream, milk and vanilla extract together until smooth and well combined. Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter.
- Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. For the best pancakes, rest the batter for about 30 minutes. Note that the pancake better is a bit thicker than normal pancake batter. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready. In a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet. Using a ¼ cup (59 ml) measuring cup, drop the thick and creamy batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 3 - 4 minutes. Flip the pancakes and cook for an additional 2 -3 minutes.
4. Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter is used. Serve as soon as possible. I like topping my fluffy homemade pancakes with fresh fruit, butter and maple syrup. You could even serve with freshly whipped cream.
How To Serve, Store, Freeze and Thaw
- Serve: Pancakes are the perfect dish to use any toppings you like. They would be especially delicious with Strawberry Glaze or fresh fruit, whipped cream and maple syrup.
- Store: Place the pancakes in an airtight container for up to 1 week in the fridge. Although, these pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
- Freeze: Make sure the pancakes are completely cooled to room temperature. Lay the pancakes in a single layer on a baking sheet and flash freeze them for about 20 minutes. Transfer them to an airtight and freezer safe container like a ziplock bag. Store in the freezer for up to 3 months.
- Thaw: The easiest and fastest way to thaw these cream pancakes is to lay 1 - 2 on a microwave safe plate. Heat in the microwave for about 45-60 seconds, flipping them halfway through the reheating time.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft and fluffy pancakes.
- Use a ¼ cup measuring cup: This is the easiest, quickest and cleanest way to get perfectly sized heavy cream pancakes.
- Add butter or coconut oil: Melt some butter on the warm skillet or griddle after each batch of pancakes. This simple step makes these the best pancakes without milk.
- Use low-medium heat: It’s easy to increase the heat, but takes more time to reduce an over heated pan. Cook these pancakes over low-medium heat to ensure they don’t burn before they’re finished cooking.
- Look for bubbles: Bubbles should form, pop and stay open on the surface of the pancake when it is finished cooking and is ready to be flipped.
FAQs
Sweet cream pancakes have all the same ingredients as regular pancakes. What makes these creamy pancakes different is that they use heavy cream in place of almost all milk or water. This creates deliciously thick, creamy and sweet pancakes.
Sweet cream refers to heavy cream which has a fat content of around 36% milk fat. Light cream is a pouring cream that can be used in coffee. This type of cream has a fat content of around 18% milk fat.
Yes, it’s a good idea to let pancake batter rest for about 30 minutes. By resting the batter, the flour absorbs more liquid and the gluten in the flour relaxes. The result is lighter and fluffier pancakes.
Other Easy Breakfast Recipes to Try
If you try this Sweet Cream Pancakes recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to make. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Sweet Cream Pancakes Recipe
Equipment
- 1 whisk
- 1 non stick pan or griddle
- 1 ¼ cup (60 ml) measuring cup
Ingredients
- 2 cups (240 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (360 ml) heavy cream, room temperature
- ½ cup (120 ml) milk, room temperature
- 2 - 3 tablespoons unsalted butter, as needded (greasing the pan)
Instructions
- In a mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt together until well combined. Set aside.2 cups (240 g) all purpose flour , ¼ cup (50 g) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In another bowl, whisk the eggs until smooth. Whisk in the heavy cream, milk and vanilla extract together until smooth and well combined. Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. For the best pancakes, rest the batter for about 30 minutes. Note that the pancake better is a bit thicker than normal pancake batter.2 large eggs, room temperature, 1 teaspoon vanilla extract , 1½ cups (360 ml) heavy cream, room temperature, ½ cup (120 ml) milk, room temperature
- Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready. In a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet.2 - 3 tablespoons unsalted butter, as needded
- Using a ¼ cup (59 ml) measuring cup, drop the thick and creamy batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 3 - 4 minutes. Flip the pancakes and cook for an additional 2 -3 minutes.
- Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter is used. Serve as soon as possible. I like topping my fluffy homemade pancakes with fresh fruit, butter and maple syrup. You could even serve with freshly whipped cream.
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