Sweet Cream Pancakes Recipe
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.
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.
Notes
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.
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