The Best Sweet Cream Pancakes Recipe

Sweet cream pancakes are thick and fluffy and make the perfect breakfast.

Imagine the softest, most fluffy pancakes, an almost melt-in-the-mouth pancake. That's what these sweet cream pancakes are. They're tender and full of flavor thanks to adding heavy cream to the batter.

Sweet cream pancakes

There are many different pancakes in the world and many different preferences. Some like them thick, some like them super thin. Some fluffy, and some with more chew. These sweet cream pancakes are really tender and light, with a soft cake-like texture. They're extremely more-ish, and before you know it you can eat a whole stack!

What makes them different from regular pancakes is the addition of cream to the batter. The cream brings extra fat, moisture, and flavor to the batter to make really tender pancakes. There's a little milk added too so it's not full-on cream, but only half the amount. After all, it is the cream that makes these delicious pancakes what they are.

Equipment

To make pancakes easily, a griddle pan is recommended. Griddle pans have low sides, so the pancakes can be flipped over easily. You can also fit more than one pancake on a big griddle pan. If you have no griddle pan, use a cast-iron skillet or a large nonstick skillet instead and cook the pancakes one at a time.

Ingredients

The ingredient amounts are listed in the recipe card at the bottom of this post. In the sweet cream pancakes batter you will find:

• All-purpose flour. They make the base of the pancake batter. You can substitute this with your favorite all-purpose gluten-free flour blend if you like.
• Baking powder + baking soda. Both these are added to the batter to give great rise. Ensure when you're mixing them into the flour that you mix it really well before adding any other ingredients so there are no lumps. There's nothing worse than biting down on a lump of baking soda!
• Salt. This is a great flavor enhancer
• Sugar. Granulated sugar, or use a sweetener of your choice. There's not a huge amount of sugar in the batter, only 50 grams (¼ cup sugar), as the toppings on pancakes are usually sweet too.
• Eggs. Large eggs. They help give the pancakes structure.
• Vanilla extract or vanilla paste.
• Heavy cream. This brings richness and it's what makes these the best pancakes. There are a few types of cream that can be used too. See below for more information.
• Milk
• Vinegar or lemon juice. Only half a teaspoon, but this acid reacts with the baking soda to give the best rise. You can use fresh or bottled lemon juice, apple cider vinegar or white vinegar.

The cream and milk

This recipe uses heavy cream which is also known as pouring cream or heavy whipping cream. It has a fat content of around 36%. There's milk added to the recipe as well, which means you're essentially using half and half. 'Half and half', is found in the US and is a mixture of ½ cream and ½ milk. Because it's not found everywhere, this recipe is using heavy cream and milk instead. Don't substitute the milk for extra heavy cream or they'll be too tender and difficult to flip. If you don't have milk, you can use water for the milk part instead.

There are a few other types of cream that can be used as well

• Whipping cream (with a fat content of around 30%). This can be used instead of the heavy cream as well and just brings slightly less fat to the batter.
• Single cream (with a fat content of around 20%). The heavy cream can be substituted with single cream. This doesn't result in quite as tender pancakes, but the end result still gives more flavor and better texture than if just using milk.
• Half and half. (no more than 18% fat). If using half and half, then substitute the milk in the recipe for the half and half as well. Half and half is already a mixture of cream and milk.

The milk component can be swapped for buttermilk too. If using buttermilk, omit the vinegar or lemon juice. Buttermilk is already acidic and this will react with the baking soda. The difference between buttermilk pancakes and these sweet cream pancakes is the addition of the cream.

The best batter

This is a very easy batter to whip together, all in one bowl. There is no need to separate egg whites in a separate bowl, or use an electric beater.

The dry ingredients are combined with the wet ingredients and folded together into a cohesive batter. You can whip this up on a Saturday morning and within half an hour have a stack of fresh pancakes ready.

This is by no means a healthy breakfast, but it's a favorite way to start the day.

The method

The batter mixing

In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a balloon whisk to mix the dry ingredients together and ensure there are no lumps of baking powder or baking soda remaining. If your baking soda is clumpy, before adding it to the bowl, break it apart with your fingers and sprinkle it over the flour.

Add in the eggs, vanilla, cream, milk, and vinegar or lemon juice. Stir it all together until well-combined but don't over mix it.

Cooking

Preheat a griddle pan, cast-iron or non-stick pan over medium-high heat, then grease the pan with butter.

Ensure the pan is hot, and the butter is sizzling, then pour in around ⅓ cup batter for each pancake. Don't spread the batter out, this keeps them fluffy and thick. It also keeps the round shape better. If yours aren't properly round, don't worry, it's not the shape that makes a perfect pancake.

If the pan gets too hot, turn down the stove to medium heat once you've scooped in the batter. 

Little bubbles will start appearing on the surface of the pancake. After about 2 minutes, flip the pancake over and finish cooking the other side for another minute or 2. The timings will change depending on your stove, the pan you use, and the size of the pancake so just keep an eye on it and adjust the cooking time and temperature as needed. The pancakes should be deep golden brown once cooked.

These pancakes are very tender and soft so flip them carefully so they don't get squashed.

Transfer the pancake to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go. As the batter sits it will thicken up and become quite airy. This is because the acid is reacting with the baking soda.

Storing

Pancakes taste best right after they are made. If you want to store them longer, they can be frozen for up to 2 months.

Additions

This is a delicious pancake recipe on its own, but add some extra flavor to the batter with:

• Chocolate chips
• Lemon zest
• Blueberries

If adding chocolate chips or blueberries, add ⅓ cup of batter to the pan first and then drop in a small handful of berries or chocolate chips.

Toppings

Depending on your favorite pancake toppings, there's plenty you can add on top of these. Try:

• Fresh fruit. Strawberries, blueberries, or sliced bananas.
• Raspberry sauce or strawberry compote
• Maple syrup. Use real maple syrup for a pancake classic
• Butter. The melted butter drips down and it's so yummy.
• Nutella or other chocolate spread
• Greek yogurt
• Bacon (and syrup) for a sweet and savory combination.

Looking for more pancake recipes? Try overnight sourdough pancakes, or blackberry and banana pancakes!

Or for a sweet treat, give these double chocolate hot cross buns a go!

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Full Recipe

The Best Sweet Cream Pancake Recipe

Yield: 10-12 pancakes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Sweet cream pancakes are thick and fluffy and make the perfect breakfast.

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Ingredients

• 250g (2 cups) all-purpose flour
• 2 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 50g (¼ cup) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla paste or extract
• 240g (1 cup) heavy cream or pouring cream
• 125g (½ cup) milk
• ½ teaspoon lemon juice or apple cider vinegar

Instructions

1. In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a balloon whisk to mix the dry ingredients together and ensure there are no lumps of baking powder or baking soda remaining. If your baking soda is clumpy, before adding it to the bowl, break it apart with your fingers and sprinkle it over the flour.
2. Add in the eggs, vanilla, cream, milk, and vinegar or lemon juice. Stir it all together until well-combined but don't over mix it.
3. Preheat a griddle pan, cast-iron or non-stick pan over medium-high heat, then grease the pan with butter.
4. Ensure the pan is hot, and the butter is sizzling, then pour in around ⅓ cup batter for each pancake. Don't spread the batter out, this keeps them fluffy and thick. If the pan gets too hot, turn down the stove to medium heat once you've scooped in the batter. 
5. Little bubbles will start appearing on the surface of the pancake. After about 2 minutes, flip the pancake over and finish cooking the other side for another minute or 2. The timings will change depending on your stove, the pan you use, and the size of the pancake so just keep an eye on it and adjust the cooking time and temperature as needed. The pancakes should be deep golden brown once cooked.
6. Transfer the pancake to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go. As the batter sits it will thicken up and become quite airy. This is because the acid is reacting with the baking soda.

Notes

The cream and milk combination can be substituted for half and half. See the main post for different cream substitutions.

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Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 88mgSodium: 635mgCarbohydrates: 30gFiber: 1gSugar: 11gProtein: 5g