These sweet cream pancakes are thick and fluffy and make the perfect breakfast.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.

Add in the eggs, vanilla, heavy cream, milk, and lemon juice.

Stir it all together until well-combined but don't over mix it.

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.

After about 2 minutes, flip the pancake over and finish cooking the other side for another minute or two.

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.