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–+ servings

Sweet Cream Pancakes

Charlotte Singh-Dhanraj
These Sweet Cream Pancakes are so decadent and fluffy. They literally melt in your mouth! A treat but so easy to make when a craving strikes!
4.82 from 11 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 501 kcal

Equipment

  • Mixing Bowl
  • whisk
  • Spatula
  • Griddle/ Non-stick Pan

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon sea salt
  • 2 cups heavy whipping cream 35%
  • 2 eggs large
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • butter, pure maple syrup and extra whipped cream for serving

Instructions
 

  • Heat a cast iron griddle or non stick frying pan on medium heat on the stove top.
  • Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl.
  • In a large bowl, whisk together the heavy cream, eggs, vanilla and oil until combined.
  • Add the dry ingredients to the bowl. Whisk until combined. Do not over mix. Allow the batter to rest for 5 minutes.
  • Use a small amount of batter to test the heat of the griddle or pan. If the batter browns too quikly lower the heat.
  • Butter the hot griddle and spoon about a quarter of a cup of the batter for each pancake. Cook until bubbles appear on top and the bottom is golden brown. Flip and cook until a toothpick inserted comes out clean.
  • Transfer cooked pancakes to a plate and continue to cook remaining pancakes.
  • Serve immediately with pure maple syrup, whipped cream and berries or any of your favorite pancake toppings.

Notes

  • If your pancake batter is too thick feel free to thin it with a bit of milk.
  • If you like really thick pancakes, do not thin the batter. Use a large scoop to scoop the batter onto the griddle and allow them to cook a little longer.
  • Be sure to test a small amount of batter on the griddle to ensure that it's not too hot. Due to the higher fat content, these pancakes can burn quickly so you want to keep a close eye on them.
  • These pancakes are delicious served with powdered sugar, maple syrup, and topped with whipped cream and berries but they would also be fantastic with a salted caramel sauce!

storage

These pancakes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave using the reheat setting, but they are best eaten the day they are made.

Nutrition

Calories: 501kcalCarbohydrates: 39gProtein: 8gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 144mgSodium: 717mgPotassium: 142mgFiber: 1gSugar: 7gVitamin A: 1245IUVitamin C: 1mgCalcium: 185mgIron: 2mg
Keyword sweet cream pancakes
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