This sure to become your new go to pancake recipe. These delightful sweet cream pancakes are extra tender and fluffy. The secret is heavy whipping cream, which adds a richness that makes these pancakes melt-in-your-mouth delicious!
Sweet cream pancakes are a total hit in our house. They’re not just delicious, but whipping them up is a breeze. And here’s the real game-changer – those mornings when you’re racing against the clock, you can actually stash some of these in the freezer to be warmed up in just a few minutes. Trust me, it’s a lifesaver!
Pancakes aren’t just for breakfast. Have you ever tried having breakfast for dinner? It’s a thing, and it’s amazing. Once a week, we flip up some sweet cream pancakes and serve ’em with a side of crispy bacon. Can you say yum?
Now, let me spill the beans on these sweet cream pancakes. They’re the upgraded version of your regular pancake recipe. Most of the liquid in this recipe is heavy whipping cream. All that creaminess isn’t just for show. It’s what makes these pancakes a melt-in-your-mouth. The fat from the heavy whipping cream makes them extra rich and tender.
Every ingredient plays an important role when making these sweet cream pancakes. This list explains the role of each ingredient when making this recipe, and also offers possible substitutions. See the recipe card below for a list of the ingredients with their amounts.
- Heavy Whipping Cream – The star ingredient in sweet cream pancakes. The high fat content in heavy whipping cream contributes to the pancakes’ richness, tenderness, and moistness. It’s responsible for the “sweet cream” part of the recipe.
- Milk – Milk makes the batter slightly thinner than heavy whipping cream alone, which results in pancakes that spread out a bit more on the griddle or pan. This leads to pancakes that are slightly thinner and have a more delicate texture.
- Vanilla – Vanilla extract enhances the overall flavor profile of the pancakes, providing a warm and inviting aroma.
- Egg – Egg provides structure, moisture, and richness to the batter. It also act as a binding agent, helping to hold the ingredients together.
- Granulated Sugar – Sugar not only adds a touch of sweetness but also helps with browning during cooking, resulting in a desirable color and flavor.
- Salt – Even a small amount of salt enhances the overall flavor of the pancakes, bringing out the sweetness and other taste elements.
- Baking Soda – Baking soda helps the pancakes rise and provides a lighter texture.
- Baking Powder – Baking powder is the main leavening agent in this recipe. It releases carbon dioxide gas when exposed to moisture and heat. This gas creates air bubbles in the batter, causing the pancakes to rise and become fluffy.
- All-Purpose Flour – The main dry ingredient in the batter, flour provides the structure and foundation for the pancakes. It contains proteins that form gluten when mixed with wet ingredients, contributing to the pancakes’ texture.
How to Make Sweet Cream Pancakes
In a medium-sized mixing bowl, whisk together the milk, heavy whipping cream, vanilla, egg, and granulated sugar. Mix until all the ingredients are fully incorporated.
Sift the all-purpose flour, salt, baking soda, and baking powder into the liquid ingredients. Whisk until a smooth, slightly thin batter develops, with just a few small lumps remaining. The batter’s consistency should resemble that of glue.
Heat up a large skillet over medium-low heat, or to a temperature of approximately 325°F (165°C).
Once the skillet is preheated, add a pat of butter to prevent your sweet cream pancakes from sticking, and to give them lightly crisped edges.
Pour 1/4 cup of batter into the buttered pan to form each pancake. Cook for around 1 minute and 30 seconds until the underside is golden, then flip and cook the other side for another minute.
When they’re done, plate and serve your sweet cream pancakes warm with real maple syrup and butter.
How to Store Sweet Cream Pancakes
Storing Leftovers in the Fridge: If you plan to consume the pancakes within a few days, store them in the refrigerator. Allow the cooked pancakes to cool down to room temperature before storing to prevent condensation from forming inside the storage container. Place a piece of parchment paper between each pancake and transfer the pancakes to an airtight container. Parchment paper prevents them from sticking together and makes it easier to separate them when you’re ready to reheat. Place the sealed container in the refrigerator. Pancakes can be safely stored in the fridge for about 2-3 days. When you’re ready to enjoy the leftovers, remove the desired number of pancakes from the container and reheat them using a toaster oven, microwave, or stovetop.
Storing Leftovers in the Freezer: For longer storage, freeze the pancakes. Allow the cooked pancakes to cool down to room temperature before storing to prevent condensation from forming inside the storage container. Place a piece of parchment paper between each pancake and transfer the pancakes to an airtight container, ensure the container is well-sealed to prevent freezer burn. Parchment paper prevents them from sticking together and makes it easier to separate them when you’re ready to reheat. Place the sealed container in the freezer. Pancakes can be frozen for up to 1-2 months. When you’re ready to enjoy the leftovers, remove the desired number of pancakes from the container and reheat them using a toaster oven, microwave, or stovetop.
Sweet Cream Pancakes FAQ
Heavy whipping cream adds richness and tenderness to the pancake batter due to its higher fat content.
Yes, you can substitute heavy whipping cream with whole milk or buttermilk, but the texture and flavor of the pancakes might vary slightly.
A medium-low heat setting on your stovetop (around 320°F or 165°C) is usually ideal for cooking pancakes.
You can try using a gluten-free flour blend as a substitute for all-purpose flour to make the pancakes gluten-free.
Store leftover batter in an airtight container in the refrigerator for up to a day. You might need to give it a gentle stir before using, as it can thicken.