If you’re looking for a delicious and easy breakfast recipe, you have to try these sweet cream pancakes! These pancakes are light, fluffy and creamy—perfect for a weekend breakfast.

Are you a fellow pancake lover? You might also like these pancake recipes: Mochi Pancakes, French Toast Pancakes, Banana Cinnamon Pancakes, Buckwheat Banana Pancakes.

Why You’ll Love This Recipe

Rich and Fluffy: The sweet cream makes these pancakes incredibly soft and delicious.
Easy to Make: Simple ingredients and quick preparation make this recipe a breeze.
Versatile: Top with your favorite fruits, syrups, or even chocolate chips!

Recipe Ingredients

Ingredient Notes

Heavy Cream: Adds a rich, creamy texture to the pancakes.
Milk: Helps to thin out the batter to the right consistency.
Butter: Adds flavor and helps to keep the pancakes moist.
Vanilla Extract: Enhances the sweetness and flavor of the pancakes.

How To Make Sweet Cream Pancakes Step by Step

Pour the sifted flour into a deep bowl, then add sugar, baking powder, soda and salt. Stir with a whisk or spoon.

In another bowl, beat the egg and then add the cream, milk, lemon juice and vanilla extract. Mix everything.

Pour liquid ingredients into a bowl with dry ingredients. Mix with a whisk until the dough is smooth.

See how airy the dough turns out?

Pour a little dough into the hot skillet. Fry pancakes for 2-3 minutes per side on low heat. Transfer the finished pancakes to a plate, drizzle with your favorite sauce, and serve.

Recipe Tips

Don’t Overmix: Overmixing the batter can make the pancakes tough. Stir until just combined.
Medium Heat: Cooking the pancakes on medium heat ensures they cook through without burning.
Keep Warm: If making a large batch, keep the pancakes warm in a 200°F oven until ready to serve.

Storage and Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the microwave for about 30 seconds per pancake.

Additions & Substitutions

Additions

Fruit: Add blueberries, sliced bananas, or strawberries to the batter.
Spices: Mix in a teaspoon of cinnamon or nutmeg for extra flavor.
Chocolate Chips: For a sweet treat, fold in some chocolate chips to the batter.

Substitutions:

Nut Milk: Substitute regular milk with almond milk or oat milk for a dairy-free option.
Whole Wheat Flour: Use whole wheat flour instead of all-purpose flour for a healthier version.
Greek Yogurt: Replace some of the heavy cream with Greek yogurt for added protein and tanginess.

Recipe FAQs

What should I serve with these sweet cream pancakes?

These pancakes are delicious with classic maple syrup, but they also pair wonderfully with fresh fruit, whipped cream, or a sprinkle of powdered sugar. For a decadent touch, try topping them with a dollop of sweetened mascarpone cheese.

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. Give it a good stir before using it, as it may thicken slightly overnight.

How can I make these pancakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitution for best results.

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