Table of Contents
Introduction
Sweet cream pancakes are the ultimate comfort food—soft, fluffy, and rich with a hint of vanilla. They’re perfect for busy mornings, lazy weekends, or whenever you need a little indulgence. As Samuel from Trips Recipes says, “Every meal tells a story,” and these pancakes are a delicious chapter worth savoring.
Ingredients You Will Need
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar
Wet Ingredients
- 2 large eggs
- 2 teaspoons vanilla extract
- 1¼ cups heavy cream
- 1 cup whole milk
How to Make Sweet Cream Pancakes
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This ensures even distribution of leavening agents and prevents clumps.
Step 2: Combine Wet Ingredients
In a separate bowl, beat the eggs, then whisk in the vanilla extract, heavy cream, and milk until well combined.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if the batter is a bit lumpy. Let the batter rest for 10-15 minutes to allow the gluten to relax and the leavening agents to activate.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with butter or cooking spray. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
Step 5: Serve and Enjoy
Serve the pancakes warm with your favorite toppings like butter, maple syrup, fresh berries, or whipped cream. They also pair wonderfully with savory sides like bacon or sausage.
Tips & Tricks
- Don’t Overmix: Overmixing can lead to tough pancakes. Stir until ingredients are just combined.
- Rest the Batter: Allowing the batter to rest helps produce fluffier pancakes.
- Consistent Heat: Maintain medium-high heat to ensure even cooking without burning.
- Customize: Add chocolate chips, blueberries, or nuts to the batter for extra flavor.
For more breakfast inspiration, check out our Fluffy Buttermilk Pancakes and Classic French Toast recipes.
- Mini Pancakes recipe
- Kodiak Pancake Recipe
- Viking Pancakes
- 3-Ingredient Pancakes No Egg
- 3 ingredient oatmeal pancakes
- Cinnamon Swirl Pancakes
- Pancake House Catering
You can visit our Facebook Page for more choices: Trips Recipes
Final Thoughts
Sweet cream pancakes are a delightful treat that brings comfort and joy to any meal. Their rich, fluffy texture and subtle sweetness make them a favorite for all ages. As Samuel believes, food is more than sustenance—it’s an experience to be shared and cherished. So, gather your loved ones and enjoy these pancakes that truly feel like a warm hug on a plate.
FAQs About Sweet Cream Pancakes
What is in sweet cream pancakes?
Sweet cream pancakes are a richer, dreamier cousin to your standard flapjacks. Instead of relying solely on milk, they use heavy cream (aka sweet cream) to create a batter that’s ultra-soft and indulgently moist. The main ingredients typically include:
– All-purpose flour
– Sugar
– Baking powder & baking soda
– Salt
– Eggs
– Vanilla extract
– Heavy cream
– A touch of milk to loosen the batter
It’s like your classic pancake got a first-class upgrade—with a creamy, velvety texture that feels like a warm hug on a plate.
Why are Black Bear Diner pancakes so good?
Oh, Black Bear Diner pancakes? They’re the stuff of weekend breakfast legend—and here’s why:
– Buttermilk Brilliance: They use buttermilk, which brings that tangy, tender crumb and fluffy rise.
– Proper Griddles: Their seasoned griddles add flavor and cook those beauties to golden-brown perfection.
– Hearty Portions: They’re thick, hearty, and made with love (and a very generous ladle of batter).
– Consistency: Every pancake comes out just right—soft in the middle, crisp on the edges, and full of buttery goodness.
It’s the kind of pancake that makes you wonder if you really need lunch afterward.
Can I use cream instead of milk in pancakes?
Yes, you sure can—and your tastebuds will thank you! Using heavy cream instead of milk makes the pancakes:
– Richer
– Fluffier
– And a tad more decadent
If you’re swapping one-for-one, you may want to thin the cream just a bit with water (about ¾ cream to ¼ water) to mimic milk’s consistency—but if you like your pancakes extra tender and indulgent, go full cream ahead!
What cream is used for pancakes?
When a recipe calls for “cream” in pancakes, it’s almost always referring to heavy cream or heavy whipping cream. This adds fat (in a good way!) and gives your pancakes that soft, custard-like interior. Here’s a quick guide:
– Heavy Cream: 36%+ milk fat. Ideal for sweet cream pancakes. Makes them rich and soft.
– Whipping Cream: Slightly less fat (~30%). Still works well and gives a similar texture.
– Half-and-Half: Lighter, but still creamy. Good if you’re watching fat intake but want richness.
Whatever your choice, using cream brings your pancake game from “yum” to “can I have seconds?”