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–+ servings
Pancakes on a plate with maple syrup, butter and blueberies placed on a white plate with napkin underneath

Sweet Cream Pancakes

Isabel
These sweet cream pancakes are fluffy, rich and crave-worthy. They use heavy cream instead of milk which makes them extra delicious.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 278 kcal

Ingredients
  

  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 ½ cups Heavy cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter melted

Instructions
 

  • Melt the butter in a small sauce pan and set aside. Let it cool down.
    3 tablespoons unsalted butter
  • Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl until well combined.
    1½ cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon sea salt
  • In another bowl whisk the eggs and beat them lightly until well combined. Add the heavy cream and whisk smooth.
    2 large eggs, 2 ½ cups Heavy cream
  • Add the melted butter and heavy cream and egg mixture to the flour mixture and whisk until just incorporated.
  • Let the batter rest for 20 minutes but no longer than 30. If you plan on making the pancakes later, refrigerate the batter.
  • Heat up a non-stick skillet over medium heat. Add a little bit of butter if needed add about ¼ cup of the batter to the skillet.
  • Cook the pancakes for about 2 minutes on each side until bubbles start forming.
  • Flip them carefully and cook for until the batter is cooked through and both sides are golden brown
  • Serve with fruit and maple syrup

Notes

Rest the batter for the fluffiest pancakes. 20 minutes is enough time for the batter to rest.
Use a non-stick pan or a well buttered skillet.
Cook the pancakes on medium heat until golden brown. To check if the batter is cooked through, insert a wooden toothpick in the center. It will come out clean when the pancake is fully cooked.
Preheat your oven to 250 F. and place pancakes in a baking sheet to keep them warm while you cook the entire batch.
Serve them with a pat of butter, fruit and maple syrup

Nutrition

Calories: 278kcalCarbohydrates: 18gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 91mgSodium: 299mgPotassium: 75mgFiber: 0.4gSugar: 6gVitamin A: 856IUVitamin C: 0.3mgCalcium: 60mgIron: 1mg
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