Sweet Cream Pancakes
User Reviews
5
Sweet Cream Pancakes
Description
This recipe combines all-purpose flour, baking powder, baking soda, salt, granulated sugar, eggs, heavy cream, and vanilla extract. The ingredients are stirred by hand until just combined to avoid toughness. Pancakes are cooked on a greased hot griddle or skillet in quarter-cup portions. They cook until bubbles appear on the surface and bottoms are golden, then flipped and cooked through.
The result is pancakes with a balance of tender texture and mild, sweet flavor from the sugar and vanilla. The heavy cream enriches the batter, contributing to a soft, moist crumb. Cooking evenly over medium-high heat ensures a golden crust that contrasts gently with a soft interior.
Serve these pancakes warm with your choice of butter, syrup, fruit, or other toppings. They make a versatile base for breakfast or brunch menus and can be combined with sweet or savory sides.
Leftover pancakes store well in an airtight container in the refrigerator for up to a week or freeze for longer storage, maintaining their texture when properly reheated.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 2 egg large
- 2 cups heavy cream
- 1 tsp vanilla extract
Instructions
- Stir all the ingredients together in a large mixing bowl by hand until just combined. Be careful not to over mix the pancake batter.
- Preheat a griddle, cast iron skillet or non stick skillet over medium high heat. Grease with a non-stick cooking spray or a small amount of butter.
- Add the batter to the pan in approximately 1/4 cup scoops.
- Cook for 2-3 minutes until small bubbles start to appear at the top of the pancake. Flip the pancake and finish cooking for 2-3 more minutes until golden brown.
- Transfer the pancake to a plate and continue this process until all the batter is used.
- Then serve warm topped with your favorite pancake toppings and enjoy!
Notes
- Store leftover pancakes in an airtight container refrigerated up to 5–7 days or freeze in a sealed bag for up to 3 months.
- Reheat frozen pancakes gently to preserve their texture and flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 470mg | 20% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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