How to make Sweet Cream Pancakes
If you are looking for a perfect pancake recipe that tastes more like a dessert treat, you will love this fresh and rich sweet cream pancake recipe.
Pancakes are a staple breakfast in our house. They are delicious and use simple ingredients, which is a plus in my book!
When my kids wake up on a Saturday morning and smell the skillet heating up, they know that pancakes are on the menu for breakfast.
During the Christmas season, you will find me flipping our Christmas cinnamon pancakes that are, basically, a cinnamon roll made simple.
Once the weather takes a turn and warmth comes back to the Midwest, our Lemon Pancakes are on the weekly menu.
If you want a basic pancake recipe, you will love this fluffy pancake recipe that doesn’t use buttermilk. I try to keep things as simple as possible with this recipe while still producing and incredible pancake.
Every once in awhile, I feel like having a pancake that feels like a sweet treat.
Pancakes are already fluffy and warm, so adding a bit of “extra” takes them over the top and creates this decadent breakfast dish.
Our family loves pancakes, so finding different ways to serve the same dish is a strategy I use to keep things simple in our home.
The best part about this recipe is that it uses my favorite pancake recipe that creates the fluffiest pancakes and adds in simple additions to make them feel new and special.
This recipe creates tender pancakes that have this amazing melt in your mouth feel to them that your family will love.
Why you’ll love Sweet Cream Pancakes
- They use a basic pancake recipe that produces fluffy, donut like pancakes by combining simple ingredients.
- The sweet cream gives a richness that is filling and satisfying.
- You only have to make a simple addition to take a traditional pancake and turn it into a creamy tasting pancake.
- These sweet cream pancakes are so versatile and can be paired with so many things- strawberries, fruit reduction sauce, maple syrup, or powdered sugar.
- Sweet cream pancakes taste great with a simple breakfast quiche to add protein to the breakfast and counter the richness of the fluffy pancakes.
- You can create a fancy plate of delicious pancakes with sliced strawberries, homemade whipped cream, and a sprinkle of powdered sugar. Or, you can keep them simple with just a dusting of powdered sugar. To be honest, they are rich enough just with a simple pat of butter placed a’top.
History of Sweet Cream Pancakes
This secret recipe was created for the Black Bear Diner restaurant chain as a rich and creamy pancake option on their menu.
It was so well loved and enjoyed that now many people recreate and cook the pancakes at home.
Ingredients for Sweet Cream Pancakes
- Milk– You can use whatever milk you have on hand. I have even used almond milk before with good success. You milk have to add a couple of tablespoons of flour to thicken up the batter if you use a nut milk, but the pancakes will still be yummy.
- Heavy Cream– Heavy cream, paired with the extra sugar in this recipe, is what makes these extra special.
- Flour– I use an all-purpose flour for our pancakes.
- Sugar– The best sugar for this recipe is regular, ol’ white cane sugar.
- Baking powder & Baking Soda– Baking powder and baking soda are used for the rise of the pancakes.
- Salt– As with every good recipe, you must have a salt to balance and bring out the sweet.
- Egg– Eggs create a fluffy texture and give structure to baked goods.
- Oil- You may use an oil or butter to give this recipe some fat content, which helps to create a fluffy pancake.
Make Pancakes in 4 Easy Steps
- Mix wet ingredients in a large bowl.
- Mix dry ingredients in a medium bowl and add to the wet ingredients.
- For best results, ladle 1/4 cup of batter onto a preheated griddle.
- Flip the pancake once the little bubbles in the batter are popping and the outside of the batter looks like it’s set up. Cook until it’s golden brown.
How to Cook Sweet Cream Pancakes
You will make your sweet cream pancake batter while the cast iron skillet, or your griddle of choice, preheats to medium heat.
Add butter to the skillet and place 1/4 cup of pancake batter on the skillet.
Allow the batter to cook until the bubbles are popping on the pancake and the outer edge looks set up.
Flip the pancake and allow it to finish cooking.
Favorite Pancake Toppings for Sweet Cream Pancakes
- Maple Syrup– Maple syrup tastes amazing with these pancakes as the sweet flavors bring out the best in one another.
- Browned butter– This butter is, essentially, cooked in a pan until browned. This creates a rich, deep flavor profile that is amazing for pancakes.
- Fresh Fruit– A sweet berry is always good atop pancakes- strawberries, raspberries, blueberries. If you don’t have fresh fruit, you can use frozen in a pinch.
- Whipped Cream– This is best when accompanies by above fruit. Homemade whipped cream is simple to make. Whisk a cup of heavy whipping cream in a stand mixer with two tablespoons of your sweetener of choice and whisk until soft peaks form.
- Powdered Sugar– A quick shake of powdered sugar makes pancakes a bit sweeter.
- Chocolate Chips– The heat from this delicious pancake recipe will melt the chocolate in the best way and taste so yummy.
- Peanut Butter– If you are looking to add a bit of protein to your pancakes, adding a thin layer of peanut butter is a great way to get a protein rich end result.
Tips and Tricks for making the best Lemon Pancakes
- When should you flip pancakes? Be patient and wait until the outside edges are beginning to set up and the inside is bubbly. Flip using your wrist.
- How to freeze pancakes: Freeze them on a baking sheet so they don’t stick together. After 15 minutes, place them in a ziplock until ready to use. Reheat in a microwave or toaster.
- Don’t over stir. When you see your batter bubbling, do not stir the bubbles out. The bubbles give rise to the pancake batter.
- Even heat. A great way to burn your pancakes on one side and have raw pancake batter on the other is to not have even heat. Make sure you allow your griddle to come to full heat before pouring, or scooping, your batter onto the griddle. This also allows for the pancakes rise time.
- Proper Temperature. The best temperature for cooking pancakes is 350°F-375°F. Cook your perfect breakfast on a medium-high heat.
- Use butter. Many recipes call for cooking spray to prevent sticking. That works great, but if you want extra crispy edges that taste like you’re eating pancakes at the local diner, toss a pat of butter on your griddle. The butter makes the outside absolutely delish.
The best pan for cooking pancakes
This might be a disputed issue on the web, but it is not a disputed issue in our home.
Which is better? A cast iron skillet or a pancake griddle? Obviously, use what you have, but I encourage you to try using a cast iron skillet some time.
The cast iron skillet is my favorite way to make a pancake.
You can cook them on a large, electric griddle or a non-stick pan, but you will never get the crispy outer edge or flavor that comes with cooking on a cast iron.
I shared all of my tips and tricks for cooking pancakes on a cast iron, along with some great pan options, if you’re interested.
Can I make this batter ahead of time
Yes, if you want to make your morning even easier, make this batter in a large mixing bowl the night before and store in the refrigerator. Be sure to cover it with plastic wrap.
If you want to make this batter the night before, combine all of the ingredients, but leave out the Baking Powder.
Add the baking powder and baking soda the morning you are making your pancakes, about 5 minutes before you’re ready to cook them.
If you add the baking powder the night before, you will have to add more because it is the leavening agent and it will “fall flat” if it sits too long before being cooked.
- Night Before– Mix up everything for your pancake batter, except the baking powder
- Morning of– Add in the baking powder and baking soda and let it activate for 5 minutes before cooking the pancakes.
Frequently Asked Questions
The best pan to cook pancakes in would be a properly seasoned cast iron skillet. If you don’t have a cast iron skillet, the next best thing is an electric griddle so you can make several pancakes at once.
You can store leftover, cooled pancakes in an airtight container in the refrigerator for up to 4 days. Or, you can layer cooled pancakes in a ziplock and freeze for up to 3 months.
Reheat by microwaving for 15 seconds or by toasting in the toaster.
Other breakfast recipes you’ll love
- Best Greek Yogurt Banana Bread
- Make a Simple Pumpkin Sourdough Bread
- Easy Make Ahead Breakfast Ideas
- How to make a Croffle
Sweet Cream Pancake Recipe
Decadent Sweet Cream Pancake Recipe
Equipment
- griddle
Ingredients
- ½ cup milk
- 1 cup heavy cream
- 1½ cups all-purpose flour
- ¼ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ teaspoon vanilla
- 2 tablespoons oil or melted butter
Instructions
- Combine wet ingredients in a small mixing bowl- combine milk, egg, heavy cream, vanilla, and oil/butter.
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix the batter.
- The batter should be thick, but if it is too thick, add a tablespoon of milk to the batter to thin it out a bit.
- Heat a large skillet or griddle to medium heat and coat in cooking spray or butter.
- Pour ¼ cup of the batter on the griddle and let it cook for 2-3 minutes. Flip and allow the other side to cook.
Notes
- When should you flip pancakes? Be patient and wait until the outside edges are beginning to set up and the inside is bubbly. Flip using your wrist.
- How to freeze pancakes: Freeze them on a cookie sheet so they don’t stick together. After 15 minutes, place them in a ziplock until ready to use. Reheat in a microwave or toaster.
- Don’t over stir. When you see your batter bubbling, do not stir the bubbles out. The bubbles give rise to the pancake batter.
- Even heat. A great way to burn your pancakes on one side and have raw pancake batter on the other is to not have even heat. Make sure you allow your griddle to come to full heat before pouring, or scooping, your batter onto the griddle. This also gives time for the pancakes rise.
- Use butter. Many recipes call for cooking spray to prevent sticking. That works great, but if you want extra crispy edges that taste like you’re eating pancakes at the local diner, toss a pat of butter on your griddle. The butter makes the outside absolutely delish.
