Sweet Cream Pancakes

5 from 10 votes

Sweet Cream Pancakes are thick, heavy, sweet and creamy. Take you classic pancake recipe to the next level with a simple creamy ingredient.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Cost: $10.60, $1.77 per Serving

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ cup granulated sugar.
Add 2 large eggs, 2 cups heavy cream, and 1 teaspoon vanilla extract. Stir by hand just until combined. Be careful not to overmix; a few small lumps are perfectly fine.
Preheat a griddle, cast iron skillet, or nonstick skillet over medium-high heat. Lightly grease the cooking surface with nonstick cooking spray or a small amount of butter.
Pour approximately ¼ cup of batter onto the hot griddle for each pancake.
Cook for 2 to 3 minutes, or until small bubbles begin to form on the surface and the edges start to look set.
Flip the pancakes and cook for an additional 2 to 3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter.
Serve warm with your favorite pancake toppings and enjoy!

Leftover pancakes store great! Refrigerate them in an airtight container for up to 5-7 days or freeze in a freezer safe bag for up to 3 months.