These pillowy sweet cream pancakes are easy to make in less than 15 minutes. Add some fresh fruit and honey for a fantastic family breakfast.
Why you will LOVE this recipe
- Homemade pancakes are much better than those made with a box of pancake mix! And just as easy to make.
- Kids love them, and that means less fuss in the morning. That sounds like a win to me!
- Did I mention they are super easy to make??
- You can freeze them. Make a large batch and store them in the freezer to save time on busy days.
- It's easy to adjust this recipe to taste.
Ingredients
Flour - for this recipe, you will need regular all-purpose flour. You can replace half with whole wheat flour if you want to make them a little healthier.
You can also use oat flour to make this recipe to make them gluten-free, but they won't be as fluffy.
Heavy cream - the heavy cream gives the pancakes a creamy flavor and an amazingly soft texture.
Milk - you can use any type of milk you like. I always use whole milk to make them extra soft, but you could also use plant-based milk or water.
Baking powder - this gives them their fluffy, pillowy texture. Add half a teaspoon of baking soda to the dry ingredients to make them extra airy.
Variations
While plain sweet cream pancakes are amazing, adding some flavoring like chocolate chips, speculaas spices, cocoa powder, or grated apple makes them extra special.
Toppings
- Stewed apples
- Maple syrup
- Chantilly cream or chocolate whipped cream
- Honey
- Fresh fruit like bananas, blueberries, or strawberry
- Chocolate sauce
- Powdered sugar. Tip! Add some cinnamon to the sugar.
- Jam, like strawberry blackberry jam, is a classic!
Instructions
Start by adding all the dry ingredients to a large mixing bowl. Give it a whisk and make sure there are no links of baking powder left.
Add the wet ingredients and mix until just combined. Don't worry if there are small lumps in the batter they will disappear while baking.
Let the batter rest for a few minutes while you heat up your pan.
Add a little bit of oil to the hot pan and scoop in some of the batter. I use two tablespoons per pancake, but ¼ cup will work as well.
Let the pancakes cook until the top starts to dry and bubbles appear. Flip them and bake the other side for a few more minutes until golden.
Take the pancakes out of the pan and repeat with the rest of the batter.
My tips for perfect pancakes
Don't touch them. Try not to move or flatten them while baking. This will make them lighter and more fluffy!
Heat up your pan. Make sure your pan or grill is hot. I know the first pancake isn't usually the best, but it will help.
Don't over-mix. Stop stirring the batter when everything is just combined. Mixing too long will give you tough, rubbery pancakes.
Don't flip them too soon. Wait until the top becomes dry and bubbles appear before turning them. Otherwise, you will end up will batter everywhere.
Make sure they fit in your pan! Because of the heavy cream, they will spread, so don't bake too many at a time to prevent them from sticking to each other.
Equipment
You only need a few basic pieces of equipment to make this recipe.
- A large mixing bowl and a whisk or spoon.
- some measuring cups or a kitchen scale.
- a large heavy-bottomed skillet and a spatula.
Storage
These pancakes will keep for about two days in the fridge. Make sure to wrap them in plastic to prevent them from drying.
They are also suitable for freezing. You can store them in the freezer for about three months.
Let them thaw overnight in the fridge and heat them on the stove or microwave.
More easy pancake recipes
Sweet cream pancakes
Equipment
- 1 skillet
- 1 large bowl with a whisk
Ingredients
- 2 cups flour
- 1 cup milk
- 1 cup heavy cream
- 2 eggs
- 1 tablespoon vanilla
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Oil for cooking
Instructions
- Start by adding all the dry ingredients to a large mixing bowl. Give it a whisk and make sure there are no links of baking powder left.
- Add the wet ingredients and mix until just combined. Don't worry if there are small lumps in the batter they will disappear while baking.
- Let the batter rest for a few minutes while you heat up your pan.
- Add a little bit of oil to the hot pan and scoop in some of the batter. I use two tablespoons per pancake, but ¼ cup will work as well.
- Let the pancakes cook until the top starts to dry and bubbles appear. Flip them and bake the other side for a few more minutes until golden.
- Take the pancakes out of the pan and repeat with the rest of the batter.