These Sweet Cream Pancakes are made with heavy cream for incredible richness! The inside is soft and fluffy with a buttery, crispy exterior. Like my Crescent Roll Cinnamon Buns and Mini Chocolate Chip Muffins, these heavy cream pancakes make a decadent breakfast. Best thing- this easy pancake mix whips up in 5 minutes in just one bowl!
Skip the preservatives in the boxed pancake mix and make these homemade sweet cream pancakes! They are delicious and taste amazing topped with the classic butter and maple syrup, fresh fruit and whipped cream, or try them with my Strawberry compote or Caramelized Peaches!
Why You'll Love This Recipe:
- The ingredients are super simple & the pancake batter only uses one bowl
- These homemade pancakes whip up in only 5 minutes
- They are fluffy and delicious with a buttery, crispy outside
- You can combine these pancakes with lots of different topping ideas
Heavy Cream- Takes this classic pancake recipe to the next level and makes these flapjacks so rich and creamy!
Whole Milk- Used to make the batter more pourable. You can also use 2% milk instead, but I recommend whole milk for the richest flavor.
Egg & All Purpose flour- Help with holding together the structure of the pancakes. I recommend all purpose flour for the perfect texture for pancakes. I haven't tested any other flour with this recipe.
Baking powder and baking soda-I love the combination of these two and you will see I use it a lot in my recipes. Baking soda helps baked good to spread out, while Baking powder generally makes them rise, or more fluffy in this case. They make a dynamic duo in this recipe!
Salted Butter- The melted form is used in the pancake batter and the solid butter is melted down in the pan to cook the pancakes. I don't recommend any other way to make pancakes other than in a buttery skillet. Butter transforms these heavy cream pancakes into magic!
See recipe card below for a full list of ingredients and measurements.
Substitutions and Additions:
You can substitute the whole milk with 2%, but I don't suggest skim milk for its low fat content.
Don't skip the milk in this recipe. The batter will be too thick with just heavy cream.
Add ¼ cup of blueberries or chocolate chips to the mix for a fun addition. You could also do ⅛ cup of sprinkles for birthday pancakes.
If you like vanilla flavor, add in ½ teaspoon of vanilla extract in with the wet ingredient step.
Cooking pancakes for a crowd? This recipe makes 4 to 5 medium sized pancakes, so just triple or quadruple it. Bake my bacon and gruyere egg bites, ham and hashbrown breakfast casserole, or breakfast sliders on hawaiian rolls, to serve along side these pancakes for a fantastic spread.
Try these Sheet Pan Pancakes too!
How to Make Sweet Cream Pancakes:
Here are the Step by Step Instructions for these Pancakes.
Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Step 2: Into the same bowl, over the dry ingredients, add in the 2 tablespoons of melted butter, whole milk, and 1 egg. Whisk until just combined.
Step 3: Pour in heavy cream and whisk or stir just to combine.
Step 4: Add 1 tablespoon of butter into a nonstick skillet over medium heat (or slightly under if it starts to burn). Once it's melted, add about ⅓ cup of pancake batter into the center of the pan. The pancake mix is thick, and you may have to help spread it into a circle with the back of a spoon.
Step 5: When it starts to form bubbles around the edges, flip the pancake. Cook the other side of the pancake until no longer raw.
Step 6: Top with your favorite toppings and Enjoy!
- When mixing the batter, only whisk until just combined, so that the batter stays fluffy and doesn't become dense.
- I highly suggest using a non-stick skillet for pancakes.
- My best kept secret about cooking pancakes is to keep enough butter in the pan. I recommend using about ½ a tablespoon of butter per side of the pancake, so 1 tablespoon for each medium to large sized pancake.
- If the butter starts to burn, drop the heat a little bit. If it's too far gone, carefully wipe it out of the skillet with a paper towel and start over. You don't want to add the batter in with burnt butter, because it changes the taste and it makes the pancake look not as appetizing.
- These pancakes are really thick, so watch the flip time. Once you start to see bubbles forming around the top and outsides, it's time to flip. You're not looking to see bubbles along the whole surface, as you will sometimes with thinner pancakes.
Don't over mix the pancake batter. You want to complete each step by just combining the ingredients, not over whisking. The baking powder in this recipe also helps to make them nice and fluffy!
I personally love a nonstick skillet for pancakes, but some people prefer cast iron. Either option works great, but make sure to use enough butter in the skillet. You want to use around a medium heat, or a little lower if the butter starts to burn, for those brown crispy edges.
Pancakes are best served fresh, but you can store the pancake mix in a sealed container in the fridge for up to 2 days.
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If you tried this Pancake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print