Heavy Cream Pancakes are better than diner-style pancakes! How? Heavy cream is the secret. The extra fat in heavy cream will give you the best pancakes you’ve ever had: fluffy, tender, moist, and richer in flavor!
Heavy Cream Pancakes
Pancakes are one of the first things I learned how to make successfully so I had my go-to pancake recipe that I stuck to for years. Well, recently I tried making pancakes with part milk, part cream and my beloved pancake recipe went out of the window. Quick.
These pancakes are the fluffiest you’ll ever have. They’re light, tender, and moist (I know some of you guys don’t like that word but cream adds moisture). On top of that, they’re much richer in flavor. All of this is thanks to heavy cream.
If you like a good pancake, these are it. No bs.
Why you should make pancakes with cream
- Richer flavor thanks to the extra fat of the heavy cream.
- Incredibly fluffy and tender.
- Moist, they’re not on the drier side like regular pancakes.
What are sweet cream pancakes made of
The amounts are listed in the recipe card at the bottom of the post. In these heavy cream pancakes you will find:
- Flour. Use all-purpose flour for this pancake recipe.
- Sugar. White granulated sugar is best. I like my pancakes slightly on the sweeter side so you can decrease the sugar if you like them a bit more neutral.
- Baking powder to provide that lift.
- Salt for better flavor.
- Eggs for structure.
- Milk. Although the star of the recipe is heavy cream, we still need some milk to thin out the batter. Using only heavy cream would give you a very thick batter which would be too much. You can use full-fat, 2%, or 1%, basically whatever milk you have on hand.
- Heavy cream. This is what makes these pancake different from the others, it’s the key ingredient so it can’t be substituted. Depending on the country you’re in, cream can have different names and it can be confusing to find out which exactly you need so always check the fat content: use at least 30% fat cream. By definition, heavy cream in the USA is supposed to be 36% fat but whipping cream can also work (30% to 36% fat). Lighter creams (15%-20% fat) may also work but the result may vary slightly since you’re adding in less fat (still good though!).
- Butter. Melted and cooled, for the pancake batter. You’ll also want to grease your skillet with it (for best flavor, ditch the cooking spray plz) so make sure you have enough.
How to make heavy cream pancakes
The full instructions and ingredient amounts are listed in the recipe card at the bottom of the post but here’s an overview of what you’ll do.
STEP 1: Combine the dry ingredients. Add the flour, sugar, baking powder, and salt to a bowl and mix until combined.
STEP 2: Combine the wet ingredients. Mix the egg, milk, heavy cream, and butter in a separate bowl.
STEP 3: Make the pancake batter. Pour the wet ingredients over the dry ingredients and give it a quick mix until mostly combined but still lumpy. The less you mix or beat your pancake batter, the lighter the pancakes.
STEP 4. Cook. I recommend using a cast-iron skillet or a griddle for best results but a non-stick pan will also work. Grease with butter and allow to heat until the butter is sizzling. Drop spoonfuls of pancake batter onto the hot skillet or griddle and cook until bubbly, then flip and cook until golden. Serve hot with your favorite toppings!
Your frequently asked questions
I wouldn’t recommend it. Pancakes are good served hot.
Can I store leftover heavy cream pancakes?
Yes. You can store them covered or in an air-tight container at room temperature for a day or in the fridge for up to 3-4 days. Keep in mind that pancakes are better eaten fresh and hot, though.
How do you reheat pancakes?
Microwave option: place your pancakes onto a microwave-safe dish in a single layer (no stacking). Microwave each pancake for 15 seconds (so if you’re reheating 2 pancakes at the same time, microwave for a total of 30 seconds).
Oven option: place your pancakes onto a baking sheet lined with parchment paper and brush each pancake with melted butter. Reheat at 350 F (180 C) for 5-6 minutes or until hot.
Skillet option: place a skillet over low heat, grease with melted butter, and allow the butter to sizzle. Brush each pancake with melted butter. Reheat working in batches. Add the pancakes to the skillet and cook for 10-20 seconds, then flip, and cook for another 10-20 seconds, and flip again. Repeat until hot.
Toaster option: set your toaster to medium and add your pancakes to the toaster. Heat until warm. The sides tend to turn a bit crispy using a toaster so keep that in mind.
HAPPY COOKING FROM THE EQUATOR!! I hope you’ll love this heavy cream pancake recipe or sweet cream pancakes as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Heavy Cream Pancakes
- 2 and 1/2 cups (310) all-purpose flour
- 4 tbsp white granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 and 1/2 tsp vanilla extract
- 2 eggs
- 1 cup (250 ml) milk
- 1/2 cup (120 ml) heavy cream
- 4 tbsp (60 g) butter (melted and cooled)
- Combine the dry ingredients. Add the flour, sugar, baking powder, and salt to a large bowl and mix until combined.
- Combine the wet ingredients. Mix the egg, milk, heavy cream, butter, and vanilla extract in a separate bowl.
- Make the pancake batter. Pour the wet ingredients over the dry ingredients and give it a quick mix until mostly combined but still lumpy. The less you mix or beat your pancake batter, the lighter the pancakes.
- STEP 4. Cook. Use a cast-iron skillet or a griddle for best results. Grease your skillet or griddle with butter and allow to heat until sizzling. Once hot, drop spoonfuls of pancake batter and cook for 1-2 minutes or until bubbly. Flip the pancake and cook for another minute or until the underside is golden. Serve hot with your favorite toppings!
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