Heavy Cream Pancakes
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!
Ingredients
- 2 and 1/2 cups (310) all-purpose flour
- 4 tablespoon white granulated sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1 and 1/2 teaspoon vanilla extract
- 2 eggs
- 1 cup (250 ml) milk
- 1/2 cup (120 ml) heavy cream
- 4 tablespoon (60 g) butter (melted and cooled)
Instructions
- 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!
Notes
Make-Ahead Instructions. I don't recommend making pancakes ahead of time as they're best eaten fresh and hot.
Storing Instructions: store covered or in an air-tight container at room temperature for a day or in the fridge for up to 3-4 days.
Reheating Instructions:
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.
Nutrition
Calories: 203kcalCarbohydrates: 26gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 222mgPotassium: 86mgFiber: 1gSugar: 5gVitamin A: 336IUVitamin C: 0.1mgCalcium: 120mgIron: 2mg
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