Sweet Cream Pancakes

These luscious Sweet Cream Pancakes have a rich, sweet vanilla flavor and the most melt-in-your-mouth texture. They're made with simple ingredietns and come together quickly. They'll be the star of any breakfast or brunch!

Prep Time5

Cook Time30

Batter resting time10

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 502kcal

Author: Briana

Equipment

large skillet (or non-stick pan or griddle)
Whisk
mixing bowls
large cookie scoop #20 (optional)

Ingredients

2 cups all purpose flour 240g
2.5-5 tablespoons white sugar to taste
1 tablespoon baking powder
1.5 teaspoons kosher salt
1.5 teaspoons baking soda
2 large eggs room temperature
1.5 cups heavy cream room temperature
½ cup milk room temperature
3 tablespoons apple cider vinegar
1 tablespoon vanilla extract 15 ml
3 tablespoons unsalted butter melted and cooled slightly
2-3 tablespoons unsalted butter as needed to melt on the griddle
Maple syrup, fruit, and butter to serve.

Instructions

In a mixing bowl, whisk together the flour, white sugar, baking powder, baking soda, and kosher salt. Set aside.
2 cups all purpose flour, 2.5-5 tablespoons white sugar, 1 tablespoon baking powder, 1.5 teaspoons baking soda, 1.5 teaspoons kosher salt
In a separate bowl, start by whisking the eggs until completely combined. Then, add in the heavy cream, milk, apple cider vinegar, melted butter, and vanilla extract. Whisk until well combined.
1.5 cups heavy cream, ½ cup milk, 3 tablespoons apple cider vinegar, 2 large eggs, 1 tablespoon vanilla extract, 3 tablespoons unsalted butter
Combine the dry ingredients and the wet ingredients using a rubber spatula to fold the ingredients together very gently. It's okay if there are lumps in the batter! This will help us achieve a really light and airy pancake. Don't overmix! Allow the batter to rest for just a few minutes (5-10 minutes) before making the pancakes.
Meanwhile, preheat a griddle or pan over medium-low heat. Rub or brush a hot griddle or skillet with a small amount of butter to lightly grease the pan. Working in batches, add about ¼ cup of batter for each pancake. Don't overcrowd the skillet or griddle, give yourself room to flip the pancakes.
2-3 tablespoons unsalted butter
Cook for a few minutes until golden on the bottom and bubbles start to appear on the top, then flip over and cook an additional minute or until golden brown. Add more butter with each new batch of pancakes.
Serve the pancakes warm with your favorite toppings like more butter, maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.
Maple syrup, fruit, and butter to serve.
Leftover pancakes can be stored in the fridge for up to 3-4 days.

Notes

Use room temperature ingredients. This will ensure the batter comes together nicely. If the ingredients are too cold, the butter will seize when added to the batter, making it clumpy.
Don’t overmix the batter. Mix the wet and dry ingredients until just combined. Overmixing can lead to dense pancakes. A few lumps in the batter are okay; they will disappear as the pancakes cook. The apple cider vinegar added helps give the pancakes extra lift, which will create bubbles in the pancakes and make them nice and fluffy.
Rest the batter. Letting the batter rest for 5-10 minutes allows the flour to absorb the liquid, resulting in a smoother batter and fluffier pancakes.
Use a measuring cup. Use a measuring cup to pour an equal amount of batter for each pancake. This ensures they cook evenly and are the same size.
Preheat the pan or griddle. Make sure your griddle or skillet is well-heated before cooking the pancakes. A moderately hot surface helps in achieving that golden-brown color.
Grease the griddle or pan. Adding a small amount of butter to the griddle before cooking each batch of pancakes enhances the flavor and prevents sticking.
Do not overcrowd the skillet/griddle. Give yourself room to easily flip the pancakes so they remain intact.
Don’t flip the pancakes too soon. Wait until bubbles form on the surface of the pancake and the edges look set before flipping. This ensures that the bottom is properly cooked, and the pancakes won't fall apart when flipped.
Don’t press on the pancakes with a spatula. Resist the urge to press down on the pancakes with the spatula while cooking. This can make them dense, and we want them nice and fluffy.
Keep warm. If you're making a large batch, keep finished pancakes warm in a low-heat oven until ready to serve.

Nutrition