Sweet Cream Pancakes
Soft, lightly sweet pancakes made with cream for a rich flavor without needing syrup. Perfect for a cozy weekend breakfast.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Heavy cream This is where the rich cream flavor comes from.
- 1/2 cup Milk You can use more cream instead if desired.
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Melted butter Plus more for the pan.
Instructions
Mix Ingredients
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- In a second bowl, whisk the eggs, cream, milk, vanilla, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently. Stop when the large streaks of flour disappear; a few lumps are fine.
Cook Pancakes
- Let the batter rest for 5 to 10 minutes while heating the pan.
- Heat a nonstick skillet over medium to medium-low heat and add a little butter.
- Pour batter onto the pan. Cook until bubbles form on top and edges look set, then flip and cook until golden.
Notes
Serve simply with butter and syrup, or with fruits, whipped cream, or cinnamon butter. Resting the batter helps improve texture.