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–+ servings
Stack of fluffy sweet cream pancakes topped with a generous pat of European salted butter and maple syrup on a white plate

Sweet cream pancakes

The best homemade sweet cream pancakes recipe - light and fluffy pancakes without buttermilk! These easy breakfast pancakes have crispy golden edges and soft centers, perfect for Sunday brunch, special occasions, and every day. Learn how to make the fluffiest pancake recipe with simple pantry ingredients.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Rest time 20 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 4

Equipment

Tramontina Fry Pan Stainless Steel Tri-Ply Clad 10-Inch, 80116/005DS
Frying pan OR an electric or cast-iron griddle to make many pancakes at once
FineDine Stainless Steel Mixing Bowls (Set of 6) - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
Large bowl
FineDine Stainless Steel Mixing Bowls (Set of 6) - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
Medium bowl
OXO Good Grips 11-Inch Whisk
Large whisk
Rubber spatula For scraping the bowl
New Star Foodservice 43068 Wood Handle Fish Spatula, 6.5" Blade, Silver
Spatula For flipping the pancakes
Farberware Professional 5-Piece Measuring Cup Set with Coffee Scoop, Durable Plastic Kitchen Measuring Cups with Easy-Read Markings, Nesting Design, Dishwasher Safe
Measuring cups
Farberware Set of 5 Measuring Spoons, Perfect for Measuring Both Wet and Dry Indgredients, Includes Detachable Ring for Optimal Storage and Organization, Dishwasher Safe, Assorted
Measuring spoons

Ingredients
  

Dry ingredients

Wet ingredients

  • 2 egg large
  • 1 cup heavy cream (also called "heavy whipping cream")
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar

For cooking

Instructions
 

  • Combine dry ingredients. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  • Mix wet ingredients. In a separate medium bowl, beat the egg, heavy cream, milk, vanilla extract, and vinegar until well combined.
  • Combine batters. Pour the dry ingredients into the wet ingredients. Stir gently until just combined and there are no more large clumps of flour. The batter should remain slightly lumpy for tender pancakes.
  • Rest the batter. Let the mixture rest for 20 minutes to activate the leavening agents. See "Tips and Tricks" above to learn more about why you should let the batter rest.
  • Heat cooking surface. When the batter finishes resting, heat 1 or 2 teaspoons of ghee (or oil) on a griddle or in a frying pan over medium-low heat.
  • Test surface temperature. The surface is ready when a small drop of batter sizzles upon contact.
  • Cook first side. Ladle approximately ¼ cup of batter onto the hot surface. Cook until bubbles appear on top and leave holes that don't fill back in. Be patient.
  • Flip and finish cooking. Flip pancakes and cook until the second side is golden brown, about 2-3 minutes more.
  • Repeat and serve. Continue with remaining batter, adding more ghee as needed. Serve pancakes immediately, or keep warm in a 200°F oven until ready to serve.

Video

Keyword pancake, quick
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