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Close up of sweet cream pancakes on a large plate with strawberries and blueberries.
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5 from 39 votes

Sweet Cream Pancakes

These sweet cream pancakes are fluffy easy to make pancakes. They are richer and more fluffy because they are filled with heavy cream.
Prep Time10 minutes
Cook Time8 minutes
Resting Time10 minutes
Total Time28 minutes
Servings: 4 people
Calories: 626kcal


  • 2 cups All-purpose flour
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 2 tablespoon White granulated sugar
  • 1 ½ cups Heavy cream
  • ½ cup Milk any kind
  • 2 Large eggs
  • 1 teaspoon Pure vanilla extract
  • 2 tablespoon Unsalted butter to melt on the griddle


  • In a large bowl, sift the flour. Add in baking powder, baking soda, and salt.
    2 cups All-purpose flour, 2 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt
  • In a separate bowl, whisk the sugar, heavy cream, milk, eggs, and vanilla.
    2 tablespoon White granulated sugar, 1 ½ cups Heavy cream, ½ cup Milk, 2 Large eggs, 1 teaspoon Pure vanilla extract
  • Pour the wet ingredients into the dry. Whisk until just combined. Let it sit for 10 minutes. This lets the leavening agent rise.
  • Heat a griddle or a large frying pan to 350°F or medium heat. Right before adding the pancake batter, melt 1 Tablespoon of butter on the griddle.
    2 tablespoon Unsalted butter
  • Use a ½ cup of measuring cup to create large pancakes. Let them sit for 3-4 minutes until the bubbles disappear and the bottom of the pancakes are golden. Flip the pancakes. Cook for 2-3 minutes until golden brown.
  • For the next batch, melt more butter before adding pancake batter. Serve warm with butter and syrup.


You can use cold dairy ingredients.


Calories: 626kcal | Carbohydrates: 58g | Protein: 10g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 814mg | Potassium: 201mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1536IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 3mg