We love pancakes here and eat them often (or so it seems).
But one of your favorite ways to make them is with cream in the batter.
Pancakes with whipped cream are a perfect pairing, but adding cream to the batter only makes things better.
So I can safely say that this is a recipe that my whole family loves, which is saying A LOT because we have tons of pancake recipes like (Copycat) Denny’s Pancake Recipe, Birthday Cake Pancakes, and Pancakes in a Cup. I hope your family loves these cream pancakes as much as we do!
Why this recipe works
The cream in these rich cream pancakes makes the pancakes so soft, fluffy, and deliciously good that you can’t help but eat a stack or two.
We use common ingredients and process steps to make these pancakes, so whipping up a batch isn’t difficult or complicated.
It will be a challenge not to eat them right off the pan though! This is a frugal breakfast.
Pancakes are made using basic pantry ingredients like flour, sugar and baking powder.
When you set everything by recipe or portion, we’re looking for a budget-friendly option that’s perfect for your morning meal.
Go to:🥘 Ingredients 🍽 Equipment Needed 🔪 Instructions🍴 Recipe Tips 💭 FAQ 📖 Recipe💬 Comments
All purpose flour – this is for the gluten structure in the pancakes and is the base of the recipe.
Baking Agents – You’ll need baking powder and baking soda to make these pancakes puff up nicely when baked.
Granulated sugar – adds more sweetness and softness.
The yolks in the eggs also help give the pancakes a richer flavor.
Heavy Cream – You will need heavy cream to give the pancakes the rich texture we want.
Milk – adding a little milk will help the pancakes to get the right consistency.
See the recipe card below for the exact amounts needed.
Medium pan Mixing bowls Spatula Measuring cups Measuring spoons Whisk
Learn how to make cream pancakes with these simple step-by-step instructions:
Heat a pan to medium heat.
Mix the dry ingredients (flour, baking powder, baking soda, salt, sugar) in a bowl.
In another bowl, beat the eggs and vanilla until combined, then add the sour cream and milk.
Beat wet into dry until there are no streaks or large lumps of flour in the batter.
Add a little more milk (about a tablespoon or two at a time) if the batter is too thick and you want it thinner.
Spread the dough a little so that it is larger and appears to be of uniform thickness.
Wait for about 2-3 minutes until the edges are slightly firm and the top is bubbling, then flip and cook the other side for another 2-3 minutes until golden brown.
Serve warm with butter and syrup.
🍴 Recipe tips
Heavy cream and how it works here
Similar to how sour cream works in baked goods, it leaves a velvety texture.
If you know what I mean, you can expect greatness, and if you don’t know what I’m talking about, try this sour cream banana bread recipe and see for yourself what a big difference one ingredient can make.
How do you know when the pancakes are ready to flip?
Can I make the pancake batter in advance?
Yes, you can whip up a batch of pancake batter and leave it tightly covered in the refrigerator up to 2 days in advance.
After that, the leavening agents won’t allow your pancakes to rise as beautifully as they could when the batter is fresh, leaving you with thin or rubbery pancakes.
What flavor are sweet cream pancakes?
These pancakes taste like buttermilk pancakes, but better.
They are soft, tender, fragrant and practically melt in your mouth.
They are perfect served with maple syrup, powdered sugar, fresh fruit and more!
Check out more great pancake recipes
Strawberry Cheesecake Pancakes Hot Chocolate Pancakes Carrot Cake Pancakes with Cream Cheese Syrup Light Fluffy Pancakes
📖 Recipe
The BEST sour cream pancakes
This sweet cream pancake recipe will surely surprise you.
This sweet cream pancake recipe will surely surprise you.
These crepes are made using heavy cream instead of milk. The results are fluffy, buttery, and melt in the mouth.
These crepes are made using heavy cream instead of milk. The results are fluffy, buttery, and melt in the mouth.
Servings: 20 pancakes
Recipe cost $2.55/serving $0.26
Equipment Medium Frying Pan Mixing Bowls Spatula Measuring Cups Measuring Spoons Whisk
Ingredients 2 ½ cups all-purpose flour ($0.20) 3 teaspoons baking powder ($0.02) 1 teaspoon baking soda ($0.01) ½ teaspoon salt ($0.05) ⅓ cup granulated sugar ($0.00 $03) 2 large eggs ($0.16) 2 teaspoons ($0.16) 2 teaspoons cups heavy cream ($1.98) ½ cup milk ($0.08) US Regular – Metric
Directions Heat a skillet over medium heat.
This is about 300-325 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk together the eggs and vanilla until well combined.
Add heavy cream and milk and mix again. Add the wet ingredients to the dry ingredients and beat until there are no streaks of flour.
Do not over mix. If desired, add more milk a tablespoon or two at a time. Grease pans or a pan and pour batter ¼ cup at a time. Spread the dough slightly so that the pancake is larger and smoother. looking at the thickness. Wait for about 2-3 minutes until the edges are slightly firm and the top is bubbling, then flip and cook the other side for another 2-3 minutes until golden brown.
Repeat for all pancakes. Serve warm with butter and syrup.
The recipe for these pancakes with cream will make the pancake batter quite thick, and that’s perfectly fine.
The recipe for these pancakes with cream will make the pancake batter quite thick, and that’s perfectly fine.
You can add more or less milk (regular, whole or skim milk) to thin the batter to the desired consistency.
You can add more or less milk (regular, whole or skim milk) to thin the batter to the desired consistency.
The heavy cream makes the batter nice and thick, but the pancakes retain a lot of moisture and richness as they bake.
The heavy cream makes the batter nice and thick, but the pancakes retain a lot of moisture and richness as they bake.
You’ll want to cook these pancakes at a slightly lower temperature than normal to make sure the outsides don’t cook too quickly compared to the insides.
You’ll want to cook these pancakes at a slightly lower temperature than normal to make sure the outsides don’t cook too quickly compared to the insides.
You’ll also want to use the back of a spoon to spread the batter a bit to make the pancakes a little more even, as they won’t spread much as they are.
You’ll also want to use the back of a spoon to spread the batter a bit to make the pancakes a little more even, as they won’t spread much as they are.
Pancakes are ready to flip when the edges look almost dry and set and the center of the pancake has bubbles.
Pancakes are ready to flip when the edges look almost dry and set and the center of the pancake has bubbles.
If you feel resistance when flipping the pancake, wait a bit before trying again, as this is often an indication that the pancake is undercooked.
If you feel resistance when flipping the pancake, wait a bit before trying again, as this is often an indication that the pancake is undercooked.
The pancakes should not fold like an accordion when you go to flip them.
The pancakes should not fold like an accordion when you go to flip them.
You can whip up a batch of pancake batter and leave it tightly covered in the fridge up to 2 days in advance.
After that, leavening agents won’t allow your pancakes to rise as beautifully as they could have when the batter was fresh, leaving you with thin or rubbery pancakes.
Nutrition information Serving: 2 pancakes | Calories: 117 kcal Carbohydrates: 32.6g | Protein: 3.9g | Fat: 9g | Saturated fat: 5.6 g | Polyunsaturated fat: 0.5g | Monounsaturated fat: 2.2g | Trans fats: 0.3g | Cholesterol: 27.1 mg | Sodium: 252 mg | Potassium: 359.4 mg | Fiber: 0.9g | Sugar: 7.4g | Vitamin A: 98.6 IU | Vitamin C: 0.1 mg | Calcium: 150.6 mg | Iron: 1.7 mg
(Why do I even ask, of course you do!) I always keep a box of pancake mix just to set the mood.
But sometimes store-bought mix just doesn’t have the flavor (or fluffiness) of a homemade batch.
Our chef, Zach, shared a few little tips with me on how to pack a better pancake mix — and you’ll be eating a delicious, fluffy stack of pancakes in no time!
Even though I am a cook and love to cook from scratch, I still use instant pancake mix.
If I’m short on time or want something simple, I grab a box of Pearl Milling Company, Krusteaz, or Hungry Jack!
However, even though I use a mix, I still like to spice it up with some of my own touches – like eggs and ingredients to make it fluffy and sweeter.
So here are my 7 tips to make your pancake mix even better!
How to better prepare pancake mix
5. FOLD THE PANCAKE MIXTURE SO THAT IT HAS FLUFF.
Even though the mixture may need water, you can easily replace it with another milk (I like oat milk).
You may need to add a dash more because of the difference in consistency, but it will taste so much better!
2. Beat the egg into the pancake mixture
2. Beat the egg into the pancake mixture
Beat the egg with milk and melted butter for fluffier pancakes and a better texture.
3. Add a little melted butter
3. Add a little melted butter
What’s better than melted butter on your pancakes?
Melted butter in your pancakes!
4. Add a dash of club soda
4. Add a dash of club soda
Homemade pancakes are so fluffy because making them from scratch allows for more air bubbles.
An easy hack to get a similar effect is to add about 1 tablespoon of baking soda per person.
The carbonation will help them rise and give you the pillowy pancakes you want.
Beech wood and silicone spatula
Nylon hard Turner spatula
Stainless steel non-slip mixing bowls
5. FOLD THE PANCAKE MIX – YOU WANT BUMPS
To make the pancakes even fluffier, mix the dry and wet ingredients.
You don’t want a smooth pancake mix, you want it to be slightly lumpy for extra fluffiness.
If you want to go the extra mile, you can chop the dry ingredients before adding the wet ingredients.
If you want extra sweet pancakes, you can add a little sugar or sugar substitute.
If you are not sure if you need more sugar, you can always taste the sweetness of the dough before cooking.
(Don’t forget about the raw egg you may have added and the health risks involved).
If you want a little more sweetness and to make your batch look pretty, add some powdered sugar.
Don’t forget other possible sweet additions (syrup, fruit) before adding more sugar.
Some mixes are already flavored, but a little more spice never hurt anyone.
I like to add cinnamon, nutmeg and/or vanilla extract for extra flavor.
You can even add a sprinkle of cocoa powder to some chocolate pancakes!
Try mixing and matching these methods to find what works for you and let us know how your pancakes turn out!