Description
Enjoy fluffy, sweet cream pancakes made with a rich blend of heavy cream and vanilla for a decadent breakfast treat. These pancakes are golden brown with a tender crumb, perfect for serving warm with butter and syrup.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 TBSP White granulated sugar
Wet Ingredients
- 1 1/2 cups Heavy cream
- 1/2 cup Milk (any kind)
- 2 Large eggs
- 1 tsp Pure vanilla extract
For Cooking
- 2 TBSP Unsalted butter (to melt on the griddle)
Instructions
- Prepare Dry Ingredients: Sift 2 cups of all-purpose flour into a large bowl. Add in 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix these dry ingredients together thoroughly to distribute the leavening agents evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together 2 tablespoons of granulated sugar, 1 1/2 cups of heavy cream, 1/2 cup of milk, 2 large eggs, and 1 teaspoon of pure vanilla extract. Ensure the mixture is smooth and well combined.
- Combine Batter: Pour the wet mixture into the bowl with the dry ingredients. Gently whisk until just combined. Be careful not to overmix; a few lumps are okay. Allow the batter to rest for 10 minutes to let the leavening agents activate and the batter thicken slightly.
- Heat Griddle: Preheat a griddle or large frying pan over medium heat, approximately 350°F. Just before cooking, melt 1 tablespoon of unsalted butter on the griddle to prevent sticking and add flavor.
- Cook Pancakes: Using a 1/2 cup measuring cup, pour batter onto the griddle to form large pancakes. Cook for 3 to 4 minutes until bubbles appear on the surface and the underside turns golden brown. Flip the pancakes carefully and cook the other side for 2 to 3 minutes until golden and cooked through.
- Repeat and Serve: For subsequent batches, melt additional butter on the griddle before adding more batter. Serve the pancakes warm topped with butter and your favorite syrup for a delicious breakfast.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- Letting the batter rest helps the baking soda and powder activate, resulting in fluffier pancakes.
- Use fresh baking powder and baking soda for best rising effect.
- Adjust the heat if pancakes are browning too quickly to ensure they cook through.
- For dairy-free alternatives, substitute heavy cream and milk with plant-based options, though texture may vary.
