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Amazing Melt in Your Mouth Sweet Cream Pancakes is the best pancake recipe around and will be the only pancake recipe you’ll ever need!

Sweet and dreamy!

 

Stack of sweet cream pancakes topped with butter and syrup.

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I love pancakes and I think they are probably the BEST breakfast food ever created.

 

I still love a good omelette with a side of crispy bacon, but eating a pancake for breakfast is like going to a party at your breakfast table.

 

The great thing about pancakes is that you can dress them up however you want, topped with fruit, drizzled with chocolate syrup or salted caramel ganache, sweet cream cheese syrup, caramel syrup, or with classic maple syrup. 

 

How I found out about Sweet Cream Pancakes

 

Recently, my family and I ate dinner at Black Bear Diner that happened to server breakfast all day.

 

I looked at their breakfast menu and found sweet cream pancakes, so of course that’s what I ordered!

 

Let me tell you, they were amazing! The pancakes were so sweet and dreamy, they probably didn’t even need syrup. You know I still used syrup though, right?

 

The poor, sad members of my family who didn’t order the pancakes were desperately asking for bite after bite of my delicious meal.

 

I knew that I needed to recreated this deliciousness at home for breakfast the next morning.

 

Sweet Cream Pancakes

 

I ended up adapting my buttermilk pancake recipe by replacing the buttermilk with heavy whipping cream.

 

I also added a little more sugar to make the pancakes a little sweeter. BAM! We had a winner!

 

Pancake Recipes You Will Love:

 

 

Ingredients

 

  • 2 Cups All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/3 Cup Sugar
  • 2 Eggs, beaten
  • 3 Cups Heavy Cream
  • 1 Teaspoon Vanilla Extract
  • Milk, for thinning the batter if desired

 

Helpful Kitchen Items

 

 

How to Make Sweet Cream Pancakes

 

  • Begin by combining all of the dry ingredients.

 

  • In a separate bowl, mix together the eggs, vanilla, and heavy cream.

 

  • Add the wet ingredients to the dry ingredients and mix together.

 

  • THE BATTER WILL BE THICK because you are using heavy cream. If it is too thick for your liking, thin the batter with a little milk.

 

  • Heat your griddle to medium high heat (about 300 to 325 degrees) and spray the surface with nonstick cooking spray.

 

  • Place approximately 1/4 cup of batter on the griddle for each pancake. 

 

  • Cook for 2-3 minutes until little battle begin to appear.

 

  • Flip the pancakes over and cook for another 2-3 minutes until golden brown.

 

  • Because the batter is thick and uses heavy cream, expect the pancakes to take a little longer than standard pancakes to cook on each side.

 

Optional Toppings for Pancakes

 

These pancakes will take a few extra minutes to cook, but boy is it worth it!

 

I feel like pancakes are kind of like the blank canvas of breakfast foods!

 

You can add different toppings to create totally different experiences. Below you will find recipes for some of my favorite pancake toppings!

 

Classic Pancakes

 

Pancakes on a white plate topped with butter and syrup.

 

This is by far my favorite way to enjoy this pancake recipe.

 

For this version, all you will need is butter and maple syrup!

 

Peanut Butter Chocolate Chip

 

A stack of sweet cream pancakes topped with syrup and chocolate chips

 

For this decadent version, you will need peanut butter, maple syrup, and chocolate chips.

 

A peanut butter and chocolate lover’s dream!

 

Birthday Cake

 

A stack of sweet cream pancakes topped with whipped cream and rainbow sprinkles.

 

Birthday Cake Sweet Cream Pancakes are the favorite of my kids!

 

To make this version, you will need sprinkles, whipped cream, and maple syrup.

 

Strawberry Cheesecake

 

A stack of sweet cream pancakes topped with cheesecake filling, strawberries, and graham cracker crumbs.

 

This version could definitely double as a dessert recipe!

 

Sweet Cream Pancakes with a cheesecake topping, chopped strawberries, and graham cracker crumbs!

 

Make sure to pin this recipe so you will always be able to make these unbelievable pancakes whenever you crave them!

 

What is your favorite pancake topping? Tell me in the comments down below!

 

 

More Breakfast Recipes To Try:

 

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Print Recipe
Melt in Your Mouth Sweet Cream Pancakes
Amazing Melt in Your Mouth Sweet Cream Pancakes is the best pancake recipe around and will be the only pancake recipe you'll ever need! Sweet and dreamy!
Course Breakfast
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
People
Ingredients
Sweet Cream Pancakes
Strawberry Cheesecake Pancakes
Peanut Butter Chocolate Chip
Course Breakfast
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
People
Ingredients
Sweet Cream Pancakes
Strawberry Cheesecake Pancakes
Peanut Butter Chocolate Chip
Instructions
Classic Sweet Cream Pancakes
  1. Mix all ingredients together. Heat griddle to medium high heat (about 300 degrees) and spray with cooking spray. Place approximately 1/4 cup of batter on the griddle for each pan cake. Cook for 2-3 minutes until little bubbles begin to appear. Flip the pancakes over and cook for another 2-3 minutes until golden brown.
  2. Top the pancakes with butter and maple syrup.
Birthday Cake Pancakes
  1. Follow the instructions above for Sweet Cream Pancakes, but after placing batter on the griddle, sprinkle the pancakes with rainbow sprinkles. Then flip and continue cooking.
  2. Top the pancakes with more sprinkles, butter, maple syrup and whipped cream.
Strawberry Cheesecake Pancakes
  1. To prepare the cheesecake topping, beat the softened cream cheese in a bowl until creamy. Add the vanilla and the powdered sugar a little at a time until incorporated. In a separate bowl, beat the heavy cream until peaks form. Fold the whipped cream into the cream cheese mixture.
  2. Follow the instructions above for Sweet Cream Pancakes, but after placing the batter on the griddle, sprinkle the pancakes with chopped strawberries. Then flip and continue cooking.
  3. Top each pancake layer with the cheesecake topping, more chopped strawberries and graham cracker crumbs. Pour on some maple syrup , if desired.
Peanut Butter Chocolate Chip Pancakes
  1. To prepare the peanut butter syrup, heat the maple syrup on the stove over medium heat. Add the peanut butter and stir until mixed. Keep warm on the stove while preparing the pancakes.
  2. Follow the instructions above for Sweet Cream Pancakes, but after placing the batter on the griddle, sprinkle the pancakes with chocolate chips. Then flip and continue cooking.
Recipe Notes

The prep time and cooking time listed above are based on the classic Sweet Cream Pancakes recipe. Add 5-10 minutes of prep time for the Strawberry Cheesecake Pancakes and Peanut Butter Chocolate Chip Pancakes.

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50 Comments on Sweet Cream Pancakes

  1. Love how creative all these different toppings are. We are not having so much a small pancake tradition, but it look like something pretty sweet to try out! thanks for the recipe.

    • Made these for my Roomate and I since we have no milk in the house and only heavy whipping cream and let me say THEY WERE AMAZING!!!! At first the better was super thick and debating on adding water but I just made as us and they turned out great! we had a lot of left over batter and refrigerated it for the next day and they taste sooo good still. Definitely u suing those recipe for pancakes all the time now.!

  2. OMG, would you believe me if I told you I was just talking to someone about how much I love pancakes? So I’m going to take it as a sign and make some pancakes today…can’t ignore fate lol.

    • I love the ideal of this type of pancake. I have made these pancakes now for the second time. The first time I made them, they had great flavor but they were flat, no rise at all. I thought maybe I made an error or maybe my ingredients weren’t fresh, so I tried again. I followed the instructions exactly as shown and also bought new ingredients, and again they had no rise. Not sure what went wrong.

      • Oh no! I actually made this again today, just to double check the recipe and mine turned out fine. I’m sorry you are having problems 🙁

  3. I make these for my grandchildren in Mickey Mouse shape. They are a tradition at our house and are called NanaCakes😆

  4. I’ve been on the search for a good “restaurant-like” homemade pancake recipe that I can use for my family. I tried these today and I can now say, “The search is over!” This recipe changed my life! Thank you so much for sharing!! My family adored them.

  5. Just wondering how many pancakes this recipe will make. There are only two of us. Does the recipe divide well?

    • This makes about 20 pancakes if you use 1/4 cup of batter. You could divide the recipe easily or I like to freeze the extra pancakes and pop them in the microwave for a quick breakfast. Hope you like them!

  6. These pancakes took FOREVER to cook!! I made them for my lil boys bday and gave up on them after I finally got a few for him cooked… Totally disappointed and will not ever make them again… I swear it took 15 mins at least per pancake… ugh

  7. The end result of this recipe is delicious. However, the measurements are definitely off. We added four cups of cream PLUS a cup of milk before it resembled anything close to pancake batter consistency!

    • I haven’t tried it with waffles, but I would probably add maybe 2 tablespoons of vegetable oil and maybe some milk to thin it. Let me know if you try it!

  8. I haven’t brought a pre-made pancake mix since finding this recipe. They are freaking delicious. My children love them. I love them. They are oh so sweet and dreamy.

  9. I halved the sweet cream pancake recipe and it served two adults. The batter was a bit thin and they spread too much so they didn’t really rise. After making a few pancakes I added a little flour and some greek yogurt to help them rise a bit more. (For me about 1/4c extra flour would have done it for all the half-batch of batter.) I think letting the batter sit for a few minutes helped as well. The batter was very tender and they were hard to flip before I adjusted the consistency, but fine after that, so if the batter seems a bit thin to you, trust your instincts.

    • These turned out amazing. I didn’t make any changes to the recipe. I did not have to cook them as long as instructed though. Just about 1.5 min on each side in the pan (I don’t have a griddle so I just cooked on medium heat). Thank you for sharing the recipe.

  10. I made these pancakes (and other of your recipes) using carbalose flour for a very low carb version. I also used a zero-carb granulated sweetener (Erythritol). For grins I used orange extract instead of vanilla. Your recipes are SO good my sons love them, and SO easy even a single dad can make them. Double kudos, and thanks.

  11. I’ll start by saying I am a good baker and cook, but for whatever reason I have had very bad luck with making pancakes. With this recipe I can officially say my luck has turned!
    I did make some modifications however since I wanted pancakes but had no whipping cream. I made a full batch of pancakes but had to use 1 cup of 10% creamo and .5 cup of almond milk. This was enough liquid for the whole recipe.
    They taste so amazing and rise so perfectly. Light, extremely fluffy and perfectly absorb the maple syrup on the plate.
    I can’t wait to try this recipe with real whipping cream once I get my butt to the grocery store! Thanks for sharing
    -Lindsay

  12. I halved this recipe and it came out delish! I had no issues with the consistency.. in fact it resembled cake batter. Light and fluffy!

  13. Since discovering this recipe, these are the ONLY pancakes my kids want. I follow the recipie exactly except i don’t add milk to thin, and I add a little more vanilla. They are amazing! I am going to try toppings next time! I use a 1/3 cup measuring cup and it makes about 15 pancakes. 🙂

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