Sweet Cream Pancakes

I adapted this sweet cream pancakes recipe based on my Old Fashioned Buttermilk Pancakes by substituting heavy cream for the buttermilk and adding a bit of sweetness. These pancakes pair beautifully with Air Fryer Sausage Links The sweet and savory combo is a match made in heaven! My boys adore these pancakes so much... they feel like they are having dessert for breakfast!

This pancake recipe is famous from Black Bear Diner a popular family restaurant chain! If you can't make it to the Diner this recipe is:

• Easy to make with simple ingredients!
• A decadent texture that melts in your mouth!
• Perfect for special occasions and entertaining!

• All-Purpose Flour
• Eggs - use large eggs for this recipe.
• Heavy Whipping Cream- I use a 35% fat cream for this recipe. It leads to luxurious but filling pancakes.
• Vegetable oil - a little oil helps to ensure some crispy edges you could also substitute butter but the cream already makes this recipe so rich it's not really necessary.
• Vanilla Extract- really helps to highlight the cream as the star of the show. Vanilla bean paste would be amazing in this as well!
• Granulated Sugar- I personally don't put sugar in my pancakes as I like the maple syrup to be my sweetness but I like to add a bit of sugar to these pancakes as I tend to use less maple syrup on them. It just seems to really work with these pancakes. These pancakes are so good in fact, you could skip the syrup altogether and just top them with powdered sugar and berries.
• Baking Powder
• Baking Soda
• Sea salt

• First, whisk together the wet ingredients and dry ingredients.

• Next, cook pancakes on a hot griddle until golden on both sides.

They are made from scratch pancake ingredients like flour, eggs, vanilla, sugar, baking powder, baking soda, and salt. Milk or buttermilk is simply replaced with heavy whipping cream for the dreamiest pancakes you will ever eat.

Absolutely! These pancakes use cream instead of milk and are so pillowy soft. Keep in mind that they are extra rich and filling with the heavy cream. Also, the extra fat makes them easier to burn on a hot griddle or pan so test a small amount of batter to make sure the temperature is right.

These pancakes are rich and decadent even smoother than buttermilk pancakes. They are a very soft cake consistency and have crispy edges. They are so good topped simply with just powdered sugar or even better with extra whipped cream on top and real maple syrup!

• If your pancake batter is too thick feel free to thin it with a bit of milk.
• If you like really thick pancakes, do not thin the batter. Use a large scoop to scoop the batter onto the griddle and allow them to cook a little longer.
• Be sure to test a small amount of batter on the griddle to ensure that it's not too hot. Due to the higher fat content, these pancakes can burn quickly so you want to keep a close eye on them.
• These pancakes are delicious served with powdered sugar, maple syrup, and topped with whipped cream and berries but they would also be fantastic with a salted caramel sauce!

Common kitchen supplies are all you need for this recipe:

• Large mixing bowl
• Whisk
• Spatula
• I love a griddle for making pancakes but a good non-stick pan will also work.

These pancakes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave using the reheat setting, but they are best eaten the day they are made.

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