Pancakes are the ultimate comfort food, perfect for lazy weekend mornings or a sweet treat any day of the week. Our roundup of 18 Fluffy Sweet Cream Pancakes Recipes is here to inspire your next breakfast masterpiece. From classic buttermilk to innovative twists, there’s a recipe for every pancake lover. Dive in and discover your new favorite way to start the day!
Classic Sweet Cream Pancakes
Amidst the hustle of morning routines, there’s something undeniably comforting about a stack of Classic Sweet Cream Pancakes, their golden surfaces whispering promises of soft, fluffy interiors and a delicate, creamy sweetness that dances on the palate.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 1 1/4 cups whole milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- a splash of vanilla extract
- a couple of tablespoons of heavy cream
Instructions
- In a large bowl, sift together the flour, baking powder, sugar, and salt to ensure your pancakes are light and airy.
- Make a well in the center of the dry ingredients and pour in the milk, egg, melted butter, and vanilla extract. Whisk until just combined; a few lumps are okay to avoid overmixing.
- Gently fold in the heavy cream to enrich the batter, giving the pancakes their signature sweet cream flavor.
- Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
- Serve immediately with a drizzle of maple syrup and a pat of butter for a classic touch, or get creative with fresh berries and a dollop of whipped cream.
Buttery and tender, these pancakes boast a melt-in-your-mouth quality that’s elevated by the subtle richness of cream. For an extra indulgent twist, sandwich them with a layer of Nutella and sliced bananas, turning breakfast into a decadent treat.
Blueberry Sweet Cream Pancakes
Magical mornings call for a breakfast that’s as delightful to the palate as it is to the eye, and these Blueberry Sweet Cream Pancakes are just the ticket. Fluffy, golden pancakes studded with juicy blueberries and drizzled with a luscious sweet cream topping promise to elevate your first meal of the day into a celebratory feast.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- A pinch of salt
- 1 cup milk
- 1 large egg
- A splash of vanilla extract
- A handful of fresh blueberries
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the egg, then mix in the milk and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing leads to tough pancakes, so leave some lumps.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake, then sprinkle a few blueberries on top.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden. Tip: Adjust the heat if the pancakes are browning too quickly.
- While the pancakes cook, whip the heavy cream and powdered sugar until soft peaks form for the sweet cream topping.
- Serve the pancakes warm, topped with a dollop of sweet cream and extra blueberries. Tip: For an extra touch of elegance, dust with a little more powdered sugar.
Just imagine the contrast of the warm, fluffy pancakes against the cool, creamy topping, with bursts of blueberry in every bite. These pancakes are not just a meal; they’re a moment, perfect for savoring on a lazy weekend morning or serving as the centerpiece of a brunch spread.
Chocolate Chip Sweet Cream Pancakes
Zesty mornings call for something extraordinary, and these Chocolate Chip Sweet Cream Pancakes are just the ticket. Imagine fluffy, golden pancakes studded with melty chocolate chips, their edges crisped to perfection, all thanks to a luxurious sweet cream batter that elevates the humble pancake to new heights.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of granulated sugar
- 1 teaspoon of baking powder
- A pinch of salt
- 1 cup of heavy cream
- 1 large egg
- A splash of vanilla extract
- A handful of chocolate chips
- A couple of tablespoons of butter for the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, lightly beat the egg, then mix in the heavy cream and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing leads to tough pancakes, so a few lumps are okay.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Heat a non-stick skillet over medium heat and melt a tablespoon of butter, swirling to coat the pan.
- Pour 1/4 cup of batter for each pancake into the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles to pop and leave little holes before flipping.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.
- Repeat with the remaining batter, adding more butter to the pan as needed.
Rich in flavor and luxuriously tender, these pancakes boast a perfect balance of sweet cream and chocolate in every bite. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra chocolate chips for a decadent breakfast treat.
Banana Sweet Cream Pancakes
Craving a breakfast that feels like a warm hug on a lazy Sunday morning? These Banana Sweet Cream Pancakes are your ticket to a decadent start, blending the natural sweetness of ripe bananas with the luxurious richness of sweet cream for a stack that’s irresistibly fluffy and tender.
Ingredients
- 1 cup all-purpose flour
- a couple of tablespoons sugar
- a pinch of salt
- 1 teaspoon baking powder
- 1 ripe banana, mashed
- a splash of vanilla extract
- 1 egg
- 3/4 cup milk
- 1/4 cup sweet cream
- a knob of butter for the pan
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and baking powder to ensure your pancakes are light and airy.
- In another bowl, mix the mashed banana, vanilla extract, egg, milk, and sweet cream until smooth. Tip: The riper the banana, the sweeter your pancakes will be.
- Gently fold the wet ingredients into the dry ingredients until just combined. A few lumps are okay; overmixing leads to tough pancakes.
- Heat a non-stick pan over medium heat and melt a small knob of butter. Tip: The butter should sizzle but not brown too quickly.
- Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a low oven while you finish the batch.
What makes these pancakes stand out is their melt-in-your-mouth texture, thanks to the sweet cream, and the caramel-like flavor from the banana. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an extra indulgent touch.
Strawberry Sweet Cream Pancakes
Whisking together the essence of summer mornings, these Strawberry Sweet Cream Pancakes are a delightful symphony of fluffy textures and vibrant flavors, perfect for a leisurely brunch or a sweet start to your day.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- A pinch of salt
- 1 cup of milk
- A splash of vanilla extract
- 1 large egg
- A couple of tablespoons of melted butter
- 1/2 cup of fresh strawberries, diced
- 1/4 cup of sweet cream, for topping
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the milk, vanilla extract, egg, and melted butter together until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing can lead to tough pancakes.
- Gently fold in the diced strawberries into the batter.
- Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
- Serve the pancakes warm, topped with a dollop of sweet cream and extra strawberries if desired. Tip: For an extra touch of elegance, drizzle with honey or sprinkle with powdered sugar.
Fluffy and light, these pancakes offer a perfect balance of sweetness and tartness, with the strawberries adding a juicy burst in every bite. Try layering them with extra cream and berries for a decadent pancake stack that’s as beautiful as it is delicious.
Pumpkin Spice Sweet Cream Pancakes
Perfectly blending the warmth of autumn spices with the creamy richness of sweet cream, these pancakes are a delightful twist on a breakfast classic. Paired with a drizzle of maple syrup, they promise a cozy start to any morning.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of pumpkin spice
- 3/4 cup of sweet cream
- 1/2 cup of pumpkin puree
- 1 large egg
- 2 tablespoons of melted butter
- A splash of vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice until well combined.
- In another bowl, mix the sweet cream, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
- Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Serve warm with a drizzle of maple syrup and a sprinkle of extra pumpkin spice for an aromatic finish.
Zesty with spice and luxuriously creamy, these pancakes offer a tender bite with every forkful. For an extra indulgent twist, top with whipped cream and a handful of toasted pecans.
Apple Cinnamon Sweet Cream Pancakes
Savory mornings call for a touch of sweetness, and these Apple Cinnamon Sweet Cream Pancakes are the perfect answer. Infused with the warmth of cinnamon and the freshness of apples, they’re a delightful twist on the classic breakfast favorite.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- A pinch of salt
- 1 teaspoon of cinnamon
- 1 egg
- 3/4 cup of milk
- A splash of vanilla extract
- 1/2 cup of sweet cream
- 1 apple, peeled and finely diced
- 2 tablespoons of butter, melted
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
- In another bowl, beat the egg, then mix in the milk, vanilla extract, and sweet cream until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough pancakes.
- Gently fold in the diced apple into the batter.
- Heat a non-stick skillet over medium heat and brush with a bit of the melted butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
- Repeat with the remaining batter, brushing the skillet with more butter as needed.
- Serve the pancakes warm, drizzled with maple syrup or a dollop of whipped cream for extra indulgence. Tip: For a festive touch, sprinkle with a little extra cinnamon before serving.
The pancakes emerge fluffy and light, with pockets of tender apple and a hint of cinnamon in every bite. For an autumnal twist, serve them alongside a warm apple compote or a scoop of vanilla ice cream for a decadent breakfast-for-dessert experience.
Peanut Butter Sweet Cream Pancakes
Lusciously creamy and irresistibly nutty, these Peanut Butter Sweet Cream Pancakes are a morning indulgence that marries the rich flavors of peanut butter with the light, airy texture of classic pancakes. Perfect for a leisurely weekend breakfast, they’re sure to impress with their delicate balance of sweetness and depth.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- A pinch of salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- A generous dollop of peanut butter
- A splash of vanilla extract
- 1/2 cup heavy cream
- A couple of tablespoons of powdered sugar for dusting
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the milk, egg, melted butter, peanut butter, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are okay for fluffy pancakes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- While the pancakes cook, whip the heavy cream with powdered sugar until soft peaks form for the sweet cream topping.
- Serve the pancakes warm, topped with a dollop of sweet cream and an extra drizzle of peanut butter if desired.
Golden and fluffy, these pancakes boast a tender crumb and a rich peanut butter flavor that’s beautifully complemented by the lightness of the sweet cream. For an extra touch of elegance, garnish with a sprinkle of crushed peanuts or a light dusting of cocoa powder.
Maple Walnut Sweet Cream Pancakes
Radiant mornings call for a breakfast that’s as indulgent as it is comforting, and these Maple Walnut Sweet Cream Pancakes are just the ticket. With a fluffy interior, a golden exterior, and the rich, nutty crunch of walnuts, they’re a symphony of textures and flavors that’ll make any day feel special.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1/4 cup sweet cream
- 1 large egg
- 2 tbsp melted butter, plus a bit more for the pan
- 1/2 cup chopped walnuts
- 1/4 cup pure maple syrup, plus extra for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the buttermilk, sweet cream, egg, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
- Gently fold the wet ingredients into the dry ingredients until just combined. A few lumps are okay—overmixing leads to tough pancakes.
- Heat a non-stick skillet over medium heat and brush with a little melted butter. Tip: The pan is ready when a drop of water sizzles upon contact.
- Pour 1/4 cup of batter for each pancake onto the skillet. Sprinkle a few chopped walnuts onto each pancake right after pouring.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
- Serve stacks of pancakes drizzled with maple syrup and extra walnuts on top.
Soft and airy with a delicate crumb, these pancakes are a delightful contrast to the crunchy walnuts and the silky maple syrup. For an extra touch of elegance, serve with a dollop of whipped sweet cream and a sprinkle of cinnamon.
Lemon Poppy Seed Sweet Cream Pancakes
These Lemon Poppy Seed Sweet Cream Pancakes are a delightful twist on the classic breakfast favorite, offering a bright, citrusy flavor paired with the subtle crunch of poppy seeds, all enveloped in a luxuriously soft and fluffy texture.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- A pinch of salt
- 1 tablespoon poppy seeds
- The zest of 1 lemon
- 3/4 cup sweet cream
- 1 large egg
- 2 tablespoons melted butter
- A splash of vanilla extract
- 1/2 cup milk (adjust for desired thickness)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, poppy seeds, and lemon zest until well combined.
- In another bowl, beat the sweet cream, egg, melted butter, and vanilla extract until smooth. Tip: For extra fluffy pancakes, let the sweet cream sit at room temperature for 10 minutes before using.
- Gradually add the wet ingredients to the dry ingredients, stirring gently. Add milk as needed to reach a pourable consistency. Tip: Don’t overmix; a few lumps are okay for tender pancakes.
- Heat a non-stick skillet over medium heat (about 350°F) and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and stay open before flipping for perfectly cooked pancakes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Serve warm with a drizzle of maple syrup and a sprinkle of extra lemon zest for a zesty finish.
Combining the tangy zest of lemon with the creamy richness of sweet cream, these pancakes boast a light, airy texture that’s irresistibly fluffy. For an extra special touch, layer them with lemon curd and a dollop of whipped cream between each stack.
Coconut Sweet Cream Pancakes
Mornings are transformed with these Coconut Sweet Cream Pancakes, a luxurious twist on the classic breakfast staple that promises a tender, fluffy texture and a subtly sweet, tropical flavor profile.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- A pinch of salt
- 1 cup coconut milk
- 1 large egg
- A splash of vanilla extract
- 2 tablespoons melted butter
- A handful of shredded coconut for garnish
- Maple syrup, for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the egg lightly, then mix in the coconut milk, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing leads to tough pancakes, so leave some lumps.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
- Transfer to a plate and keep warm. Repeat with the remaining batter.
- Sprinkle shredded coconut on top and drizzle with maple syrup before serving. Tip: For an extra tropical touch, serve with slices of fresh mango or pineapple.
Delight in the harmonious blend of creamy coconut and sweet vanilla, with each bite offering a light, airy texture that’s perfectly complemented by the crunch of toasted coconut. These pancakes are a dreamy escape to a tropical paradise, best enjoyed with a cup of strong coffee or a chilled glass of coconut water.
Almond Sweet Cream Pancakes
Amidst the quiet of a weekend morning, there’s nothing quite like the allure of Almond Sweet Cream Pancakes to elevate your brunch game. These pancakes, with their delicate almond aroma and lusciously creamy texture, promise a symphony of flavors that dance gracefully on the palate.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- A splash of vanilla extract
- 1/4 cup almond flour
- 1/2 cup heavy cream
- A couple of tbsp sliced almonds for garnish
Instructions
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until smooth. Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Gently fold the wet ingredients into the dry ingredients, then stir in the almond flour until just combined. Avoid overmixing to keep the pancakes light.
- Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and leave small holes before flipping.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- While the pancakes cook, whip the heavy cream until soft peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
- Serve the pancakes warm, topped with a dollop of whipped cream and a sprinkle of sliced almonds.
Cloud-like in texture with a nutty depth, these Almond Sweet Cream Pancakes are a testament to the beauty of simple ingredients coming together. For an extra touch of elegance, drizzle with honey or a dusting of powdered sugar before serving.
Raspberry Sweet Cream Pancakes
Blissfully light and indulgent, these Raspberry Sweet Cream Pancakes are a morning delight that marries the tartness of fresh raspberries with the luxurious richness of sweet cream. Perfect for a leisurely weekend brunch, they’re sure to impress with their fluffy texture and vibrant flavors.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter, plus a bit more for the pan
- a splash of vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay.
- Heat a non-stick skillet over medium heat and brush with a little melted butter.
- Pour 1/4 cup of batter for each pancake onto the skillet. Sprinkle a few raspberries onto each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes.
- While the pancakes cook, whip the heavy cream and powdered sugar to soft peaks.
- Serve the pancakes warm, topped with the sweetened whipped cream and extra raspberries.
Light as air with a tender crumb, these pancakes are a symphony of textures and tastes. For an extra touch of elegance, drizzle with raspberry coulis or sprinkle with edible flowers before serving.
Blackberry Sweet Cream Pancakes
Just imagine starting your day with a stack of fluffy pancakes, each layer delicately infused with the sweet tang of blackberries and the rich, velvety smoothness of sweet cream. This dish is a harmonious blend of comforting familiarity and gourmet flair, perfect for those mornings when you crave something extraordinary.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- A pinch of salt
- 1 egg
- 3/4 cup milk
- A splash of vanilla extract
- 1/2 cup fresh blackberries
- 1/4 cup sweet cream, plus a little extra for serving
- A couple of tbsp butter, for the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the egg lightly, then mix in the milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing can lead to tough pancakes.
- Gently fold in the blackberries, being careful not to crush them too much.
- Heat a non-stick pan over medium heat and melt a tablespoon of butter.
- Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Warm the sweet cream slightly and drizzle over the stacked pancakes before serving. Tip: For an extra touch, garnish with a few extra blackberries.
Zesty yet subtly sweet, these pancakes offer a delightful contrast between the juicy bursts of blackberry and the creamy drizzle. Serve them with a side of crispy bacon or a dollop of whipped cream to elevate the experience even further.
Cherry Sweet Cream Pancakes
Zesty mornings call for something special, and these Cherry Sweet Cream Pancakes answer with their fluffy texture and bursts of juicy cherries, all draped in a luxurious sweet cream that melts invitingly over each warm stack.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- A pinch of salt
- 1 cup milk
- 1 large egg
- A splash of vanilla extract
- 1/2 cup fresh cherries, pitted and halved
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the milk, egg, and vanilla extract until smooth. Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the pancakes light.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake, then sprinkle a few cherry halves on top.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
- While the pancakes cook, whip the heavy cream and powdered sugar to soft peaks for the sweet cream topping.
- Serve the pancakes stacked high, drizzled with sweet cream and extra cherries on top. Tip: For a decadent twist, add a drizzle of cherry syrup or a sprinkle of chopped nuts.
Each bite of these pancakes offers a delightful contrast between the tender crumb and the juicy cherries, while the sweet cream adds a velvety richness that makes this dish irresistibly indulgent. Enjoy them as a weekend treat or dress them up for a brunch centerpiece that’s sure to impress.
Peach Sweet Cream Pancakes
These Peach Sweet Cream Pancakes are a delightful twist on the classic breakfast favorite, combining the juicy sweetness of ripe peaches with the rich, velvety texture of sweet cream for a truly indulgent morning treat.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1/4 cup sweet cream
- 1 large egg
- 2 tbsp melted butter, plus a bit more for the pan
- 1 ripe peach, thinly sliced
- A splash of vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, sweet cream, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay. Overmixing leads to tough pancakes.
- Heat a non-stick skillet over medium heat and brush with a little melted butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Immediately place a couple of peach slices on top of each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Fluffy and light with a caramelized peach topping, these pancakes are a summer morning dream. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an extra decadent touch.
Caramel Sweet Cream Pancakes
Kickstart your morning with these indulgent Caramel Sweet Cream Pancakes, a luxurious twist on the classic breakfast staple that promises to delight your senses with its rich, velvety texture and a perfect balance of sweetness.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- A pinch of salt
- 1 cup milk
- A splash of vanilla extract
- 1 large egg
- 2 tablespoons melted butter
- A couple of tablespoons of caramel sauce, plus extra for drizzling
- 1/2 cup sweet cream, whipped
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, vanilla extract, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay to keep the pancakes fluffy.
- Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Drizzle caramel sauce over each pancake while still warm, then top with a dollop of whipped sweet cream.
- For an extra touch, lightly torch the caramel drizzle for a smoky flavor, but be careful not to burn it.
Lusciously soft with a hint of crunch from the caramelized edges, these pancakes are a symphony of flavors. Serve them stacked high with a side of fresh berries for a refreshing contrast, or enjoy them as is for a purely decadent experience.
Vanilla Bean Sweet Cream Pancakes
Gracefully blending the aromatic allure of vanilla with the rich, comforting embrace of sweet cream, these pancakes promise a morning indulgence like no other. Perfectly golden and irresistibly fluffy, they’re a testament to the beauty of simple ingredients transformed into something extraordinary.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- A pinch of salt
- 1 egg, lightly beaten
- 3/4 cup sweet cream
- A splash of vanilla extract
- 1 vanilla bean, seeds scraped
- 2 tbsp unsalted butter, melted
- Extra butter for the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the egg, sweet cream, vanilla extract, and vanilla bean seeds until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing leads to tough pancakes.
- Fold in the melted butter until the batter is smooth. Let it rest for 5 minutes to thicken slightly.
- Heat a non-stick pan over medium heat and add a small knob of butter, swirling to coat the surface.
- Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles before flipping for perfect doneness.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep finished pancakes warm in a low oven while you cook the rest.
Kissed with the delicate fragrance of vanilla and enriched by the sweet cream, these pancakes boast a tender crumb and a luxurious flavor profile. Serve them stacked high with a drizzle of maple syrup and a dusting of powdered sugar for a breakfast that feels like a celebration.
Conclusion
Ready to elevate your breakfast game? Our roundup of 18 Fluffy Sweet Cream Pancakes Recipes offers a treasure trove of delicious options to start your day right. Whether you’re a novice or a seasoned cook, there’s a recipe here to delight your taste buds. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!
