Fluffy Sweet Cream Pancakes

stack of fluffy pancakes with a forkful taken out

Servings: 12 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

An easy recipe for sweet cream pancakes that yields the most delicious breakfast stack!

5 from 21 votes

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Ingredients

1 ½ cups all-purpose flour
2 ½ teaspoons aluminum-free baking powder
½ teaspoon salt
¼ cup sugar
1 ½ cups heavy cream or half & half, at room temperature
2 large eggs
1 teaspoon vanilla

Instructions

Make the pancake batter:

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make sure to avoid packing the cup when measuring the flour.
Make a well in the middle of the flour and pour the cream, eggs, and vanilla. Use a fork to break up the eggs first, and once they're incorporated into the liquid, continue with the fork or with a whisk to mix the flour into a batter. The batter is thick but airy, similar to yellow cake batter.

Cook the pancakes:

Heat a non-stick pan over medium heat. Once hot, grease with oil or melt the butter. If using an electric griddle, heat it somewhere around 300F.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Use the back of the scoop or a spoon to gently spread the batter a little.
Cook the pancakes for about 2 minutes, until bubbles form on top and the bottoms are golden brown. Flip the pancakes over and cook on the other side for a little over a minute. Depending on how your pan spreads heat and the thickness of the pancake batter poured, you'll sometimes cook the second side longer than the first. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve:

Serve the pancakes warm, topped with your favorite toppings and a drizzle of maple syrup.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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