Go Back
Pancakes with Cream in the Batter

Fluffy Cream Pancakes

Elevate your breakfast with these rich, fluffy pancakes made with cream for a tender texture and delicious flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 1 cup heavy cream Can be substituted with light cream or whipping cream.
  • 0.5 cup water To thin the cream.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter Plus extra for greasing the pan.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, whisk together the heavy cream, water, egg, vanilla extract, and melted butter until smooth and fully incorporated.
  3. Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently. Do not overmix; the batter should be slightly lumpy.
  4. Let the batter rest for 5–10 minutes to allow the leavening agents to activate.
Cooking
  1. Preheat a non-stick griddle or skillet over medium-low heat (approximately 375°F). Lightly grease the surface with butter or cooking spray.
  2. Use a ¼-cup measuring cup to pour batter onto the griddle for evenly sized pancakes.
  3. Cook for about 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes gently with a spatula and cook for another 1–2 minutes until golden brown.
  4. Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.

Notes

For best results, test the pancake consistency with a small pancake first. Adjust the heat or batter consistency if needed. Customize with spices or toppings to enhance flavor.