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Heavy Cream Pancakes Recipe

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3.9 from 14 reviews

Heavy Cream Pancakes are a richer, fluffier alternative to classic diner-style pancakes. Using heavy cream adds extra fat, resulting in moist, tender pancakes with a deeper, more indulgent flavor. Perfect for a luxurious breakfast, these pancakes cook quickly on a skillet or griddle to golden perfection.

  • Author: Zara
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 12 pancakes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Ingredients

Dry Ingredients

  • 2 and 1/2 cups (310 g) all-purpose flour
  • 4 tbsp white granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 2 eggs
  • 1 cup (250 ml) milk
  • 1/2 cup (120 ml) heavy cream
  • 4 tbsp (60 g) butter, melted and cooled
  • 1 and 1/2 tsp vanilla extract

Instructions

  1. Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until evenly mixed.
  2. Combine the wet ingredients: In a separate bowl, beat the eggs, then add the milk, heavy cream, melted butter, and vanilla extract. Mix well to blend all wet components.
  3. Make the pancake batter: Pour the wet ingredients into the dry ingredients. Gently stir until just combined but still slightly lumpy. Avoid overmixing to keep the pancakes light and fluffy.
  4. Cook the pancakes: Heat a cast-iron skillet or griddle over medium heat and grease it with butter. Once the surface is hot and sizzling, drop spoonfuls of batter onto it. Cook each pancake for 1-2 minutes until bubbles appear on the surface, then flip and cook for another minute or until the other side is golden brown. Serve immediately with your favorite toppings.

Notes

  • Make-Ahead Instructions: These pancakes are best enjoyed fresh and hot, so avoid making them in advance.
  • Storage Instructions: Keep pancakes covered or in an airtight container at room temperature for up to 1 day, or refrigerate for 3-4 days.
  • Reheating Instructions:
    • Microwave: Place pancakes in a single layer on a microwave-safe dish and heat each pancake for 15 seconds (e.g., for 2 pancakes, heat for 30 seconds).
    • Oven: Arrange pancakes on a parchment-lined baking sheet, brush with melted butter, and reheat at 350°F (180°C) for 5-6 minutes.
    • Skillet: Heat a skillet over low heat, brush with melted butter, and warm pancakes in batches, flipping every 10-20 seconds until hot.
    • Toaster: Toast pancakes on medium setting until warm; be aware sides may become crispy.

Find it online: https://zaracooking.com/heavy-cream-pancakes-recipe/