Sweet Cream Pancakes

Get ready to take your traditional pancakes to the next level with this sweet cream pancakes recipe! This variation of a true classic is even more soft and fluffy than regular old pancakes. These are seriously my favourite pancakes so far and I hope you love them just as much as I do! 

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sweet cream pancakes

What are sweet cream pancakes

Sweet cream pancakes are traditional American-style pancakes with the addition of sweet cream into the recipe. They are incredibly fluffy, tender, a touch sweet, and everything that is amazing about pancakes. These bad boys fit perfectly into any breakfast, brunch, or dessert menu for any occasion. You can also totally spice them up with different toppings, syrups, spreads, or even flavours if you want to get crazy. This recipe is truly a must-have staple. 

What is sweet cream

Sweet cream is a higher fat dairy cream that is commonly used in coffee. In its unaltered form it doesn’t have an extra sugar or sweetness but is referred to as sweet to separate it from other types of cream. Traditional sweet cream is the same as half and half or table cream and contains 10-20% milk fat. Heavy or whipping cream is the next level up and contains even more milk fat than table cream. This is the cream we use in this recipe.

What does sweet cream do in pancakes 

Using sweet cream with a higher fat content in your pancakes will help elevate them to the next level. Adding heavy cream into the batter adds even more moisture and aids in the soft and fluffy outcome of these incredible sweet cream pancakes. The pancakes become so tender with a hint of sweetness and, in my opinion, are the perfect kind of pancakes. 


  • all-purpose flour 
  • white sugar
  • baking powder
  • tsp salt 
  • milk 
  • heavy cream 
  • unsalted butter 
  • egg 
  • vanilla extract 
  • butter or oil of choice for cooking 

How to make sweet cream pancakes


It’s time to get into the steps of how to make the best sweet cream pancake recipe! The first step is to prepare the ingredients that need to be at room temperature. Measure out your milk and heavy cream and set it aside for it to warm up and come to room temperature. You don’t have to do anything fancy here, just let it sit to the side on your counter. You will also need to take the egg out and allow it to come to room temperature as well. Having all of these ingredients at room temperature will create a harmonious mixing process. It ensures that none of the ingredients seize from the shock of being too cold compared to others. During this prep stage you can also melt your butter and let that cool down. 

A stack of pancakes from a 45 degree angle with cream and syrup in the background.

Dry and wet ingredients

Next, you can start adding your dry ingredients to a large mixing bowl. This includes your flour, sugar, baking powder, and salt. Give them a quick mix to ensure that everything is well combined. In another mixing bowl, medium sized will work well, combine your wet ingredients. That includes the milk, heavy cream, butter, egg yolk, and vanilla extract. Be sure that you are only adding the egg yolk at this stage and not the whole egg. 

Mixing together

Now you’re ready to add the wet ingredients to the dry. Mix everything very gently with a spatula until just combined. You do not want to over-mix your batter and it’s okay if there is still some flour showing. Then, it’s finally time to add the last piece of the puzzle, the egg white. Add it in and fold gently until it is combined just enough that the white is broken down and incorporated into the batter. It may help to whisk the whites a little bit before adding them but it’s not completely necessary. When all of that is done, let your batter have a little rest for 15-30 minutes. 

Cooking your pancakes

Let’s get cooking! To bring this heavy cream pancake recipe to its final evolution, start by bringing a skillet to medium heat. After it has had some time to heat up, add your butter or oil of choice and spread a small layer on top of the pan. I personally think butter is the way to go here but it’s totally up to you! Scoop out about ¼ cup of batter for each pancake and pour it onto the skillet. You’re looking to cook them for around 3-5 minutes on each side but it might vary. 

You want to make sure you give your beautiful sweet cream pancakes enough time to cook both the side touching the pan and the inside. I prefer cooking them low and slow which means it could take a little bit more time. To determine if you’re ready to flip, you’re looking for the edges on the top side to show a little bit of cooking. You can also check the underside by lifting it up with your spatula. If it is golden brown, you’re ready to flip. Make sure there has been enough time on both sides to allow the centres of the pancakes to cook fully as well. And that’s how you make sweet cream pancakes from scratch! 

A little extra somethin’

If you want to make your pancakes extra fancy and take them one step further, you can make your own sweet cream topping. Which is really just a softer whipped cream. For this, you can take some of your extra whipping cream with powdered sugar and vanilla and whisk it together until it starts to thicken up. You don’t have to whip it fully, but you definitely can if you’d like! This is just a fun little extra addition to your delicious creation. 

How to store 

These sweet cream pancakes are best stored in the refrigerator in an airtight bag or container. Let them cool to room temperature before storing them in the fridge. They will keep for around 3-5 days. Any extra pancakes that you may not be able to eat in that time can be frozen in a freezer safe bag or container and will be good frozen for up to 3 months. I like to take my frozen pancakes out of the freezer and pop them into the microwave for 1-2 minutes. Then, you are ready to enjoy your sweet pancakes over and over again! 

A stack of 5 sweet cream pancakes with cream on top and drops of syrup dripping down the front.

Sweet Cream Pancakes

Get ready to take your traditional pancakes to the next level with this sweet cream pancakes recipe! This variation of a true classic is even more soft and fluffy than regular old pancakes. These are seriously my favourite pancakes so far and I hope you love them just as much as I do! 
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, brunch, pancakes, sweet cream, sweet cream pancakes
Servings: 15 pancakes



  • 2 ½ cups all-purpose flour
  • 2 tbsp white sugar
  • 3 tsp baking powder
  • ¼ tsp salt
  • 1 cup milk room temperature
  • 1 ¼ cup heavy cream room temperature
  • 2 tbsp unsalted butter melted and cooled
  • 1 egg whites and yolks separated at room temperature
  • 1 tsp vanilla extract
  • butter or oil of choice for cooking

Sweet Cream Topping

  • 1 cup heavy cream or whipping cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract



  • Take out the egg and measure out the milk and heavy cream. Let them sit out to come to room temperature.
  • Melt butter and set aside to cool.
  • Mix dry ingredients together – flour, sugar, baking powder, salt – in a large mixing bowl.
  • In another bowl mix wet ingredients together – milk, heavy cream, butter, egg yolk, and vanilla extract.
  • Add the wet ingredients to the dry, mix gently with a silicone spatula until just before combined.
  • Add egg whites and fold gently until they are fully incorporated.
  • Let batter rest for 15-30 minutes.
  • Bring a skillet to medium heat and add a small amount of butter or oil to the pan, spreading a thin layer to cover the surface.
  • Scoop about ¼ cup of batter out for each pancake and pour onto the skillet. Cook for about 3-5 minutes on each side, ensuring that the edges are starting to cook and no longer wet before flipping.

Sweet Cream Topping

  • Add heavy cream, powdered sugar, and vanilla extract to a bowl or a stand mixer.
  • Whisk until the cream begins to thicken and firm up but is not entirely whipped.
  • Add on pancakes as desired.

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