"Fluffy and tender without buttermilk, you'll love these sweet cream pancakes."
Sweet Cream Pancakes
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Recipe Description
These sweet cream pancakes are everything you want in a pancake--golden-crisp edges, pillowy centers, and a vanilla sweetness that makes them perfect for your favorite toppings--no buttermilk necessary! See tips and tricks, why pancakes should be eaten fresh of the griddle (nerdy food science!), and more at https://samanthacausey.com/sweet-cream-pancakes/
*Makes 8 4" pancakes
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Prep time: 30mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
Dry ingredients
- 1 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoon Diamond Crystal Kosher Salt
ingredients
Wet ingredients
- 1 large egg
- 1/2 cups heavy cream
- 1/4 cups milk
- 1/2 teaspoons vanilla extract
- 1/2 teaspoons vinegar
ingredients
For cooking
- ghee, clarified butter, or high smoke point neutral oil
Method
Step 1
Combine dry ingredients. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
Step 2
Mix wet ingredients. In a separate medium bowl, beat the egg, heavy cream, milk, vanilla extract, and vinegar until well combined.
Step 3
Combine batters. Pour the dry ingredients into the wet ingredients. Stir gently until just combined and there are no more large clumps of flour. The batter should remain slightly lumpy for tender pancakes.
Step 4
Rest the batter. Let the mixture rest for 20 minutes to activate the leavening agents. See "Tips and Tricks" above to learn more about why you should let the batter rest.
Step 5
Heat cooking surface. When the batter finishes resting, heat 1 or 2 teaspoons of ghee (or oil) on a griddle or in a frying pan over medium-low heat.
Step 6
Test surface temperature. The surface is ready when a small drop of batter sizzles upon contact.
Step 7
Cook first side. Ladle approximately ¼ cup of batter onto the hot surface. Cook until bubbles appear on top and leave holes that don't fill back in, about 3-4 minutes. Be patient.
Step 8
Flip and finish cooking. Flip pancakes and cook until the second side is golden brown, about 2-3 minutes more.
Step 9
Repeat and serve. Continue with remaining batter, adding more ghee as needed. Serve pancakes immediately, or keep warm in a 200°F oven until ready to serve.