Those golden brown edges! The key to fluffy-as-a-cloud pancakes is ensuring that you don't over mix the batter. Clumps are okay! Looking for a vegan or plant-based option? Check out these Almond Milk Pancakes!
- 1 1/ 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/ 4 teaspoon fine sea salt
- 1/ 2 cup heavy whipping cream
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter, for greasing the pan and for serving
- Maple syrup, for serving
In a large bowl, whisk together all the dry ingredients until all combined. Add the whipping cream, milk, eggs and vanilla. Whisk together until smooth. Some lumps are ok. Make sure not to over mix!
Heat a large skillet over medium heat and grease with butter.
Using a 1/4 measuring cup, ladle the batter onto the hot pan and cook for 2-3 minutes. Flip pancakes and cook for another minute or so. Repeat with remaining batter and butter.
Serve with butter and maple syrup.