Sweet Cream Pancakes

Ingredients

• 375 g (3 cups)plain flour, preferably unbleached
• 100 g (½ cup)sugar
• 12 g (3 tsp)baking powder
• 5 g (1 tsp)bicarbonate of soda
• 3 g (½ tsp)salt
• 2eggs
• 480 ml (2 cups)double cream
• 240 ml (1 cup)milk
• 15 ml (1 Tbsp)vanilla extract

Instructions

1. 1

   Mix dry ingredients

   In a medium bowl, combine the flour, sugar, baking powder, bicarbonate of soda and salt. Sift them if you can, or break up any lumps with a fork or whisk, then mix thoroughly. Set aside, or pack in an airtight container to use later.

2. 2

   Whisk wet ingredients

   In a separate large mixing bowl, whisk the eggs, double cream, milk and vanilla extract until evenly combined.

3. 3

   Combine the mixtures

   Gradually add the dry mixture to the wet ingredients, stirring only until combined. Take care not to overmix.

4. 4

   Heat the pan

   Preheat a skillet over medium heat and coat it with non-stick cooking spray.

5. 5

   Cook the first side

   Pour 60 ml (¼ cup) of batter into the pan. Cook for 2–3 minutes, until bubbles appear in the middle and around the edge. Flip only when bubbles remain near the edge; if they appear and then disappear, the pancake is not ready to turn.

6. 6

   Brown the other side

   Flip the pancake and cook for another 2–3 minutes, or until golden brown.

7. 7

   Add toppings

   Serve with your favourite pancake toppings.

What are sweet cream pancakes?

Sweet cream pancakes are an American-style griddle pancake made with cream in place of some or all of the usual thinner dairy. This version also uses milk, sugar and vanilla for a rich, gently sweet batter.

The cream gives the pancakes their fuller texture, while mixing the dry ingredients ahead makes them practical for a campsite or an easy breakfast at home.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 6g protein, 34g carbs, 16g fat.

Flour and sugar provide most of the carbohydrates, while double cream contributes much of the fat. The eggs and dairy supply some protein, though the pancakes are not especially protein-rich on their own; serve them with fruit and yoghurt or eggs for a more balanced plate.

Prepare the dry mix ahead

Dry ingredients: combine the flour, sugar, baking powder, bicarbonate of soda and salt thoroughly so the raising agents are evenly distributed.

Storage: keep the mixture in an airtight container if preparing it in advance. Add the wet ingredients only when you are ready to cook.

Mix gently for a tender result

Wet ingredients: whisk the eggs, cream, milk and vanilla until combined before adding the dry mixture.

Batter: stir just until no large patches of dry flour remain. A few small lumps are preferable to prolonged mixing, which can make the pancakes tougher.

Wait for steady bubbles

First side: cook each pancake over medium heat and watch for bubbles in the centre and along the edge. The bubbles should stay visible near the edge before you flip.

Second side: allow another 2–3 minutes after turning, looking for a golden-brown surface. If the outside is colouring too quickly, lower the heat so the middle has time to cook.

Give the pancakes room

Portioning: use 60 ml (¼ cup) of batter for each pancake, as directed, and avoid crowding the skillet. Cook in batches if needed so each one is easy to turn.

Heat: preheat the skillet over medium heat and coat it with non-stick cooking spray. A steady temperature helps the pancakes brown without scorching.

Choose toppings to suit

Sweet toppings: fruit, a little syrup or a spoonful of yoghurt can complement the vanilla and cream without obscuring their flavour.

To serve: pair the pancakes with fresh berries or sliced fruit for a fresher contrast to the rich, soft crumb.

Recipe notes & tips

• Sift the dry ingredients if possible to distribute the raising agents and break up lumps.
• If packing the dry mixture for later, use an airtight container and keep it separate from the wet ingredients.
• Measure each pancake with 60 ml (¼ cup) of batter for more even cooking.
• Wait for bubbles to remain near the edge before flipping rather than relying on the first bubbles to appear.
• Cook in batches if the skillet is too small to turn the pancakes comfortably.

Variations

• Add blueberries: fold a small handful gently into the batter just before cooking.
• Use cinnamon: add a little ground cinnamon to the dry mixture for a warm spice note.
• Top with fruit: serve with sliced banana or berries for a fresh finish.
• Add chocolate chips: scatter a few over each pancake after pouring the batter into the pan.
• Make them savoury: leave off sweet toppings and serve with eggs and crisp bacon.

Common mistakes to avoid

• Overmixing the batter: stir only until combined to help keep the pancakes tender.
• Flipping too early: wait until bubbles remain near the edges before turning.
• Using excessive heat: lower the burner if the outsides brown before the centres cook through.
• Crowding the skillet: cook in batches so you can flip each pancake without damaging it.
• Skipping the pan coating: spray the skillet with non-stick cooking spray before adding batter.

How to store

Refrigerate cooled pancakes in an airtight container for up to 3 days. Reheat in a pan over low heat or in a toaster until warmed through; the pancakes can also be frozen with baking paper between them and reheated from frozen.

Frequently asked questions