Cinnamon Sweet Cream Pancakes are a delicious variation of traditional pancakes that incorporate heavy cream or whipping cream into the batter, resulting in a richer and creamier texture than their buttermilk counterparts. Heavy cream, which is a type of cream that contains a higher fat content than regular milk, gives these pancakes a sweet twist.
Buttermilk is usually the star ingredient in many of my breakfast recipes, like these chai pancakes or my buttermilk quick bread. While buttermilk adds a bit of tang to recipes, sweet cream gives these pancakes a rich and decadent taste.
These heavy cream pancakes are based on the popular "Sweet Cream" boxed pancake mix from Krusteaz. If you're a fan of the beloved prepared pancake mix, then you will love this homemade version made with the addition of warm cinnamon flavor.
Bonus, you can use the leftover heavy cream to make a delicious whipped cream to top these yummy fluffy pancakes!
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What is the difference between buttermilk and sweet cream?
The differences between the types of cream and buttermilk come down to the fat content.
Heavy cream is rich, creamy, and mildly sweet due to its high-fat content (between 36%-40%), while buttermilk has a tangy flavor and lower fat content (1%-2%) due to fermentation.
Although the two ingredients are not always interchangeable in recipes, they work well for these pancakes because the heavy cream imparts a slightly different texture and flavor profile.
Ingredients
Here is what you will need to make these cinnamon sweet cream pancakes.
- Flour- All-purpose flour.
- Baking powder and baking soda- Helps to give the pancakes their fluffy rise.
- Sugar- To sweeten the batter.
- Cinnamon- For warmth and flavor.
- Salt
- Egg
- Heavy cream/whipping cream/heavy whipping cream- You can also use half and half.
- Milk- Just a touch to thin out the batter.
- Butter- For the batter and for greasing the pan.
- Vinegar- Since these aren't made with buttermilk, adding a little vinegar will react with the baking soda, giving the pancakes a little help with their rise.
- Vanilla- Adds a little sweetness.
- Optional-powdered sugar, maple syrup, and whipped cream for topping.
See the recipe card for quantities.
Equipment
You will need a few mixing bowls, measuring cups and spoons, a few kitchen utensils, and a non-stick pan or electric griddle to make the pancakes.
Step by step
Below is a quick visual on how to make cinnamon pancakes with heavy cream. Full instructions are located on the recipe card.
Start by mixing your dry ingredients in one bowl, and your wet ingredients in another.
Combine the wet and dry ingredients together, and stir until combined. DO NOT overmix. It will be lumpy and thick.
Drop ⅓ cup of batter into the hot skillet. Lightly spread it a little. Leave to cook until bubbles start to form all over and they begin to poke through the batter. Don't be tempted to flip too early or you will have a runny mess.
When bubbles are forming throughout, use a spatula and flip the pancake. Continue to cook on the other side until golden brown. Adjust the heat as needed if it's cooking too fast. Continue to cook with the remaining batter.
Helpful hint: To keep your pancakes warm while cooking the rest of the batch, preheat your oven to 200°F. Place your cooked pancakes on a baking sheet to keep warm until ready to serve.
💡Pro pancake tip
For all the best tips and tricks, visit my ultimate guide to the fluffiest pancakes.
Variations
- Spices: Play around with the spices, such as cloves, ginger, or allspice.
- Berries: Feel free to add berries directly to the batter. Blueberries, blackberries, raspberries, and strawberries work best.
- Chocolate chips: Add some chocolate chips to the batter!
What to serve with sweet cream pancakes
Sweet cream pancakes are already quite flavorful and rich on their own, but you can serve them any way you want. Here are a few of my faves!
- Fresh fruit: Serve a variety of fresh fruits to balance the richness of the pancakes. Berries like strawberries, blueberries, raspberries, or blackberries work well, as do slices of bananas or peaches.
- Whipped cream: A dollop of freshly whipped cream can add extra creaminess and sweetness. You can even infuse the whipped cream with a touch of lemon zest or a hint of vanilla for added flavor.
- Maple syrup: Traditional maple syrup is a classic pancake topping that pairs wonderfully with the lemony and creamy flavors of the pancakes. Consider using real maple syrup for the best taste.
- Honey: Drizzle some honey over the pancakes.
- Chocolate: Try my delicious chocolate tahini spread drizzled over the top.
- Curd or jam: Lemon curd or a berry jam can be served as a sauce alongside the pancakes, or right on top. Try them with my strawberry rhubarb jam!
- Savory sides: If you're looking for a balanced meal, you can add some savory elements. Consider serving the pancakes with scrambled eggs, a side of smoked salmon, or crispy bacon.
Storage
These cinnamon sweet cream pancakes are best eaten right away. But let's be real, your first pancake will be cold by the time you finish the rest. So be sure to preheat the oven to 200°F, and place the pancakes on a baking sheet, (separated) to keep them warm until you are ready to eat.
For longer storage, you can freeze the pancakes for up to 3 months. To freeze your pancakes, make sure they are cooled. Layer a piece of parchment paper in between each pancake to prevent sticking. Store in a freezer-safe plastic bag, or wrap tightly in food wrap.
To reheat, place them in a 350°F oven for 10-15 minutes until heated through. You can also use your toaster to reheat them. I would avoid using the microwave as they will get very mushy.
FAQ
This can be caused by having your heat too high. You may need to adjust your heat throughout the cooking process. Also, make sure to flip when you see at least 6-8 bubbles form on your pancakes.
This can happen when you overmix the batter. When combining the wet and dry ingredients, stir only until the flour streaks disappear. Don't be tempted to have a smooth batter, it is meant to be lumpy and thick. Overmixing will cause the gluten in the batter to activate leading to dense and chewy pancakes.
Looking for pancake pairings?
Try some of my favorites.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Cinnamon Sweet Cream Pancakes
Equipment
- electric griddle or non-stick skillet
Ingredients
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoon white granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon Kosher or fine sea salt
- 1 cup (8 ounces) heavy cream or whipping cream
- 2 tablespoon milk full-fat or low- fat
- 3 tbsp (1.5 ounces) unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon white vinegar
- ¼ teaspoon vanilla extract
- butter or oil for the skillet
Instructions
- Preheat the oven to 200℉. Have a baking pan ready to keep the pancakes warm while you prepare the batter (optional).
- In a medium bowl, whisk the flour, baking powder, baking soda, sugar, cinnamon and salt until combined.1 cup (120 grams) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon Kosher or fine sea salt, 2 tablespoon white granulated sugar
- In a separate bowl, whisk together the cream, milk, and melted butter. Add the egg, vanilla, and vinegar and whisk again until combined.1 cup (8 ounces) heavy cream or whipping cream, 2 tablespoon milk, 3 tablespoon (1.5 ounces) unsalted butter, melted and slightly cooled, 1 large egg, 1 teaspoon white vinegar, ¼ teaspoon vanilla extract
- Add the cream mixture to the flour mixture, and stir until well combined, and no flour streaks remain. The batter will be thick and lumpy. Let the batter stand for 10 minutes.
- While the batter is resting, heat a non-stick pan over medium heat (375℉ if using an electric griddle). Add butter or oil to the pan until sizzling, but not browned. Using a measuring cup, ladle ⅓ cup batter onto the skillet, spreading it slightly. Repeat with more batter, without overcrowding the pan.butter or oil for the skillet
- Cook until bubbles break the surface of the pancakes, and the bottoms are golden brown, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, adjusting the heat as needed. Repeat with the remaining batter. Keep cooked pancakes in the oven until ready to serve. Serve hot with toppings of choice.
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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