Cinnamon Sweet Cream Pancakes
Cinnamon Sweet Cream Pancakes are a delicious variation of traditional pancakes that incorporate heavy cream or whipping cream into the batter, resulting in a rich and creamy texture. It's a fun way to mix up your usual buttermilk or milk routine!
Equipment
- electric griddle or non-stick skillet
Ingredients
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- 2½ tablespoon white granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher or fine sea salt
- ¼ cup heavy cream or whipping cream, room temperature
- ¾ cup milk (2% or full-fat)
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- butter or oil for the skillet
- cinnamon whip, for topping (optional) recipe follows
Cinnamon Whip (Cinnamon Whipped Cream)
- 1 cup heavy cream or whipping cream, chilled
- 2-3 tablespoon powdered (confectioner's sugar)
- ½-1 teaspoon ground cinnamon
- splash of vanilla extract, optional
Instructions
- In a medium bowl, whisk the flour, baking powder, sugar, cinnamon, and salt until combined.1 cup all-purpose flour, 2 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon kosher or fine sea salt, 2½ tablespoon white granulated sugar
- In a separate bowl, whisk together the cream, milk, and melted butter. Add the egg and vanilla, then whisk again until combined.¼ cup heavy cream or whipping cream, room temperature, ¾ cup milk (2% or full-fat), 2 tablespoon unsalted butter, melted and slightly cooled, 1 large egg, room temperature, 1 teaspoon vanilla extract
- Add the cream mixture to the flour mixture, and stir until well combined, and there are no visible flour streaks. The batter will be somewhat 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 warm with cinnamon whip (optional) or toppings of choice.cinnamon whip, for topping (optional)
Cinnamon Whip (Cinnamon Whipped Cream)
- In a large bowl, add the heavy cream, powdered sugar, cinnamon, and vanilla if using. With a hand mixer or whisk, beat until medium peaks form. It should be light and fluffy, and just holding its shape.1 cup heavy cream or whipping cream, chilled, 2-3 tablespoon powdered (confectioner's sugar), ½-1 teaspoon ground cinnamon, splash of vanilla extract, optional
- Taste and adjust the sweetness or cinnamon as needed. Serve immediately, or chill until ready to use.
Notes
- If you’re outside the U.S., look for cream with at least 35% fat. This may be labeled as whipping cream or double cream, depending on where you are. Avoid “light cream” or anything closer to 18–30% fat, as it won’t give you the same richness or structure.
- To keep the pancakes warm, preheat the oven to 200℉. Add the cooked pancakes to a baking sheet and place them in the oven to keep warm while you prepare the rest of the batter.
Nutrition*
Serving: 1 pancake (without topping) | Calories: 147kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 199mg | Potassium: 69mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 268IU | Vitamin C: 0.05mg | Calcium: 100mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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