Fitness / February 28, 2024

Sweet Cream Pancakes Recipe

Step aside dull breakfast options; sweet cream pancakes make mornings a little brighter.

A pancake is just a pancake, right? Nope. Sweet cream pancakes will quickly become a part of your regular menu rotation at home. And there’s no need to file the recipe under breakfast only. These sweet and fluffy treats make a great quick dinner for the days you don’t get to the grocery store or a fun dessert when you add creative toppings.

Our recipe calls for light cream; however, if calories aren’t a concern, you can also use half-and-half or heavy whipping cream for the most decadent pancake ever.

The best part about sweet cream pancakes is that although they taste sweet, they also taste light. Even if you use heavy cream, there is no heaviness about them. The baking soda helps to fluff them up, and the organic coconut sugar brings a sweet, caramel taste to the pancakes. Top that off with maple syrup or blueberries for blueberry pancakes, and these flapjacks are perfection.

Are Sweet Cream Pancakes Healthy?

Sometimes, it’s the little things in life that make us smile…like recipes that taste sinful but are actually healthy. Sweet cream pancakes is one of those recipes. Making simple adjustments takes an unhealthy option to a nutritious one, such as swapping refined sugar for organic coconut sugar, or using whole wheat flour rather than all-purpose flour. Both coconut sugar and whole wheat flour are less processed and retain more nutrients than processed cane sugar and all-purpose flour.

Though the sweet cream pancakes recipe is suitable for many diets, you can make a few changes to enjoy these fluffy delights as gluten-free or dairy-free. Many gluten-free flours work well as replacements, such as buckwheat or almond flour (I prefer a blend). For a dairy-free pancake, pour in some coconut milk instead of the cream. Not only will the sweet cream pancakes be dairy-free, but they will have a wonderful coconut flavor.

Why are Lumps important in Pancake Batter?

The struggle is real when mixing pancake batter. It goes against our cooking instincts to leave lumps in anything we are preparing. Try to resist — those lumps are creating air pockets as the pancakes cook. The air pockets are what help to form the fluffiest pancakes, giving them a light texture to sink your fork into.

When you overmix any type of pancake batter; you end up with flat, unimpressive cakes.

INGREDIENTS

2 cups whole all-purpose or whole wheat flour for a healthier alternative
2 tsp aluminum-free baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup organic coconut sugar
2 large free-range eggs
1 1/2 cups organic light cream
1 tsp pure vanilla extract

INSTRUCTIONS

Whisk & Beat

Start by combining your dry ingredients, then separately beat the eggs and sugar. Mix in the light cream and vanilla for a creamy batter.

Fold & Combine

Gently fold the wet ingredients into the dry mix. Remember, don’t overdo it – a few lumps are pancake perfection in the making.

Heat & Grease

Get your griddle or skillet just right with a medium heat and a touch of butter or spray. This is your secret to that irresistible golden crust.

Scoop & Cook

Ladle out the batter and watch for those tell-tale bubbles. Flip once, cook to a golden brown, and then it’s time to stack ’em up.

Serve & Enjoy

Top these fluffy delights with your favorite healthy toppings and savor every bite of your sweet cream pancake creation.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Making a batch of sweet cream pancakes and then storing them for later use is a great way to have a quick breakfast, snack, dinner, or dessert on hand. Cook up the pancakes and allow them to cool, then package them in an airtight container. You can keep the pancakes in the refrigerator for up to three days, or freeze them for up to three months. Reheat sweet cream pancakes in the toaster, microwave, or in a skillet.

Why aren’t my Pancakes Fluffy?

Fluffy pancakes look appetizing and taste better than flat ones, and it’s disappointing when they don’t turn out as fluffy as you hoped. If you didn’t overmix, the problem is likely baking soda that is too old. Place a date on your baking soda when you purchase it. For the fluffiest pancakes, don’t use baking soda that has been opened and sitting around for more than six months.

What if I don’t have Organic Coconut sugar?

No problem! Organic coconut sugar is a great option, but there are other healthy choices as well. Try unrefined organic cane sugar or some local honey instead.

why are my pancakes too dark?

If you find your sweet cream pancakes are turning out darker than you like, it may be a heat issue. No stove is the same, and there are differences in gas and electric cooktops. While one person might get great results with medium heat, another may need to turn it down. Try lowering the heat a bit and let the pancakes cook slowly to lessen the chance of an overdone griddlecake.

Should I use Butter or oil?

When cooking the pancakes, you need a little butter or oil so they don’t stick. Flipping a flapjack that is stuck to the griddle is frustrating. Both work well, but you can make the choice between butter and oil, according to two things: taste and color. For taste, butter yields the yummiest results; however, for a crispier outside and a deeper color, oil is a better option.

Serving Suggestions

Simply plopping a couple of sweet cream pancakes on a plate and covering them in syrup is enough to please the pickiest of eaters. Still, there are some other ways to serve these gourmet-style cakes.

Fruit toppings of any kind taste fabulous, and with the sweetness of these sweet cream pancakes, if you add a little whipped cream on top of the fruit, you can call it breakfast and dessert (your family will thank you).

There’s always the classic option of scrambled eggs, bacon, and a side of flapjacks. Or how about a scattering of chocolate chips on top to satisfy your chocolate craving? You can even serve romantic pancakes for two with a sprinkling of powdered sugar on the pancakes and the plate, and then top it all off with roasted strawberries. Light the candles, and voila — love at first bite.

Sweet Cream Pancakes Recipe

Step aside dull breakfast options; sweet cream pancakes make mornings a little brighter.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 356kcal

Author FoodFaithFitness

Ingredients

2 cups whole all purpose or whole wheat flour for a healthier alternative
2 tsp aluminum-free baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup organic coconut sugar
2 large free-range eggs
1 1/2 cups organic light cream
1 tsp pure vanilla extract

Instructions

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt.
In a separate bowl, beat the eggs with the coconut sugar until the mixture is smooth and slightly pale.
Gradually pour the light cream and vanilla extract into the egg mixture, stirring until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together until just combined, being careful not to overmix as this can lead to dense pancakes.
Preheat your griddle or non-stick skillet over medium heat and lightly grease with a dab of butter or a spritz of cooking spray.
Pour 1/4 cup scoops of batter onto the griddle, allowing enough space for the pancakes to expand. Cook for 2-3 minutes, or until small bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
Transfer the cooked pancakes to a warm plate and cover to keep them warm. Repeat with the remaining batter, ensuring each pancake is cooked to perfection.
Serve the warm pancakes with a drizzle of pure maple syrup, a sprinkle of fresh berries, or a bit of Greek yogurt.