Indulge in the Best Fluffy Cinnamon Sweet Cream Pancakes: Your Ultimate Homemade Recipe Guide
There’s nothing quite like a stack of warm, fluffy pancakes to start your day, and these Cinnamon Sweet Cream Pancakes take that experience to an entirely new level. Moving beyond traditional buttermilk pancakes, this recipe masterfully incorporates heavy cream or whipping cream directly into the batter. The result? A remarkably richer, creamier texture and a decadent taste that will make these a new favorite for your breakfast or brunch table. Heavy cream, known for its higher fat content compared to regular milk, not only contributes to this luxurious texture but also imparts a subtle sweetness that perfectly complements the warming spice of cinnamon.
While buttermilk often shines as a star ingredient in many beloved breakfast recipes, lending a distinctive tang and helping with a tender crumb (think chai pancakes or a hearty buttermilk quick bread), sweet cream offers a distinctly different, equally desirable flavor profile. Its inherent richness and mild sweetness transform these pancakes into a truly decadent treat, perfect for those mornings when you want something extra special.
This homemade heavy cream pancake recipe draws inspiration from the ever-popular “Sweet Cream” boxed pancake mix by Krusteaz. If you’re a long-time fan of that convenient prepared mix, then get ready to fall in love with this from-scratch version. Not only does it capture that beloved sweet cream essence, but it enhances it with the comforting addition of warm, aromatic cinnamon. Imagine the delightful scent filling your kitchen as these golden-brown beauties cook on the griddle!
As a fantastic bonus, any leftover heavy cream you might have after preparing the batter can be easily whipped into a luscious, cloud-like topping. A generous dollop of homemade whipped cream is the perfect accompaniment to these incredibly fluffy pancakes, adding an extra layer of indulgence that completes the experience. Get ready to elevate your pancake game!
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What is the Difference Between Buttermilk and Sweet Cream?
Understanding the distinction between buttermilk and various types of cream is key to appreciating the unique qualities of these pancakes. At its core, the differences lie primarily in fat content and processing.
Heavy Cream: Richness and Mild Sweetness
Heavy cream, also known as heavy whipping cream, is a dairy product with a high-fat content, typically ranging between 36% and 40%. This substantial fat percentage is what gives it its characteristic thick, rich, and incredibly creamy texture. Its flavor is naturally mild and slightly sweet, contributing a luxurious mouthfeel to baked goods and sauces. When used in pancakes, heavy cream yields a remarkably tender and moist crumb, a far cry from the lighter, sometimes drier texture of milk-based pancakes.
Buttermilk: Tang and Leavening Power
Buttermilk, on the other hand, is a fermented dairy product. Traditionally, it was the liquid left over after churning butter from cream. Modern buttermilk is usually made by adding a bacterial culture to low-fat or skim milk, allowing it to ferment. This fermentation process gives buttermilk its signature tangy, slightly acidic flavor and a thicker consistency than regular milk. Its fat content is significantly lower, typically between 1% and 2%.
In baking, the acidity of buttermilk reacts with leavening agents like baking soda, creating carbon dioxide bubbles that help baked goods rise and become fluffy. This reaction is crucial for many traditional pancake recipes, lending them their characteristic airy texture and a subtle tang.
Why Sweet Cream Shines in Pancakes
While buttermilk’s tang and leavening properties are wonderful, heavy cream offers a different advantage for pancakes. Its high fat content results in an incredibly tender, almost custardy interior, and a richer flavor that can stand on its own or perfectly complement added spices like cinnamon. Although heavy cream and buttermilk are not always interchangeable in every recipe (due to their differing acidity and fat levels), they work exceptionally well for pancakes by imparting distinct yet equally delicious texture and flavor profiles. In these cinnamon sweet cream pancakes, the heavy cream delivers an unmatched richness and a delightful sweetness that truly elevates the morning meal.
Ingredients for Your Cinnamon Sweet Cream Pancakes
Gathering the right ingredients is the first step to creating these wonderfully rich and fluffy cinnamon sweet cream pancakes. Here’s what you’ll need, along with a brief explanation of each component’s role:
- Flour: All-purpose flour forms the structural base of our pancakes, providing the classic soft texture.
- Baking powder and baking soda: These leavening agents are crucial! Baking powder provides initial lift, while baking soda reacts with the vinegar to create extra bubbles, giving the pancakes their wonderfully fluffy rise.
- Sugar: Granulated sugar adds just the right amount of sweetness to the batter, enhancing the “sweet cream” flavor without being overly sugary.
- Cinnamon: The star spice! Ground cinnamon infuses the pancakes with a comforting warmth and aromatic flavor, making them truly irresistible.
- Salt: A pinch of salt (Kosher or fine sea salt works best) balances the sweetness and enhances all the other flavors in the batter.
- Egg: The egg acts as a binder, holding the ingredients together and contributing to the pancake’s structure and richness.
- Heavy cream/whipping cream/heavy whipping cream: This is the key ingredient for the luxurious texture. Its high fat content creates a richer, creamier, and more tender pancake. For a slightly lighter but still creamy result, you can also use half and half.
- Milk: A small amount of milk helps to thin out the batter to the perfect consistency, ensuring easy pouring and even cooking. Use full-fat or low-fat milk.
- Butter: Melted unsalted butter adds rich flavor and moisture to the batter. You’ll also need a bit more butter (or oil) for greasing the pan, which helps achieve those desirable golden-brown edges.
- Vinegar: Since we’re not using buttermilk, a little white vinegar is added to react with the baking soda. This chemical reaction is vital for activating the baking soda, providing that essential lift and helping the pancakes become extra fluffy.
- Vanilla: A touch of vanilla extract adds a lovely depth of flavor and a subtle sweetness that complements the cinnamon beautifully.
- Optional Toppings: Don’t forget the finishing touches! Powdered sugar, a generous drizzle of real maple syrup, and a dollop of fresh whipped cream are highly recommended for the ultimate pancake experience.
Refer to the recipe card below for the exact quantities for each ingredient to ensure perfect results every time.
Essential Equipment for Perfect Pancakes
Making delicious pancakes doesn’t require a lot of fancy kitchen gadgets, but having the right tools on hand will make the process smooth and enjoyable. Here’s what you’ll need to prepare these cinnamon sweet cream pancakes:
- Mixing Bowls: You’ll need at least two medium-sized mixing bowls – one for your dry ingredients and another for your wet ingredients. This allows for proper mixing and ensures a smooth batter when combined.
- Whisks: Both a balloon whisk for combining dry ingredients and a smaller whisk for wet ingredients will be helpful. A whisk is essential for removing lumps from flour and thoroughly blending liquids.
- Measuring Cups and Spoons: Accurate measurements are crucial in baking, especially for pancakes, to achieve the right consistency and texture. Ensure you have a full set of dry measuring cups, liquid measuring cups, and measuring spoons.
- Kitchen Utensils: A rubber spatula or spoon will be handy for scraping down the sides of your bowls and gently folding the wet and dry ingredients. You’ll also need a sturdy, heat-resistant spatula for flipping the pancakes.
- Non-Stick Pan or Electric Griddle: This is where the magic happens! A good quality non-stick skillet or a flat electric griddle is essential for cooking pancakes evenly and preventing them from sticking. If using a skillet, a medium-sized one (around 10-12 inches) works well for cooking 2-3 pancakes at a time. An electric griddle offers consistent heat distribution and allows you to cook more pancakes simultaneously, perfect for feeding a hungry crowd.
Having these basic tools ready will set you up for success in creating the most delicious sweet cream pancakes!
Step-by-Step Guide to Fluffy Cinnamon Sweet Cream Pancakes
Making these cinnamon sweet cream pancakes is a straightforward process that yields incredibly delicious results. Follow these simple steps for a perfect batch. For the complete detailed instructions, please consult the recipe card further down this page.
1. Prepare Dry and Wet Ingredients Separately: Begin by combining all your dry ingredients (flour, baking powder, baking soda, sugar, cinnamon, and salt) in one medium-sized bowl. Whisk them thoroughly to ensure they are evenly distributed. In a separate bowl, whisk together the heavy cream, milk, melted butter, egg, vanilla, and vinegar until well combined. This separation ensures uniform mixing and prevents overmixing later.
2. Combine Ingredients (and Don’t Overmix!): Pour the wet ingredients into the dry ingredients. Gently stir them together until *just* combined. It is absolutely crucial NOT to overmix the batter. A lumpy, thick batter is perfectly normal and actually desirable! Overmixing develops gluten, which can lead to dense, chewy pancakes instead of light and fluffy ones. Let the batter rest for about 10 minutes; this allows the flour to fully hydrate and the leavening agents to begin working.
3. Cook the Pancakes: Heat a non-stick pan or electric griddle over medium heat (around 375°F for a griddle). Lightly grease the pan with butter or oil until it’s shimmering and sizzling, but not smoking or browning. Ladle about ⅓ cup of batter per pancake onto the hot surface. Gently spread the batter a little to form an even circle. Let the pancakes cook undisturbed until you see numerous bubbles forming on the surface and starting to pop through the batter. This is your sign that the bottom is cooking and browning nicely. Resist the urge to flip too early, or you’ll end up with a messy, uncooked pancake!
4. Flip and Finish: Once those bubbles are plentiful and the edges look set, carefully slide a spatula under a pancake and quickly flip it over. Continue cooking on the second side for another 1-2 minutes, or until it’s golden brown and cooked through. Keep an eye on your heat and adjust it as needed to prevent burning—a common pitfall! Repeat this process with the remaining batter, ensuring your skillet or griddle is greased between batches as needed.
Helpful Hint: To ensure all your pancakes are delightfully warm when you’re ready to serve, preheat your oven to a low temperature (around 200°F). As each pancake finishes cooking, transfer it to a baking sheet in a single layer to keep warm in the oven. This way, everyone can enjoy hot, fresh pancakes together!
💡Pro Pancake Tip
Mastering the art of perfect pancakes can truly elevate your breakfast experience. For all the best tips and tricks, from mixing techniques to achieving that ideal golden hue, visit my comprehensive ultimate guide to the fluffiest pancakes. It’s packed with insights to help you get it right every time!
Creative Variations for Your Sweet Cream Pancakes
While these Cinnamon Sweet Cream Pancakes are absolutely delicious as is, feel free to get creative and customize them with a few simple variations. Pancakes are incredibly versatile, and adding different flavors can make each batch a unique experience!
- Spice it Up: Beyond cinnamon, you can experiment with other warm spices. Consider adding a pinch of ground cloves, nutmeg, allspice, or ginger to the dry ingredients for a more complex and aromatic flavor profile. A pumpkin spice blend would also be wonderful, especially during the fall season.
- Berry Bliss: Fresh berries are a fantastic addition to sweet cream pancakes. Gently fold blueberries, blackberries, raspberries, or sliced strawberries directly into the batter just before cooking. The berries will burst with flavor as they cook, adding a delightful tartness and juicy texture that complements the rich creaminess.
- Chocolate Lover’s Dream: For those with a sweet tooth, chocolate chips are always a welcome addition! Stir in your favorite type of chocolate chips—milk, dark, or even white chocolate—into the batter. They’ll melt slightly as the pancakes cook, creating pockets of gooey chocolatey goodness.
- Citrus Zest: A subtle hint of citrus can brighten up the richness of sweet cream. Add a teaspoon of finely grated orange or lemon zest to the wet ingredients for a fragrant and refreshing twist.
- Nutty Crunch: For added texture and flavor, try folding in finely chopped nuts such as pecans, walnuts, or almonds into the batter. Toasting the nuts lightly beforehand will enhance their flavor even further.
What to Serve with Your Cinnamon Sweet Cream Pancakes
Cinnamon sweet cream pancakes are incredibly flavorful and rich on their own, but pairing them with the right sides and toppings can transform them into an unforgettable meal. Whether you prefer sweet, savory, or a combination, here are some of my favorite ways to serve these delightful pancakes:
- Fresh Fruit Medley: Brighten up your plate with a vibrant assortment of fresh fruits. Berries like juicy strawberries, plump blueberries, tangy raspberries, or sweet blackberries are excellent choices. Sliced bananas, peaches, or even a mixed fruit salad can provide a refreshing contrast to the richness of the pancakes.
- Homemade Whipped Cream: A classic for a reason! A generous dollop of freshly whipped cream adds an extra layer of airy creaminess and sweetness. For an elevated touch, you can even infuse your whipped cream with a hint of vanilla bean paste, a touch of lemon zest, or a dash of cinnamon.
- Pure Maple Syrup: The quintessential pancake topping. Always opt for real maple syrup for the best, most authentic flavor. Its complex sweetness is the perfect match for the warm cinnamon notes and creamy texture of the pancakes.
- Golden Honey Drizzle: For a different kind of natural sweetness, a drizzle of golden honey offers a lovely floral note that complements the pancakes beautifully.
- Decadent Chocolate Spreads: If you’re a chocolate aficionado, try my delicious chocolate tahini spread. Its rich, slightly nutty flavor drizzled over warm pancakes is an absolute dream.
- Fruity Curds or Jams: Add a burst of fruit flavor with a spoonful of tangy lemon curd or a homemade jam. My refrigerator blueberry Earl Grey jam or sweet strawberry rhubarb jam would both be fantastic choices, adding a lovely tart and sweet counterpoint.
- Savory Sides for Balance: For a well-rounded brunch, consider adding savory elements to balance the sweetness. Crispy bacon, savory sausage links, or a side of fluffy scrambled eggs with feta and dill can provide a delicious contrast. Don’t forget to try my rosemary and fig candied bacon for an elevated savory-sweet pairing.
Storage and Reheating Tips for Pancakes
These cinnamon sweet cream pancakes are undoubtedly best enjoyed fresh off the griddle, hot and fluffy. However, it’s a common dilemma that by the time you finish cooking an entire batch, your first few pancakes might have already cooled down. To combat this and ensure every bite is warm and delicious, I highly recommend a simple trick:
- Keeping Pancakes Warm: As you cook each pancake, preheat your oven to a low temperature of 200°F (95°C). Place the cooked pancakes in a single layer on a baking sheet. This method keeps them gently warm without drying them out, so they’re ready to serve all at once.
Freezing Pancakes for Later
Pancakes freeze remarkably well, making them a fantastic option for meal prepping breakfast or having a quick treat on hand. You can enjoy homemade sweet cream pancakes any day of the week!
- To Freeze: Allow your freshly cooked pancakes to cool completely to room temperature. This is crucial to prevent ice crystals from forming. To prevent them from sticking together, layer a piece of parchment paper or wax paper between each pancake. Stack them up and then place the stack into a freezer-safe plastic bag, removing as much air as possible, or wrap them tightly in several layers of plastic wrap followed by aluminum foil. Properly stored, they can be kept in the freezer for up to 3 months.
Reheating Frozen or Leftover Pancakes
There are a couple of excellent methods for reheating pancakes, ensuring they regain their fluffy texture without becoming soggy.
- In the Oven: This is my preferred method for reheating multiple pancakes. Preheat your oven to 350°F (175°C). Place the pancakes in a single layer on a baking sheet and bake for 10-15 minutes, or until they are heated through and slightly crispy on the edges.
- In a Toaster or Toaster Oven: For a quick and easy reheat, especially for one or two pancakes, pop them directly into your toaster or toaster oven. Use a medium setting and toast until warm and slightly crisp. This method works wonderfully for achieving golden, slightly toasted edges.
- Avoid the Microwave: While tempting for speed, reheating pancakes in the microwave is generally not recommended. The microwave tends to make them soft, dense, and mushy, sacrificing that lovely fluffy texture.
With these storage and reheating tips, you can enjoy your delicious cinnamon sweet cream pancakes long after they’re made!
Frequently Asked Questions About Pancakes
Pancakes burning often happens when your cooking surface (skillet or griddle) is too hot. The exterior cooks and browns too quickly before the interior has a chance to cook through, resulting in a burnt outside and possibly a raw inside. Make sure to use medium heat and adjust it throughout the cooking process if necessary. Also, a key indicator for flipping is seeing at least 6-8 bubbles form on the surface of your pancakes – this means the underside has had enough time to cook and develop a golden crust.
Dense and chewy pancakes are almost always a result of overmixing the batter. When you combine the wet and dry ingredients, stir only until the flour streaks have just disappeared. Do not aim for a perfectly smooth batter; it’s perfectly normal, and even desirable, for pancake batter to be lumpy and thick. Overmixing activates the gluten in the flour, causing the pancakes to become tough and chewy instead of light and fluffy.
While it’s generally best to cook pancake batter within 10-15 minutes of mixing, you can prepare the dry ingredients and wet ingredients separately the night before. Store the dry mix in an airtight container and the wet mix (without the vinegar if possible, add it just before mixing) in the refrigerator. Combine them just before cooking for the freshest, fluffiest results. This prevents the leavening agents from losing their potency and ensures maximum fluffiness.
Looking for Delicious Pancake Pairings?
Elevate your pancake experience with these fantastic accompaniments and sides. They’re sure to make your breakfast or brunch even more memorable!
- Refrigerator Blueberry Earl Grey Jam
- Whipped Strawberry Basil Butter
- Amish-Style Baked Oatmeal with Blueberries
- Small Batch Strawberry Rhubarb Jam
Did you make this recipe? We’d love to hear about your experience! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your delicious creation, don’t forget to tag me on Instagram @brunchandbatter. Your feedback and photos make our day!
📖Recipe
Cinnamon Sweet Cream Pancakes
Pin Recipe
Equipment
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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
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Preheat the oven to 200℉ (95°C). Have a baking pan ready to keep the pancakes warm while you prepare the batter (optional, but recommended for serving hot pancakes).
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In a medium bowl, whisk the flour, baking powder, baking soda, sugar, cinnamon and salt until well combined and lump-free.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
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In a separate bowl, whisk together the heavy cream, milk, and melted butter. Add the egg, vanilla extract, and white vinegar and whisk again until thoroughly 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
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Add the cream mixture to the flour mixture. Stir gently until just combined and no dry flour streaks remain. Remember, it’s okay for the batter to be thick and lumpy; do not overmix. Let the batter stand undisturbed for 10 minutes to allow the leavening agents to activate.
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While the batter is resting, heat a non-stick pan or an electric griddle over medium heat (approx. 375℉ if using an electric griddle). Add a small amount of butter or oil to the pan until it’s sizzling but not browned. Using a ⅓ cup measuring cup, ladle batter onto the skillet, spreading it slightly to form a round pancake. Avoid overcrowding the pan.butter or oil for the skillet
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Cook each pancake for about 2-3 minutes on the first side, or until bubbles begin to break the surface and the bottoms are golden brown. Carefully flip the pancake with a spatula and cook for an additional 1-2 minutes on the other side until golden and cooked through. Adjust the heat as needed to prevent burning. Repeat with the remaining batter, adding more butter or oil to the pan between batches if necessary. Place cooked pancakes on the prepared baking sheet in the oven to keep warm. Serve hot with your favorite toppings.
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.