Fluffy & Decadent Cinnamon Sweet Cream Pancakes: Your Ultimate Homemade Breakfast Treat
Welcome to the world of truly indulgent breakfast experiences with these incredible Cinnamon Sweet Cream Pancakes! Far from your average flapjack, this recipe elevates traditional pancakes by incorporating rich heavy cream directly into the batter. The result? A remarkably richer, creamier, and undeniably more decadent texture that buttermilk pancakes simply can’t match. Heavy cream, known for its higher fat content compared to regular milk, not only contributes to an unparalleled moistness but also infuses these pancakes with a subtle, sweet undertone that complements the warm spice of cinnamon perfectly.
While buttermilk often takes center stage in many beloved breakfast recipes – lending its characteristic tang to dishes like chai pancakes or my popular buttermilk quick bread – these sweet cream pancakes offer a delightful departure. Instead of the gentle sour note of buttermilk, you’ll discover a luxuriously rich and sweet flavor profile that makes every bite feel like a special occasion. This recipe transforms your morning meal into a truly gourmet experience.
Our homemade heavy cream pancakes draw inspiration from the much-loved “Sweet Cream” boxed pancake mix by Krusteaz. If you’re a long-time admirer of that convenient, prepared mix, prepare to be amazed by this from-scratch version. Not only does it capture that cherished sweet cream essence, but it enhances it with the comforting, aromatic embrace of warm cinnamon flavor. Making them yourself means you control the quality of ingredients, resulting in a fresher, more flavorful, and ultimately more satisfying dish.
As a delightful bonus, any leftover heavy cream you have on hand can be easily transformed into a luscious homemade whipped cream. This provides the perfect light and airy topping, turning your already delicious fluffy pancakes into an even more irresistible treat!
Understanding the Creamy Difference: Buttermilk vs. Sweet Cream
When it comes to crafting the perfect pancake, the choice between buttermilk and sweet cream significantly impacts the final taste and texture. The primary distinction, as explored in articles like this guide to various creams, boils down to fat content and processing.
Heavy cream, also known as heavy whipping cream, is a rich dairy product with a high-fat content, typically ranging between 36% and 40%. This substantial fat content is what gives it its characteristic velvety texture and mildly sweet flavor. When incorporated into pancake batter, heavy cream contributes to an exceptionally moist and tender crumb, making the pancakes feel incredibly luxurious and melt-in-your-mouth. It creates a smooth, sweet base that allows other flavors, like cinnamon, to shine without being overshadowed by any tang.
Buttermilk, on the other hand, is a fermented dairy product. Traditional buttermilk is the liquid left behind after churning butter, but commercially available buttermilk is often made by adding lactic acid bacteria to low-fat milk. This fermentation process gives buttermilk its distinct tangy, slightly sour flavor and a much lower fat content, usually between 1% and 2%. In recipes, buttermilk’s acidity reacts with baking soda, creating carbon dioxide bubbles that result in a light, fluffy pancake with a characteristic tangy depth.
While these two ingredients offer different flavor profiles and textures, they are both excellent choices for pancakes, each creating a unique experience. In this recipe, the heavy cream doesn’t just add richness; it transforms the very essence of the pancake, making it inherently sweet, incredibly moist, and wonderfully decadent, offering a distinct alternative to the traditional tangy buttermilk pancake.
Essential Ingredients for Cinnamon Sweet Cream Pancakes
Gathering the right ingredients is the first step towards creating these heavenly cinnamon sweet cream pancakes. Here’s a detailed look at what you’ll need and why each component is vital for achieving that perfect fluffy, creamy texture and warm flavor:
- All-purpose flour: This forms the structural base of your pancakes, providing the necessary body and texture. Ensure it’s fresh for optimal results.
- Baking powder and baking soda: These are your leavening agents, crucial for giving the pancakes their signature fluffy rise. Baking powder is a double-acting leavener, reacting both when wet and when heated, while baking soda requires an acid (like the vinegar in this recipe) to activate and create bubbles. Together, they ensure a light and airy crumb.
- Granulated Sugar: Beyond adding sweetness, sugar aids in browning the pancakes, contributing to that appealing golden exterior, and helps to keep the pancakes moist and tender.
- Ground Cinnamon: The star spice of this recipe! Cinnamon provides a comforting warmth and aromatic depth that beautifully complements the sweet cream. Ensure your cinnamon is fresh for the most vibrant flavor.
- Salt: A small amount of salt is essential for balancing the sweetness and enhancing all the other flavors in the batter, preventing the pancakes from tasting flat.
- Large Egg: Eggs act as a binder, holding the batter together and providing structure. They also add richness and contribute to a tender crumb.
- Heavy cream/whipping cream/heavy whipping cream: This is the hero ingredient that defines “sweet cream” pancakes. Its high-fat content (36-40%) delivers unparalleled richness, moisture, and a tender, melt-in-your-mouth texture. If you don’t have heavy cream, you can use a combination of half and half (which has a lower fat content, around 10-18%) and a bit more butter to compensate for some of the lost richness, though the final texture may be slightly lighter.
- Milk: A small amount of milk (full-fat or low-fat) is used to thin out the batter to the perfect consistency. It helps achieve a pourable yet thick batter that spreads well on the griddle.
- Unsalted Butter: Melted butter is incorporated directly into the batter for its rich flavor and tenderness. You’ll also need a little extra butter or oil for greasing the pan, ensuring a beautiful golden crust and preventing sticking. Using unsalted butter allows you to control the overall saltiness of the dish.
- White Vinegar: Since this recipe doesn’t use buttermilk, the addition of a small amount of white vinegar is key. It reacts with the baking soda, creating the necessary acidic environment for the leavening agents to work their magic, giving your pancakes an extra boost in rise and fluffiness.
- Vanilla Extract: Vanilla adds a subtle sweetness and a beautiful aromatic depth, enhancing the overall flavor profile of the pancakes. Use a good quality pure vanilla extract for the best results.
- Optional Toppings: Consider having powdered sugar, a drizzle of pure maple syrup, or a dollop of freshly whipped cream on hand for serving. These toppings elevate the experience and allow for personalized enjoyment.
For precise measurements, please refer to the recipe card provided below.
Essential Equipment for Fluffy Pancakes
To effortlessly create these delightful cinnamon sweet cream pancakes, you’ll need a few basic kitchen tools. Having the right equipment makes the cooking process smoother and helps ensure perfect results every time:
- 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 whisking and ensures all components are evenly distributed before combining.
- Measuring Cups and Spoons: Accuracy is key in baking, even for pancakes. Have a set of dry measuring cups and spoons for flour, sugar, leaveners, and spices, and a liquid measuring cup for the heavy cream, milk, and melted butter.
- Whisk: A good balloon whisk is essential for thoroughly combining both your dry and wet ingredients and for gently incorporating the two mixtures without overmixing.
- Rubber Spatula or Wooden Spoon: These are ideal for gently stirring the wet and dry ingredients together, ensuring you don’t overdevelop the gluten, which can lead to tough pancakes.
- Ladle or ⅓-cup Measuring Cup: For consistently sized pancakes, a ladle or a ⅓-cup measuring cup is perfect for portioning out the batter onto the hot cooking surface.
- Non-stick Pan or Electric Griddle: A high-quality non-stick skillet or an electric griddle is crucial. A non-stick surface prevents your pancakes from sticking and helps achieve that beautiful golden-brown color without excessive oil. An electric griddle offers the advantage of even heating across a larger surface, allowing you to cook multiple pancakes simultaneously and maintaining a consistent temperature.
- Wire Cooling Rack (optional but recommended): While pancakes are best served hot, a wire rack can be useful if you’re making a very large batch and need to temporarily hold some before transferring them to the oven to keep warm.
With these simple tools, you’ll be well-prepared to whip up a batch of these incredibly rich and flavorful cinnamon sweet cream pancakes!
Step-by-Step Guide to Perfect Cinnamon Sweet Cream Pancakes
Making these decadent pancakes is a straightforward process, but paying attention to a few key steps will ensure they turn out perfectly fluffy and flavorful. Below is a quick visual guide, followed by detailed instructions to help you every step of the way. Full, precise instructions are also available on the recipe card below.
Step 1: Prepare Dry and Wet Mixtures. Begin by whisking all your dry ingredients (flour, baking powder, baking soda, sugar, cinnamon, and salt) together in one medium bowl. In a separate bowl, combine your wet ingredients: whisk the heavy cream, milk, and slightly cooled melted butter. Then, incorporate the egg, vanilla extract, and white vinegar, whisking thoroughly until everything is well blended.
Step 2: Combine and Rest the Batter. Gently pour the wet ingredient mixture into the bowl with the dry ingredients. Using a whisk or rubber spatula, stir just until the ingredients are combined and no dry flour streaks remain. It is absolutely crucial NOT to overmix the batter. Lumps are perfectly normal and even desirable; overmixing develops gluten, leading to tough, dense pancakes. Allow the batter to rest for about 10 minutes at room temperature. This resting period allows the flour to fully hydrate and the leavening agents to begin working, contributing to a fluffier final product.
Step 3: Cook Your Pancakes. While the batter rests, preheat your non-stick pan or electric griddle over medium heat (if using an electric griddle, aim for 375°F or 190°C). Add a small amount of butter or oil to the pan; it should sizzle gently but not brown. Using a ⅓ cup measuring cup or ladle, pour individual portions of batter onto the hot surface, gently spreading each circle slightly to achieve your desired thickness. Allow them to cook undisturbed until numerous bubbles start to form and burst across the entire surface of the pancake, and the edges appear set. This typically takes about 2-3 minutes. Resist the urge to flip too early, or you’ll end up with a runny, uneven mess.
Step 4: Flip and Finish. Once bubbles are consistently forming and the edges look dry, slide a thin spatula underneath and carefully flip the pancake. Continue to cook on the second side for another 1-2 minutes, or until it’s beautifully golden brown and cooked through. Adjust the heat as needed throughout the cooking process; if your pancakes are browning too quickly on the outside while remaining raw inside, reduce the heat. Repeat this process with the remaining batter, adding more butter or oil to the pan as needed for each new batch.
Helpful hint: To ensure your pancakes remain delightfully warm while you finish cooking the entire batch, preheat your oven to 200°F (95°C). As each pancake is cooked, transfer it to a baking sheet in a single layer (don’t stack them directly, or they’ll get soggy) and place it in the warm oven. This keeps them perfectly hot and ready to serve all at once.
💡 Pro Pancake Tips for Ultimate Fluffiness
Achieving the perfect fluffy pancake is an art, but one that is easily mastered with a few key techniques. For a comprehensive guide to mastering every aspect of pancake making, from batter consistency to cooking temperatures, be sure to visit my ultimate guide to the fluffiest pancakes. In the meantime, remember these crucial tips:
- Don’t Overmix: This is the golden rule for fluffy pancakes. Stir the wet and dry ingredients just until combined. Lumps are good! Overmixing develops gluten, leading to tough, chewy pancakes instead of light, tender ones.
- Rest the Batter: Allowing the batter to rest for 10-15 minutes lets the flour fully hydrate and the leavening agents begin to work, resulting in a lighter, airier texture.
- Perfect Pan Temperature: Medium heat is usually ideal. Too low, and your pancakes will be dry; too high, and they’ll burn on the outside before cooking through. Test with a drop of water – it should sizzle and evaporate within a few seconds.
- Watch for Bubbles: The most reliable sign it’s time to flip is when bubbles appear on the surface and begin to pop. This indicates the underside is cooked and ready for flipping.
- Keep Warm in the Oven: As mentioned, a low oven (200°F/95°C) is your best friend for serving a hot stack. Place cooked pancakes in a single layer on a baking sheet to prevent steaming and sogginess.
Creative Variations for Your Sweet Cream Pancakes
While these cinnamon sweet cream pancakes are divine on their own, they also serve as a fantastic canvas for various flavor additions. Don’t hesitate to get creative and customize your batch:
- Spice It Up: Beyond cinnamon, feel free to experiment with other warm spices. A pinch of ground cloves, nutmeg, allspice, or ginger can add wonderful complexity, especially during the fall and winter months. Consider a pumpkin pie spice blend for a seasonal twist!
- Berry Delicious: Incorporate fresh or frozen berries directly into the batter just before cooking. Blueberries, blackberries, raspberries, and sliced strawberries are excellent choices. If using frozen berries, there’s no need to thaw them; simply toss them in a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom.
- Chocolate Lover’s Dream: For an extra dose of indulgence, stir in a handful of chocolate chips or chopped chocolate. Dark, milk, or white chocolate chips all work beautifully. To prevent them from sinking, you can gently fold them into the batter right before cooking.
- Citrus Zest: A little lemon, orange, or lime zest can add a bright, fresh note that cuts through the richness of the cream.
- Nutty Crunch: Fold in chopped nuts like pecans, walnuts, or almonds for added texture and a lovely earthy flavor.
- Extract Enhancements: Beyond vanilla, try almond extract for a subtle marzipan note, or a touch of rum extract for a hint of sophisticated warmth.
Experiment with these variations to find your new favorite combination!
What to Serve with Your Decadent Sweet Cream Pancakes
These cinnamon sweet cream pancakes are already a stand-alone star – rich, flavorful, and satisfying. However, pairing them with the right accompaniments can elevate your breakfast or brunch into a truly unforgettable meal. Here are some of my favorite ways to serve them:
- Fresh Fruit Medley: Bright, fresh fruits offer a wonderful contrast to the richness of the pancakes. Create a colorful medley with sweet strawberries, juicy blueberries, tangy raspberries, or sliced bananas. Slices of peaches, nectarines, or even grilled pineapple can also be fantastic seasonal additions.
- Homemade Whipped Cream: Take advantage of any leftover heavy cream and whip up your own fresh, airy topping. A dollop of freshly whipped cream, perhaps infused with a touch of vanilla bean paste, lemon zest, or a hint of cinnamon sugar, adds an extra layer of creamy decadence.
- Pure Maple Syrup: The classic choice for a reason! A generous drizzle of high-quality pure maple syrup (preferably Grade A Dark Robust Taste) is essential. Warming the syrup slightly before serving enhances its aroma and fluidity, making it even more appealing.
- Golden Honey Drizzle: For a different kind of natural sweetness, warm a bit of your favorite honey – clover, wildflower, or even a specialty lavender honey – and drizzle it over the stack. Its unique floral notes beautifully complement the cinnamon.
- Rich Chocolate Indulgence: If you’re a chocolate aficionado, try a warm chocolate sauce, a sprinkle of chocolate shavings, or my delectable chocolate tahini spread generously drizzled over the top. The combination of cinnamon and chocolate is simply divine.
- Fruit Curds or Artisan Jams: A tangy lemon curd or a vibrant fruit jam provides a lovely counterpoint. Consider a homemade blueberry Earl Grey jam or my delightful strawberry rhubarb jam for a burst of fruit flavor that cuts through the richness.
- Savory Breakfast Sides: For a truly balanced and hearty brunch, pair your sweet cream pancakes with savory elements. Crisp bacon (rosemary and fig candied bacon is an excellent choice!), savory sausage links, a side of fluffy scrambled eggs with feta and dill, or even some roasted breakfast potatoes would be perfect.
No matter how you choose to serve them, these sweet cream pancakes are guaranteed to be a hit!
Storage and Reheating for Later Enjoyment
These cinnamon sweet cream pancakes are undeniably best enjoyed fresh off the griddle, hot and fluffy. However, let’s be realistic: by the time you’ve cooked the entire batch, your first few pancakes might have cooled down. To keep all your pancakes warm until ready to serve, simply preheat your oven to 200°F (95°C). Place the cooked pancakes in a single layer on a baking sheet, ensuring they are separated to prevent them from steaming and becoming soggy, then transfer them to the warm oven.
Longer-Term Storage: Freezing Pancakes
If you have leftovers or want to prep ahead for quick breakfasts, these pancakes freeze beautifully for up to 3 months. Here’s how to do it properly to maintain their quality:
- Cool Completely: Ensure the pancakes are entirely cool before freezing. Stacking warm pancakes will create condensation, leading to ice crystals and freezer burn.
- Layer with Parchment Paper: To prevent the pancakes from sticking together, place a piece of parchment paper between each pancake when stacking them. This allows you to easily grab just one or two at a time.
- Airtight Storage: Stack the parchment-layered pancakes and place them in a freezer-safe plastic bag. Press out as much air as possible before sealing. Alternatively, you can wrap smaller stacks tightly in plastic food wrap, then in aluminum foil, or place them in an airtight freezer-safe container. Proper sealing prevents freezer burn and keeps them fresh.
Reheating Frozen Pancakes
When you’re ready to enjoy your frozen pancakes, avoid the microwave if possible, as it tends to make them soft and mushy. Here are better methods for reheating:
- Oven Method: For the best results, preheat your oven to 350°F (175°C). Arrange the frozen 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.
- Toaster Method: This is a quick and effective way to reheat individual pancakes, especially if you like them with a slightly crisp exterior. Simply pop them directly into your toaster or toaster oven on a medium setting until warm and lightly toasted. This method works particularly well for smaller pancakes.
- Skillet Method: For a fresh-off-the-griddle feel, reheat pancakes in a lightly greased non-stick skillet over medium-low heat for 1-2 minutes per side, until warmed through.
With these storage tips, you can enjoy the delightful taste of homemade cinnamon sweet cream pancakes any day of the week, even on busy mornings!
Frequently Asked Questions About Pancakes
Here are answers to some common questions that arise when making pancakes, helping you troubleshoot and perfect your technique:
This is almost always a sign that your pan or griddle heat is too high. The outside cooks and browns too quickly before the interior has a chance to set. You’ll need to reduce your heat to medium-low or medium. Pancake cooking requires patience; adjust the heat throughout the cooking process. Also, ensure you’re flipping only when you see at least 6-8 bubbles forming and popping on the surface, which indicates the bottom is cooked enough to handle more heat.
The most common culprit for dense, chewy pancakes is overmixing the batter. When you combine the wet and dry ingredients, stir only until the flour streaks have just disappeared. It’s perfectly normal, and indeed desirable, for the batter to be lumpy and thick. Overmixing activates the gluten in the flour, causing it to develop elastic strands that result in a tough, bread-like texture rather than the tender, fluffy pancakes you’re aiming for. Another reason could be expired baking powder or baking soda, which lose their leavening power over time.
While it’s generally best to cook pancakes with freshly mixed batter for optimal fluffiness (as the leavening agents are most active), you can prepare the dry and wet ingredients separately and combine them just before cooking. If you must mix the full batter ahead, store it covered in the refrigerator for no more than 1-2 hours. Be aware that the leavening agents might lose some potency, resulting in slightly less fluffy pancakes. Avoid making it too far in advance for this specific sweet cream recipe due to the vinegar and baking soda reaction.
Flat pancakes can be caused by several factors: 1) **Expired Leavening Agents:** Ensure your baking powder and baking soda are fresh. 2) **Overmixing:** As discussed, overmixing develops gluten, inhibiting rise. 3) **Too Thin Batter:** If your batter is too runny, it won’t hold air bubbles effectively. Adjust with a little more flour if needed. 4) **Low Pan Temperature:** If the pan isn’t hot enough, the pancakes won’t rise quickly and may spread too much. 5) **Not Letting the Batter Rest:** Resting allows gluten to relax and leaveners to activate.
Looking for Delicious Pancake Pairings?
To further enhance your breakfast or brunch spread, consider these wonderful homemade accompaniments that pair perfectly with sweet cream pancakes:
- Refrigerator Blueberry Earl Grey Jam
- Whipped Strawberry Basil Butter
- Amish-Style Baked Oatmeal with Blueberries
- Small Batch Strawberry Rhubarb Jam
Did you whip up a batch of these glorious Cinnamon Sweet Cream Pancakes? I would absolutely love to hear about your experience! Please take a moment to leave a ⭐⭐⭐⭐⭐ rating and a comment right below the recipe card to share your thoughts. And if you capture a photo of your delicious creation, don’t forget to tag me on Instagram @brunchandbatter. Happy cooking!
📖 Recipe: Cinnamon Sweet Cream Pancakes
Cinnamon Sweet Cream Pancakes
Pin Recipe
Equipment
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electric griddle or non-stick skillet
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Mixing bowls
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Whisk
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Measuring cups and spoons
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 your oven to 200℉ (95°C). If desired, have a baking pan ready to place cooked pancakes on to keep them warm while you prepare the rest of the batch.
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In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, ground cinnamon, and Kosher or fine sea salt until they are thoroughly combined and evenly distributed.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, larger bowl, whisk together the heavy cream (or whipping cream) and milk. Add the slightly cooled melted unsalted butter, large egg, vanilla extract, and white vinegar. Whisk vigorously until all the wet ingredients are fully combined and homogenous.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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Pour the wet cream mixture into the dry flour mixture. Stir gently with a whisk or rubber spatula until just combined and no dry flour streaks are visible. It is crucial NOT to overmix; the batter will be thick and lumpy, which is perfectly normal. Let the batter stand undisturbed for 10 minutes to allow the flour to hydrate and the leavening agents to begin working.
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While the batter is resting, heat a non-stick pan or an electric griddle over medium heat (if using an electric griddle, set it to 375℉ or 190°C). Add a small amount of butter or oil to the pan; it should sizzle gently but not brown. Using a ⅓ cup measuring cup or ladle, pour individual portions of batter onto the hot skillet, spreading each circle slightly to your desired thickness. Avoid overcrowding the pan to ensure even cooking.butter or oil for the skillet
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Cook the pancakes for about 2-3 minutes, or until bubbles begin to break the surface of the pancakes and the bottoms are a beautiful golden brown. Carefully flip each pancake with a thin spatula and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through. Adjust the heat as necessary if they are cooking too quickly or too slowly. Continue this process with the remaining batter, adding more butter or oil to the pan as needed between batches. Keep cooked pancakes warm in the preheated oven until ready to serve. 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.