Step aside, dull breakfast options. This Sweet Cream Pancakes Recipe will make mornings a little brighter.
A pancake is just a pancake, right? Nope. Sweet cream pancakes will quickly become a part of your regular flapjack rotation. 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 them off with maple syrup or blueberries, and these flapjacks are perfection.
Are These Sweet Cream Pancakes Healthy?
As far as pancakes go, these are pretty healthy. That’s because we use coconut sugar and whole-wheat flour instead of refined sugar and 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. Lastly, we use light cream, although you have the option to use something richer.
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?
When mixing pancake batter, it’s actually best to leave the lumps! I know it looks less aesthetically pleasing. And if you’re used to making cakes, you might be accustomed to mixing until there are no lumps. But pancakes are a different ballgame. Those lumps will allow your pancake batter to hold onto 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 flapjacks.
How Do I Store Leftovers?
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 3 days, or freeze them for up to 3 months. If storing them in the freezer, place a piece of parchment paper between each pancake so they don’t stick. Reheat sweet cream pancakes in the toaster, microwave, or skillet.
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.
Fresh fruit toppings of any kind taste fabulous, and with the sweetness of these sweet cream pancakes, if you add a little whipped cream or Greek yogurt on top of the fruit, you can call it breakfast and dessert (your family will thank you). 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 voilà—love at first bite.
For a balanced breakfast, there’s always the classic option of scrambled eggs, bacon, and a side of flapjacks. For an even healthier egg dish, try Scrambled Egg Whites!
Ingredients
- 2 cups whole-wheat flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large free-range eggs
- 1/4 cup organic coconut sugar
- 1 1/2 cups organic light cream
- 1 teaspoon 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.
- Preheat your griddle or nonstick skillet over medium heat, and lightly grease with a dab of butter or a spritz of cooking spray.
- Pour 1/4 cup-sized 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 plate and cover to keep them warm. Repeat with the remaining batter.
- Serve the warm pancakes with a drizzle of pure maple syrup, a sprinkle of fresh berries, or a bit of Greek yogurt.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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