Pancakes are a classic breakfast favorite, but have you ever tried making them with heavy whipping cream? These Heavy Whipping Cream Pancakes are the ultimate indulgence. They are incredibly light, fluffy, and rich in flavor, making them a perfect treat for a special morning or brunch.
Heavy whipping cream is the star of this recipe, replacing the traditional milk or buttermilk to create an extra creamy and luxurious pancake batter. The result is a stack of pancakes that are incredibly tender and melt in your mouth.
Heavy Whipping Cream Pancakes Recipe
Treat yourself to a breakfast of unparalleled indulgence with Heavy Whipping Cream Pancakes. These pancakes are exceptionally tender and creamy, thanks to the substitution of traditional dairy with rich heavy whipping cream. Ready in just 25 minutes, they’re the perfect way to elevate your morning with a touch of culinary luxury.
Equipment You’ll Need
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup heavy whipping cream
- 1/2 cup water
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Prepare the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
- Prepare the Wet Ingredients: In a separate bowl, whisk the eggs, then add the heavy whipping cream, water, melted butter, and vanilla extract. Mix well.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps in the batter.
- Preheat the Griddle: Heat a griddle or non-stick skillet over medium-high heat. Lightly grease it with butter or cooking spray.
- Cook the Pancakes: Pour 1/4 cup of pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve: Serve the pancakes immediately, garnished with your favorite toppings such as maple syrup, fresh berries, or a dollop of whipped cream.
- For extra richness, you can substitute melted butter with melted unsalted butter for the pancakes.
- If you prefer thicker pancakes, reduce the water to 1/4 cup.
To keep pancakes warm while making the entire batch, place them on a baking sheet in a preheated oven at 200°F (93°C).
Nutritional Information (per serving)
- Calories: 380
- Total Fat: 21g
- Saturated Fat: 12g
- Cholesterol: 136mg
- Sodium: 483mg
- Total Carbohydrates: 39g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 8g
Tips for Making Perfect Heavy Whipping Cream Pancakes
- Use cold heavy whipping cream: Keep the heavy whipping cream cold until you’re ready to use it. This helps achieve fluffier pancakes.
- Don’t overmix the batter: Overmixing can lead to tough pancakes. A few lumps in the batter are perfectly fine.
- Be patient with flipping: Wait until you see bubbles on the surface before flipping the pancakes. This ensures they are cooked evenly.
- Customize your toppings: These pancakes go well with a variety of toppings, such as fresh fruit, chocolate chips, or even a dusting of powdered sugar. Get creative!
- Keep them warm: If you’re making a large batch, keep the pancakes warm in the oven while you finish cooking the rest to ensure everyone gets a hot and delicious breakfast.