Our extraordinary pancakes with whipping cream instead of milk recipe. By replacing traditional milk with rich and creamy whipping cream, these pancakes elevate breakfast to a new level of indulgence. Whether you’re craving a special morning treat or planning a brunch to impress, these pancakes deliver the perfect fusion of fluffiness and decadence.
How to Make Pancakes With Whipping Cream Instead Of Milk
Equipments
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whipping cream
- 1 teaspoon vanilla extract
Step-by-step Instructions
1. Mixing Dry Ingredients
In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Use a whisk to ensure these dry ingredients are evenly mixed.
2. Incorporating Eggs and Whipping Cream
In a separate bowl, beat the eggs until they’re well combined. Gradually add the whipping cream and vanilla extract, continuing to mix until the mixture is smooth and slightly thickened.
3. Creating the Batter
Make a well in the center of your dry ingredients and pour the egg and cream mixture into it. Gently fold the wet and dry ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly fine.
4. Heating the Griddle or Pan
Preheat your griddle or non-stick pan over medium heat. It’s ready when a few drops of water sizzle on the surface.
5. Cooking the Pancakes
Lightly grease the griddle or pan, then pour 1/4 cup of the pancake batter for each pancake. Cook until you see bubbles forming on the surface and the edges look set, typically 2-3 minutes.
6. Flipping the Pancakes
Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes until they are golden brown and cooked through.
7. Serving Suggestions
Serve your creamy pancakes hot, garnished with your choice of toppings such as fresh berries, maple syrup, whipped cream, or a dusting of powdered sugar.
Recipe Notes
- Whipping cream adds a rich and creamy texture to the pancakes, resulting in a slightly thicker batter compared to traditional milk-based recipes.
- Avoid overmixing the batter to maintain a fluffy texture.
- You can adjust the sweetness by adding more or less sugar according to your taste.
Nutrition Information
- Calories: 250 per serving
- Protein: 7g
- Fat: 15g
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 6g
Tips for achieving the right consistency and avoiding overmixing:
- Gently fold the wet and dry ingredients together until just combined. A few lumps in the batter are perfectly fine.
- The pancake batter should be slightly thick, which is characteristic of using whipping cream instead of milk.
- These delightful pancakes with whipping cream are a delightful change from the traditional, creating a wonderful, creamy texture that’s hard to resist. Enjoy them with your favorite toppings and share this special breakfast treat with family and friends.
