Sweet Cream Pancakes
This recipe takes traditional sweet cream pancakes and gives them a bit of a modern twist by using a Starbucks inspired vanilla sweet cream for the most tender and rich pancakes ever!
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Makes: 12 pancakes
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Ingredients
- 2 ¼ cups all-purpose flour
- 2 tablespoon granulated sugar
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups 2% milk
- ½ cup heavy cream
- ¼ cup vanilla syrup store-bought or homemade (see notes for substitution if you don't have syrup)
- 2 large eggs
- Butter or cooking spray, for pan
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, cream, and vanilla syrup to a large jar and shake well to combine (if you don't have a jar, you can stir together in a bowl).
- In a small bowl, lightly whisk eggs.
- Add sweet cream mixture and whisked eggs to the dry ingredients and stir until they’re just combined, taking care not to over-mix. Some lumps are OK. Let batter rest for 5-10 minutes.
- Heat a griddle or skillet over medium heat and brush lightly with a little butter or cooking spray. Pour about ⅓ cup of batter onto it. Cook for about 2 minutes, until bubbles start to form on the surface and then flip and cook for another minute, until golden brown.
- Serve pancakes with sweet cream foam (see notes) or whipped cream and maple syrup.
Notes
- If you don't have vanilla syrup, you can add 1 tablespoon vanilla extract to the sweet cream and whisk an additional ¼ cup sugar (or however much you want) to the dry ingredients.
- To turn sweet cream into a cold foam great for topping pancakes, you'll want to make a little extra cold cream. I recommend adding an additional ¾ cup 2% milk, ¼ cup heavy cream, and 2 tablespoon vanilla syrup to jar or bowl. When ready to turn into a foam (right before serving), add the sweet cream to an electric frother, blender, or bowl with hand mixer and froth, mix, or blend until the mixture turns into a foam. Alternatively, you can shake the mixture vigorously in a mason jar until it's frothy.
- If you'd prefer to make traditional sweet cream pancakes, simply mix 2 ¼ cups of heavy cream into the batter and completely omit the 2% milk and vanilla syrup.
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