Cinnamon Sweet Cream Pancakes are a rich, tender take on classic pancakes. Instead of relying solely on milk or buttermilk, this recipe uses heavy cream (or whipping cream) in the batter for a silky texture and deeper flavor. A touch of warm cinnamon makes these pancakes feel like a cozy, elevated weekend breakfast.
Many pancake recipes depend on buttermilk for tang and lift, but using heavy cream adds richness thanks to its higher fat content. If you prefer the light tang of buttermilk, that variation works well in other recipes, but for these cinnamon sweet cream pancakes the cream gives a soft, pillowy crumb and a slightly sweeter profile. Leftover cream can be whipped into a cinnamon-flavored topping for an extra-special finish.
Key ingredient
Heavy cream (also labeled whipping cream or double cream in some countries) is the ingredient that makes these pancakes stand out. Choose cream with at least 35% fat for best results—lower-fat “light” creams won’t produce the same texture or mouthfeel. The cream contributes both flavor and tenderness, helping the pancakes stay moist while developing a gentle, golden crust.
Step by step
Here are the key steps to make cinnamon sweet cream pancakes. Keep the batter slightly lumpy and don’t overmix for the best texture.
Step 1. Whisk the dry ingredients (flour, baking powder, sugar, cinnamon, salt) in one bowl.
Step 2. In a separate bowl combine the heavy cream, milk, melted butter, egg, and vanilla. Add the wet mix to the dry and stir until just combined; a few small lumps are fine. Let the batter rest briefly.
Step 3. Heat a non-stick skillet or griddle to medium (about 375°F on an electric griddle). Add a little butter or oil. Scoop about 1/3 cup batter for each pancake and spread slightly. Wait for bubbles to break the surface before flipping.
Step 4. Flip when the tops show bubbles and the edges look set. Cook until golden on the second side, then transfer to a warm oven if making a large batch.
*These are condensed steps. Full ingredient amounts and detailed directions are provided in the recipe section below.
Expert tips
- Rest the batter: Letting the batter sit 5–10 minutes hydrates the flour and gives fluffier pancakes.
- Don’t overmix: Stir until the ingredients are combined but still slightly lumpy; overmixing develops gluten and makes pancakes tough.
- Keep pancakes warm: Preheat the oven to 200°F and place finished pancakes on a baking sheet in a single layer to keep them warm while you finish cooking.
- Adjust heat as you cook: If pancakes brown too quickly, lower the temperature slightly so the centers finish cooking without burning the exterior.
Variations
- Spice mix: Swap or add warming spices like ginger, nutmeg, or allspice along with the cinnamon.
- Fresh fruit: Fold blueberries, raspberries, or chopped strawberries into the batter before cooking.
- Chocolate chips: For a sweeter treat, sprinkle in chocolate chips as you ladle the batter onto the griddle.
What to serve with sweet cream pancakes
These pancakes are rich on their own, so choose lighter, bright accompaniments or classic toppings:
- Fresh fruit: Berries, banana slices, or peach slices help cut the richness.
- Maple syrup: Warm maple syrup is a classic and enhances the cinnamon notes.
- Special butter: Try a flavored butter—gingerbread butter, fruit butter, or citrus butter—to add interest.
- Spreads: A drizzle of chocolate spread or nut butter complements the cinnamon flavor.
- Jams and curds: Lemon curd or berry jam add bright acidity and texture.
Jenn’s Signature Serve
Cinnamon Sweet Cream Pancakes with Cinnamon Whip
Storage
These pancakes are best fresh, but you can keep them warm in a 200°F oven for short periods. For longer storage, cool completely and freeze in single layers separated by parchment paper inside a freezer-safe bag for up to 3 months. Reheat frozen pancakes in a 350°F oven for 10–15 minutes or toast them individually. Avoid microwaving when possible, as it can make pancakes soggy.
FAQ
What does heavy cream do for these pancakes?
Heavy cream contributes fat and richness, producing a tender, moist pancake with a slightly sweet flavor and a soft crumb.
Can I use buttermilk instead?
This recipe is formulated for heavy cream and does not include baking soda, which typically reacts with buttermilk’s acidity. If you prefer buttermilk, use a recipe designed for it to ensure proper rise and texture.
Recipe
Cinnamon Sweet Cream Pancakes
Summary: A rich pancake made with heavy cream for a tender, moist texture and warm cinnamon for flavor. Makes about 8 four-inch pancakes.
Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins
Servings: 8 (4-inch pancakes) | Calories: 147 kcal per pancake (without topping)
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2½ tbsp granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- ¼ cup heavy cream, room temperature
- ¾ cup milk (2% or whole), room temperature
- 2 tbsp unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- Butter or oil for the skillet
Cinnamon Whip (optional)
- 1 cup chilled heavy cream
- 2–3 tbsp powdered sugar
- ½–1 tsp ground cinnamon
- 1 tsp vanilla extract (optional)
Instructions
- Whisk the flour, baking powder, sugar, cinnamon, and salt in a medium bowl.
- In another bowl, whisk together the heavy cream, milk, melted butter, egg, and vanilla until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be slightly thick and lumpy. Allow the batter to rest for 10 minutes.
- Heat a non-stick skillet or griddle to medium (about 375°F on an electric griddle). Add a little butter or oil and let it heat until sizzling but not browned.
- Ladle about ⅓ cup batter per pancake onto the skillet and spread slightly. Cook until bubbles form and break the surface and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden.
- Keep cooked pancakes in a 200°F oven if needed while finishing the rest. Serve warm with cinnamon whip or toppings of choice.
Cinnamon Whip
- Whip the chilled heavy cream with powdered sugar, cinnamon, and vanilla until medium peaks form. Taste and adjust sweetness or spice. Serve immediately or refrigerate until ready to use.
Notes
- If you’re outside the U.S., look for cream labeled whipping cream or double cream with at least 35% fat.
- To keep pancakes warm while cooking the rest, place them on a baking sheet in a preheated 200°F oven.
Nutrition (per pancake, without topping)
Calories: 147 kcal • Carbohydrates: 17 g • Protein: 3 g • Fat: 7 g • Saturated Fat: 4 g • Sodium: 199 mg • Sugar: 5 g
Made this recipe? Leave a comment and rating below, and share a photo if you like—nothing beats a picture of a stack of warm pancakes with cinnamon whip on top.