Sweet Cream Pancakes Recipe
These Sweet Cream Pancakes are fluffy, flavorful, and perfect for a comforting weekend breakfast with wholesome ingredients.
Servings: 4 servings
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, combine the whole-wheat flour, baking powder, baking soda, and sea salt. Whisk together until well mixed.
- In another bowl, whisk together the free-range eggs, organic coconut sugar, organic light cream, and pure vanilla extract until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined; a few lumps are okay.
- Preheat your griddle or non-stick skillet over medium heat. Test readiness by sprinkling a few drops of water; if they sizzle and evaporate quickly, it’s ready.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form and edges look set. Flip and cook another 2-3 minutes until golden brown.
- Transfer the pancakes to a warm plate. Continue cooking remaining batter. Serve warm with maple syrup and toppings like fresh berries or whipped cream.
Equipment
- Mixing Bowls
- Whisk
- Griddle or non-stick skillet
- Spatula
- Measuring Cups and Spoons
Notes
- Do not overmix the batter; a few lumps help keep pancakes fluffy.
- For fluffier pancakes, separate and beat egg whites, then fold into batter.
- Store leftovers in the fridge for up to 3 days or freeze with parchment paper between pancakes for up to 2 months.