- Cooking pancakes in cream creates a fluffy interior with a buttery, crisp crust.
- It takes longer to cook these pancakes than using butter and works best with medium-low heat.
- Use 2 Tbsp. of cream per pancake and press it into the batter as it cooks. Serve immediately for the best texture.
For my family, pancakes are part of our Saturday morning ritual. Occasionally I’ll make them from scratch, but I often use a boxed mix, and I always cook them in butter. When I saw a hack from Grace and Neal (@twochefsandaknife) that cooks pancakes in cream instead of butter, I was intrigued. The chefs swear it makes for a fluffy interior and buttery, crisp crust.
I gave the trick a try for our Saturday morning pancakes, and here’s what I thought.
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Sarah Martens
Sarah Martens
Sarah Martens
How to Make Pancakes Cooked in Cream
Grace and Neal’s pancakes start with a homemade batter. Any basic pancake recipe will work here. Their batter was thick enough to be scooped into the pan using an ice cream scoop. I tested it out at home with a packaged mix that was a bit thinner, and it still worked beautifully. Here’s how to make homemade pancakes using our buttermilk pancake recipe.
- In a large bowl, stir together the dry ingredients, including flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, egg, and vegetable oil.
- Add the egg mixture to the flour mixture and stir until just combined. Don’t worry if there are lumps!
- Grace and Neal recommend adding 2 Tbsp. of cream to a pan. I found it worked best over medium-low heat. For standard-size pancakes, pour 1/4 cup of batter into the pan and let cook slowly. One pancake will take about 5 minutes. As the pancake cooks, gently press the cream towards the cake so it will be absorbed.
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What Do These Pancakes Taste Like?
These pancakes have the most delicious buttery crust on them, like the best diner pancake you’ve ever had. Mine did have a few soft spots around the edges where the cream didn’t get fully absorbed. I didn’t mind it, but next time I would cook them just a bit longer than 5 minutes.
My one complaint is that there was a bit of a grease slick on the plate after I had eaten the pancake. Next time, I will try removing these to a paper towel before serving to soak up the excess fat.
Tips for Making Sweet Cream Pancakes
Here are a few things I learned when making this pancake recipe.
- Don’t add too much cream! I didn’t measure my first attempt and ended up pouring some out. Stick to the recommended 2 Tbsp. when making these.
- The cream will scorch if the heat is too high. It’s best to cook these pancakes slowly over medium-low or low heat.
- Don’t stress if your cream starts to separate. Mine did a bit during cooking, and I simply kept pressing it into the pancake as it cooked. Trust the process!
- Serve these pancakes immediately once they’re done. When hot, they have a delicious, crispy crust, but it softens as they cool.
- These pancakes are delicious with toppings, but I found myself eating them plain. The cream “crust” gives each bite plenty of rich flavor.
The Verdict on Pancakes Cooked in Cream
As you can see, the cream-cooked pancake on the right is perfectly golden and crisp. These are “special occasion” pancakes for me. While they are delicious, they do take much longer to make than my go-to method of cooking them in butter. So while I might not reach for the recipe on an average Saturday, I will absolutely make them any time I have friends over for breakfast. They’re just indulgent enough to feel special.
- <span>Recipes & Cooking</span>
- <span>Breakfast & Brunch</span>
- <span>Pancakes, Waffles & French Toast</span>
