Method

Batter

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly distributed and aerated.

Whisk wet ingredients

In a separate bowl or large measuring cup, whisk the eggs until lightly beaten. Add the sweet cream, melted butter, and vanilla extract and whisk until smooth and uniform.

Make the batter

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or whisk, gently fold and stir just until combined. The batter should be slightly lumpy — do not overmix. Let the batter rest at room temperature for 5 to 10 minutes to hydrate the flour and allow baking powder to bloom.

Cook & serve

Preheat griddle

Place a heavy skillet or griddle over medium heat and let it warm for 4 to 6 minutes. The surface should be hot but not smoking. To test, sprinkle a few drops of water: they should sizzle and evaporate quickly.

Grease the surface

Brush or wipe about 1 teaspoon of unsalted butter or neutral oil across the griddle where you will cook the first pancakes. Re-grease as needed between batches.

Portion batter

For each griddle cake, pour or scoop about 1/4 cup of batter onto the hot surface, spacing them 2 to 3 inches apart to allow spreading. For larger pancakes use 1/3 cup.

Cook first side

Cook undisturbed until bubbles form across the surface and the edges look set, about 2 to 3 minutes. The underside should be golden-brown when you lift an edge with a spatula.

Flip and finish

Flip the cakes and cook the second side until golden and cooked through, about 1 to 2 minutes more. Transfer finished pancakes to a warm plate or oven set to low (about 200°F / 95°C) while you cook remaining batter.

Serve

Stack pancakes, drizzle with maple syrup, and optionally dust with powdered sugar and top with fresh berries. Serve immediately.

Sweet Cream Griddle Cakes Recipe