Sweet Cream Griddle Cakes Recipe

Combine dry ingredients

Whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt in a large mixing bowl until evenly distributed.

Whisk wet ingredients

In a separate bowl, whisk the whole milk, heavy cream, eggs, melted butter, and vanilla extract until smooth and slightly frothy.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine. The batter should be thick but pourable—if too thick, stir in up to 2 tablespoons extra milk or cream.

Preheat griddle

Preheat a nonstick skillet or griddle over medium to medium-low heat for about 5 minutes. The surface should register around 350°F (175°C) if using an instant-read thermometer; alternatively, a drop of water should dance and evaporate quickly but not burn.

Prepare pan

Brush the griddle lightly with 1 teaspoon neutral oil then add 1 teaspoon of the unsalted butter and let it melt, coating the surface. Add more butter between batches as needed.

Cook griddle cakes

For each cake, pour about 1/4 cup (60 ml) of batter onto the hot griddle to form a 3-4 inch round. Cook undisturbed until small bubbles form across the surface and edges look set, about 2 to 3 minutes. Using a thin spatula, flip and cook the second side until golden brown and cooked through, about 1 to 2 minutes more. Repeat, adjusting heat as necessary so the cakes brown but do not burn. Yield: make approximately 10-12 small pancakes.

Keep warm

Transfer cooked griddle cakes to a baking sheet set in a low oven (200°F / 95°C) to keep warm while finishing remaining batter. Add a pat of butter on top of each if desired to keep them shiny and moist.

Stack the griddle cakes and serve warm with maple syrup, a dusting of powdered sugar, fresh berries, and/or whipped cream to taste.

Storage: Cool completely, then store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze between parchment layers for up to 1 month. Reheat in a toaster or oven until warmed through.