Sweet Cream Pancakes Recipe

Dry ingredients

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

Wet ingredients

In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.

Combine batter

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are okay.

Rest batter

Let the batter rest for 10 minutes to hydrate the flour and improve tenderness.

Prepare pan

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.

Cook pancakes

Pour about 1/4 cup batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more until golden.

Keep warm

Transfer finished pancakes to a warm plate; cover loosely to keep warm while you finish the rest.

Whip cream

In a chilled bowl, whip heavy cream with powdered sugar and vanilla to soft peaks.

Prepare berries

Rinse berries and pat dry. Hull or slice larger berries as desired.

Cook bacon

In a skillet over medium heat, cook bacon until crisp. Drain on paper towels.

Cook sausages

In the same skillet, cook sausage links over medium heat until browned and cooked through, about 8-10 minutes.

Stack warm pancakes on plates. Top with a dollop of whipped cream and a handful of berries. Serve with your choice of bacon or sausage on the side.