Cinnamon Sweet Cream Pancakes

Cinnamon Sweet Cream Pancakes are a good variation of traditional pancakes that incorporate heavy cream or whipping cream into the batter, resulting in a rich and creamy texture. It's a fun way to mix up your usual buttermilk or milk routine!

Buttermilk is usually the star ingredient in many of our breakfast recipes, like these chai pancakes or our buttermilk quick bread. While buttermilk adds a bit of tang to recipes, sweet cream gives these pancakes a richer taste (thanks to its higher fat content).

These heavy cream pancakes are based on the popular "Sweet Cream" boxed pancake mix from Krusteaz. If you're a fan of the beloved prepared pancake mix, then you'll love this homemade version made with the addition of warm cinnamon flavor.

Bonus, you can use the leftover heavy cream to make a good cinnamon whipped cream to top these irresistible fluffy pancakes!

Key ingredient

Heavy cream is what gives these pancakes their signature richness and soft, tender crumb. Instead of relying on buttermilk for flavor, a splash of cream adds some sweetness and makes them feel a little extra fancy.

If you're outside the U.S., look for cream with at least 35% fat. This may be labeled as whipping cream or double cream depending on where you are. Avoid "light cream" or anything closer to 18-30% fat, as it won't give you the same richness or structure.

Step by step

Below is a quick visual on how to make cinnamon pancakes with heavy cream. Full instructions are located on the recipe card.

Step 1. Start by mixing your dry ingredients in one bowl, and your wet ingredients in another.

Step 2. Combine the wet and dry ingredients together, and stir until combined. DO NOT overmix. It will be thick, but scoopable.

Step 3. Drop ⅓ cup of batter into the hot skillet. Lightly spread it a little. Leave to cook until bubbles start to form all over and they begin to poke through the batter. Don't be tempted to flip too early, or you'll have a runny mess.

Step 4. When bubbles form all over the batter, use a spatula and flip the pancake. Continue to cook on the other side until golden brown. Adjust the heat as needed if it's cooking too fast. Continue to cook with the remaining batter.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

• Need help troubleshooting your pancakes? Check out our expert guide to fluffy pancakes.
• To keep your pancakes warm. Preheat the oven to 200°F. Place the cooked pancakes on a baking sheet to keep warm until ready to serve.

Swaps

• Spices. Play around with the spices, such as cloves, ginger, or allspice.
• Berries. Feel free to add berries directly to the batter. Blueberries, blackberries, raspberries, and strawberries work best.
• Chocolate chips. Add some chocolate chips to the batter!

Serve it with

Sweet cream pancakes are already quite flavorful and rich on their own, but you can serve them any way you want. Here are a few of our faves!

• Fresh fruit. Serve a variety of fresh fruits to balance the richness of the pancakes. Berries like strawberries, blueberries, raspberries, or blackberries work well, as do slices of bananas or peaches.
• Maple syrup. The OG, and it's pretty non-negotiable. We like to warm our maple syrup first (nothing worse than cold maple syrup over a warm pancake).
• Butter. Well, of course. But make it special- like imagine these cinnamon pancakes with a slather of our homemade gingerbread butter?
• Chocolate. Try our good chocolate tahini spread drizzled over the top.
• Curd or jam. Lemon curd or berry jam can be served as a sauce alongside the pancakes, or right on top. Try them with our strawberry rhubarb jam!

Jenn's Signature Serve

Cinnamon Sweet Cream Pancakes + Cinnamon Whip

Keeping leftovers

These cinnamon sweet cream pancakes are best eaten right away. But let's be real, your first pancake will be cold by the time you finish the rest. So preheat the oven to 200°F, and place the pancakes on a baking sheet, (separated) to keep them warm until you are ready to eat.

For longer storage, you can freeze the pancakes for up to 3 months. To freeze your pancakes, make sure they are cooled. Layer a piece of parchment paper in between each pancake to prevent sticking. Store in a freezer-safe plastic bag, or wrap tightly in food wrap.

To reheat, place them in a 350°F oven for 10-15 minutes until heated through. You can also use your toaster to reheat them. We would avoid using the microwave as they will get mushy.

Kitchen questions

What's the benefit of using heavy cream instead of buttermilk?

The differences between the types of cream and buttermilk come down to the fat content. Heavy cream is rich, creamy, and mildly sweet due to its high-fat content (between 36%-40%), while buttermilk has a tangy flavor and lower fat content (1%-2%) due to fermentation. It's a matter of personal taste and texture.

Can we swap buttermilk for the heavy cream?

Not for this recipe. There is no baking soda present, and buttermilk needs an acid to react. If you prefer buttermilk, scroll below the recipe card to see all our pancake recipes that use buttermilk.

Looking for pancake pairings?

Try some of our favorites.

Ingredients

Makes 8 (4-inch pancakes)

• 1 cup all-purpose flour
• 2 tsp baking powder
• 2½ tbsp white granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp kosher or fine sea salt
• ¼ cup heavy cream or whipping cream, room temperature
• ¾ cup milk (2% or full-fat)
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1 tsp vanilla extract
• butter or oil for the skillet
• cinnamon whip, for topping (optional) (recipe follows)

Cinnamon Whip (Cinnamon Whipped Cream)

• 1 cup heavy cream or whipping cream, chilled
• 2-3 tbsp powdered (confectioner's sugar)
• ½-1 tsp ground cinnamon
• splash of vanilla extract, optional

Equipment

• electric griddle or non-stick skillet

Method

1. In a medium bowl, whisk the flour, baking powder, sugar, cinnamon, and salt until combined.

2. In a separate bowl, whisk together the cream, milk, and melted butter. Add the egg and vanilla, then whisk again until combined.

3. Add the cream mixture to the flour mixture, and stir until well combined, and there are no visible flour streaks. The batter will be somewhat thick and lumpy. Let the batter stand for 10 minutes.

4. While the batter is resting, heat a non-stick pan over medium heat (375℉ if using an electric griddle). Add butter or oil to the pan until sizzling, but not browned. Using a measuring cup, ladle ⅓ cup batter onto the skillet, spreading it slightly. Repeat with more batter, without overcrowding the pan.

5. Cook until bubbles break the surface of the pancakes, and the bottoms are golden brown, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, adjusting the heat as needed. Repeat with the remaining batter. Keep cooked pancakes in the oven until ready to serve. Serve warm with cinnamon whip (optional) or toppings of choice.

Cinnamon Whip (Cinnamon Whipped Cream)

1. In a large bowl, add the heavy cream, powdered sugar, cinnamon, and vanilla if using. With a hand mixer or whisk, beat until medium peaks form. It should be light and fluffy, and just holding its shape.

2. Taste and adjust the sweetness or cinnamon as needed. Serve immediately, or chill until ready to use.

Kitchen notes

• If you're outside the U.S., look for cream with at least 35% fat. This may be labeled as whipping cream or double cream depending on where you are. Avoid “light cream” or anything closer to 18–30% fat, as it won't give you the same richness or structure.
• To keep the pancakes warm, preheat the oven to 200℉. Add the cooked pancakes to a baking sheet and place them in the oven to keep warm while you prepare the rest of the batter.

*This recipe was modified on 4/20/2026 with updated pictures and instructions (heavy cream was reduced, baking soda removed, and more vanilla added). Instructions for cinnamon whipped cream were added.