I don’t know what it is about Black Bears pancakes that make them so much more delicious than most pancakes, at least I didn’t know until I did a little digging and and found out they are what they call “sweet cream” pancakes! Have you ever tried sweet cream pancakes? They are made with heavy cream which gives them a light, fluffy texture with golden edges that just melt in your mouth. Â
I’ve never met anyone who doesn’t love a good pancake. It’s perfect for a crowd as you can just get out a big griddle and set out all kinds of different toppings to make it fun. These are my families favorite and we love sprinkling them with pecans, chopped bananas and pure maple syrup, or serving them with fresh raspberries and whipped cream. You do you though! The possibilities are endless!!
My daughter, Dee, was very skeptical that we could recreate such deliciousness at home, but we both felt like this recipe absolutely nails it. Black Bear likes to make their pancakes as big as the huge plates they serve them on, but I actually prefer to make smaller ones. I think they are much easier to cook and eat that way.
Ingredients:
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1-1/4 cups heavy cream
- 1 cup milk
 Instructions:
- In a large bowl, whisk the flour, baking powder, baking soda, salt and sugar together. Â
- In a smaller separate bowl, whisk the eggs, vanilla extract, heavy cream and milk together. Â
- Using a wooden spoon, mix the wet ingredients in to the dry ingredients until just combined. Let sit for 10-15 minutes.
- Use a 1/4 cup measuring cup to scoop the batter in to a hot buttered skillet and cook over medium-high heat for 2-3 minutes on each side. (If you are using a griddle, set it to 325 degrees.) Â
- Serve with butter, maple syrup, powdered sugar, fruit or your favorite toppings!
Sweet Cream Pancakes (Copycat Black Bear)
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1-1/4 cups heavy cream
- 1 cup milk
Instructions
- In a large bowl, whisk the flour, baking powder, baking soda, salt and sugar together.
- In a smaller separate bowl, whisk the eggs, vanilla extract, heavy cream and milk together.
- Using a wooden spoon, mix the wet ingredients in to the dry ingredients until just combined. Let sit for 10-15 minutes.
- Use a 1/4 cup measuring cup to scoop the batter in to a hot buttered skillet and cook over medium-high heat for 2-3 minutes on each side. (If you are using a griddle, set it to 325 degrees.)
- Serve with butter, maple syrup, powdered sugar, fruit or your favorite toppings!
Love this Recipe! Found it after have the pancakes at Blackbear. I actually think these are much better!
Thank you for visiting! I'm so glad you like them. 🙂 I like them better too!
These are delicious! The new family favorite. Out of all of the pancake recipes I have tried. This is the only one that I have found. That has, had good flavor and texture. I did add a little more baking powder. I also use buttermilk instead of regular milk.
I’m so glad you like them, that makes my day – and thank you for commenting and rating! 🙂
Oh my god !!! I’m been addicted to black bear diner pancakes for years ! And I made my own close to it VERRY close lol but ima definitely add the half n half
Is this 2 teaspoons baking powder or 2 tablespoons baking powder?
It’s 2 teaspoons!
Do you think this is also the recipe for their sweet cream waffle? That’s my favorite. I’m definitely going to give this a try
I have never tried these as waffles, but if you try it waffle batter usually requires an additional egg and a couple Tbsp’s of oil. 🙂 Let me know if you try it!
I made the waffles. OMG!! Soooo good!!
Ah, so glad to hear it. Thank you for commenting and rating! 🙂
If I use buttermilk, should I add more baking soda because of acidity of the buttermilk? Or is it fine to use the same amount of baking soda?
Would it be OK to use half & half instead of heavy cream? That’s what I have on hand.
Yes, just use full half and half instead of half cream, half milk! 🙂
Just made these pancakes and they came out so fluffy and tasty. This recipe will definitely be my go-to for some sweet cream pancakes!!
I’m so happy to hear that! Thank you so much for rating and commenting, it makes my day!
Batter consistency is spot on. Added maple extract and they smell and taste amazing! Saving this recipe for later
I’m so happy to hear this – thank you for commenting and rating! I LOVE the maple extract idea. 🙂
Can you store the batter in the fridge?
Yes, I just never leave it longer than 24 hours, and give it a good whisk before using it!
I made these and they’re delicious! The batter was a pretty thin. Is it supposed to be that way? I used all half & half as was recommended to another commenter. Could that have made a difference? Or maybe just a difference in how the flour was measured? Regardless, I love them and will make them routinely in the future. Thanks for an awesome recipe!
The half and half will make it a little thinner. The heavy cream helps it thicken better!
I’ve been searching for the perfect pancake recipe for so many years and this is it!
Ah, I’m so glad to hear it – thank you for commenting and rating! 🙂
Why are mines flat? Lol any ideas would be appreciated
Using half and half will make them flatter than heavy cream. The heavy cream is a thickener. If you used heavy cream and they are still flat, try adding a little more flour. It could be you measured on the lighter side! Add a tablespoon or two.
If I use buttermilk should I add more baking soda, or is the recipe fine to use with buttermilk and the same amount of baking soda?
I have not tried making these specific pancakes with buttermilk. I would use a recipe that uses buttermilk for correct ratios.
I used buttermilk for this recipe and they turned out great! I’ll try to use whole milk the next time I make them, and I’ll let you know which one I think tasted better!
Ah that is awesome! I’m always hesitant with any kind of substitution, so this is great to know. Thank you for commenting and rating – it always makes my day~!