Perfect for Brunch Pancakes Recipe
This rich and fluffy pancake recipe yields large, golden-brown cakes with a custardy interior, subtly sweetened and spiced with nutmeg or mace.
Equipment
- Griddle or large skillet (12-inch recommended)
Ingredients
- 6 large eggs
- 1 pint heavy whipping cream
- ½ cup dark brown sugar
- 2 teaspoons ground nutmeg or 1 teaspoon ground mace
- 2 cups all-purpose flour
- 1 or 2 teaspoons unsalted butter or cooking spray
Instructions
- Prepare the batter: In a large bowl, whisk the eggs until frothy. Add the heavy cream and continue whisking until smooth. Mix in the brown sugar and your choice of nutmeg or mace until well incorporated.
- Incorporate the flour: Gently fold in the all-purpose flour, mixing just until no streaks of flour remain. Avoid overmixing. Cover the bowl and refrigerate the batter for 30 minutes.
- Heat the pan: Set a griddle or large skillet over medium-low heat. Add 1 to 2 teaspoons of unsalted butter or coat with cooking spray, just enough to prevent sticking.
- Cook the pancakes: Once the butter has melted and is no longer foaming, ladle the batter onto the skillet. These pancakes are intended to be large, so cook one at a time unless using a large surface. Adjust heat if necessary for the first pancake.
- Flip and finish: Cook until the surface loses its shine, bubbles pop on the surface, and the bottom is golden brown—about 2 to 4 minutes. Flip and cook the other side until golden, about 2 more minutes. Add more butter or spray between pancakes as needed.
Notes
- For smaller pancakes, reduce the ladle size and cook in batches.
- Mace has a slightly bolder, spicier flavor than nutmeg—choose based on preference.
- These pancakes are rich and filling, ideal for a slow weekend brunch or special breakfast.
- Serve with syrup, berries, or a dusting of powdered sugar.
Tried this recipe?Let us know how it was!