Name: Black Bear Diner Pancake Recipe With Heavy Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ⅓ cup granulated sugar; 2 large eggs; 1 ½ cups heavy cream (or heavy whipping cream); ½ cup milk (any kind you have); 2 teaspoons vanilla extract; Butter (for cooking); Maple syrup, fresh fruit, whipped cream, or other toppings of your choice

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If you’ve ever wondered how diners make those rich, perfectly golden pancakes that seem impossible to match at home, I’ve got you covered.

The secret to the Black Bear Diner Pancake Recipe lies in the batter — heavy cream instead of buttermilk and just the right ratio of flour to liquid. These Black Bear Pancakes cook up light yet rich, with creamy centers and crisp edges.

Whether you’re a beginner or an experienced cook, I’ll guide you step-by-step so you can master these diner-style pancakes in your own kitchen.

Best Homemade Black Bear Diner Pancake Recipe

Black Bear Diner Pancake Recipe – diner-style cream pancakes.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: ~20–22 minutes
Cuisine: American / Breakfast
Course: Breakfast
Yield: ~8 pancakes (serves 2–3)
Calories Per Serving: Approx. 400–450 kcal (depending on toppings)

Ingredients

Here’s what you’ll need to make these cream pancakes just like Black Bear Diner’s version:

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup granulated sugar
2 large eggs
1 ½ cups heavy cream (or heavy whipping cream)
½ cup milk (any kind you have)
2 teaspoons vanilla extract
Butter (for cooking)
Maple syrup, fresh fruit, whipped cream, or other toppings of your choice

Ingredient Notes / Variations:

If you don’t have heavy cream, you can try using half and half or a mix of milk + cream, but the texture won’t be quite as rich. Many “sweet cream pancakes” copycat recipes note that the heavy cream is what gives the Black Bear look and feel.

You can substitute milk for part of the heavy cream if you want a lighter version—just expect slightly less creaminess and rise.
If you like, you can add a handful of chopped blueberries, chocolate chips, or banana slices to the batter for variation.

Instructions

Here’s how I make them in my kitchen (and how you can too). I’ll share little tips as we go so you feel confident at each step.

Mix The Dry Ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. This helps the pancake batter have a consistent texture and the right rise. I often sift the flour and dry ingredients just to catch any lumps.
Mix The Wet Ingredients.
In a separate bowl, whisk the eggs, heavy cream, milk and vanilla extract until combined. Because we’re using heavy cream, the mixture will look richer and thicker than a standard pancake batter.
Combine Wet And Dry.
Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter will be somewhat thick — that’s ok, it helps give you those tall, fluffy, diner-style pancakes with the golden edges. If it’s too thick for your liking, you can add a splash more milk to loosen it. Many copycat recipes use this trick.

Rest The Batter.
Let the batter sit for about 5–10 minutes. I find that this pause helps the baking powder/baking soda start working and gives the batter time to hydrate, which contributes to a better texture and “edges” on the pancake.
Preheat Your Skillet Or Griddle.
Heat a non‐stick skillet or griddle over medium heat (or about 300-325 °F / 150-160 °C if you’re using a griddle) and melt a little butter in it. The butter helps get that golden edge and prevents sticking. Many blogs note the edge detail is part of what makes the Black Bear pancakes special.
Cook The Pancakes.
- Use a ¼ cup measure (or slightly more if you like large pancakes) to pour batter into the skillet, forming pancake shapes.
- Cook for ~2–3 minutes or until you see bubbles forming in the batter and the edges start to look set and golden. Because the batter is richer (thanks to heavy cream), it may take a little longer than a standard pancake.
- Flip the pancake gently and cook for another 2–3 minutes until the second side is golden brown too.
- Repeat with remaining batter, adding butter to the skillet in between batches if needed.
Serve Warm.
Stack the pancakes, and top with butter, real maple syrup, fresh fruit, whipped cream, or whatever you like. The pancakes themselves will have a beautiful creaminess and creamy texture, and the great part is they taste like you’re eating out at a diner, but you made them at home.

What Is The Secret To The Fluffiest Pancakes?

The secret lies in a few key points:

Using heavy cream (or at least partial heavy cream) in the batter gives you richer taste and better texture. Many pancake recipes call just for milk, but the cream adds thickness and that diner “luxury” feel.

Not over-mixing the batter. You want the dry and wet ingredients just combined. Some lumps are fine. Overmixing can make pancakes tough.
Letting the batter rest so the leavening agents start doing their work.
Getting the skillet/griddle at the right temperature and using butter so the pancake gets golden edges and keeps shape.

Using the right ratio of liquid to flour so the pancake batter holds together but is still pourable. If your batter is too thin, the pancakes will spread out and be flat.
Flip only when the first side is set and bubbling. Because of the richness (cream) the cooking time may be slightly longer.

Does Black Bear Diner Have Heavy Cream?

Yes—based on copycat research and food-blog discussions, the signature “sweet cream pancakes” at Black Bear Diner use heavy cream (or heavy whipping cream) in the batter rather than relying solely on milk or buttermilk.

So when you’re aiming for that authentic diner texture and flavour, include heavy cream in the batter.

Can You Freeze Black Bear Diner Sweet Cream Pancakes?

Absolutely. If you make a big batch of these Black Bear‐style pancakes, let them cool completely and then you can freeze them. Use these steps for best results:

Cool pancakes on a rack so steam escapes.
Stack them with parchment paper or wax paper between each pancake so they don’t stick together.

Place the stack in a freezer-safe bag or airtight container.
Freeze for up to 1 month for best quality.
To reheat: you can microwave a few seconds, or toast them, or warm them in the oven at ~300 °F (150 °C) until heated through.

Many pancake blogs that cover “sweet cream pancakes” mention freezing is a good option. Stephanie’s Sweet Treats

Do Black Bear Diner Pancakes Use Buttermilk?

No — the signature pancakes from Black Bear Diner labelled “sweet cream pancakes” do not use buttermilk. They use heavy cream (or a mixture with milk) instead of buttermilk.

If you like buttermilk pancakes, you can adapt by swapping heavy cream with buttermilk for a tangy flavour, but you’ll lose that distinct creaminess and rich texture that the Black Bear style is known for.

What To Eat At Black Bear Diner?

If you ever visit a Black Bear Diner, you’ll see the full breakfast menu, but the pancakes are a highlight. You might enjoy:

The sweet cream pancakes (obviously!) with butter and syrup.
A full breakfast plate: pancakes + bacon or sausage + fresh fruit.
Specialty pancakes with toppings like bananas, pecans, chocolate chips, whipped cream. Many home-cook versions adapt the Black Bear pancake base and then vary the toppings (see the “Variations” section below).
For something simple, pair the pancakes with a strong cup of coffee or freshly-squeezed juice.

Pairing & Serving Suggestions

Here are some ideas to make your pancake breakfast extra fun:

Serve 2-3 pancakes stacked, top with a pat of butter, drizzle of real maple syrup, and a handful of fresh berries (strawberries, blueberries).
For a variation, fold in chocolate chips or banana slices into the batter just before cooking—this gives you Black Bear Pancakes with a twist.

On the side serve crispy bacon or sausage links for a savoury contrast that works well with the creamy, sweet pancakes.
For a beverage, I like a hot mug of coffee or black tea, or for brunch maybe a sparkling juice.
If you’re going all out, add a dollop of whipped cream and pecans on top for texture and extra flavour.

Tips For The Perfect Recipe

My tip: don’t rush the first pancake. Often the first one is a tester for your heat setting. If the first pancake browns too quickly or stays pale, adjust your skillet temperature accordingly.
Use real butter—not margarine—for cooking the pancakes if you can. Butter adds flavour and helps create those golden edges.
If your batter feels super thick (you’ll notice because of the heavy cream), scoop slightly less batter per pancake or flatten it just a little so it cooks through without burning.

If you want the pancake edges to be a little crisp-like (in a good way), use medium-high heat but watch carefully so the inside doesn’t stay raw.
When adding flavour variations (vanilla, cinnamon, chocolate chips), keep the base of the pancake recipe the same to retain the Black Bear texture.
To keep pancakes warm while finishing the rest, set your oven to ~200 °F (90 °C) and place cooked pancakes on a baking sheet in the oven until ready to serve.

If you’re cooking for a crowd, double the recipe but only cook a few pancakes at a time so heat remains consistent and you don’t overcrowd the skillet.

Thanks so much for hanging out with me in the kitchen while I shared the Black Bear Diner Pancake Recipe. I hope you feel excited (and confident) to make these at home, for a weekend breakfast, for guests, or simply for yourself when you want that diner-feel morning.

Once you try them, I’d love to hear how yours turned out—the batter texture, the golden edges, how you topped them. If you enjoy this recipe, feel free to explore my other breakfast recipes too. Happy cooking, and here’s to many buttery, cream-rich pancake mornings!

Frequently Asked Questions

Can I Substitute Half The Heavy Cream With Milk And Still Get Good Texture?

Yes—you can substitute part of the heavy cream with milk, but you’ll get slightly less richness and less of the diner creaminess. The pancake may spread a little more and be a bit flatter.

Do I Need To Let The Batter Rest Before Cooking?

Yes, letting the batter rest for around 5–10 minutes helps the flour hydrate, the leavening agents (baking powder/soda) start working, and gives you a better texture with those golden edges.

What Temperature Should My Skillet Or Griddle Be?

Pre-heat to medium or medium-high heat (about 300-325 °F / 150-160 °C) and melt butter. If the pancake browned too fast, lower the heat slightly. If it takes too long and stays pale, increase heat.

Can I Make These Pancakes Ahead Of Time Or Freeze Them?

Yes. Cook the pancakes, let them cool, stack with parchment between, and freeze in a ziplock or airtight container. Reheat in a toaster, oven or microwave when you’re ready. They can last up to a month for decent quality.

Are These Pancakes The Same As Buttermilk Pancakes?

No. The texture and flavour differ because these use heavy cream (rather than buttermilk) which gives a richer taste, creamier texture, and a slightly different rise and golden edge. If you want a tangier flavour you could try buttermilk, but you’ll lose some of the “Black Bear” signature feel.