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.