Creme Brulee Pancakes

Creme Brulee Pancakes

9 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  CoveredinBeeees

“My girlfriend's love of pancakes and creme brulee ice cream made me decide to try and combine the two. The crunchy sugar crust is a nice addition to the traditional pancake. These pancakes are light, fluffy, and so rich and sweet they don't need syrup.”

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Adjust Servings

Original recipe yields 8 servings



  1. Whisk egg with 3 tablespoons melted butter, vanilla extract, and 1 tablespoon white sugar in a bowl until thoroughly combined; whisk in milk and cream. Sift flour with baking powder and salt in a separate bowl; stir flour mixture into liquid ingredients to make a smooth batter.
  2. Stir 1/4 cup white sugar with brown sugar and cinnamon in a small bowl.
  3. Melt 1 teaspoon butter in a skillet over medium-low heat. Scoop up about 3 tablespoons of batter and pour into skillet. Sprinkle top of pancake with about 2 teaspoons of cinnamon sugar in an even layer; cook pancake until bottom is golden brown, 2 to 3 minutes. Flip pancake over onto sugared side and cook until the cinnamon sugar melts into a crust, about 3 minutes. Repeat with remaining batter and cinnamon sugar. Let pancakes cool without stacking to avoid softening the sugar crust.

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Reviews (9)

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Sarah Jo

Sarah Jo

I did not have heavy cream on hand, I substituted evaporated milk. That was the only change I made. I did use pure vanilla extract, not imitation. I cooked these in my cast iron skillet--instead of spooning 3 tablespoons of batter into the skillet, I used 1/4 cup. I also used a heaping tablespoon of brown sugar mix on top of the pancake. Cooking them in the cast iron skillet gave the pancakes this wonderful crust that was absolutely amazing. The kids and I adored these pancakes--we literally ate ourselves silly with these this morning. BEST. PANCAKES. EVER.



This was everything it promised!! OH Yummy!!! I didn't have heavy cream, so I followed a substitute of 3/4 c milk and 1/3 c melted butter. I doubled the recipe and made 16 good size pancakes. They're really rich, so a few go a long way. Thanks for such a great treat!!



These are pretty good if you make them with a very light sugar mix topping. I had two teen boys taste-test these. The first batch was very sweet. They gave them 3 stars. I gave the recipe 4 stars, because I made another batch that had a VERY thin layer of the sugar mixture on them. Not sure if I would make these again, unless serving them for dessert. They came out a little thin, but the texture was fluffy as the submitter stated.

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Amount Per Serving (8 total)

  • Calories
  • 231 cal
  • 12%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 31.9 g
  • 10%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 567 mg
  • 23%

Based on a 2,000 calorie diet



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Fluffy Pancakes


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