Fluffy & light, with a touch of sugar, vanilla, & creaminess in each bite, these sweet cream pancakes are a level up from traditional buttermilk flapjacks.
There’s a very simple explanation for why we sought out, tested, fell in love with, and finally shared this recipe. It has a lot to do with Black Bear Diner. See, historically, we would go out to Black Bear when visiting relatives in California, whether that was Chels’ folks in the Redding area, or mine down in LA. They’ve got great food, great service, and a fun, homey atmosphere that reminds you of a classic diner (minus some of the grease and health code concerns…). I should probably make it clear at this point – this post isn’t sponsored by or affiliated with anyone, including Black Bear Diner – we’re just fans!
We all looked forward to our occasional visits to the California Black Bear locations, and lo and behold, a couple of years ago, we got the welcome news that they were expanding to the Pacific Northwest, including a location about half an hour from our humble abode here in the Willamette Valley! (Apparently they’re as far east as Missouri now.) Naturally, we’ve been going more often since then, and we’ve discovered something in the process…we love sweet cream pancakes.