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Homemade Italian Sweet Crème Pancakes


  • 1 cup all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup skim milk
  • 3/4 cup Italian Sweet Crème Coffee-mate creamer
  • 2 tablespoons unsalted butter melted
  • 1 large egg
  • Butter and Syrup or toppings of choice


  • In a small bowl, whisk together flour, baking powder, and salt; set aside.
  • In a medium bowl, whisk together milk, creamer, butter, and egg.
  • Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  • Heat a large nonstick skillet or griddle over medium. Grease if necessary.
  • For each pancake, measure 1/8 to a 1/4 cup batter onto skillet,spreading batter into circle.
  • Cook until surface of pancakes have some bubbles and a few pop, approximately 1-2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a plate; cover loosely with aluminum foil, and keep warm in oven.
  • Continue with more oil and remaining batter. (You'll have 10-12 pancakes.)
  • Serve warm, with desired toppings.