In a mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
In another bowl, whisk together the heavy cream, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if the batter is a bit lumpy.
Add a small amount of butter or oil to the heated griddle or pan, spreading it evenly.
Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges start to look set, usually about 2-3 minutes.
Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown.
Once cooked through and golden on both sides, transfer the pancakes to a plate. Repeat the process with the remaining batter.
Serve the pancakes warm with your choice of toppings such as maple syrup, fresh fruits, whipped cream, or a dusting of powdered sugar.
Notes
Cooking time will vary based on how you cook your pancakes. If you use a large griddle, your cooking time will be shorter vs cooking pancakes one by one in a skillet.Nutritional information is an estimate and will vary based on your ingredients and brands that you use.