Oh yes — Cream Cheese Pancakes are ultra-soft, rich, and slightly tangy from the cream cheese — like cheesecake meets breakfast! 🥞💛 They’re perfect for weekends when you want something indulgent but still easy to make.
Here’s a fluffy, melt-in-your-mouth version:
🥞 Cream Cheese Pancakes
Ingredients
(Makes 6–8 pancakes)
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4 oz (½ block) cream cheese, softened
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2 large eggs
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½ cup milk or buttermilk
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1 cup all-purpose flour
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2 tbsp granulated sugar
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1½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 tsp vanilla extract
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1 tbsp melted butter or oil (plus more for cooking)
Instructions
1. Blend the wet ingredients
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In a bowl (or blender), mix cream cheese, eggs, milk, vanilla, and melted butter until smooth and creamy.
2. Combine the dry ingredients
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In another bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. Mix it all together
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Pour wet mixture into dry and stir just until combined — small lumps are okay!
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Batter should be thick but pourable. Add a splash more milk if too thick.
4. Cook the pancakes
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Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
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Pour ¼ cup batter per pancake.
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Cook 2–3 minutes per side, until golden brown and puffed.
5. Serve
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Stack and serve warm with:
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Maple syrup 🍁
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Fresh berries 🍓
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A dollop of whipped cream or more cream cheese frosting for indulgence!
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💡 Tips
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For extra fluffiness, separate the egg whites and beat them to soft peaks before folding into the batter.
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You can swirl in a spoonful of strawberry jam or cinnamon sugar for a flavored version.
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Leftovers freeze great — reheat in a toaster or skillet.
Would you like me to give you a cream cheese–stuffed version, where the creamy filling melts inside the pancakes (like warm cheesecake bites)? 🍰
