Good morning! These Cream Cheese Pancakes are a fun twist on classic pancakes. They’re moist, fluffy and delicious with maple syrup and fresh berries.
The Best Cream Cheese Pancakes
We’re big fans of pancake breakfasts over here on The Cheese Knees, and have many delicious pancake recipes (ahem, blueberry ricotta pancakes and cottage cheese pancakes), which is why we’re so excited to add these cream cheese pancakes to our collection today.
And we truly do believe these are the best cream cheese pancakes on the internet 😀
why you’ll love these pancakes
Super fluffy: all purpose flour and cream cheese leave these cream pancakes nice and fluffy.
High protein: thanks to the cream cheese, eggs and milk, you get a whopping 12g protein per serving.
Easy to freeze: we love making a double batch of pancakes so you can freeze some for later. Pop in the toaster right from the freezer!
Cream Cheese Pancakes Ingredients
Cream cheese: this is the all-star ingredient! The cream cheese adds so much moisture, protein, and delicious flavor to these cakes!
All-purpose flour: we love all-purpose flour for pancakes because this is really what allows them to come out nice and fluffy.
Baking powder: fluff up those cake with a little baking powder.
White sugar: pancakes really only need a little bit of sweetness and that’s why we turned to our good ol’ friend granulated sugar.
2% milk: any milk will do for this recipe!
Eggs: don’t skip the eggs! The eggs are what helps fluff up these cakes.
Vanilla extract: don’t skip the vanilla, it adds amazing classic pancake flavor.
Pinch of salt: adding a dash of salt enhances all the flavors of your pancakes.
Unsalted butter: we kept our fat option basic and mild with unsalted butter.
Easy Ingredient Swaps
Because we know sometimes you don’t have it all in your kitchen! Here are some easy ingredient swaps to try:
- Flour: try swapping the all-purpose flour 1:1 for gluten-free all-purpose flour. We’re also confident that white whole wheat flour will work, too, though your pancakes might come out a little more dense.
- Milk: we love these pancakes with 2% milk, but any dairy or non-dairy milk will work!
- Oil: feel free to use coconut oil or vegetable oil instead of melted butter.
- Sweetener: feel free to use maple syrup in place of granulated sugar. Or, honey will work, too!
How to Make Cream Cheese Pancakes
Mix Dry Ingredients
Place flour, baking powder, and salt into a medium bowl, and mix to combine.
Mix Wet Ingredients
Add cream cheese, milk, butter, and sugar to a large bowl and mix together until smooth. Then, crack the eggs into the wet ingredients and whisk until combined.
Add Dry to Wet
Slowly add dry ingredients to the wet ingredients and mix until combined.
Why is my batter too thick? This batter is supposed to be thicker, but the longer you let it sit the more glutinous and thick it will become. If that happens to you, add 1 tablespoon of additional milk at a time until the batter is scoopable.
Heat a large skillet over low/medium heat, and then spray the skillet with non-stick cooking spray.
Scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. Repeat until all the pancake batter is gone.
Top & Enjoy!
Top with your favorite pancake toppings and ENJOY! Psst: we make a few toppings suggestions below 😀
Toppings for Cream Cheese Pancakes
Because pancakes are best enjoyed with toppings, here are some delicious pancake topping ideas for you to choose from!
- Maple syrup
- Nut butter
- Dark chocolate chips
- Sliced strawberries
- Fresh blueberries or raspberries
- Coconut chips
- Greek yogurt
- More cream cheese 😀
Pro Tips for Pancakes
Perfect golden brown Pancakes
Flipping pancakes like a pro: You know your pancakes are ready to flip when little bubbles start to form on the outer rim of the pancake and the bottom side starts to firm up. Make sure that you are using a low/medium heat with these pancakes so that you don’t cook the outsides too fast!
Pancakes for Meal Prep
Freezing cream cheese pancakes: To freeze pancakes, let them cool completely. Then, place two pancakes together and wrap them with saran wrap followed by tin foil. Place them in the freezer and freeze for up to 3 months.
Let leftover cream cheese pancakes cool completely. Then, store in an airtight container in the fridge for up to 3 days.
How to Freeze Cream Cheese Pancakes
- Let pancakes cool completely.
- Then, stack 2 pancakes on top of each other and wrap in plastic wrap.
- Option to wrap that in a piece of tin foil, but it’s not necessary.
- Freeze for up to 3 months.
To thaw: we like to pop a frozen pancake into the toaster and toast them. But, you can also defrost them in the microwave.
Cream Cheese Pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 tablespoons white sugar
- 8 oz. cream cheese room temperature
- ¾ cup 2% milk or any milk*
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons melted unsalted butter
- Place flour, baking powder, and salt into a medium bowl. Mix to combine.
- Then, add cream cheese, milk, butter, and sugar to a large bowl and use a hand mixer to combine all ingredients together until smooth.
- Crack the eggs into the wet ingredients and whisk until combined.
- Slowly add dry ingredients to the wet ingredients and mix, making sure all ingredients are combined.
- Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
- Using a 1/3 cup measuring cup, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. Repeat until all pancake batter is gone.
- Top with your favorite toppings and enjoy!