Cream Cheese Pancakes

4 from 1 vote

Moist and fluffy homemade cream cheese pancakes are a protein-packed twist on classic buttermilk pancakes. Made with simple ingredients and ready in under 30 minutes, they're a perfect breakfast any day of the week.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: cream cheese pancakes

Servings:

Author: Emily Richter

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 oz. cream cheese room temperature
3/4 cup milk* any kind
2 tablespoons unsalted butter melted and slightly cooled
2 tablespoons granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract

Instructions

Mix the flour, baking powder, and salt together in a medium bowl. Set aside.
Place the cream cheese, milk, butter, and sugar in a large bowl. Use a hand mixer set on medium/high speed to combine all ingredients together until smooth. Scrape down the bottom and sides of the bowl as needed.
Add the eggs and vanilla extract. Whisk until combined.
Slowly add the dry ingredients to the wet ingredients. Gently mix together until just combined, being careful to avoid overmixing the batter.
Heat a large skillet set over low/medium heat. Spray the skillet with nonstick cooking spray.
Use a 1/3 cup measuring cup to scoop pancake batter into the skillet. Depending on how big your skillet is, cook 2-3 pancakes at a time. Let the pancakes cook for 2-3 minutes and flip when bubbles start to form on the outer rim and the bottom starts to firm up. Flip and cook for another 2-3 minutes.
Repeat until all pancake batter is used up.
Serve with your favorite toppings and enjoy!

Notes

Storage Instructions: Store completely cool pancakes in an airtight container in the refrigerator for up to 3 days.
To Freeze Pancakes: Stack 2 completely cool pancakes on top of each other and wrap in plastic wrap. Place wrapped pancakes in a freezer-safe bag or container and freeze for up to 3 months. When ready to enjoy, pop frozen pancakes into the toaster and toast them (just like a piece of bread).
Batter Consistency: This pancake batter is on the thicker side. The longer it sits, the thicker it becomes. If needed, add 1 tablespoon of additional milk at a time until the batter is scoopable.

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