Cream Cheese Pancakes

4 from 1 vote

These Cream Cheese Pancakes are a delicious twist on classic pancakes. They’re moist, fluffy and packed with protein.

Prep 10

Cook 15

Total 25

Fat 29

Carbs 31

Protein 12

Yield

Ingredients

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

Instructions

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!

Tips & Notes

*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 add 1 tablespoon of additional milk at a time until the batter is scoopable.

Nutrition Facts