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pouring syrup over a stack of cream cheese pancakes
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Cream Cheese Pancakes

Our cream cheese pancakes are thick, fluffy, and irresistibly rich—like classic diner pancakes but with a luxurious twist. Perfect for lazy weekend mornings!
Course Breakfast
Cuisine American
Keyword pancake recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 14 - 16 pancakes
Calories 240kcal
Author Kathleen

Ingredients

  • 3 1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces cream cheese extra soft
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 4 tablespoons butter melted and cooled
  • 1 tablespoon vanilla extract
  • 1 1/2 cups milk
US Customary - Metric

Instructions

  • In a medium mixing bowl, whisk together the dry ingredients- flour (3 1/3 cups), baking powder (1 tablespoon), baking soda (1 teaspoon), and salt (1/2 teaspoon).
  • In a large mixing bowl, with a hand mixer, cream together the cream cheese (6 ounces) and sugar (1/2 cup) until fully combined. Add the eggs (3), butter (4 tablespoons), and vanilla extract (1 tablespoon), and mix again until fully combined. Add the milk (1 1/2 cups) and mix one more time until combined.
  • Using a wooden spoon or rubber spatula, mix the dry ingredients into the wet ingredients until a few dry streaks remain. Do not overmix.
  • Heat a griddle or fry pan to medium. Spray with cooking spray or use a bit of butter to grease the surface.
  • Use a 1/3 cup measuring cup to pour the batter onto the griddle. The batter is thick so you can use the back of the measuring cup to help push the batter around if needed. Cook each side for 2-3 minutes. When you see air bubbles come up and pop, flip the pancake and cook for an additional 2 minutes, or until golden brown. Remove the cooked pancake to a plate and repeat until all the batter is cooked.
  • Enjoy warm.

Notes

  1. Use a 1/3-cup scoop for perfectly even pancakes. The batter will be thick, so use the back of the measuring cup to gently spread it out on the griddle.
  2. Watch for bubbles. Flip only once you see air bubbles forming and popping—this ensures the centers cook evenly.
  3. Grease lightly between batches. Too much butter or spray can burn and affect the pancake color; a thin layer works best.
  4. Keep pancakes warm. Place finished pancakes on a baking sheet in a 200°F oven while you cook the rest.

Nutrition

Serving: 1pancake | Calories: 240kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 250mg | Potassium: 189mg | Sugar: 9g | Vitamin A: 356IU | Calcium: 92mg | Iron: 2mg