Last Updated on August 19, 2025 by PorchLightReading
Easy cream cheese pancakes recipe that is fluffy and delicious. Perfect for weekend morning breakfasts with fresh fruit and a dollop of whipped topping.
One lazy weekend morning I got a craving for cream cheese in our pancakes. I’m not sure why I decided to just wing it but I’m so glad I did! Everyone loved the flavor and fluffy texture it brought to the classic recipe and it’s now the only way we want to eat them.
Although cream cheese in our pancakes was a new idea for us, it’s something others have been adding for a while. So I hope you love our version of this classic breakfast idea just as much as we do!
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- Table of contents: Cream cheese pancakes
- Ingredients
- Cooking instructions
- Storage directions
- Tips and substitutions
- Jump to recipe
Pancakes on the weekends are most definitely a special treat. It seems like all the fun breakfast foods revolve around bread and sugar. Cereal, donuts, pastries, danishes, muffins, and of course pancakes. The kids are good sports when I make scrambled eggs or oatmeal but their heart are hopefully for something a bit sweeter.
So when we started to add cream cheese to our pancakes the kids were instantly hooked and I was happy for the added protein.
Cream Cheese Pancakes
Cream cheese pancakes can be made a few different ways. Some like to omit the flour altogether for keto pancakes. Although they are delicious in their own right, this recipe keeps the flour making them extra rich a fluffy.
Ingredients
- 1 ½ cups flour
- 2 TBS sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 eggs
- 1 ¼ cup milk
- 8 oz cream cheese (softened)
- 2 TBS butter
- 1 tsp. vanilla extract
Cooking Instructions
Heat the pan over medium heat- It’s a good idea to start heating your pan first. That way when we’re done mixing our ingredients it’ll be all ready to use. We like using a cast iron skillet to make our pancake.
Mix the dry ingredients- In a large bowl add 1 ½ cups flour, 2 TBS sugar, 1 ½ tsp. baking powder, ½ tsp. baking soda, and ¼ tsp. salt. Mix.
Soften cream cheese- In a heat safe dish soften 8 oz. cream cheese in a microwave on 20 second intervals. For this recipe we want the cream cheese soft but not melted. After about 40 seconds it should be soft enough to use a fork and whip till smooth.
Add melted butter, 2 eggs, and 1 tsp. vanilla extract to the cream cheese and mix.
Combine ingredients- Combine cream cheese mixture with the flour and add 1 ¼ cups milk a little at a time. Mixture should be a bit thicker but still be able to be poured easily into the heated pan.
Cook the pancakes- Spray pan with cooking oil and cook in a pre heated skillet over medium heat. Allow pancakes to produce air bubbles before flipping over and cooking on the other side.
Serve and enjoy- Cook in batches until all the pancakes are cooked and serve with fresh fruit, maple syrup, and a dollop of whipped cream.
Storage Directions
Leftovers can be stored in an air tight container in the refrigerator for up to three days. They are also perfect for letting the kids take on the go and can be reheated in a toaster oven. Now, if you are taking them on the go, be sure to skip the toppings!
They are perfectly delicious without the add ons and the kids are always happy to take one in each hand.
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Tips and Substitutions
These cream cheese pancakes are great as is but sometimes you might need to substitute an ingredient or two. Now, did you know you can make these buttermilk pancakes without having buttermilk? Simply add 1 TBS white vinegar to the 1 cup of milk. It might sound a bit weird but it turns out extra tasty!
- Be sure not to overcrowd the pan and cook pancakes in batches.
- They are ready to be flipped when you see air bubbles come through the batter.
- You can easily turn these into buttermilk pancakes by adding 1 TBS white vinegar to 1 cup milk.
- Server with fresh fruit, maple syrup, and a dollop of whipped cream
- Strawberries
- Blueberries
- Blackberries, raspberries, bananas
- Chocolate chips
Cream cheese pancakes on a slow weekend morning are a perfect treat every once in a while. The kids are happy to help mix the ingredients together and now that they are a bit older they even try their luck at flipping the pancakes.
It’s a great start for them learning their way around the kitchen (with my full supervision) and the maple syrup and fresh fruit never ends as we enjoy our morning breakfast around the table.
Recipe Card
Cream Cheese Pancakes
Ingredients
- 1 ½ cups flour
- 2 TBS sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 eggs
- 8 oz cream cheese
- 2 TBS butter
- 1 ¼ cup milk
- 1 tsp. vanilla extract
Instructions
- In a large bowl add 1 ½ cups flour, 2 TBS sugar, 1 ½ tsp. baking powder, ½ tsp. baking soda, and ¼ tsp. salt. Mix.
- In a heat safe dish soften 8 oz. cream cheese in a microwave on 20 second intervals. For this recipe we want the cream cheese soft but not melted. After about 40 seconds it should be soft enough to use a fork and whip till smooth.
- Add melted butter, 2 eggs, and 1 tsp. vanilla extract to the cream cheese and mix.
- Combine cream cheese mixture with the flour and add 1 ¼ cups milk a little at a time. Mixture should be a bit thicker but still be able to be poured easily into the heated pan.
- Spray pan with cooking oil and cook in a pre heated skillet over medium heat. Allow pancakes to softly bubble before flipping over and cooking on the other side.
- Cook in batches until all the pancakes are cooked and serve with fresh fruit, maple syrup, and a dollop of whipped cream.
Notes
Nutrition
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