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Fluffy Cream Cheese Pancakes How To

Light, fluffy, and rich with a hint of tanginess, these cream cheese pancakes are a decadent breakfast treat. The secret ingredient—cream cheese—adds moisture and a luxurious texture that sets them apart from regular pancakes. Perfect for weekend mornings or special brunches!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.75 cup milk whole milk preferred
  • 1 large egg
  • 2 tablespoons unsalted butter melted and cooled
  • 4 ounces cream cheese softened to room temperature
  • 1 teaspoon vanilla extract

Method
 

Steps
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, beat the softened cream cheese until smooth. Add the egg, melted butter, milk, and vanilla extract. Whisk until fully combined and creamy.
  3. Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix—small lumps are okay.
  4. Let the batter rest for 5 minutes while you preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or non-stick spray.
  5. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1.5–2 minutes, until golden brown and cooked through.
  6. Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.

Notes

For best results, make sure your cream cheese is at room temperature to avoid lumps in the batter. These pancakes freeze well—simply layer between parchment paper and store in a freezer bag for up to 1 month. Reheat in a toaster or oven.