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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 tender crumb that sets these pancakes apart from the ordinary. Perfect for weekend brunch or a special morning indulgence.
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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
  • 1 large egg
  • 2 tablespoons melted
  • 4 ounces cream cheese softened
  • 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 bowl, beat the softened cream cheese until smooth. Add the milk, egg, melted butter, and vanilla extract. Whisk until fully combined and smooth.
  3. Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix; a few lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or non-stick spray.
  5. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
  7. Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.

Notes

For best results, make sure your cream cheese is softened to room temperature to avoid lumps in the batter. These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or skillet.