Skip to Content

Cream Cheese Pancakes: Your New Favorite Recipe

Sharing is caring!

Cream Cheese Pancakes are not how this all started! Let’s start this one out with a tip: ALWAYS read the recipe all the way through when planning your meals! I had intentions of making Cheesecake Pancakes. I read through the ingredients and knew I had everything to make them. Simple. I’ll whip them up. Wrong! I was supposed to slice the cream cheese and allow it to sit in the freezer 8 HOURS or overnight! Well, that just wasn’t going to happen this morning at 8:00!

This post contains affiliate links to help you find the products we use. 

Cream Cheese Pancakes Recipe:

So, I started to look for a different cream cheese pancake recipe. I found one and combined the two together. The result was fantastic. I would rather have homemade pancakes over the frozen ones any day. The only thing frozen I will buy and enjoy is Eggo waffles. I guess it just brings back the feeling of childhood. These pancakes aren’t that much more difficult than whipping up some Bisquick. One of the original recipes called for self-rising flour (which I do not have) so I made my own and reflected it here in my adapted recipe. The maple syrup and strawberries added that perfect touch. I hope you enjoy these!

Did you know that cream cheese can be used as a butter substitute? If you are trying to choose a lower calorie option always opt for the whipped cream cheese. The air introduced during the whipping process makes you fuller faster which can help you cut calories and fat.

Cream Cheese Pancakes

Cream Cheese Pancakes Ingredients:

2 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons sugar
1 large egg
1-3/4 cup milk
3 oz. cream cheese softened
2 oz. cream cheese cubed (small)
1 tablespoon butter, melted
1/2 teaspoon vanilla extract

Nordic Ware Scandinavian Silver Dollar Pancake PanNordic Ware Scandinavian Silver Dollar Pancake PanPancake & Cupcake Batter Dispenser - Perfect Baking Tool for Cupcakes, Waffles, Muffin Mix, Crepes, Cake or Any Baked Goods - KPKitchen Easy Pour Home Food Gadget - Bakeware Maker with Measuring LabelPancake & Cupcake Batter Dispenser – Perfect Baking Tool for Cupcakes, Waffles, Muffin Mix, Crepes, Cake or Any Baked Goods – KPKitchen Easy Pour Home Food Gadget – Bakeware Maker with Measuring LabelLanyani 2-pack Silicone Perfect Pancakes Mold Nonstick Egg Ring Maker Breakfast Pancake Shaper – Round and Heart shape, flower and oval (Heart and Oval)Lanyani 2-pack Silicone Perfect Pancakes Mold Nonstick Egg Ring Maker Breakfast Pancake Shaper – Round and Heart shape, flower and oval (Heart and Oval)

 

How To Make Cream Cheese Pancakes:

Combine flour, salt, baking powder and sugar together in a large bowl; make a well in the center of mixture (or you could just use 2 cups self-rising flour and 2 tablespoons sugar).

Combine egg, milk, softened cream cheese, butter, and vanilla, stirring well. Add to dry ingredients, stirring just until moistened. Add the small cubes of cream cheese and stir to mix in (you can slice the cream cheese and stick in the freezer while you’re preparing the other ingredients so its easier to cube).

Pour 1/4 cup batter (or less) for each pancake onto a hot (over medium heat), lightly greased griddle pan. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook another side ( the second side cooks much quicker). Serve pancakes with maple syrup and strawberries.

*I have made extra batches of pancakes and frozen the leftovers. That’s one way I’ll eat frozen pancakes 🙂

Enjoy!

(adapted from Southern Living and Betty Crocker)

Cream Cheese Pancakes

Cream Cheese Pancakes

What started as a cheesecake pancake recipe quickly turned into cream cheese pancakes. I hope you enjoy as much as we did.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 large egg
  • 1-3/4 cup milk
  • 3 oz. cream cheese softened
  • 2 oz. cream cheese cubed (small)
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine flour, salt, baking powder and sugar together in a large bowl; make a well in the center of mixture (or you could just use 2 cups self-rising flour and 2 tablespoons sugar).
  2. Combine egg, milk, softened cream cheese, butter and vanilla, stirring well. Add to dry ingredients, stirring just until moistened. Add the small cubes of cream cheese and stir to mix in (you can slice the cream cheese and stick in the freezer while you’re preparing the other ingredients so its easier to cube).
  3. Pour 1/4 cup batter (or less) for each pancake onto a hot (over medium heat), lightly greased griddle pan. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook another side ( the second side cooks much quicker). Serve pancakes with maple syrup and strawberries.
  4. *I have made extra batches of pancakes and frozen the leftovers. That’s one way I’ll eat frozen pancakes

Nutrition Information:


Amount Per Serving: Calories: 290Total Fat: 5gCarbohydrates: 52gProtein: 8g
Cream Cheese Pancakes Recipe

~ This post contains affiliate links to help you find the products we use. 

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Erin

Wednesday 8th of March 2017

How many pancakes does this make?

Jen

Thursday 23rd of February 2017

These were scrumptious!

Kendra Edwards

Monday 20th of February 2017

Made it this morning and it was a big hit with the kids. LOVED IT.

Dena

Sunday 5th of February 2017

Why does the cream cheese slices need to be frozen? Is it to maintain chunks that don't get blended into the batter?

Rochelle

Wednesday 26th of October 2016

Thank You ! Thank You for sharing. There so delicious :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe