Cream Cheese Pancakes are the thickest, fluffiest pancakes you’ll ever eat. They’re just as easy as making traditional breakfast pancakes but 10X fluffier and just as delicious. 
If you’re looking for the fluffiest pancakes around then you need to try these cream cheese pancakes. They’re tender in the center with golden edges, and they’re the perfect pancakes if you’re craving extra thick pancakes to soak up ALL the maple syrup.
When it comes to pancakes – the fluffier the better if you ask me. Last year I shared my recipe for ricotta pancakes that are super delicious and extra fluffy, but I realize that ricotta isn’t an ingredient that everyone has on hand when the pancake craving hits.
So I wanted to create another super fluffy pancake recipe, but one that’s a little bit more straight forward and likely won’t require an extra grocery store trip. Enter – cream cheese pancakes.
Cream Cheese Pancakes
These cream cheese pancakes are everything you could want in a pancake recipe:
- Golden edges
- A mild, delicate flavor with that slight hint of tanginess
- Tender & soft in the middle
- Fluffy times 1,000,000
- Perfect for stacking
- Perfect for adding ALL your favorite pancake toppings
Making these cream cheese pancakes isn’t any more difficult than making normal breakfast pancakes either.
- Whisk together the dry ingredients first: flour, baking powder, baking soda & salt.
- Then whisk the cream cheese with a little sugar. Having the cream cheese softened slightly will help with this.
- Then whisk in the egg and vanilla to the cream cheese mixture, followed by the milk.
- Gently fold the wet ingredients into the dry ingredients. The batter will have a slight elasticity to hit and be thick.
- Then pour ¼ cup of batter onto a hot, lightly greased griddle. After you see a few air bubbles forming, then it’s time to flip.
What I also love about these cream cheese pancakes is that because the batter is thicker – it’s much easier to flip them over without a pancake disaster. Just be careful that your griddle or frying pan isn’t too hot, otherwise, the pancakes can end up burning on the outside but be doughy on the inside. 
If you’re wanting the fluffiest pancakes around then these cream cheese pancakes are definitely the thing for you. Golden edges, perfectly stackable, and they soak up ALL the maple syrup because they’re extra thick. Which I definitely think is a very good thing.
For more pancake recipes, try these other favorites:
- Fluffy Buttermilk Pancakes
- Chocolate Chip Pancakes
- Strawberry Pancakes
- Light & Fluffy Banana Pancakes
Cream Cheese Pancakes
Ingredients
- 2 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 oz cream cheese , softened
- ¼ cup granulated sugar
- 2 tablespoons butter , melted
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup milk
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the cream cheese and sugar until smooth.
- Then whisk in the vanilla extract and eggs, followed by the milk into the cream cheese mixture.
- Gently fold the wet ingredients into the flour mixture.
- Heat a large frying pan or electric griddle to low-medium heat. Lightly grease with oil or non-stick cooking spray.
- Pour ¼ cup of batter per pancake onto the griddle and cook for 2-4 minutes until you see a few air bubbles beginning to form. Flip, and continue cooking on the other side until golden.
In the ingredients you put baking powder twice. But in the instructions you put baking soda. So how much baking powder and bkung soda do you put in. ?
Thanks for the catch! I just updated the recipe – you’ll need 1/2 teaspoon baking soda 🙂
These are delicious, my family loved them.
Will definitely be making these again and again
Just made these! So fluffy! So flavorful! New favorite!
Halved the recipe since it’s just me and my bf and turned out great!
Commented so quickly forgot to rate it 5 stars.
Oh my word! These pancakes are AMAZING! First time I’ve made them and they turned out phenomenal!!! Everyone loved them!! I did have to turn the griddle temp down since they got super dark on the first run! I switched out flour for Optimum Nutrition Vanilla Protein Powder (1/3 c. to each cup of flour). So I did 2/3 cup Vanilla Protein Powder and 1/4 cup flour. For a fluffier pancake I would suggest only substituting half since mine turned out thinner. Definitely the best texture too! Not dry! Haha I would definitely say you aren’t a wannabe!! This recipe is the 20/10. They are extra good with blueberries added! I’m so happy I found this recipe!
P.S. This is the first recipe that I have ever written a review for and right after I finished them off! It’s THAT GOOD.
Best pancakes ever!!! A new favorite for my family!! Thank you!!!
Do you think I can premake the batter? Traveling for Father’s Day.
You could whisk together the dry ingredients ahead of time, but definitely don’t add the wet ingredients until you’re about to fry the pancakes. Otherwise, they won’t rise properly.
I’ve tried many pancake recipes over the past month in my search for the best one, and this is it! Super fluffy and perfectly moist, it’s a great base for any additional fillings, additions, or toppings. I’ve tried a savory version for my mother– with corn, sausage, and cheese, and it was absolutely heavenly– and a sweeter one for myself with honey nut filling and pear compote as topping. Will be trying a chocolate version of this tomorrow morning.
thank you for the recipe. love the fluffy pancake. i use 1/3 cup batter per pancake on non stick pan. 3min on each side. the result produce is soft and fluffy pancake to go with homemade caramel sauce or strawberry jam.
definitely worth 5 stars rating pancake. love it!