Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 2 tbsp unsalted butter

Instructions:

  1. In a large bowl, beat the softened cream cheese, eggs, milk, and vanilla extract using a whisk or hand mixer until the mixture is completely smooth and no white streaks remain.
  2. In a separate small bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Gently fold the dry mixture into the cream cheese base using a spatula. Stop as soon as the flour disappears to avoid over-mixing; a few small lumps are acceptable.
  4. Heat a non-stick skillet or griddle over medium heat and melt a knob of butter.
  5. Pour 1/4 cup of batter per pancake onto the skillet.
  6. Wait until bubbles form on the surface and the edges look set and matte. Flip and cook for another 1-2 minutes until both sides are deep golden brown.