Fluffy Cream Cheese Pancakes with Vanilla and Lemon Zest

Cream Cheese Pancakes are the thickest, fluffiest pancakes you’ll ever eat. They’re as simple to make as classic pancakes but incredibly fluffier and just as delicious.

If you want the fluffiest pancakes, try these cream cheese pancakes. They have tender centers and golden edges, and their thickness is perfect for soaking up all the maple syrup.

For me, pancakes are best when extra fluffy. I previously shared a ricotta pancake recipe that’s wonderfully airy, but ricotta isn’t always on hand when the pancake craving hits. So I developed this cream cheese version as an easy, pantry-friendly alternative.

Cream Cheese Pancakes

These cream cheese pancakes deliver everything you’d want in a pancake:

• Golden, slightly crisp edges
• A mild, delicate flavor with a touch of tang
• Tender and soft in the center
• Exceptionally fluffy texture
• Ideal for stacking
• Perfect for all your favorite toppings

These pancakes are no more difficult to make than classic pancakes. The process is straightforward:

1. Whisk the dry ingredients together: flour, baking powder, baking soda, and salt.
2. In a separate bowl, beat the cream cheese with sugar until smooth—softened cream cheese mixes more easily.
3. Add the melted butter, eggs and vanilla to the cream cheese, mixing until no streaks of egg remain, then stir in the milk.
4. Gently fold the wet mixture into the dry ingredients. The batter will be thick with a slight elasticity.
5. Cook 1/4 cup portions on a hot, lightly greased griddle. When small air bubbles appear, flip and cook until golden on the other side.

Because the batter is thicker, the pancakes are easier to flip without falling apart. Keep the griddle at low-medium heat—too hot and the outsides can burn before the centers cook through.

These cream cheese pancakes produce tall, stackable cakes with golden edges that absorb syrup beautifully. They’re a great choice when you want something indulgent and satisfying for breakfast.

Below is the recipe details and instructions for making about 16 pancakes.

Cream Cheese Pancakes

Thick, tender, and extra fluffy pancakes made with cream cheese for a delicate tang and rich texture.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 16 pancakes

Ingredients

• 2 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 oz cream cheese, softened
• 1/4 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, beat the cream cheese and sugar until smooth.
• Whisk the melted butter, vanilla, and eggs into the cream cheese mixture. Once combined, whisk in the milk until smooth.
• Gently fold the wet ingredients into the flour mixture, taking care not to overmix. The batter will be thick.
• Heat a large frying pan or electric griddle over low–medium heat and lightly grease it.
• Pour 1/4 cup of batter per pancake onto the griddle. Cook 2–4 minutes until a few air bubbles form, then flip and cook until golden on the other side.