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Cream Cheese Pancakes

These Cream Cheese Pancakes are fluffy, creamy, and oh-so-satisfying! Perfect for any breakfast or brunch occasion!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 4 large Eggs at room temperature
  • 2 tablespoons Sugar
  • 1 cup + 1 Cream Cheese softened
  • 1/2 cup Milk whole or preferred type
  • 2 tablespoons Coconut Oil melted
  • 1/4 teaspoon Vanilla Extract
  • 3 tablespoons Almond Flour
  • 2 tablespoons Coconut Flour
  • 1 teaspoon Baking Powder optional

Instructions

  • In a mixing bowl, crack the 4 large eggs and add the 2 tablespoons of sugar. Whisk them together until the mixture is light and fluffy.
  • Add 1 cup + 1 tablespoon of softened cream cheese to the egg mixture. Whisk until smooth and well combined.
  • Mix in 1/2 cup of milk, 2 tablespoons of melted coconut oil, and 1/4 teaspoon of vanilla extract. Whisk until everything is nicely blended.
  • In a separate bowl, mix together 3 tablespoons of almond flour, 2 tablespoons of coconut flour, and 1 teaspoon of baking powder (if using). Gradually add this to the wet mixture, stirring gently until just combined.
  • Preheat your griddle or non-stick skillet over medium heat. Lightly grease it with a little coconut oil.
  • Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface. Carefully flip and cook for another 2-3 minutes until golden brown.
  • Remove the pancakes from the griddle and keep them warm while you cook the remaining batter. Serve with your favorite toppings.

Equipment

  • Mixing Bowl
  • Whisk
  • Griddle or non-stick skillet
  • Spatula
  • Measuring cups and spoons

Notes

  • Use room temperature eggs for better mixing.
  • Feel free to substitute the cream cheese with Neufchâtel for a lighter version.
  • Store leftover pancakes in an airtight container in the fridge for up to 3 days.