If you love fluffy pancakes, these Fluffy Cream Cheese Pancakes will win you over.

My family went wild for these pancakes. I even tasted them myself—because why not? The verdict: I loved them. Then again, I’ve rarely met a pancake I didn’t like.

I once tried a “keto” version made with almond flour and it didn’t really feel like a pancake—more like a cornbread-style hot cake. It was an interesting experiment, but not what I expected.

That almond-flour batch had a strange texture. I do enjoy cornbread, but the almond flour version tasted off—good for a low-carb option, but not a traditional pancake.

These cream cheese pancakes, however, are nothing like that experiment. They are light, fluffy and easy to make. I’ll share another pancake recipe soon—meanwhile, enjoy this one.

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I won’t drag this on—I’ve been in a bit of a writer’s block lately. I have many recipes to share, but inspiration has been slow to return.

With grilling season approaching I’m planning more recipes, so hopefully the creativity will come back soon. For now, this pancake recipe is a keeper.

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Yield: Serves 6

Fluffy Cream Cheese Pancakes

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Ingredients

2 cups all-purpose flour
2 tablespoons sugar or your preferred sweetener (Swerve suggested)
1 tablespoon baking powder
1/4 teaspoon baking soda
Pinch of kosher salt
2 large eggs, separated
1 teaspoon apple cider vinegar
1 1/4 cups buttermilk
6 ounces cream cheese, room temperature
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Ghee or unsalted butter for the skillet

Instructions

In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk the egg yolks with the buttermilk. Add the cream cheese and mix until combined—even if the mixture looks a bit broken. Stir in the melted butter and vanilla.
Add the dry ingredients to the wet mixture and stir until just combined. Use an electric mixer if you prefer a very smooth batter.
In another bowl, beat the egg whites with a splash of apple cider vinegar until soft peaks form. Gently fold the beaten egg whites into the batter—this step creates the extra fluff.
Heat a cast-iron pan or skillet over medium heat and brush with ghee or melted butter.
Spoon batter onto the skillet using a 1/3–1/4 cup measure, leaving space between pancakes. A measuring cup works well as a ladle.
Cook until the bottoms are golden and the tops begin to set, about 2–3 minutes, adjusting heat as needed to avoid over-browning.
Flip and cook until the second side is golden, another 2–3 minutes. Transfer finished pancakes to a baking sheet or platter and keep warm in the oven if needed.
Serve with toppings of your choice: fresh fruit, whipped cream, maple syrup, honey or jam.

Notes

For a low-carb version you can substitute almond flour, though the texture will be different—more like cornbread than classic pancakes. It’s a useful option when you want to curb carb intake, but expect a different flavor and mouthfeel.

Did you make this recipe?

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