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Cream Cheese Pancakes with Fresh Berries

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Servings 3


  • 8 oz Cream cheese, softened and cut into cubes
  • 6 Large eggs
  • 1/2 tsp Ground cinnamon
  • 1 tsp Real vanilla extract
  • 3 tbsp Extra virgin olive oil, divided
  • 1 cup Fresh blueberries
  • 1 cup Fresh strawberries, sliced
  • 2 tbsp Powdered monk fruit (optional)
  • Real maple syrup, to serve


  • Add cream cheese, eggs, cinnamon, and vanilla extract to a high-powered blender. Cover and blend on high until completely smooth.
  • Heat a cast iron griddle or large skillet over medium heat. Once hot, add ½ tablespoon olive oil to griddle and spread around with a rubber spatula.
  • Pour 3 small pancakes onto the griddle (approximately 2-3 tablespoons each), leaving enough space in between so they don’t run together. Cook until the edges just begin to turn brown and the pancakes are set, approximately 3-4 minutes.
  • Carefully flip each pancake and continue cooking for another 1-2 minutes or just until golden brown on the bottom. Transfer cooked pancakes to a platter and keep warm. Repeat this process with remaining olive oil until all batter is cooked.
  • To serve, divide the pancakes among individual serving plates and top with fresh berries, a sprinkle of powdered monk fruit, if desired, and some real maple syrup. Enjoy!
Keyword Cream Cheese Pancakes