Fluffy Cream Cheese Pancakes – Plain & Banana (Two Ways!)

Start your day with these ultra-fluffy, protein-packed cream cheese pancakes-perfectly sweet on their own or with a boost of natural banana flavor. Easy to make, freezer-friendly, and ideal for toddlers, picky eaters, or anyone craving a nutritious breakfast!

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Recipe

Servings: 10 small pancakes

Calories per serving: ~110 kcal

Total Time: 25 minutes

Fluffy Cream Cheese Pancakes (Plain & Banana)

Ingredients

Base Pancake Batter:

• 8 oz (225g) cream cheese, softened

• 2 large eggs

• 1/2 cup whole milk

• 2 tbsp maple syrup or honey (skip honey for under 1 year)

• 3/4 cup all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp ground cinnamon (optional)

• Pinch of salt

Mix-In Options:

• Banana Pancakes: 1 very ripe banana, mashed (add 1–2 tbsp milk if batter is thick)

Instructions

1. Make the Batter:In a large bowl, whisk the cream cheese until smooth. Add eggs, milk, and maple syrup; whisk until fully combined.

2. Add Dry Ingredients:Stir in flour, baking powder, cinnamon (if using), and salt until you have a smooth batter.

3. Divide the Batter:Split the batter evenly into two bowls.

   • Plain Pancakes: Leave one bowl as is.

   • Banana Pancakes: Mix mashed banana into the second bowl. Add a splash of milk if the batter becomes too thick.

4. Cook:Heat a nonstick skillet over medium-low and lightly grease with butter or oil.Scoop about 2 tablespoons of batter per pancake. Cook for 2 minutes per side, or until golden and cooked through.

5. Serve:Let pancakes cool slightly before serving-perfect for little hands!

Nutrition (Per Pancake, Approximate)

• Calories: 110 kcal

• Protein: 3g

• Fat: 7g

• Carbohydrates: 8g

• Added Sugars: 2g

• Potassium (banana version): ~10% DV

Storage

• Refrigerate: Store cooled pancakes in an airtight container for up to 3 days.

• Freeze: Freeze for up to 2 months. Reheat gently in a skillet or toaster for best results.

Mix wet ingredients

Mix wet ingredients

Add bananas

Cook

Cook

Cook

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Prompt

Here's how I prompted the recipe for Fluffy Cream Cheese Pancakes – Plain & Banana (Two Ways!):

I had some soon to expire cream cheese and very little time. So I asked ChatGPT to help:

I have I have cream cheese. Want to make dinner pancakes, toddler friendly.

It provided a recipe:

Here’s a toddler-friendly savory dinner pancake recipe using cream cheese. These are soft, creamy, and easy to eat—great for little hands and picky eaters.

Cream Cheese Dinner Pancakes (Toddler-Friendly)

Servings: 4 (makes ~8 small pancakes)Prep Time: 10 minutesCook Time: 15 minutes

Ingredients

• 100g (3.5 oz) cream cheese, softened

• 2 eggs

• 1/2 cup whole milk

• 3/4 cup all-purpose flour

• 1/2 tsp baking powder

• Pinch of salt (optional if under 1 year)

• 1/4 cup finely grated carrot or zucchini (squeeze out liquid) – optional veggie boost

• 1–2 tsp unsalted butter or olive oil for cooking

Instructions

1. Blend wet ingredients: In a bowl, whisk cream cheese until smooth. Add eggs and milk, whisk until combined.

2. Add dry ingredients: Stir in flour, baking powder, and salt until you have a smooth batter.

3. Add optional veggies: Mix in the grated carrot or zucchini if using.

4. Cook: Heat a nonstick skillet over medium-low heat. Add a bit of butter or oil. Drop spoonfuls of batter to form small pancakes.

5. Flip carefully: Cook ~2 minutes per side, until golden and set.

6. Cool slightly before serving to toddlers.

Serving ideas

• Serve with yogurt or applesauce on the side.

• Add soft scrambled eggs or avocado slices for older kids.

• Adults can top with smoked salmon or roasted veggies.

Storage

Store in the fridge for up to 3 days or freeze up to 2 months. Reheat gently in a pan or toaster oven.

Would you like a version with a specific flavor (like herbed, cheesy, or sweet-savory)?

I wanted it to be slightly sweetened, so I asked for just that:

A bit sweetened, with carrots, using 8 oz.

It gave me what I requested:

Great! Here's a slightly sweet, carrot-packed cream cheese pancake recipe using a full 8 oz (225g) of cream cheese. These are soft, lightly sweet, and perfect for toddlers.

Sweet Carrot Cream Cheese Pancakes (Toddler-Friendly)

Yield: ~10 small pancakesPrep Time: 10 minutesCook Time: 15 minutes

Ingredients

• 8 oz (225g) cream cheese, softened

• 2 large eggs

• 1/2 cup whole milk

• 2 tbsp maple syrup or honey* (*skip honey if under 1 year)

• 3/4 cup all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp cinnamon (optional, but toddler-friendly)

• Pinch of salt

• 1/2 cup finely grated carrot (squeezed of excess moisture)

• Butter or oil for cooking

Instructions

1. Mix wet ingredients: In a bowl, whisk softened cream cheese until smooth. Add eggs, milk, and maple syrup. Whisk until mostly smooth.

2. Add dry ingredients: Stir in flour, baking powder, cinnamon, and salt until just combined.

3. Add carrots: Fold in the grated carrots.

4. Cook pancakes: Heat a nonstick skillet over medium-low heat. Lightly grease with butter or oil. Drop batter by heaping tablespoons.

5. Flip gently: Cook about 2 minutes per side, until golden and set. Lower heat if they brown too fast.

Serving Ideas

• Serve warm with a dollop of plain yogurt or a light drizzle of maple syrup.

• Add mashed banana or pear on the side.

• Adults can enjoy with a sprinkle of chopped walnuts.

Storage Instructions

Store in the fridge up to 3 days. Freeze in a single layer, then transfer to a freezer bag (up to 2 months). Reheat in a skillet or toaster.

Nutritional Highlights (per pancake, approx.)

• Calories: 110

• Protein: 3g

• Fat: 7g

• Carbs: 8g

• Added sugar: ~2g

• Vitamin A (from carrot): ~30% DV

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I noticed it added cheese but didn't change the number of eggs, so I asked:

Is the ratio of eggs and cream cheese good?

It assured me that it's fine:

Yes, the ratio of 2 eggs to 8 oz (225g) cream cheese works well for soft, tender pancakes, especially when you're also adding flour and milk. Here's why:

• Cream cheese acts as a rich, creamy fat base—it softens the texture and adds flavor but doesn’t hold structure well on its own.

• Eggs are needed to bind the ingredients and give structure. Two eggs balance 8 oz of cream cheese nicely, especially with added flour.

• Flour and baking powder reinforce the structure and ensure the pancakes cook through instead of staying too gooey or collapsing.

If you were leaving out flour, you'd want more eggs (like in some cream cheese pancakes or “cheesecake” pancakes), but with flour included, this ratio is solid.

Would you like them fluffier, thinner, or more like a soft patty for finger food? I can tweak accordingly.

I had a banana that was beyond eating:

Can I use a really old banana for half of the batter?

It said yes:

Yes, you can absolutely use a really ripe (even borderline overripe) banana for half the batter—it’s a great way to add natural sweetness and moisture, especially for toddlers.

Here’s how to do it:

Adjustment for Using 1 Banana in Half the Batter

• Use 1 very ripe banana, mashed very well.

• Make the full batter as usual, then divide it in half.

• Stir the mashed banana into one half of the batter. It will be thicker and slightly sweeter.

• Cook both versions separately so you can compare!

Tips

• You may need a splash more milk in the banana version if it gets too thick.

• Optional: reduce maple syrup slightly in the banana half if you're concerned about total sweetness.

• Banana may make the pancake a bit softer or slightly more fragile—cook over medium-low heat and flip gently.

Would you like a banana-only version of the full recipe too?

Scroll to the top or click below for the final recipe.

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