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Making some pancakes without milk? Want to know what can be used instead of milk in your pancakes? Check out these easy and delicious cream cheese pancakes made with only 4 ingredients!
Can cream cheese be used instead of milk for pancakes?
Yes, cream cheese can be used instead of milk in pancakes. To use cream cheese in place of milk, you need room temperature cream cheese, beaten with some eggs. This mixture is a very suitable milk substitute for pancakes because it adds flavor, richness, and creaminess to pancake recipes.
Homemade cream cheese pancakes
While most pancake recipes are made with some type of milk, there are ways to make fluffy pancakes that require no milk at all. And these easy cream cheese pancakes are a good example of that.
Made with only 5 ingredients which are eggs, cream cheese, flour, baking powder and a sweetener of choice, these pancakes are a must-try in your kitchen.
If you are here from this post where I spoke about ways to replace milk in pancakes, you may be in disbelief that one can actually use cream cheese instead of milk in pancakes. But you actually can…and with great results too!
Eggs – Needed to help soften up the cream cheese. The eggs serve two purposes in this recipe including helping ingredients bind together, but also the eggs act like a liquid for the pancakes since no other pourable liquid such as milk or water heavy cream is used in this recipe.
Cream cheese – Needed to make a mixture that can easily replace milk in pancakes. Room temperature cream chees is the best choice here so that the cream cheese can be incorporated into the pancake batter properly. Room temperature cream cheese is important so that when it is combined with the eggs, the mixture becomes smooth as possible. You may still have some lumps if you’re mixing by hand, but also the use of a hand mixer or a blender will help make the mixture more uniform.
Flour – Most types of flour can work here at a 1:1 ratio including all-purpose, almond flour, wheat flour, whole wheat flour, etc.
Salt and sugar, to taste
Variations and substitutions:
Change up the flour if you so choose. Instead of all-purpose, use almond flour for some almond flour cream cheese pancakes.
Or, use some coconut flour for some coconut flour cream cheese pancakes. If you choose to use coconut flour, note that you will need to use less of it. That is, 1 ½ tablespoon of coconut flour for every ¼ cup + 2 tablespoons of almond flour or all-purpose flour.
If you use almond flour or coconut flour instead of regular flour, you’ll have some gluten-free cream cheese pancakes with just one swap!
Add some berries to the batter for a twist on these pancakes. Use about ¼ cup of blueberries or raspberries.
Add some chopped strawberries for some yummy strawberry cream cheese pancakes.
Add some chocolate chips to the pancake batter for some chocolatey goodness. About 2 tablespoons of chocolate chips are enough for this recipe.
Spice it up some – Use some of your favorite spices like cinnamon, nutmeg or pumpkin pie spice to add some extra layers of flavor to the pancakes.
Make a cream cheese pancake recipe with no eggs by replacing the eggs with flax eggs. For every egg the pancake recipe calls for, combine one tablespoon of flaxseed meal and three tablespoons of water and allow this mixture to sit for about 5 minutes. The use these homemade flax eggs just like you would use regular eggs in your recipe.
How to make cream cheese pancakes
Gather all ingredients for the pancakes made with cream cheese in one place to make the process easier.
Next, crack the 2 medium eggs in a bowl and beat until fluffy.
Fold in cream cheese and flour and stir until combined.
Heat up a skillet, and drizzle some coconut oil, oil spray, or butter. Once heated, pour out ¼ of the batter onto the skillet for each pancake.
Cook for 1-2 minutes or until bubbles form, flip then cook for another minute. Repeat this process until all the cream cheese pancakes are cooked.
Serve warm, with butter maple syrup or a maple syrup replacement on top.
Storing and reheating
Like most of my other pancake recipes, I store these by simply placing any leftovers in the fridge in an air-tight container for no more than 4 days. This recipe uses eggs, which are perishable so do not eat the pancakes that go past 4 days.
To reheat, I simply place 4 pancakes in the microwave for 60 seconds. If you’re reheating only 1 pancake, place it in the microwave for about 10-20 seconds at the most.
- 151 grams (or 1 cup + 2 tbsp) all-purpose flour
- 1 cup whole milk (3.5%)
- 1 1/2 tbsp brown sugar
- 1 tbsp vegetable oil (I used coconut oil)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp vanilla extract, optional
- To start, measure out all the ingredients and gather them in one place.
- Then add all the dry ingredients in a medium bowl and mix well until properly combined.
- Next pour the wet ingredients into the bowl with the dry ingredients. Whisk everything together until a thick pancake batter is made.
- Then heat up a large non stick pan on low to medium heat (or use a hot griddle if you have one) and spray with cooking spray.
- To cook each pancake, add 4 tablespoons of pancake batter to hot skillet and cook for 30 seconds to 1 minute on each side or until they are golden brown.
- The batter makes four (4 1/2 inch) eggless-pancakes.
- Once the pancakes are cooked served warm with some fresh fruit, maple syrup and butter.
Serving Size:1 pancake (of 4)
Amount Per Serving: Calories: 222Total Fat: 5.8gSaturated Fat: 1.4gCholesterol: 6.1mgSodium: 417mgCarbohydrates: 36gFiber: 1gSugar: 7.2gProtein: 5.8g