Cream Cheese Pancakes with Fresh Berries

This recipe was prepared with this cast iron 2-sided grill: Any large, well-seasoned cast iron skillet could also be used for this recipe, however.

Cream cheese pancakes with berried

Cream Cheese Pancakes with Fresh Berries

Why not elevate breakfast with these amazing cast iron pancakes?
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Breakfast
Servings 2 Servings


  • 8 Oz Cream Cheese Softened, cut into cubes
  • 6 Large Eggs
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • 3 Tbs High-quality Extra Virgin Olive Oil Divided
  • 1 Cup Fresh Blueberries
  • 1 Cup Fresh Strawberries Sliced
  • 2 Tbs Powdered Monk Fruit Optional
  • Pure 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!


Tip: The batter for this recipe is relatively thin, so you may find smaller pancakes easier to flip.