Place the eggs and cream cheese into a blender. Add vanilla extract if desired. Blend until smooth. Let the batter rest briefly while the griddle heats.

Pour approximately 1/8 cup of batter onto a hot, buttered griddle for each pancake. Cook for about 2 minutes until golden on the bottom.

Flip the pancakes carefully and cook for another 1 minute until risen and golden. Serve warm with toppings of your choice.