Put the eggs and cream cheese into a blender. Add optional vanilla or cinnamon if desired. Blend until smooth. Let the batter rest as the skillet heats.

Heat a skillet and lightly butter it. Pour about 1/8 cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes until golden, then flip and cook another minute.

Serve warm with toppings of your choice. Enjoy these delicate, low-carb pancakes!