Preheat the oven to 200 degrees F and set a large baking pan to the side.
In a large bowl, whisk together the flour, baking powder, and salt and set aside.
In a medium bowl, whisk the cream cheese until smooth, then whisk in the eggs sugar and vanilla until smooth, then whisk in the milk until smooth.
Whisk the cream cheese mixture into the flour mixture until well combined. Some lumps may remain in the batter, this is normal. Let the batter sit for 5 minutes, bubbles should begin to appear.
Coat a large skillet or griddle with nonstick cooking spray and warm over medium heat. Portion out the batter with a 1/4 cup measuring cup to create evenly sized pancakes.
Cook for about 2 minutes until the bottom of the pancake is golden brown and the top is bubbling, flip and cook for an additional 2 minutes or until the other side is golden brown.
Transfer the pancakes to the baking sheet in the oven to keep warm and prevent them from getting soggy and continue cooking until the batter is gone.
Serve with desired toppings such as maple syrup, fresh fruit, and whipped cream.