Microwave the cream cheese for 10 seconds to soften it.
In a medium bowl, whisk the eggs well with a hand whisk.
Add the cream cheese and the vanilla. Whisk until well-incorporated and smooth. This will require some elbow grease, so be patient.
Heat half the butter in two mini nonstick skillets (or use an egg frying pan) over medium heat. Add 1/4 of the batter to each skillet. Cook until golden brown and set on the bottom, about 2 minutes. Flip and cook 1 more minute. Transfer to a plate and loosely cover with foil.
Repeat with the remaining batter, adding more butter to the pans.
The pancakes are delicious with no toppings, but obviously you can top them with butter, maple syrup, honey, or low-carb maple/honey.