Gather all your ingredients. Ensure your cream cheese is softened to room temperature for easy mixing.
Carefully separate the egg whites from the yolks into two different mixing bowls.
Using an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form.
In the bowl with the egg yolks, add the softened cream cheese, ground cinnamon, stevia, and salt. Whisk together until smooth.
Gently fold the whipped egg whites into the egg yolk mixture until just incorporated.
Heat a non-stick skillet or griddle over medium heat and lightly grease it if desired.
Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes.
Transfer the pancakes to a plate and serve warm with your favorite toppings.
