Separate the 4 large eggs. Place the egg whites in the bowl of a stand mixer fitted with the whip attachment. Add 3/4 teaspoon cream of tartar and beat on high until stiff, firm meringue peaks form (whites will not whip if any yolk is present, so be careful when separating).

Transfer the whipped whites to a clean bowl and set aside.

In the now-empty stand mixer bowl, add 2 ounces low-fat cream cheese. Beat on medium-high until the cream cheese is softened and smooth.

Add the 4 egg yolks to the cream cheese one at a time, beating after each addition until fully incorporated. Scrape down the bowl and beat until the mixture is completely smooth.

Add 1 teaspoon ground cinnamon, 1 teaspoon stevia, and 1/4 teaspoon salt to the yolk mixture and beat just until evenly combined.

Gently fold the whipped egg whites into the yolk/cream cheese mixture in 2–3 additions. Use a rubber spatula and folding (cut-and-turn) motions to combine, keeping as much air in the mixture as possible; stop folding when the batter is uniform and still light and foamy.

Preheat a large nonstick skillet over medium-low to medium heat. Lightly spray the skillet with nonstick cooking spray.

Spoon 1/4-cup portions of batter into the hot skillet and spread each into an even 3–4 inch circle about 3/4 inch high.

Cook each pancake 2–3 minutes on the first side until the edges set and the bottom is lightly golden, then gently flip and cook 2–3 minutes on the second side. Do not press the pancakes with the spatula.

Continue cooking the remaining batter, spraying the skillet lightly as needed. Serve the pancakes warm.