In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, and salt. Whisk together and set aside.

In a separate bowl, beat the egg whites until frothy and soft peaks form, about 2-3 minutes.

In another bowl, mix softened cream cheese, granulated sugar, egg yolks, milk, and vanilla extract until smooth.

Gently add the wet mixture to the dry ingredients and combine until just incorporated.

Fold in the whipped egg whites carefully into the batter.

Preheat a non-stick skillet over medium heat and grease lightly with oil.

Spoon ¼ cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for an additional 1-2 minutes until golden brown.

Serve warm topped with maple syrup, fresh berries, or whipped cream.