Add cream cheese, eggs, and vanilla extract to a blender. Cover and blend on high until completely smooth.
Heat a cast iron griddle or large skillet over medium heat. Once hot, add ½ tablespoon olive oil to griddle and spread around with a rubber spatula.
Pour 3 small pancakes onto the griddle leaving enough space in between so they don’t run together. Cook until the edges just begin to turn brown and the pancakes are set on top, about 3-4 minutes.
Flip each pancake and continue cooking until golden brown on the bottom, another 1-2 minutes.
Repeat this process with remaining olive oil until all batter is cooked. Serve with chopped seasonal fruit on top.
Notes
There's no need to drown these with sugary syrup. Use ripe in season fruit such as berries, chopped apples or pears or sliced bananas and some chopped nuts. For hard fruit like pears and apples, chop and sauté with some cinnamon and nutmeg for a few minutes to soften them a little.