2 oz. cream cheese, very, very soft.
3 tbsp. cream
1/4 oil or melted butter
about 1 cup buttermilk
1 extra large egg,
1/2 tsp. vanilla

1 1/4 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 pinches salt

Ok….put the cream cheese in small bowl and microwave on defrost cycle for ONLY A FEW SECONDS till softened. Whip with a fork till smooth and thin it out with the 3 tbps. cream.
Put the thinned out cream cheese in a glass measuring cup. Add enough buttermilk to equal 1 1/2 cups total. Pour into a small bowl. Add the EGGYOLK and the melted butter or oil. Then add vanilla. You can also add 1/2 over ripe banana (finely chopped)

Mix the dry ingredients together ina bowl. Then make a well inthe center and add the liquid ingredients and blend. Meanwhile, whip the eggwhite in a small clean metal or glass bowl (I just used a whisk). Whip to soft peaks and holds its shape. Then fold into the batter. Then start cooking the pancakes. I use a non-stick skillet with just 1 kurot of butter on the pan for each pancake.
The recipe makes about 1 dozen 4 inch size pancakes. I think your son will really, really like those pancakes. They are light and he could easily chow down 3 or more.