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Microwave the cream cheese for 10-20 seconds to soften it. It needs to be truly soft, though not liquid.
In a medium bowl, whisk the eggs well with a hand whisk.
Add the cream cheese, vanilla, and stevia. Whisk patiently until well incorporated and smooth. This will require some elbow grease, so try to be patient!
Heat half the butter in two mini nonstick skillets (or use an egg frying pan) over medium heat. Add ¼ of the batter to each skillet. Cook until golden brown and set on the bottom, about 2 minutes. Flip and cook for 1 more minute. Transfer to a plate and loosely cover with foil.
Repeat with the remaining batter, adding more butter to the pans.
Serve immediately, topped with your favorite pancake toppings.