These 2-ingredient cream cheese pancakes are gluten-free and perfect for a low-carb breakfast. Just mix a few ingredients to make this easy cream cheese pancake recipe that is healthy, light, and fluffy.
I’m thrilled that these low carb pancakes are surprisingly delicate and easy to make, which is truly surprising considering they are completely wheat-free, have virtually no carbs, and contain no gluten.
These miracle keto pancakes are suitable for anyone who’s looking for the lowest carb keto pancakes recipes, especially if you want nut-free pancakes version.
I’m a huge fan of keto breakfast recipes, and my favorites are waffles, sheet pan pancakes, frittata, granola, and these cream cheese pancakes.
However, these keto cream cheese pancakes have become a staple for breakfast, as even my kid prefers them over any other meal. With just 2 ingredients, this cream cheese pancake recipe is not only delicious but also one of the simplest ways to enjoy low carb pancakes.
What Are Cream Cheese Pancakes?
Cream cheese pancakes are a type of keto pancake made with just 2 ingredients: cream cheese and eggs. Some recipes also include sweetener, vanilla extract, cinnamon, or other spices to add a boost of flavor.
Carbs in Cream Cheese Pancakes
These cream cheese pancakes have 3 grams of net carbs per serving, so you can enjoy them with your favorite toppings.
Reasons You’ll Love These Cream Cheese Pancakes
- Easy to make with just 2 main ingredients
- Loaded with protein
- Delicious, filling, and satisfying
- Contain no grains or flour
Watch this quick video below to see exactly how to make the best cream cheese pancakes:
What Are the Ingredients Needed?
These keto pancakes require just 2 simple ingredients, and you can easily customize them with optional add-ins like a sugar substitute, vanilla extract, or cinnamon for extra flavor.
Here’s what you’ll need:
- Cream Cheese: Use unflavored, room-temperature cream cheese for the best results. If you’re in a hurry, soften it quickly by cutting it into chunks and microwaving it in 10-15 second intervals on low power. Just be careful not to overheat it, as it can melt or separate.
- Eggs: Eggs act as the binding agent and help give structure to the pancakes. You’ll need 4 eggs at room temperature for the ideal consistency.
- Sweetener (optional): You can add your favorite keto-friendly sweetener if you like a bit of sweetness without the extra carbs.
- Cinnamon (optional): For a warm, spiced flavor, sprinkle in some cinnamon. It’s an easy way to boost the flavor of these pancakes!
How to Make Keto Cream Cheese Pancakes
Making these low-carb cream cheese pancakes couldn’t be easier—and it all comes together in just a few minutes with the help of your blender!
- Blend the ingredients: Gather your cream cheese and eggs (plus any optional sweetener or cinnamon if you’re using them). Toss everything into your blender and blend until the batter is smooth. No blender? No problem—just whisk the ingredients together or use an electric mixer.
- Cook the pancakes: Heat a non-stick pan over medium heat and grease it with a little butter or cooking spray. Pour the batter to form small, mini pancakes. Cover the pan with a lid and cook for about 2 minutes, or until the pancakes are golden on the bottom.
- Flip and finish: Carefully flip the pancakes and cook for another minute on the other side until golden and cooked through.
- Serve and enjoy: Repeat the process until all the batter is used up. Then, serve your delicious, gluten-free, zero-carb pancakes with your favorite low-carb toppings!
Tips for the Best Cream Cheese Pancakes
I’ve been making these cream cheese pancakes for a while, and flipping them can be tricky! But don’t worry, I’ve got a few tips and tricks to help you make the perfect, fluffy egg-fast pancakes every time.
- Let the batter rest: After blending, let the batter sit for a few minutes. This allows some of the air bubbles to settle, making the pancakes easier to flip.
- Use a non-stick pan: A good-quality non-stick pan is essential here. Be generous with non-stick cooking spray or butter to ensure your pancakes don’t stick and flip smoothly.
- Cook in small batches: Pour about ¼ cup of batter at a time to form mini pancakes. Cooking them in smaller sizes helps make flipping easier, especially since these pancakes are more delicate.
- Low heat is key: Cook your pancakes on low to medium heat for about 1-2 minutes per side. Higher heat can cause them to burn before they cook through.
- Flip carefully: Since these pancakes don’t have any flour, they’re fragile and prone to breaking. Use a silicone spatula for an easier, gentle flip.
- Serve them up: Once all your pancakes are cooked, serve them with your favorite toppings—fresh berries, butter, or a drizzle of sugar-free maple syrup for that classic pancake feel.
How to Store
Freezer: If you want to store them longer, you can freeze the pancakes for up to 2-3 months. Wrap each one individually in parchment paper and place them in a freezer-safe bag or container. To be honest, though, they’re so quick and easy to make, it’s often faster to whip up a fresh batch than to wait for them to thaw!
Fridge: The best way to store these flourless cream cheese pancakes is in an airtight container in the fridge. They’ll stay fresh for up to one week, making them perfect for meal prep!
Toppings
There are so many ways to top these cream cheese pancakes to suit your cravings, whether sweet or savory!
- Sweet Toppings:
- Serve with a dollop of full-fat Greek yogurt, sour cream, or sugar-free whipped cream, and top with fresh berries for a classic, refreshing touch.
- Spread with a spoonful of sugar-free raspberry jam for a fruity, low-carb treat.
- Drizzle with sugar-free maple syrup and sprinkle crispy bacon bits for that perfect sweet-and-salty combo!
- Savory Option:
- If you prefer savory pancakes, simply omit the sweetener and cinnamon. Instead, add a pinch of salt and serve them with cream cheese, smoked salmon, and fresh dill. Yum!
More Pancakes Recipes
- Flourless Pumpkin Pancakes
- Keto Pancakes
- Double Chocolate Protein Pancakes
- Blueberry Pancakes
- Almond Flour Keto Crepes
Cream Cheese Pancakes
Description
Ingredients
- 4 oz cream cheese
- 4 large eggs
- 1 tbsp granulated sweetener
- ½ tsp Cinnamon
- keto maple syrup
Instructions
- Put all ingredients in a blender or magic bullet. Blend until smooth.
- Let rest for 2 minutes so the bubbles can settle.
- Pour 1/4 cup of the batter into a hot pan greased with butter or cooking spray.
- Cover with a lid and cook for 2 minutes until golden, flip and cook 1 minute on the other side.
- Repeat with the rest of the batter.
- Serve with sugar-free syrup (or any syrup of your choice) and fresh berries.
Video
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Hello; I tried this recipe and I loved it even without the maple syrup! I just used some cream cheese and made little roll ups! May I ask how many pancakes we should get per serving? The photo shows 7 or 8 but I’m unsure if that’s for both servings or one. Thank you!
Hello Mary! I’m so happy you liked these cream cheese pancakes. I divide the recipe into 2 servings and eat only half of the pancakes. Hope this helps!
Was really good!! I thought it would end up tasting eggy, but I devoured it & can’t wait to make it again tmrw! 😀
Delicious
I do not use sweetener or cinnamon in mine. The syrup provides enough sweetness. I will use cinnamon if that is what I am in the mood for. I also make these as crepes. Add fruit and some whipping cream. Yummy