2-Ingredient Cream Cheese Pancakes
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Mornings are made better with these delicious cream cheese pancakes! Made with just 2 ingredients – cream cheese and eggs – these are thinner and more delicate than regular pancakes, but packed with more flavor and protein! They have a light, custard-like texture that melts in your mouth, making them the perfect choice for a quick, satisfying breakfast. Top them with fresh berries, a drizzle of maple syrup, or a sprinkle of cinnamon for the perfect morning treat!
Some mornings call for a full-on breakfast spread – a breakfast casserole, muffins, bacon or sausages, and a side of fresh fruit. Other mornings? Well, you just want something you can whip up quick. Pancakes are my go-to because not only are they easy to make but they’re endlessly customizable to fit your mood, the occasion, or the ingredients you have on hand. My kids love strawberry shortcake pancakes and coconut flour pancakes, but for an even easier treat, I make cream cheese pancakes!
They turn out light and fluffy, with just the right balance of sweet and savory. And since they’re naturally gluten-free and low in carbs, they’re a fantastic option for anyone following a keto, high-protein, or grain-free lifestyle. They’re perfect for lazy weekend brunches, quick weekday breakfasts, or even a high-protein post-workout meal. Flipping amazing, right?
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Why You’ll Love This Recipe
- Quick and easy: Whip them up in 15 minutes – just make the batter, cook, and serve.
- Light and comforting: Unlike traditional pancakes, these have a delicate, crepe-like texture that feels indulgent but isn’t heavy.
- Diet-friendly breakfast option: No flour or added sugar makes this ideal for a low-carb or keto lifestyle. They’re also perfect for anyone avoiding gluten or grains without sacrificing taste or texture.
- Family-friendly: Their light, delicate texture and subtle flavor make them perfect for family meals, and they’re easy to customize with different toppings so everyone gets exactly what they love.
- Versatile: Enjoy them like regular pancakes, but with more options since they’re cheesy and savory. Mix and match with your favorite breakfast toppings, use as a sandwich wrap for lunch, or roll them in powdered sugar for a quick afternoon snack.
- Great for meal prep: Make a batch ahead of time and store in the fridge or freezer for easy breakfasts throughout the week.
How to Make Cream Cheese Pancakes
Enjoy a fuss-free, guilt-free morning with these delicious cream cheese pancakes, a low-carb, simple everyday recipe that the whole family will love. The blender batter comes together in a few minutes and you’ll have a batch of warm, comforting pancakes on your breakfast table in no time.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Cream cheese: Makes the batter rich and creamy, creating the pancake’s signature delicate and tender consistency. I recommend using plain, unflavored cream cheese.
- Eggs: Bind the batter together and give the pancakes their delicate, crepe-like consistency. Make sure to learn how to spot a rotten egg to avoid using one in this recipe!
- Salt: To help balance the flavors in the pancakes.
- Sugar: For sweetness, if preferred.
- Butter: For frying, plus a little extra for serving. Butter also gives the pancakes their pretty golden crust.
- Whipped cream: For serving.
- Honey or maple syrup: For serving.
Step-By-Step Instructions
All it takes is a good blender, a skillet, and just 15 minutes of your time to make these perfect 2-ingredient pancakes. The result? A tasty, family-friendly breakfast everyone will love. Just follow these 3 simple steps, and you’ll be set for success!
Step 1: Make the batter
Blend the cream cheese and eggs in a blender until smooth. Heat the butter in a skillet over medium heat. Allow the batter to rest for a moment while the griddle heats.
Step 2: Cook
Scoop the batter with a 1 tablespoon measuring spoon and pour onto the pan. Cook, until the edges separate from the pan and you can easily slip a spatula under the pancake to flip it over. Flip and cook the second side until it turns golden brown.
Remove from heat and set aside. Then, continue cooking all the batter until done.
Step 3: Serve
Stack the cream cheese pancakes on a plate. Serve immediately your choice of toppings. My classic favorites include butter and honey or maple syrup, or some whipped cream.
Substitutions
This recipe only calls for cream cheese and eggs, plus butter for frying. If you don’t have these on hand or prefer to use alternative ingredients, try these substitutions:
- Butter: Don’t have butter? Fry the pancakes using coconut oil, or any other oil of your choice. Just add enough for frying. You can also swap it out for ghee.
- Sugar: Replace with a sugar substitute like monk fruit sweetener or erythritol to help cut calories while still providing sweetness.
- Whipped cream: For a lighter version, try using a non-dairy whipped topping like coconut whipped cream or making your own with heavy whipping cream (or dairy-free cream) for control over the sweetness and consistency.
- Honey or maple syrup: Substitute with a sugar-free maple syrup alternative.
Expert Tips
- Use room temperature ingredients: Let your cream cheese and eggs sit out for a few minutes before blending. This ensures a smoother batter and helps avoid clumps in the pancakes.
- Keep the pancakes small: Because these pancakes are more delicate than traditional ones, smaller sizes are easier to flip and manage. A tablespoon of batter per pancake is a good rule of thumb.
- Be patient when flipping: Wait for the edges to set and bubbles to form before flipping. This ensures the pancakes stay intact and don’t break apart.
- Serve immediately: These pancakes are best enjoyed fresh off the pan while they’re warm and soft. If making a large batch, keep them in a warm oven until ready to serve.
How to Store This Recipe
Store the pancakes in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month. I like to separate them with parchment paper so they don’t stick together. No need to thaw frozen pancakes – just reheat straight from the freezer.
To reheat, pop them in a toaster oven (350 F) or air fryer for a couple of minutes. But honestly, making a fresh batch is always the easiest and tastiest option!
What to Serve with Cream Cheese Pancakes
These 2-ingredient pancakes are incredibly versatile and pair perfectly with a variety of toppings and sides. For a classic combo, drizzle with honey or maple syrup, top with fresh berries, or add a dollop of whipped cream.
You can also go savory with a sprinkle of cheese and crispy oven bacon on the side. For a lighter option, serve with a fruit salad or yogurt for a creamy, protein-packed meal. Don’t forget to pair it with your morning cup of coffee or tea – I especially love enjoying these with a bone broth latte!
More Easy Breakfast Recipes To Try
- 2-ingredient keto waffles
- 2-ingredient chaffle
- Keto french toast
- Blueberry and sweet cream omelette
- Keto pumpkin muffins
Easy Cream Cheese Pancakes Recipe
Ingredients
Instructions
- Blend the cream cheese, eggs, salt and optional sweetener in a blender until smooth. Heat the butter in a skillet over medium heat. Allow the batter to rest for a moment while the griddle heats.
- Scoop the batter with a 1 tablespoon measuring spoon and pour onto the pan. Cook, until the edges separate from the pan and you can easily slip a spatula under the pancake to flip it over. Flip and cook the second side until it turns golden brown.
- Remove from heat and set aside. Then, continue cooking all the batter until done.
- Stack the cream cheese pancakes on a plate. Serve immediately your choice of toppings. My classic favorites include butter and honey or maple syrup, or some whipped cream.
Video
Notes
- Let your cream cheese and eggs sit out for a few minutes before blending. This ensures a smoother batter and helps avoid clumps in the pancakes.
- Because these pancakes are more delicate than traditional ones, smaller sizes are easier to flip and manage. A tablespoon of batter per pancake is a good rule of thumb.
- Wait for the edges to set and bubbles to form before flipping. This ensures the pancakes stay intact and don’t break apart.
- These pancakes are best enjoyed fresh off the pan while they’re warm and soft. If making a large batch, keep them in a warm oven until ready to serve.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
