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A stack of pancakes topped with a pat of butter on a white plate, placed on a light-colored tablecloth.
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Easy Cream Cheese Pancakes Recipe

Mornings are made better with these delicious cream cheese pancakes. Perfect for a quick, low-carb, and delicious breakfast because they’re light, creamy, and melt-in-your-mouth good. All you need are 2 ingredients, a good blender, skillet, and 15 minutes of active hands-on time and you’ll have a warm, comforting breakfast ready to serve.
Prep Time1 minute
Cook Time15 minutes
Total Time16 minutes
Course: Breakfast
Cuisine: American
Keyword: cream cheese pancakes
Servings: 2 servings
Calories: 478kcal
Author: Jessica Haggard

Ingredients

  • 4 ounces cream cheese
  • 4 large eggs
  • ¼ teaspoon salt
  • 1 tablespoon sugar or keto sugar substitute, optional
  • 1 teaspoon butter for frying, plus more for serving
  • ½ cup whipped cream for serving
  • 1 tablespoon honey or maple for serving, if not keto
US Customary - Metric

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.
Serve: Drizzle with honey or maple syrup, top with fresh berries, or add a dollop of whipped cream. Go savory with a sprinkle of cheese and crispy bacon on the side. 
Store: Store the pancakes in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month. Reheat in a toaster oven (350 F) or air fryer for a couple of minutes, until warmed through. No need to thaw frozen pancakes - just reheat straight from the freezer.

Nutrition

Calories: 478kcal | Carbohydrates: 20g | Protein: 17g | Fat: 37g | Saturated Fat: 20g | Sodium: 651mg | Fiber: 0.02g | Net Carbohydrates: 20g
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