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2 Ingredient Pancakes have been showing up all over the internet lately. Low carb pancakes that are easy to make, and tasty as can be, we’ve been making these 2 Ingredient Cream Cheese Pancakes for years.
Amazingly thin and delicate, these cream cheese pancakes are much closer to a crepe than a traditional thick and fluffy pancake. I like these pancakes best when simply dusted with powdered sugar, but by all means, try my buttermilk syrup.
They are also delicious when drizzled with maple syrup or honey, or you can go crazy and put peanut butter and jelly on top. Whatever floats your boat and your diet works here.
(Lemon Curd would be amazing too, just saying.)
These simple low carb pancakes are a completely different kind of breakfast treat, and I loved them from the first bite. My kids did too. They don’t care if they’re low carb or not, they just want them as often as I’m willing to make them.
I first stumbled across this Cream Cheese Pancake recipe about ten years ago over at I Breathe I’m Hungry. I whipped them up the very next morning for much smaller boys than I have now, and they’ve been a regular item on our meal plan ever since.
2 Ingredient Pancakes
Having now tried the popular 2 ingredient banana pancakes as well, I can tell you beyond any doubt that 2 ingredient pancakes made without banana are my favorite hands down.
These delicate cream cheese pancakes are basically the world’s easiest crepes made with nothing more than eggs and cream cheese.
Seriously, that’s the ingredient list.
I have several gluten-free pancakes here, but these are the ones we make the most often. We love the more traditional Light and Fluffy Gluten-Free Pancake recipe too.
And these Cranberry Almond German Pancakes with Orange Syrup, these are for when you’re feeling fancy. But for a lazy weekend (or weekday) breakfast? Nothing beats the ease of these simple two-ingredient cream cheese pancakes.
Low Carb Pancakes
That Saturday morning when I first made these pancakes? I was definitely not feeling fancy. I wanted breakfast on the table, and fast, so we could get out the door.
This recipe is almost absurdly easy and I’ve now been making these pancakes for several years now. In literally 5 minutes, I can have a batch of pancakes ready to serve to the first hungry person to the table.
My boys flipped out (see what I did there?) as soon as they hit the table. They declared them awesome and devoured them just as fast as I was flipping them off the griddle.
I barely managed to save a handful to photograph. (And to eat myself!)
If you’re anything like me, you’re always on the lookout for new breakfast ideas. I wanted something that wouldn’t leave me feeling overly full first thing in the morning, and these pancakes were exactly what I was hoping they would be!
When breakfast is this amazingly easy and truly delicious, life is good.
I’ve been busy imagining new sweet and savory toppings for these simple 2-Ingredient Pancakes for years now, and I’d love to hear what your favorites might be.
You can easily double or triple this recipe (and probably should, since they freeze well, so long as you place wax paper between them), but it’s also super easy to pull together another batch while your crew is busy finishing off the first one. Yes – they’re that easy!
What I love even more is that I can just throw the ingredients in a blender, and pour directly onto the griddle from there.
Cream Cheese Pancakes
- Add cream cheese and eggs to a high-powered blender.
- Blend on high until ingredients are completely combined and smooth.
- Allow the batter to rest while you heat the griddle to 375°F or medium-high.
- Butter the griddle and pour about two tablespoons of batter onto the griddle plate once the butter is melted.
- Allow the batter to cook on one side until just golden, then flip (about 2 minutes), and cook on the other side for about another minute, until both sides are golden.
- Serve immediately.
So let me hear it! What would you serve with these delicious, low carb, high protein pancakes?
If you’re looking for more pancake inspiration, don’t miss these fun Cinnamon Roll Pancakes and Banana Nut Sour Cream Pancakes – they sound delicious!
2-Ingredient Cream Cheese Pancakes
Ingredients
- 4 ounces cream cheese
- 4 eggs
- Optional: vanilla or cinnamon I rarely add anything but eggs and cream cheese, but these are fun to try
Instructions
- Put the eggs and cream cheese into the blender. If you want any additional flavors, add them now. Blend until smooth. (This takes just a few moments.) Let the batter rest a moment while the griddle heats. Butter the hot skillet or griddle and start by pouring just an 1/8 cup (or two tablespoons) of the mixture onto the hot surface. Remember that it will spread out a lot; these are very thin pancakes.
- Cook them for just a couple minutes on the first side, just until golden, and then carefully flip and cook another minute or so on the other. Once you have a feel for the way these cook, proceed to make them as big or small as you like. Plate them and then sprinkle, drizzle or dust with the topping of your choice. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 2/3/12 – recipes notes and photos updated 1/13/20}
I’m so glad I came across your website can’t wait to try the 2 ingredient pancakes and many more…thank you God Bless you…
I hope that you love them, Jesse!
These were amazing! Thank u! Quick question,are we able to save left over batter for later of we don’t use it all? Is it safe?
I haven’t tested that, Glory. I typically only make what we will eat that day.
I made the full batter, placed them on paper towels to dry up the avocado oil that I cooked them in, then, after serving what hubs & I are, placed each leftover surrounded by pieces of aluminum foil and refrigerated. Now I can just take out what I want in a stack placed on a cookie sheet for a couple minutes to warm up. Next time I’ll double or triple the batch. These spread out do well that the first round will be to use them as crepes.
Hubs is only so-so with many of my keto dishes. He loved there with real maple syrup. They worked out great with sugar free syrup for me. I’ll probably make these at least once a month going forward. There are so many flavor and filling differentiations that I’ll never get tire of them! Might try using ricotta and lemon extract for the next batch with a simple monkfruit powdered sugar shake on top.
Thanks for the recipe. It has my brain running with all the uses.
I’m thrilled you love the pancakes!
I love this recipe I’m allergic to almonds and so many recipes are made with almond flour this recipe is definitely a great keto recipe I put a little vanilla, cinnamon, and cardamom I make enough to take to work rolled up with sausage for my 2:00 snack to take my vitamins . They are thin enough to give it to my mother w/fruit I like these better than regular pancakes
I’m thrilled you’re enjoying the pancakes!
Looks delicious! Could you use whipped cream cheese or does it have to be the block?
I’ve never tried that. I don’t think it will work the same way.
Can I use cottage cheese instead of cream cheese?
I haven’t tried that, but I suspect the pancakes will be too thin.
I’m not sure what it is but before I fast if I eat cream cheese last, it’s so much easier for me. These pancakes are perfect.
I only use 2 oz of cream cheese and two eggs and I get one big pancake. I haven’t looked for sugar free syrup yet. But it is on my list!
Thank you
I’m so happy to hear that the pancakes are a hit for you, Brian!
Oh, I needed this recipe!! I might make it on the Carnivore Diet:) Thank you for these lovely crepe style pancakes! Perfect!
I hope that you love them as much as we do!
not sure what I’m doing wrong. mine tastes like scrambled eggs and cream cheese also have egg texture not like a pancake and do not look like the picture..is my heat setting too high? because mine are super brown when I flip them.
Hi Savannah, are you using a blender to combine the cream cheese and eggs? The mixture should be fully combined and a smooth liquid when poured onto the pan or griddle. If they’re a deep brown color, they’re overcooking a bit. The pancakes should be a golden yellow with very lightly browned sides when cooked through.
I just made these. Rolled them up with a little bit of Greek vanilla and honey yogurt and sprinkled them with cinnamon and honey drizzle and they were delicious.
I’m so glad you like them!
These are OK, and a good alternative when you are really wanting a pancake or crepe. I did add vanilla and cinnamon. There was a learning curve to get them to flip without tearing apart. I reccommend using unsalted butter or olive oil as salted butter to cook them on makes them a little salty. I still felt like they had a eggy consistency similar to a chaffle. Yes, I blended well with an emulsion blender. 🙂 Wondering if adding a little more cream cheese would help texture. For syrup we used Choc Zero. My husband took one one and wouldn’t eat them.
With just two ingredients, the eggs are certainly present in the texture and flavor. You might have luck with more cream cheese, but I haven’t tried that myself. I’m glad you like them, sorry to hear they weren’t a hit for your husband.
These are not pancakes at all! They are omelets. You are totally misrepresenting them. You could make pancakes with 1/2 cup flour per egg.
Did you make them or try them at all? Yes, traditional pancakes have flour in them. As described and pictured here, this is a flour-free alternative. Not at all the same as traditional pancakes.
these are excellent!!! My first batch was a mess, tasted good though. I realized I was NOT cooking them long enough.
I take these to work for lunch and they are such a a treat and great for Keto lifestyle.
sometimes I add spices, pumpkin pie spice, apple pie spice, cinnamon, or a flavored extract like maple or vanilla. I’ve used my KitchenAid mixer and my Ninja Foodie blender bowl and I prefer the mixer since it’s easier to clean.
Thank you Mary!!!
I’m thrilled you like them!
Thanks enjoyed your page..WEST OF Atlanta Ga
made these in a mini waffle iron and mini pancake maker. Great quick snack. If you have a Braun hand mixer or a Bullet, makes it quick and clean-up a breeze.
I’m so glad you like them!
Turned into scrambled eggs.
I’m guessing that you attempted to flip too quickly and wound up scrambling the eggs. These are very delicate pancakes and they must be golden on the griddle side before carefully flipping them.