2-Ingredient Cream Cheese Pancakes

315 Comments 4.7

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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.

2 Ingredient Cream Cheese Pancakes can be made sweet or savory! get the recipe at barefeetinthekitchen.com

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 eight 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.

You only need TWO ingredients to make these delicate cream cheese pancakes!

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.

You only need two ingredients to make these delicate 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.

Cream Cheese Pancakes are more crepe than traditional fluffy pancake and we love them!

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!

More crepe than traditional fluffy pancake, we love these delicate cream cheese pancakes!

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.

2-Ingredient Pancakes are more crepe than heavy fluffy pancake - make them with sweet or savory toppings! get the recipe at barefeetinthekitchen.com

Cream Cheese Pancakes

  1. Add cream cheese and eggs to a high-powered blender.
  2. Blend on high until ingredients are completely combined and smooth.
  3. Allow the batter to rest while you heat the griddle to 375°F or medium-high.
  4. Butter the griddle and pour about two tablespoons of batter onto the griddle plate once the butter is melted.
  5. 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.
  6. 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!

The whole family will love these easy pancakes!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
2 Ingredient Cream Cheese Pancakes can be made sweet or savory! get the recipe at barefeetinthekitchen.com

2-Ingredient Cream Cheese Pancakes

4.65 from 74 votes
Cream Cheese Pancakes are a low-carb breakfast option that does not disappoint! Just two ingredients are all you need. Recipe gently adapted from and with thanks to I Breathe, I'm Hungry
Pin Print Review
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 14 3-inch 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

Calories: 45kcal · Protein: 2g · Fat: 3g · Saturated Fat: 1g · Cholesterol: 55mg · Sodium: 43mg · Potassium: 28mg · Vitamin A: 175IU · Calcium: 15mg · Iron: 0.3mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

{originally published 2/3/12 – recipes notes and photos updated 1/13/20}

2-Ingredient Pancakes are more crepe than heavy fluffy pancake - make them with sweet or savory toppings! get the recipe at barefeetinthekitchen.com

 

Filed under: , , ,

Tagged with: ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

315 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Warren Goodin says

    I came across this recipe last night, and so glad I made them this morning 😊!!! I know I’ll be making more of these with different toppings. They were so easy to whip up, and really tasty!5 stars

  2. Samantha says

    Is there a way to substitute the cream cheese with Greek yogurt? Normally in baking recipes you can substitute them, but I’m not sure if it would work in this case. Any thoughts? 🙂5 stars

    • Sue says

      The pancakes are just fine, but your web page is so very annoying with pop up ads and video and lengthy write up.5 stars

    • Mary Younkin says

      Hi Sue, there shouldn’t be any pop up ads on this post. If you ever do see one, please send a screenshot to [email protected] so that I can make sure it is blocked. As for the lengthy write up and video, that is all designed to be helpful to the user while avoiding any confusion and an abundance of questions. Please utilize the ever so handy “jump to recipe” button at the top of the page if that’s all you need. Enjoy the pancakes!

  3. Bob says

    Taste’s almost, but not quite, exactly unlike a pancake. What you have here is a very thin light omelette so if your sick of eggs these won’t help. As an omelette it’s quite good and it went very nicely with some bacon and Hollandaise.3 stars

    • Mary Younkin says

      When they’ve cooked through, they’ll be easier to flip. They’re nearly impossible to touch before that point. There’s a bit of a learning curve, but if you watch the video, you’ll see how it works.

  4. Air says

    I blended the cream cheese with the four egg yolks only and whipped the egg whites. I then folded the two together. This made them fluffier and much easier to flip. More like pancakes rather than crepes. I like to mix whipped cream cheese with some canned pumpkin and add pumpkin pie spice to spread on them and add a few chopped nuts.

  5. Alicia Okert says

    I have not liked any keto/low carb copy cat recipes of delicious carb heavy dishes….but this one…YUM! So good. Ty for the recepie ❤ I’m even gonna try this out as a “tortilla” tonight for dinner.5 stars

  6. Karen says

    I made these pancakes this morning exactly as is. They were scrumptious! I topped them with blueberries and a tablespoon of maple syrup. I could have eaten all fifteen of them but because I’m trying to keep my carb and fat count low, I only had one serving (4 of them). Thank you so much for sharing!5 stars

  7. Lana Moore says

    I tried them confectioners stevia and some lemon juice. So good! They were very runny. I’ll get better at that as I continue to make them.

  8. Courtney says

    I used Kite Hill dairy free cream cheese straight from fridge with eggs and put in vitamix. Worked great! 9 yr old loves them (didn’t tell him how they were made as he’s a picky eater!)5 stars

  9. Barbara Jean Snead says

    I would like to know how to change ingredient amounts from Metric to the American way of measurment.
    Every recipe that I want is in Metric. I guess it Metric. It is certainly not 1/2 cup, 2 OZ. What is 2.86 Oz. eggs. I would really like to know this. i APPRECIATE ANYTHING YOU CAN TELL ME TO HELP ME IN THIS CRAZY MEASUREMENT SYSTEM THAT I DON’T UNDERSTAND.

    • Mary Younkin says

      Hi Barbara, I’m not sure which recipe this is happening on, but this particular recipe calls for 4 ounces of cream cheese (that’s half a block of cream cheese) and 4 eggs. It sounds like you might have accidentally adjusted the serving size which can often create confusion with unusual measurements. All of the recipes on my website are standard American measurements.

    • Mary Younkin says

      The recipe makes 14 small (very thin) 3-inch pancakes. So, it will depend on how many you want to eat. My boys can easily polish off a batch themselves. For most people this is probably 2-3 servings though.

  10. Michelle says

    I use these to make manicotti, lasagna & enchiladas…they work fantastic for a low carb option…depending on what I am making will add Italian seasoning or taco seasoning.5 stars

  11. Theresa says

    Thank you for sharing! Just made this for our keto family tonight. Topped it with a sugar-free syrup and served it with bacon. Always loved the periodic “breakfast for dinner”!5 stars

See More Comments