2-Ingredient Cream Cheese Pancakes

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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.

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!

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

2-Ingredient Cream Cheese Pancakes

4.62 from 59 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
Course: Breakfast
Cuisine: American
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!

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{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

 

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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.

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  1. Blythe says

    These pancakes are delicious! They taste a lot like Swedish pancakes.I cut up strawberries for the topping.Yummm5 stars

  2. Marilyn says

    I cut the recipe in half and it made a nice brunch for 1. I used almond flavoring in 2 and cinnamon in the other 2 and put butter and Stevia on top. Yum!

    • Dotty says

      I would just put the ingredients in carb manager and see what it says. Good luck.

  3. Kay Myler says

    Omg! I’ll never fix flour pancakes again. Made half a recipe and it was more than enough for me. Served with rhubarb jam. 4 stars! !

  4. Gerri Hudson says

    These look amazing..can u tell me how many is considered 1 serving and the nutritional values..Thank you

  5. Monty says

    Recipe as is was a little eggy for my taste, more like little omlettes. After the first round of pancakes I added another 4 oz of cream cheese and one more egg. That seemed perfect – fluffy and savory. Thanks for the inspiration!

  6. MaryAnn 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. I’ve also added blueberries to the batter. LOVE this recipe! My keto breakfast most mornings and dessert and snack as well.
    MaryAnn5 stars

    • Mary Younkin says

      I’m so glad to hear that you’re enjoying the pancakes, MaryAnn. I’ll have to try whipping the egg whites next time we make these. Thanks for the idea!

  7. Stacey says

    I made this recipe for breakfast! I was pleasantly surprised at how good it was! I also ended up adding/sprinkling swerve brown sugar on it and discovered my new fave! I am looking forward to trying another commenter’s idea of pumpkin!
    Thank you for this recipe!!!!5 stars

  8. Donald Readenour says

    My wife is German and through the years we’ve enjoyed “spinat und pfannekuchen” (spinach and pancakes). Your crepe recipe makes this dish easier, tastier, and healthier. We cook spinach in beef bullion, cool it, puree it in a blender (or with a stick blender), then reheat it adding a flour and water thickener and seasoning it using salt and pepper to taste. We serve it by ladling the hot spinach sauce over the crepes.5 stars

  9. Tracy says

    Revolting. The ‘pancake’ resembles more of an omelette than anything and tastes just like an omelette (except more disgusting). Despite what the comments say, it is not a “great recipe” nor is it “delicious”. I was highly disappointed and disgusted at the end result. I will not be attempting to recreate this recipe again, not mention, will not be revisiting the site again. If you plan making these ‘pancakes’, think again…1 star

    • Mary Younkin says

      Sorry to hear the pancakes weren’t to your liking, Tracy. It’s a two-ingredient EGG pancake, so naturally, it does taste like eggs. Fortunately, there’s a whole internet full of free recipes available to suit everyone’s tastes. I’ll wish you better luck elsewhere. Happy Thanksgiving to you and yours!

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