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 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.

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.

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!

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.

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

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

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

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!

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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

4.64 from 115 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 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 14 3-inch pancakes


  • 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


  • 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 ⅛ 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!


Calories: 46kcal · Carbohydrates: 1g · Protein: 2g · Fat: 4g · Saturated Fat: 2g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 1g · Trans Fat: 0.01g · Cholesterol: 55mg · Sodium: 43mg · Potassium: 28mg · Sugar: 0.4g · Vitamin A: 177IU · Calcium: 15mg · Iron: 0.2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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

The whole family will love these easy pancakes!
You only need two ingredients to make these delicate pancakes!
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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433 Comments Leave a comment or review

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  1. Lisa Biafora says

    Hi, love them, just have one question, what is the serving size. I don’t want to over eat them. They are so good.5 stars

    • Angelina Meracdo says

      Love these!! I used the mini dash waffle maker and they came out perfect! It made 8 small waffles which I divided for two separate servings!5 stars

  2. Im says

    Nice idea and simple to do, but it ended up being more like a scrambled egg, before the scrambling. On the bright side it was a protein packed breakfast, and I topped with chocolate and blueberries.3 stars

    • Ray Beck says

      Did you use a high speed blender, then let them rest? I think the air is what does it. Tasted closer to crepe to me, but better!!!

    • Becks says

      Same here it was like scrambled eggs, thin omelet, it did not stay together when flipped 😒 like a pancake does hmm 🤔. Never again will be making crepes instead for now on, a waste of cream cheese and eggs smh2 stars

  3. Ray Beck says

    Absolutely delicious!!!! Added a few raspberry’s and sugar free land o lakes sugar free whipped cream!! Butter and Hal’s a squirt of syrup. I highly recommend this recipe!!!!5 stars

  4. Michelle says

    I so wanted these to turn out, but they didn’t. First, they were almost impossible to flip. Second, they only tasted like a scrambled egg. Are the ingredient measurements correct, 4 eggs to 4oz of cream cheese?1 star

  5. Wanda Perkins says

    Made these for breakfast a few days ago. I mixed them in a nutra bullet. They came out perfect. I think the key to having them not crumble when flipping is to be sure to cook them long enough before flipping.
    We put some blueberries and pure maple syrup on ours with a sprinkle of confectioners sugar.4 stars

  6. Caitlin says

    My family loved these! I doubled the recipe to make more the next day. A little eggy, so I’d definitely recommend adding vanilla and maybe cinnamon or something to sweeten a little more. But adding the toppings disguises the flavor as well.5 stars

  7. Char says

    Can you make them the night before. I’ve made them several times but haven’t dared to make and keep overnight.5 stars

  8. Mike says

    I will try these… My question though is do you think you could batch out the batter and freeze it? For example if you doubled or tippled the recipe.

    • Mary Younkin says

      Honestly? I don’t think that would work at all. It’s just a blended egg with cream cheese, and it would likely separate when thawed. You can, however, freeze these pancakes with sheets of parchment or waxed paper between them.

  9. kj says

    have been wanting to make these for awhile. this morning was the day. very easy and good. husband loved them.
    i didn’t use a blender but will next time. i softened the cream cheese in the microwave for a few minutes, had eggs at room temperature. its important i think to make them frothy and them let them rest, just as directed. easy to turn if your griddle is hot enough. i set mine to 325. thank you. very simple and a new fav at our house.5 stars

  10. Sharon says

    Do you think it would help to separate the eggs yolks and whites and froth the white before putting it all together asking for a friend

    • Mary Younkin says

      Hi, Sharon. I don’t think that would affect the end result very much, since the batter is made in a blender, but if you decide to try separating the yolks and whites and frothing the whites first, let me know if you notice any difference!

  11. Melinda says

    I make mine in a waffle maker. So much easier than trying to flip them in a pan. They also come out very fluffy.5 stars

  12. GG Barb says

    Just made my first batch, what a great keto exchange for pancakes. I love how they browned on the griddle. First 2 didn’t flip well, but got the hang of it. I will be making them again. Thank you.5 stars

    • Mary Younkin says

      You are welcome! It does take a couple tries to get used to flipping the pancakes (they’re definitely lighter than standard whole wheat pancakes), but they’re so easy to make once you’ve gotten used to the process. I’m glad you’ve been enjoying the pancakes. Happy cooking!

  13. Ashley says

    Similar to a crepe so that’s how I prepared them . I kept it keto friendly and added sugar-free vanilla pudding made with heavy whipping cream as a filling. Delish!5 stars

  14. Annette says

    I’m so particular about stuff I make first time and I was curious about the cream, cheese and eggs! But it was good this pancake actually I made two were really good! I miss my pancakes because of the flour and I don’t like coconut flour and almond flour that much either so I love this recipe! And make sure you add a little vanilla to the batter5 stars

  15. Tab says

    Very yummy, but lumpy. The cream cheese was at room temperature. Do the eggs need to be room temp, as well? I blended on high for quite a while.4 stars

    • Mary Younkin says

      Hello! Having room temp eggs can help, but I’m not sure that it would solve the problem. Typically, just a few moments in the blender results in a smooth, very liquid puree. I’m glad you still liked the recipe; enjoy, and happy cooking!

    • Mary Younkin says

      Agreed. Using cream cheese straight from the fridge might seem easier, but your chances of getting lumpy pancakes will go up, especially since they tend to be rather thin after they spread out on the griddle. Enjoy!

  16. Mandy says

    the battery was very thin so they end up more like crepes than fluffy pancakes, but it doesn’t matter because they were delish! I cooked them in some butter, spread a bit more melted cream cheese on them, and put a bit of keto maple syrup on them and they were the perfect sweet dessert! also because they’re mostly eggs, there’s a ton of protein so they’re really filling5 stars

    • Mary Younkin says

      I’m glad to hear that the pancakes turned out well for you, Mandy! They’re definitely more like crepes than a traditional whole wheat pancake. Butter and maple syrup are just as great on them, though! Enjoy, and happy cooking.