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 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.
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
{originally published 2/3/12 – recipes notes and photos updated 1/13/20}
E says
Wow, those look amazing. I love cream cheese, so I am sure I would devour a plate of these 🙂
Becki's Whole Life says
Oh my gosh – trying to wrap my brain around these:-)….So no flour, just cream cheese and eggs. That is crazy – I wish I had some cream cheese right now – I would get up and make them for breakfast! Ella is having a sleepover tonight so I am going to make these for tomorrow…you know I love pancakes! Thanks Mary:-)
Jenn says
Those are so lovely, I bet they are amazing!!!
April says
I Am going to make these tonight for DINNER . Sounds amazing. No flour, no meat, light, easy.
Joanne says
Regular pancakes always leave me in a bit of a food coma but these sound like they would energize me instead! Gotta love that in a pancake!
Rosita Vargas says
Una delicia al paladar su suave textura para mí sería de comer hasta nunca acabar,fantásticas,abrazos hugs,hugs.
Athena says
These look super-yummy!! And easy to boot. I'm going to try these this weekend. I don't know what I'm more excited about, eating them or trying another recipe in my Vitamix… ok, I'm more excited to eat them. 🙂
Athena says
update: These were beyond easy and delicious! SO glad you shared this recipe. I will definitely be making more of these and experimenting with different toppings and fillings both savory and sweet!
Diana Rincewind says
Thanks for sharing! I'm going to try them ;D
Rosemary says
My gosh, these look like something I could just devour! This is a must-try-soon. I'm thinking a Valentine's Day breakfast!
Sue/the view from great island says
I'm crepe challenged, but I will try these because they look too darn good.
sportsglutton says
That dusting of powdered sugar is the icing on the cake. I'll take an order of these right now please.
due bionde in cucina says
mmmmmhhhh Mary, delicius…I love american breakfast!!!
by sabina
Debbie says
Wow them look and sound delish..will add to my recipes. also have your white bean, spinach and beef soup on my menu for next week!
[email protected] says
Thanks for the link Mary! So glad you liked them and your pictures are lovely!
Pam says
They look so delicate and delicious.
Words Of Deliciousness says
These sound really different. This sounds great for a nice delicious breakfast.
The Slow Roasted Italian says
These really sound delicious! I may have to make a batch of these Sunday.
Chris says
You're right, those do look like little baby crepes!
Becki's Whole Life says
Hey there Mary – just a heads up..we have made these Several times and they were so good I posted them today on BWL! You should see the link back to you shortly:-) Thanks for another great recipe!
Mary says
I'm so happy that you love them as much as we do! I'll look for your post in a bit. Have a great rest of the day, Becki!
Tricia @ saving room for dessert says
Oh now I know why I missed this – we were doing the grandbaby watch thing! These look terrific. You could sandwich these with a little sweetened peanut butter – delish!
mjskit says
Are you kidding me? That's it?! Oh I definitely have to try these! I just happen to have 4 ounces of cream cheese and some fresh eggs waiting to be tossed on the griddle! Thanks!
Jennifer says
I always say the fewest ingredients makes the best recipes. I can't wait to try this!
Dymphe Perry says
These are absolutely wonderful. Light and fluffy little crepes and so easy to make. Saw this recipe yesterday and I'm eating them right now.
Anonymous says
You must have to get the right combination of eggs and cheese, all I got was a paste…wouldn't pour…stuck to griddle….just a broken mess…..Guess I'm not a cook….
Mary says
I'm so sorry they didn't turn out for you, I wonder why? Did you blend the eggs and cream cheese until they were smooth. The batter should have been very watery. Were you using small eggs? I use large ones for everything I make and that might have made a difference. Better luck in the future.
Anonymous says
I use jumbo eggs should I still use 4 eggs?
Mary says
According to this egg chart, you should use 3 jumbo eggs in place of 4 large. I hope that helps!
http://whatscookingamerica.net/Eggs/EggEquivalent.htm
Sandy_of_WV says
Made this a while ago –had very thin batter — doubled recipe using extra large eggs — don't have a blender so used hand mixer — probably next time will soften cream cheese before adding eggs — got any suggestions, Mary?
Mary says
The batter should be very thin. I've never tried the recipe with a hand mixer. Definitely soften the cream cheese and beat it until smooth before adding the eggs. Hope that helps!
Rachelle says
Recipe should mention to soften cream cheese and beat til smooth before adding egg. I just did it all at once as the recipe says and the cream cheese was straight out of the fridge. It’s horrblie. Basically cuncks of cream cheese floating in beaten eggs. I recommend updating the actual recipe to reflect these instructions.
Misty says
These were a bit eggy for me (that being said, I couldn't stop tasting them!), but my family LOVED them! Thanks for sharing!
Silvie says
add a few drops of your favorite extracts
Shelby says
Yea same, cinimon and vinalla were a must for me!
Jacque Strong says
I thinking I might add diced green chili's and top with a bit of salsa
Susan H says
Made a half batch of these as an experiment with a half scoop of vanilla protein powder added to the mix. Soooo goood! I am snarfing them down. Sprinkled a little Splenda on top because I don't have any no-carb toppings. This is brilliant. May become a base for low carb quesadillas as well. Thank you so much!
Katie says
These pancakes are our families FAVORITE! One recipe covers a gluten-free eater AND low carb diets!
Anonymous says
I made these this AM and they were really very good! (I love that it is only 2 ingredients!). Honestly though I don't like these with syrup or sugar – they taste more like a crepe to me – would be yummy with veggies and salsa as someone else wrote.
Anonymous says
These are thin and light and very healthy. I use them as crepes and tortillas with various 'stuffings'. Thank you!
Michelle says
They are good, I've made several times
Penny Dick says
Has anyone tried flavored cream cheese? I.e. blueberry, strawberry etc.
Mary says
I imagine that it would work fine, although I've never tried it. If you do, let me know what you think!
Gina says
What if you don't have a blender or a food processor. I am stuck in a primative zone. What could I use to mix it? and for how long?
Mary says
I'm not sure it will work without one or the other. You could possibly soften the cream cheese and then beat it with a mixer (if you have one) until it is smooth and fluffy as possible. Then add the eggs one at a time and see if they will incorporate into it. The end result should be a very watery liquid batter though. I have never tried it with a mixer, so I really don't know that it will work that way. I do not think you could beat it by hand and achieve the desired consistency.
Anonymous says
I have the ingredients but I only have a mixer. I am going to try these right now…they sound too good for me to wait till morning!
Aleasha Winters says
please consider adding ziplist to your website. it makes saving recipes so easy. thanks!
Chris says
These were really good and perfect for a low carb diet.
Anonymous says
Would love to try these for a brunch for Easter. Has anyone ever tried to make a batch or two ahead of time and then keep them warm in the oven or an electric skillet?
Mary says
I've never made these in advance, but they should keep fine in the oven without any problems. Enjoy!
Michelle says
Thanks Mary- will add a post with the results after I give it a try!
Sharon Collier says
Has anyone tried with egg substitute and fat free cream cheese?
Bonnie Dixon says
Served with fresh lemon wedges to squeeze on top with the powdered sugar and a tiny bit of butter. Truly a heavenly breakfast…
Anonymous says
These were truly amazing, you could even roll them like a crepe. Added a bit of vanilla and found they cooked best in a dry non-stick pan. Served with fresh raspberries, quick whip cream in the magic bullet and a drizzle of maple syrup. Also dropped in a few chocolate chips while they were cooking for the kids. They are a keeper thank you!
Anonymous says
What about nutritional info? TIA
Mary says
That isn't information I track, but you can easily cut and paste the ingredient list into Calorie Count and find the nutritional information.
http://caloriecount.about.com/cc/recipe_analysis.php
S W says
Hi Mary! My name is Susan and I just wanted to let you know that I LOVE your blog and recipes!! My resolution for next year is to kick the sugar habit!! I want to feel and live a healthier life and I know sugar is preventing me from doing so. Having said that…this recipe will give me a better option for breakfast instead of pancake mixes, frozen waffles, english muffins and the like. No eggs in the house right now but excited to try these this week!! Thank you again for such a wonderful blog and all the delicious recipes!!!
Linda Mason says
These were incredible! My son is on a Modified Atkins diet for seizures and he got the biggest smile on his face when he saw a plate full of "pancakes". I put a little stevia in the mix since we don't do sugar and a few blueberries on top. Just wish I would've had some whip cream!
Melanie says
Just made a batch with a touch of maple syrup on top! Honestly, they were a bit eggy for me to be eaten sweet. I think savory toppings, like avacado, tomatoes and such, would be great! But my 6 year old ate the whole batch (minus the two I managed to sneek) all by himself! He's already asking me to make them tomorrow! Thanks for the recipe 🙂
Anonymous says
That's a good point, Melanie. I just made some, and I was surprised that I couldn't taste the cream cheese so much (I used half strawberry cream cheese!), and mostly tasted egg. I tried to overcome it with butter, lime juice and a tiny teaspoon of powdered sugar. They were okay. Tomorrow, I will try with avocado instead!
Violent Beautiful says
I actually made these tonight! You were right about the batter spreading out. Mine were in the shapes of tear drops and one even looked like South Africa…lol! But they were good and tasted like French Toast! (I added cinnamon and vanilla).
Anonymous says
would it be possible for me to make these in a mixer instead of a blender?
Mary says
Unfortunately, I don't think you will be able to break down the cream cheese and eggs into a smooth and pourable liquid without a blender.
Anonymous says
Would this work with fat free cream cheese? Thanks!!
Mary says
I've never tried that myself. I've been told that it works, but FF cream cheese tends to be a bit more watery, so you might need to reduce the amount of cream cheese in the recipe.
Room110 says
What did you do to get yours to be so round? Mine didn't look like that at all! Delish, but not pretty.
Mary says
I kept them fairly small, and poured slowly. The batter is very thin and it took a little practice. Luckily, they are still delicious whether they are pretty or not!
Allen Bennett says
What is your definition of small? I might get some egg rings, and I wonder what size would be good.
Anonymous says
In South Africa we dont work in ounces. How many millilitres are 4 ounces please?
Mary says
4 ounces is approximately 120 milliliters. You can use this calculator to figure it out in the future:
http://www.metric-conversions.org/volume/us-ounces-to-milliliters.htm
Marla1128 says
I just made these with egg beaters and they worked just fine. Topped with sliced strawberries – absolutely delicious!
Nollie says
How much egg substitute did you use?
Karen Mitchell says
Lovely. I figured if I didn't put any topping they would taste like scrambled eggs and to no surprise they did. Will be experimenting with different toppings.
Anonymous says
I might try a little lemon zest…
Unknown says
Think it would be good if you add a little pumpkin puree?
Mary says
With only the two ingredients, I'm thinking they may not hold together with the additional liquid. It would be easy enough to play with it a bit though. Let me know how it works for you!
Janie Kimble says
These are delicious!!!!! I just need to practice turning them on the griddle. I put a layer of sour cream and sprinkled sweetner…….YUM!!!!! Thank you!!!
Anonymous says
Made these this morning. To me it was much more like a fluffy omelette than a crepe, more of a savory item than I expected. Had them with butter and sugar, but peppers onions mushroom and cheese, might work better.
Teena says
I really really liked these what a treat they were ..I put strawberry syrup on them..
Robyn Stone | Add a Pinch says
These Crepe Pancakes look absolutely amazing, Mary! I’d love to have some right now!
Thanks so much for including my Lemon Blueberry Pancakes in your list to try. So sweet of you!
Robyn xo
KalynsKitchen says
Love this idea for a low-carb pancake, and thanks for the shout-out!
Kit says
What fun. These look so delicious! Thanks for reposting.
Koni Gould says
Thank you!!! I need to cut out sugar and carbs so this is perfect!!!
Marlene vd Schyff says
Amazing to eat healthy and enjoy it!
Robyn Stortenbeker says
These would be delicious with mixed berries and low fat vanilla yoghurt on them. Can’t wait to try them. I am going to try low fat cream cheese.
Thank you..
Always interested in low carb low fat recipes..
Regin says
This is a great recipe, can not wait to try.
stew says
How many does it make per recipe
Mary says
Yield: (8) 5-inch or (14) 3-inch pancakes
Msz says
Saw this recipe just before my family awoke & had to try them! Made as described and pretty good. Family decided they’d like a dash of maple syrup, a tsp of sugar or tsp of vanilla added to batter for a little more flavor. We topped crepe with sliced berries & bananas and a tsp of whipped cream (& sometimes a drizzle of maple syrup) & ate them like a taco. Yummy! Thanks for the inspiration!!
Ruth Ann Ryan says
I haven’t tried these yet but will. They look as if they were thinned with a little liquid they might bake just thin enough to roll for filled crepes.
Already printed this so I don’t lose the recipe !
Amy says
Any dairy-free alternatives you’ve discovered?
Prnny says
How much does it make per battet
Kara says
Exactly!
Andrew Wright says
Want to try these they look so good
Claire says
Pretty good!
I added cinnamon, nutmeg and a splash of vanilla. Smothered it with butter-nom, nom.
Kara says
I made mine into crepes stuffed with cottage cheese and strawberries! Do you know the nutrition values? I get they are low carb but cream cheese is caloric!
Kara says
I did not see the nutrition information for this recipe. The cream cheese I know is low in carbs but very high in calories. What is the breakdown for eating 4 of these?
Linda g parsons says
Can you use soft cream cheese vs the block. My husband mistakenly brought me a big container of spreadable cream cheese and looking for recipes to use it. These look great.
Mary says
Unfortunately, I do not think these pancakes will work the same way without the thicker cream cheese.
faith says
Good day what can i use instead of eggs in the 2 ingredient cream cheese because i don’t eat eggs please help and almost every recipe requires eggs
Rack says
Hello I would like to follow this website but don’t know how to , I don’t do twitter can you help?
M.D. says
Do you use large eggs?
Mary says
I do use large eggs.
Ellen says
Wow. Made these this morning and what a delight. Mine came out more like crepes, which is just fine with me. I made a light sauce of fresh squeezed lemon juice and Swerve sweetener and was reminded so much of the wonderful crepes made by a guy at our local farmer’s market in the summer. Thanks for a great and super easy recipe!
Pam says
Wow! These are great! My weakness is crepes… I added a little vanilla and cinnamon and they were beyond perfect. Satisfied my craving, keeping me happy hours later, and I am not asleep on the couch. Thank you! 🙂
Rona says
Sending low carb love😘…. I make these now and use them in muffin tins to bake my egg , frozen cooked sausage crumbles and cheese in !!! It’s the perfect handheld breakfast for on the go. Thank you again.
Robin Poncy says
These were amazing!! I usually make Swedish pancakes with flour and this is a great low carb alternative! I melted butter and put powdered sugar on them. Thanks for the recipe!!
Jodi says
Have you tried them with egg whites??
cathy musil says
What is the carb content on these?
Nita Weafer says
Lovely info thanks!
Joy says
Could you refrigerate these for a few days? Thinking of making ahead for a car trip.
Caryn says
I think I’m going to risk it and try – I’ve been looking for an answer to this exact question on several sites, to no avail.
MomOnAMission says
Hi! I love these pancakes but was wondering if they would bake the same way in a muffin pan to make small possibly thinker ones?! Thanks!
Deb says
Trying to be calorie conscoous, so does anyone know the calorie count?
Caryn says
For the ingredients I use (Philly Cream Cheese & Large AA Eggs), I have listed the macros & calories. I usually cut the recipe in half, because it’s just me. You could also use a reduced fat cream cheese if you are worried about the fat. I’m on a keto diet, so it is essential for me to use the full fat.
680 calories
56g Fat
32g Protein
8g Carbs
0 Fiber
Sharon says
Hi all. I have made these many times and they are delicious. I use a muffin top pan with 6 holes and bake them at 350 for about 12 min. You can also use nutmeg or cinnamon in the batter. For crepes, use a frying pan with two TBs of the batter and swirl around, fill with whipped cream and sugar free mini chips or fruit finely cut up.
elle says
I just made these and they were tasty…but not like a crepe, more like an omelet than a crepe…very dense and heavy, even though they cook up deliciously thin.
Liz says
Would this recipe work with Non-fat cream cheese?
Mary says
I’ve never tried that, but it’s worth a shot. Let me know how it works out for you.
Denise Hicks says
Can you use just egg whites?
Mary says
I have no idea how that would work. It’s worth trying though. If you do decide to give it a shot, let me know how it works out!
Holly says
These definitely don’t turn out like what is pictured. The consistency is such that when you try to flip them they just tear.
Mary says
It takes a little practice, as described above. You can see exactly how well it works by watching the video. If the pancakes aren’t fully cooked, they will tear when you try to flip them early.
Amanda says
I had the same problem and you definitly have to wait until they are golden brown or they do tare easy. Delicate thin very thin cake.
Beverly says
Tastes just like scrambled eggs.
Kristen Yurek says
Can’t wait to try these, Mary….they look delish!
Caitlin Sandy says
Okay so these are so delicious that I ate them right off the pan they didn’t even make it to my plate wonderfully keto friendly even if I wasn’t on a keto diet I would never go back to regular pancakes
Amanda says
These go great with my keto diet. Easy to make cheap as well but gives you healthy benifits! I like that you can add what you want to them to flavor them up. Will be using this reciepe alot in the future. Thank you for sharing! 😀
monisha Alleck says
Looks good.
Mindy says
I added a scoop of banana protein powder and a ripe banana. They were delicious!
Kathleen says
These were good. I did a test run and used 2 eggs, 1/2 brick of cheese cream, vanilla, cinnamon, & stevia. Made 3 pancakes. I did put a table spoon of flour in after the first one because I didn’t like the texture. I will use a low carb flower next time as I am only testing recipes at this time. My son liked it as well and he is picky. Will make again.
Connie says
Can these be frozen?
Mary says
I’ve never tried that. They’re very thin, so I would probably try it with parchment or wax paper in between the pancakes if you do attempt it. Let me know how it works out.
Milla says
Mine came out very runny, spread all over the pan and I couldn’t flip them. Is that because of too many eggs?
ElleSee says
Amazing!!!! Delicious and easy! Satisfied my craving for crepes!
Thank you
Adele s. crouch says
I just read this recipie,9:30 here in Tn. Near Smokie Mtns.and had to try it.i happened to have ingredients.they are delicious.i ate half of them already.will finish in the morning.followed recipie.mixed in blender.cooked in iron skillet very low ,after it got hot.turned out perfect.i used 1/4 cup batter.put 3 at a time.will definitely make again.thanks for sharing
Adele s. crouch says
I made a comment last night about these pancakes.i want to correct one thing .i actually used 1/8 cup of batter,not 1/4 cup as stated.put left overs in pop up toaster this morning,so delicious .will share recipie with family.thanks
Janet says
Always a fan of the cream cheese “pancake ” but this morning I’m in the mood for a savory flavor. Using regular cream cheese and adding Mrs dash onion and herb and will add cheese as is cooks! Can’t wait
Stephanie davis says
Are these freezable
Mary says
I’ve never tried freezing them. If you do try it, I’d recommend separating them with layers of parchment or waxed paper, because the pancakes are so thin.
zelna says
Awesome I love your recipe’s
Sylvia says
Can you save the mixture in fridge for a couple,of days or do you have to cook right away
Mary says
I honestly don’t know. I’ve never tried that. I think it should work fine, but I don’t know that for a fact. If you do try it, let us know how it works!
Beverly says
Someone has probably asked this question but can I get a nutrition fact on these beauties? I apologize for my laziness by not reading through the comments to find the answer to my question. I want to surprise the Celiacs in my family with these.
Val says
I would like the nutrition info too please!
Bobbi says
Tried these , Their were so delicious.
We had cream cheese and my husband and I were just going through all the ingredients that we needed for our Thanksgiving Dinner.
I came along this recipe and Viola.
Lindsy says
A little too “eggie” for me. Definitely had to add a little vanilla. Tastier wrapped around sausage link.
Daniel Harrison says
Ty yum
Daniel Harrison says
I added a squirt of stevia and it added a hint of sweet. Wonderful
Bee says
What do you sprinkle at the end?
Mary says
That’s powdered sugar.
Debbie HIEMSTRA says
I made these using pumpkin spice cream cheese spreaable and heated it for app 10 sec and added the egg,some Splenda( not much)vanilla,and cinnamon. I beat he ceam cheese with a whisk , added the eggs and beat with the whisk again. Very good. 1 egg and 1 oz cream cheese(trial batch) No problems and will have some for breakfast.
Saadia Robles says
These pancakes are excellent. My husband actually prefers these over traditional pancakes. They are so easy to make too!!!! I highly recommend them.
Michele says
Do you know how many calories are in these?
Mary says
45 calories per pancake
Lori says
How many servings in this recipe ?
Holly says
I tried these and they are rather delicious. I am gonna try to freeze the remaining ones I hope they will stay good.
Jessica says
Do they taste very strongly like cream cheese? I’m not a huge fan of plain cream cheese.
Mary says
I don’t think so, the egg taste is strong. However, I do like cream cheese, so I may not be the best judge of that.
Jen Shepperd says
I made these today and love them! Mine are not as pretty, but they’re delicious!
Amy k says
I just tryed making these and it was a waste of eggs and cream cheese .. They were the worst pancakes i have ever eaten ..they had no tast and they were very bland
Lucy says
What is the carb count?
sandy says
GOOD QUESTION…
Elaine says
Tried this recipe for the first time this morning and found the taste too “eggy” for my taste, but I appreciate your sharing it for me to try. Thank you! Elaine
Renee says
They are more of a crepe… Which makes it eggy.
Karen Pryor says
Have you ever made large batches and froze these for later? Curious how they would do…
J A says
I made these this morning. I added a splash of vanilla and a dash of nutmeg. My first crepe/pancake stuck to my pan, so I covered a cookie sheet with foil, poured the batter over top and baked on 425 until set and started to bubble. My family loved them so much, I made an extra batch. Thank you for the recipe!
Anastasia baffone says
Going to try
zoey says
Yes, Yummy! I have tried this before, It’s delicious of course. And its easy to prepare, This is very good for snacks.
Britta says
I didn’t think these exactly tasted like pancakes, but I only think it was the texture. That being said, these are DELICIOUS!! I have gotten sick of my same old fried or poached or hard boiled eggs. These are my new favorite. Served with butter and a little honey. Mmmmm. Genius. Thank you so much for this simple new staple in my diet.
Donna says
Can you use egg beaters?
angela @ ketodiet says
Looks amazing! Let me try this some time.
alelxis @ ketodiet says
Great! Quick and easy recipe. So excited to try this one .
Ayoungruck says
I have tried these several times, and yummy! However, I had trouble with them being too flat or too thick depending on pan I used, how long they cooked, etc. So I tried whipping egg whites separately then adding them to batter. So this morning was my first try with whipped egg whites, and I think I whipped them too much. I had meringue like peaks. Definitely changed texture of pancake and I think taste as well. Anyway, I am no trained chef so I will try again with less whipping of egg whites-they were less heavy for sure.
Jenny says
I wish I had this recipe when I was doing south beach in 2011. These are amazing, I blended mine using my immersion blender. Coconut oil spray on the pan and I added vanilla and nutmeg to the batter. I served them with peanut butter and sugar free syrup! Yum!
Sandy says
Just love them thank you
Kay says
Can you substitute egg beaters for eggs to keep cholesteol low for this recipe?
Mary says
I’ve never tried that myself. If you do try it, be sure to come back and let us know how it works.
Renee says
Thank you so much! This is so easy and good! I would call them Crèpes as they are thinner than pancakes, but it did the trick!
So much yum! 😋
Robyn says
Made these and they are delicious and so easy.I did add a little vanilla extract and a sprinkle of cinnamon to mine. These will be a regular to my diet!!
kc says
OMG- THESE ARE AMAZING!!!!!!! (And I don’t even like crepes….)
We made these to try and are now making them for Valentines Day (pigs in a blanket ) Dinner
(less sweetener to make it more savory) and for desert we are adding more stevia and whipped cream and berries. Num Num Num. These can be used as a wrap for sandwiches or eaten just plain (as we did the 1st time making these – right out of the skillet. lol )
Talk about easy too! (Yes, the blender makes it a breeze.) Thank you for sharing this recipe.
Jule says
Would a food processer work instead of a blender?
Mary says
I think it would probably work fine, however, I haven’t tried that myself. If you do try it, please let us know how it works!
Ioana says
I’ve made this recipe for such a long time. They super delicious and easy to make
Becca says
They look thin but still fluffy – awesome!
Why? says
About as good as egg and cream cheese “pancakes” can be, I guess. No body beyond blended scrambled eggs. And it tastes like a cinnamon omelet. Use some sort of Keto flour people. Come on.
“Like if a child found out what crepes or latkes were and decided to just whip up some after school. Mess included.”
-friend after making these. 2/10
Mary says
Oh my gosh, I’m crying laughing. Clearly not for you, my friend. While we love them, they’re much more crepe than pancake and they’ll never replace traditional fluffy pancakes. It’s a simple two ingredient recipe, and we’ve been making them for years. Clearly, it isn’t going to result in the same pancakes you’ll get with flours and starches. Have a fabulous day filled with foods that YOU truly love!
Gabrielle Doolan says
Tried these today. All I could taste was egg. I wanted crepes, not omelette.
Won’t be making these again.
Julie says
Super eggy tasting
Judi says
Looks yummy
whisk says
loling that you made keto pancakes, then dumped icing sugar on top!
Mary says
HA well, technically “I” made lazy shortcut crepe pancakes and sprinkled sugar on them. Feel free to keep them keto and fill them or top them however you like.
chris says
in the “calories” section it says 45 kcal. does this mean 45,000 calories?
is it a typo, or a unit of measurement i am unfamiliar with.
serious question, sorry if it sounds dumb.
Mary says
45 calories per pancake. I honestly don’t know what the k stands for.
Celeste says
I’m going to make these in the morning thanks. I just ate supper and they are making want to go make some. GOD BLESS YOU
Letty Salgado says
Absolutely delicious!! Thank you for sharing found me a new breakfast favorite!!!
M.E. says
These are outrageously GREAT I add 2 Tbls Smucker’s sugar free Red Raspberry preserves. I do low-carb so only count net carbs and fiber for the preserves NC 4 & Fiber 6.
Judy says
I’Im gonna try these…
Katy says
I’m so glad I found this recipe! I can give my kids guilt free pancakes again and get eggs into them again! I add a touch of xantham gum powder to make tbe mixture slightly thicker, and add a bit of powdered erythritol for a bit if sweetness. But in due course I might go for savoury versions with grated cheese and ham 👍🏼
Dina says
Woke up this morning with an undeniable craving for pancakes. Whipped up a quick batch of these…craving curbed. I heated hwc, butter, stevia, and maple flavoring to make a sauce for on top. Yummy!
Katie says
Best Keto Pancakes ever!. So easy I made them up in the nutri bullet – no mess, no fuss and YUM! Thanks
Diane says
Tried this morning, so delicious. Please clarify how many per serving. Is it saying 14 per serving? Thank you.
Nicole says
Can I make these in mini muffins and freeze?
Mary says
I have no idea how that would work. I’ve never tried baking them that way. It is worth a shot though. If you do try it, let us know how it turns out!
Marla says
Made these this morning, and they are delicious! The texture is great too. Thanks for sharing. I have tried the banana/egg pancakes and these are way better. I did add vanilla to the recipe.
Katie says
Okay I LOVE these! A lot of low carb recipes are overly “eggy”. This one is just versitile enough to top with syrup, or spinach and hollandaise sauce. I imagine they would be great for a brunch. Crepes in a warmer and a buffet style set up, let everyone decide if they want sweet or savory!
Thank you so much for sharing!
Jaime Benjamin says
These were really good! I put some vanilla in the batter and then sprinkled cinnamon on them while they cooked. I’ll try berries on them next time. Great recipe – thanks for sharing.
Debi Lee says
Delicious! Easy!
Elsebeth Andreasen Lange says
Can I freeze them
Kailey says
Has anyone tried freezing these to eat throughout the week?
Nancy says
This was great, I loved it. The longer it cooked the less eggy it tastes.
Anna says
These are so delicious!! I added some almond flour to mine to thicken the batter and they were awesome!!!!!
K Armstrong says
These were fantastic! We will definitely be making these again. Thanks for sharing the recipe.
N allan says
How many cals in 1 pancake? 45 cal each or for them all
sandy says
Do you have to use a blender???can you use a hand mixer instead?
How many calories are you talking about ?
Jane says
I tried it and I like it. Works great for my diet.
Julie says
These are simply amazing!!
Kelli says
I made these for my family, and they loved them, including my husband and small kids. For a topping, I melted some dark chocolate with some butter to drizzle over them. Then, we put fresh berries on top.
Tiffany says
These are delish. I usually add about 1/3 cup of almond flour tho to thicken them up.
ArthurWilliam Kestin says
Adding 1/3 cup of Almond flour is the best idea to enhance their flavor
Kay Callahan says
They tasted like scrambled eggs. I was so looking forward to eating these – Trying to figure out how to change the recipe up. My crepes with flour are almost as simple to make but taste like crepes. Any suggestions?
Mary says
I’m sorry to hear that you didn’t enjoy the pancakes. Traditional crepes are almost this simple to make, but this version is an alternative for those who are following a low carb diet. They most certainly will taste like eggs, as eggs are the main ingredient.
Cheri says
Add vanilla extract (the real stuff)
Patty says
Can I save the mix in the refrigerator for another day
Mary says
I’ve never tried that myself, but it’s worth a try. If you do try it, let us know how it works!
Jana says
I made mine the night before and they worked perfectly in the morning. 🙂
Dianne says
These are fhe best recipe I have found on pinterest, i live them, easy to reheat as well, can be savory or sweet with toppings
Lindsay says
Just tried these pancakes, and they are awesome. I didn’t put any cinnamon or vanilla in the batter but I did sprinkle cinnamon on them after. I found I got about 12 pancakes out of the recipe.
Brochelle says
I make these and add 2/3 c of almond flour. Yum yum
Lisa says
These pancakes are amazing! So delicious!
Jana says
Yummy. I made these this morning and topped with Blackberries and Plain yogurt and cinnamon. Wonderful.
June Leathers says
I don’t have a blender. Can I use a stand mixer or a hand mixer instead?
Mary says
Unfortunately, a mixer will not work for this recipe. However, a food processor will work if you happen to have one.
Karla says
I make mine in the mixer. Just make sure the cream cheese is really soft.
Karen says
Turn out great. Added 1 tbs of psyllium for fiber and let them sit for 5 minutes. Thank you for the recipe
Maribeth says
Thoughts on using mascarpone in place of the cream cheese?
Mary says
I’m not sure it would add enough structure to the recipe, but it’s probably worth a try. If you do try it, let us know how it works!
Yvonne says
Tried crepes today. Husband and I loved them! Thank you!
Greta says
You’re not kidding about how good these are! I added a bit of Swerve sweetener and some vanilla, and they were delicious with just a smear of butter!
My first pancake, I made the mistake of swirling the pan, like a crepe, and it was too thin to flip. After that, I left them to cook just the way they poured, and they were perfect. Seriously, the easiest pancakes I’ve ever made. Thanks for the recipe!
Chelle says
Can you tell me please if the cream cheese needs to be softened first, prior to mixing? Thank you 🙂
Mary says
I typically leave it on the counter for a few minutes, but the blender will puree it either way.
Lee says
I made these and put a thin layer of fresh strawberry jam + dollop of homemade whipped cream and wow. strawberry shortcake!
Heather says
Can you freeze these after you cook them?
Blythe says
These pancakes are delicious! They taste a lot like Swedish pancakes.I cut up strawberries for the topping.Yummm
Kendra d says
How hot was your griddle? What temperature?
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!
Paulina Dziedzic says
Can someone tell me what the Macros on these are I need to put in mine.
Dotty says
I would just put the ingredients in carb manager and see what it says. Good luck.
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! !
Gerri Hudson says
These look amazing..can u tell me how many is considered 1 serving and the nutritional values..Thank you
Alan Joffin says
Cannot wait to try them, sounds delicious, Mmmmmm!!!
Juliana Remedios says
Great receipes
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!
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.
MaryAnn
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!
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!!!!
Mary Younkin says
I’m glad you like the pancakes, Stacey.
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.
Mary Younkin says
I love this, Donald! What a great meal.
Evelyn says
Enjoying the pictures 😍
Mary Younkin says
Enjoy the pancakes too, Evelyn!
KAREN HAZZARD says
Can you use a immersion blender or a stand mixer?
Mary Younkin says
An immersion blender or food processor should work. A mixer will not.
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…
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!
CAMP says
Great little crepes! Perfect egg fast treat! I’m trying it next with mascarpone cheese. Thank you for this recipe and this site.
Mary Younkin says
I’m glad you’re enjoying the recipe!
Ash says
Can I use egg whites instead of the whole egg?
Mary Younkin says
I’ve never tried that, Ash.
Raymond Staudenmeier says
Thank you for the recipe. I am on a low fat, low sodium, low sugar diet. I used 4oz PICS fat free cream cheese, two eggs, and 1/4 cup egg whites with 1 tsp vanilla, 1/8 tsp cinnamon, pinch of nutmeg. Well blended via magic bullet. I liked mine cooked well beyond golden adds texture and taste. To get golden on a 400 degree griddle you have to flip almost immediately. Served with Tblsp apple butter and barely a toss of powdered sugar. Very nice, no heavy eggy taste. On the next go it will be 100% egg whites. We will see how that works!
Mary Younkin says
I’m glad you’re enjoying the pancakes, Raymond!
Pat hitdon says
How many carbs i the two ingredients pancakes????
Mary Younkin says
There’s less than 1 carb in the entire 8 ounce package of cream cheese and less than 1 carb in the eggs. The total per serving is so low that the recipe calculator doesn’t even register the number.
Linda J Poli says
Is there a way to adjust the recipe to use a mini waffler?
Mary Younkin says
I’ve never tried that, Linda.
Emily Mann says
I just added some baking powder and it’s working great!
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!
Mary Younkin says
I’m so glad you like the pancakes!
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? 🙂
Mary Younkin says
I don’t think yogurt is able to provide enough structure in this case, Samantha.
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.
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!
Leslie Brickley says
These look delicious! Can they be frozen?
Mary Younkin says
I’ve never tried that, Leslie, but I’m thinking it will work fine with parchment or wax paper between them.
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.
Jackie says
Omg these were so thin I couldn’t even flip them over. Frustrating. Think they do need a bit if almond flour!
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.
Daniell Koon says
How many carbs per pancake?
Mary Younkin says
Less than 1, so it isn’t tracked with the nutritional calculator, Daniell.
Lisa says
5g carbs in the entire batch
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.
Mary Younkin says
I’m glad you like them!
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.
Mary Younkin says
I’m so glad you like the recipe, Alicia!
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!
Mary Younkin says
I’m thrilled you are enjoying the pancakes, Karen.
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.
Mary Younkin says
I’m glad you liked the recipe, Lana!
Kris says
This was tasty and very easy to make!
Mary Younkin says
I’m glad you like the pancakes, Kris!
Bailee Browne says
Does anyone knows the carbohydrates?
Mary Younkin says
There aren’t any carbs in this recipe, Bailee.
Lisa says
5g carbs from the Philly cream cheese for the entire batch.
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!)
Mary Younkin says
I’m so glad you like the pancakes, Courtney!
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.
Ellen says
Is this recipe one serving?
Mary Younkin says
You’ll get about 14 small pancakes from a batch. That’s typically enough for two people or one of my ravenous boys.
Eveline says
What is a serving size?
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.
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.
Mary Younkin says
I’m glad you’re enjoying the recipe, Michelle.
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”!
Mary Younkin says
I’m so glad you like it, Theresa!