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!
{originally published 2/3/12 – recipes notes and photos updated 1/13/20}
ines says
I made it and loved it. I felt after the comments that whipping the egg whites and fold into the eggs and cream cheese afterwards made the difference in the rise. I also added vanilla 1/4 tsp and cinnamon. they held really well. I placed nutella on them and it was delish as a “sandwich”. i figured i can add cheese and sauage patty or canadian bacon as a sandwich. Very easy to do.
Mary says
Made these today with very little of the additives Vanilla and Cinnamon. Probably would add more the next time. I was more worried about the texture than the taste. When bathed in butter and sugar free syrup, they were delicious. 0 carbs–Highly recommended!
Daniel James says
Tried them today. Love them, and they’re low carb!
Mary Younkin says
I’m thrilled to hear you’re enjoying the pancakes, Daniel!
Jacqueline Perez says
Can you use egg substitute?
Mary Younkin says
I’ve never tried that, Jacqueline.
Nancy says
Do you have to use real eggs, or can you use the pourable eggs? Trying to hold down on cholesterol…
Mary Younkin says
I’ve never tried that, Nancy.
Susan says
Thank you for providing the “Nutrition” for this intriguing recipe! However, you do not state anywhere in your posting how many pancakes are in a serving. I would so appreciate knowing since I am on a KETO diet.
Mary Younkin says
As stated in the recipe card, this recipe makes about 14 3-inch pancakes. The nutritional info is for each pancake.
Cat says
Have you ever tried this recipe in a chaffle iron?
Mary Younkin says
I’ve never tried this in a waffle iron, Cat.