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