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}
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.
Cyndi says
Hi! I’m going to make my first batch this morning and I’m just curious about the reheat process if I freeze some?
Mary Younkin says
Cyndi – I have never tried freezing them. Let me know if it works for you.
Marla says
Looking forward to making these, since my husband and myself are on Keto. One question: Do these have an eggy taste? I’m thinking I would try them with vanilla and cinnamon added to them. Please let me know about the eggy ness. Thanks
Mary Younkin says
Marla – To me they do not taste eggy. However, you and I might have slightly different preferences when it comes to that kind of thing. Vanilla and cinnamon would be yummy additions.
Debbie says
I made these for my husband who’s diabetic. He loved them!
Mary Younkin says
That is awesome that you found a recipe he can enjoy. Have a great week, Debbie.
ana says
Amazing recipe!!! Does this work with only egg whites? 🙂
Mary Younkin says
Ana, I have never tried that.
Anna Maria says
Not bad for Keto (raised on crepes) and dolled them up with a pinch of salt, 1-2teaspoons of Lakota Monk sugar, 1 teaspoon of vanilla. I threw in fresh blue berries along side the crepes to warm them up! When done I sprinkle (combo monk fruit sugar and cinnamon from a small shaker) on top!! Yummy. My aren’t round😖
Kylie says
Loved these. I put in about 3/4 tsp of cinnamon and a tsp of vanilla extract and served with sugar-free syrup. Even tho they are thin, I still prefer this option WAY MORE than almond flour!
Kimberley says
These are so good! For a change, I used roasted red pepper and garlic flavoured cream cheese – Yummy!
Denise says
I’m not a fan of pancakes. Can you make waffles with this batter?
Mary Younkin says
Denise – I have not tried that. The batter is likely too thin.
Sherrie says
I tried it! It came out great, I’m carnivore of 3 years and always looking for something different to try, this was great with bacon.
Mary Younkin says
Sherrie, So simple and delicious!
Kathy says
I like the simplicity of this recipe but wondering what I did that caused my pancakes to have a more Peggy taste? Once I added lemon curd it was okay but not as good plain. I’d like to try again but wondering if I should make adjustments. Thank you
Mary Younkin says
It may taste slightly “eggy” to some as that is the main ingredient.
Debby Wilcox says
How many carbs are each pancake?
Mary Younkin says
According to the nutrition calculator on the recipe card it is estimated at 1 Carb per pancake.
Diane Blauvelt says
I am excited to try the egg and cream cheese pancakes! I am new to pinterest and hope to catch on soon. From what I’ve read so far, it seems a bit complicated! D’Yanna
Mary Younkin says
Yes, please do give the recipe a try. You will have the hang of Pinterest in no time. Enjoy exploring, Diane.
Becky says
These are good with cinnamon and a bit of SF sweetner added. You can also use skinny syrups to stay compliant but get your flavor.
Mary Younkin says
Sounds perfect, Becky.