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}
barbara winter says
Can you use the neufanchel cream cheese i stead or regular? 1/3 less fY I think. Need sugar free or little sugar low fat recipes
Mary Younkin says
Either should be fine, Barbara.
Cleo says
Some wonderful recipes. Thank you! I am looking forward to making them.
Mary Younkin says
Thank you, Cleo. Let us know what you try.
Kelly says
I tried it! It came out great, just added a bit of vanilla and dipped in my Vermont maple syrup (less than a tbsp) to get an authentic package taste. I will definitely be making these again and will try them in my mini waffle iron too. Thanks so much!!
Monique cleaver says
I made them this morning and it didn’t look like the ones in the picture
Mary Younkin says
Hmmm, without looking over your shoulder I am not sure what the challenge was. Try again and let us know how it goes.
Janice says
I love these pancakes. sometimes I add coconut or almond flour.
Mary Younkin says
Sounds good, Janice.
Kris says
How much of the flour do you add?
Krista says
I am addicted to these. They are amazing. My kids love them too. Can you tell me for the caloric count below is that for 1 serving? Thanks.
Mary Younkin says
Krista – they are slightly addicting, aren’t they? Yes, that would be per pancake.
Lela says
This looks and sounds yummy! But I live alone, so can the pancakes be frozen?
Mary Younkin says
They could be frozen or even cut it in half and make into a smaller batch perhaps.
Ann says
I don’t have a blender, can I put the batter in my KitchenAid mixer or use my handheld mixer?
Mary Younkin says
I’ve never tried that, Ann. If you can get the cream cheese 100% combined with the eggs, it will work. But if it’s separated or lumpy, you will not get the desired result.
Chris says
Thank you for your article on 2-Ingredient Cream Cheese Pancakes
Chris
Mary Younkin says
I hope you enjoyed it, Chris.
Alex Smith says
Mary, I LOVE these pancakes/crepes! I live alone so I had them for several meals! I was born in OH & enjoy hearing about your joy in the seasons! Thank you for all the fantastic recipes, too! I made the white balsamic vinaigrette & love that as well! Gonna make the date rolls this weekend! Thanks, Mary!
Mary Younkin says
I’m so glad you are enjoying the recipes, Alex. Thanks for taking the time to tell me!
Linda says
I make crapes often. I make Swedish pancakes as well. Both of them are a thin type pancake. These pancakes, however, were impossible to flip. They turned into scrambled eggs. After using half of the batter and throwing it away, I actually made scrambled eggs out of the rest, and ate it with my homemade blueberry syrup. It was delicious—my husband couldn’t eat it because the idea of sweet scrambled eggs made him cringe!
Mary Younkin says
Hmmm, I am not quite sure where things went wrong for you Linda.
Michelle says
These were delicious! Thanks for sharing
Mary Younkin says
I am so happy you enjoyed them, Michelle.
Laurie Nitschke says
I added one tsp psyllium husks and a quarter tsp baking powder plus a tbsp Allulose. They were more pancake like than crepe like.
TYPHANE3 says
46000 CALORIES PER PANCAKE???
Mary Younkin says
It is just 46 calories. Cal and Kcal are actually used interchangeably in recipe calculators. I totally understand it can be a tad bit confusing.
Tish says
Could this batter go in a waffle iron? Thanks
Mary Younkin says
I have not tried it Tish and would not recommend it. It is likely too thin.
Debra Baskett says
Please send to Recipe for copy to 2-Ingredient Cream Cheese Pancake .send to Messenger.
Kirsten says
Question: should the cream cheese be softened before you blend it with the eggs? Can’t wait to try these!
Mary Younkin says
I usually use room-temperature cream cheese.
Rachel says
Held together well and my 8 month old loved them, what more can I ask for? I also had to use light cream cheese but cant wait to try with full fat! You mentioned in the write-up that you’ve done it with banana before, I used to always make the Civilized Caveman recipe. Can you tell me what ratio you would add for the banana please
Thanks for the recipe!!!
Mary Younkin says
Rachel – I would do 1 banana per batch. What a great breakfast for a little one though, full of protein and fat.
Cherry says
Pancakes were delicious. I am diabetic and it is hard to find recipes that are good and low carb. Thank you for this delicious recipe. I will definitely make again.
Mary Younkin says
I am delighted you enjoyed them, Cherry.
Dom says
I have been making my way into carnivore and these were so tasty cooked in butter even without sweet! Thank you so much for creating these!
Mary Younkin says
That is awesome to hear, Dom. Good luck on your food journey!