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}
Lisa Biafora says
Hi, love them, just have one question, what is the serving size. I don’t want to over eat them. They are so good.
Mary Younkin says
It should make 14 pancakes about 3 inches in size. The nutritional information is for each pancake. I hope that helps, Lisa.
Angelina Meracdo says
Love these!! I used the mini dash waffle maker and they came out perfect! It made 8 small waffles which I divided for two separate servings!
Im says
Nice idea and simple to do, but it ended up being more like a scrambled egg, before the scrambling. On the bright side it was a protein packed breakfast, and I topped with chocolate and blueberries.
Mary Younkin says
So we can call it a win.
Ray Beck says
Did you use a high speed blender, then let them rest? I think the air is what does it. Tasted closer to crepe to me, but better!!!
Becks says
Same here it was like scrambled eggs, thin omelet, it did not stay together when flipped 😒 like a pancake does hmm 🤔. Never again will be making crepes instead for now on, a waste of cream cheese and eggs smh
Mary Younkin says
Sorry it didn’t work for you. As stated, these are delicate pancakes and trying to turn them too early will tear them.
Ray Beck says
Absolutely delicious!!!! Added a few raspberry’s and sugar free land o lakes sugar free whipped cream!! Butter and Hal’s a squirt of syrup. I highly recommend this recipe!!!!
Mary Younkin says
Those sound amazing, Ray!
Michelle says
I so wanted these to turn out, but they didn’t. First, they were almost impossible to flip. Second, they only tasted like a scrambled egg. Are the ingredient measurements correct, 4 eggs to 4oz of cream cheese?
Mary Younkin says
Everything is correct, Michelle. I wonder if you had everything blended thoroughly.
Wanda Perkins says
Made these for breakfast a few days ago. I mixed them in a nutra bullet. They came out perfect. I think the key to having them not crumble when flipping is to be sure to cook them long enough before flipping.
We put some blueberries and pure maple syrup on ours with a sprinkle of confectioners sugar.
Mary Younkin says
You are so right, Wanda. That and complete mixing like you did.
Caitlin says
My family loved these! I doubled the recipe to make more the next day. A little eggy, so I’d definitely recommend adding vanilla and maybe cinnamon or something to sweeten a little more. But adding the toppings disguises the flavor as well.
Char says
Can you make them the night before. I’ve made them several times but haven’t dared to make and keep overnight.
Mary Younkin says
I have not tried that and am not sure I would recommend it, Char.
Sandra says
How would these fair in a DASH waffle iron?
Mary Younkin says
Sandra, I think the batter would be too thin.
Sarah says
Yes. I used my mimi waffle maker for theses. They are thinner than regular pancakes
Mike says
I will try these… My question though is do you think you could batch out the batter and freeze it? For example if you doubled or tippled the recipe.
Mary Younkin says
Honestly? I don’t think that would work at all. It’s just a blended egg with cream cheese, and it would likely separate when thawed. You can, however, freeze these pancakes with sheets of parchment or waxed paper between them.
kj says
have been wanting to make these for awhile. this morning was the day. very easy and good. husband loved them.
i didn’t use a blender but will next time. i softened the cream cheese in the microwave for a few minutes, had eggs at room temperature. its important i think to make them frothy and them let them rest, just as directed. easy to turn if your griddle is hot enough. i set mine to 325. thank you. very simple and a new fav at our house.
Mary Younkin says
You are very welcome! I’m glad you and your husband loved the pancakes.
Sharon says
Do you think it would help to separate the eggs yolks and whites and froth the white before putting it all together asking for a friend
Mary Younkin says
Hi, Sharon. I don’t think that would affect the end result very much, since the batter is made in a blender, but if you decide to try separating the yolks and whites and frothing the whites first, let me know if you notice any difference!
Melinda says
I make mine in a waffle maker. So much easier than trying to flip them in a pan. They also come out very fluffy.
Mary Younkin says
Glad you were able to find a way to make the recipe your own, Melinda. I hope you love the pancakes!
GG Barb says
Just made my first batch, what a great keto exchange for pancakes. I love how they browned on the griddle. First 2 didn’t flip well, but got the hang of it. I will be making them again. Thank you.
Mary Younkin says
You are welcome! It does take a couple tries to get used to flipping the pancakes (they’re definitely lighter than standard whole wheat pancakes), but they’re so easy to make once you’ve gotten used to the process. I’m glad you’ve been enjoying the pancakes. Happy cooking!
Ashley says
Similar to a crepe so that’s how I prepared them . I kept it keto friendly and added sugar-free vanilla pudding made with heavy whipping cream as a filling. Delish!
Mary Younkin says
Happy to hear that you’re enjoying the pancakes, Ashley.
Becky says
Do you think this would work w if I swapped cottage cheese for the cream cheese?
Mary Younkin says
Hi, Becky. I haven’t tried using cottage cheese in this recipe, but it’s worth trying. I hope you love the pancakes!
Annette says
I’m so particular about stuff I make first time and I was curious about the cream, cheese and eggs! But it was good this pancake actually I made two were really good! I miss my pancakes because of the flour and I don’t like coconut flour and almond flour that much either so I love this recipe! And make sure you add a little vanilla to the batter
Mary Younkin says
I’m glad you’re enjoying the pancakes, Annette. Adding just a touch of vanilla sounds like a great idea. Enjoy!
Tab says
Very yummy, but lumpy. The cream cheese was at room temperature. Do the eggs need to be room temp, as well? I blended on high for quite a while.
Mary Younkin says
Hello! Having room temp eggs can help, but I’m not sure that it would solve the problem. Typically, just a few moments in the blender results in a smooth, very liquid puree. I’m glad you still liked the recipe; enjoy, and happy cooking!
T ewing says
Bring cream cheese to room temp to avoid lumps! Important!
Mary Younkin says
Agreed. Using cream cheese straight from the fridge might seem easier, but your chances of getting lumpy pancakes will go up, especially since they tend to be rather thin after they spread out on the griddle. Enjoy!
Mandy says
the battery was very thin so they end up more like crepes than fluffy pancakes, but it doesn’t matter because they were delish! I cooked them in some butter, spread a bit more melted cream cheese on them, and put a bit of keto maple syrup on them and they were the perfect sweet dessert! also because they’re mostly eggs, there’s a ton of protein so they’re really filling
Mary Younkin says
I’m glad to hear that the pancakes turned out well for you, Mandy! They’re definitely more like crepes than a traditional whole wheat pancake. Butter and maple syrup are just as great on them, though! Enjoy, and happy cooking.
R says
These are FANTASTIC! I added vanilla and cinnamon in the batter. I ended up adding even more cinnamon on top after they were cooked (I love the stuff!) and with a little sugar free syrup, it was like having French toast. This recipe is a winner!!
Mary Younkin says
That sounds delicious! Enjoy the pancakes.