This post may contain affiliate links. Please read our disclosure policy.
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 1/8 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 2/3/12 – recipes notes and photos updated 1/13/20}
These are absolutely wonderful. Light and fluffy little crepes and so easy to make. Saw this recipe yesterday and I'm eating them right now.
You must have to get the right combination of eggs and cheese, all I got was a paste…wouldn't pour…stuck to griddle….just a broken mess…..Guess I'm not a cook….
I'm so sorry they didn't turn out for you, I wonder why? Did you blend the eggs and cream cheese until they were smooth. The batter should have been very watery. Were you using small eggs? I use large ones for everything I make and that might have made a difference. Better luck in the future.
I use jumbo eggs should I still use 4 eggs?
According to this egg chart, you should use 3 jumbo eggs in place of 4 large. I hope that helps!
http://whatscookingamerica.net/Eggs/EggEquivalent.htm
Made this a while ago –had very thin batter — doubled recipe using extra large eggs — don't have a blender so used hand mixer — probably next time will soften cream cheese before adding eggs — got any suggestions, Mary?
The batter should be very thin. I've never tried the recipe with a hand mixer. Definitely soften the cream cheese and beat it until smooth before adding the eggs. Hope that helps!
Recipe should mention to soften cream cheese and beat til smooth before adding egg. I just did it all at once as the recipe says and the cream cheese was straight out of the fridge. It’s horrblie. Basically cuncks of cream cheese floating in beaten eggs. I recommend updating the actual recipe to reflect these instructions.
These were a bit eggy for me (that being said, I couldn't stop tasting them!), but my family LOVED them! Thanks for sharing!
add a few drops of your favorite extracts
Yea same, cinimon and vinalla were a must for me!
I thinking I might add diced green chili's and top with a bit of salsa
Made a half batch of these as an experiment with a half scoop of vanilla protein powder added to the mix. Soooo goood! I am snarfing them down. Sprinkled a little Splenda on top because I don't have any no-carb toppings. This is brilliant. May become a base for low carb quesadillas as well. Thank you so much!
These pancakes are our families FAVORITE! One recipe covers a gluten-free eater AND low carb diets!
I made these this AM and they were really very good! (I love that it is only 2 ingredients!). Honestly though I don't like these with syrup or sugar – they taste more like a crepe to me – would be yummy with veggies and salsa as someone else wrote.
These are thin and light and very healthy. I use them as crepes and tortillas with various 'stuffings'. Thank you!
They are good, I've made several times
Has anyone tried flavored cream cheese? I.e. blueberry, strawberry etc.
I imagine that it would work fine, although I've never tried it. If you do, let me know what you think!
What if you don't have a blender or a food processor. I am stuck in a primative zone. What could I use to mix it? and for how long?
I'm not sure it will work without one or the other. You could possibly soften the cream cheese and then beat it with a mixer (if you have one) until it is smooth and fluffy as possible. Then add the eggs one at a time and see if they will incorporate into it. The end result should be a very watery liquid batter though. I have never tried it with a mixer, so I really don't know that it will work that way. I do not think you could beat it by hand and achieve the desired consistency.
I have the ingredients but I only have a mixer. I am going to try these right now…they sound too good for me to wait till morning!
please consider adding ziplist to your website. it makes saving recipes so easy. thanks!
These were really good and perfect for a low carb diet.
Would love to try these for a brunch for Easter. Has anyone ever tried to make a batch or two ahead of time and then keep them warm in the oven or an electric skillet?
I've never made these in advance, but they should keep fine in the oven without any problems. Enjoy!
Thanks Mary- will add a post with the results after I give it a try!
Has anyone tried with egg substitute and fat free cream cheese?
Served with fresh lemon wedges to squeeze on top with the powdered sugar and a tiny bit of butter. Truly a heavenly breakfast…
These were truly amazing, you could even roll them like a crepe. Added a bit of vanilla and found they cooked best in a dry non-stick pan. Served with fresh raspberries, quick whip cream in the magic bullet and a drizzle of maple syrup. Also dropped in a few chocolate chips while they were cooking for the kids. They are a keeper thank you!
What about nutritional info? TIA
That isn't information I track, but you can easily cut and paste the ingredient list into Calorie Count and find the nutritional information.
http://caloriecount.about.com/cc/recipe_analysis.php