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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}
Hi Mary! My name is Susan and I just wanted to let you know that I LOVE your blog and recipes!! My resolution for next year is to kick the sugar habit!! I want to feel and live a healthier life and I know sugar is preventing me from doing so. Having said that…this recipe will give me a better option for breakfast instead of pancake mixes, frozen waffles, english muffins and the like. No eggs in the house right now but excited to try these this week!! Thank you again for such a wonderful blog and all the delicious recipes!!!
These were incredible! My son is on a Modified Atkins diet for seizures and he got the biggest smile on his face when he saw a plate full of "pancakes". I put a little stevia in the mix since we don't do sugar and a few blueberries on top. Just wish I would've had some whip cream!
Just made a batch with a touch of maple syrup on top! Honestly, they were a bit eggy for me to be eaten sweet. I think savory toppings, like avacado, tomatoes and such, would be great! But my 6 year old ate the whole batch (minus the two I managed to sneek) all by himself! He's already asking me to make them tomorrow! Thanks for the recipe 🙂
That's a good point, Melanie. I just made some, and I was surprised that I couldn't taste the cream cheese so much (I used half strawberry cream cheese!), and mostly tasted egg. I tried to overcome it with butter, lime juice and a tiny teaspoon of powdered sugar. They were okay. Tomorrow, I will try with avocado instead!
I actually made these tonight! You were right about the batter spreading out. Mine were in the shapes of tear drops and one even looked like South Africa…lol! But they were good and tasted like French Toast! (I added cinnamon and vanilla).
would it be possible for me to make these in a mixer instead of a blender?
Unfortunately, I don't think you will be able to break down the cream cheese and eggs into a smooth and pourable liquid without a blender.
Would this work with fat free cream cheese? Thanks!!
I've never tried that myself. I've been told that it works, but FF cream cheese tends to be a bit more watery, so you might need to reduce the amount of cream cheese in the recipe.
What did you do to get yours to be so round? Mine didn't look like that at all! Delish, but not pretty.
I kept them fairly small, and poured slowly. The batter is very thin and it took a little practice. Luckily, they are still delicious whether they are pretty or not!
What is your definition of small? I might get some egg rings, and I wonder what size would be good.
In South Africa we dont work in ounces. How many millilitres are 4 ounces please?
4 ounces is approximately 120 milliliters. You can use this calculator to figure it out in the future:
http://www.metric-conversions.org/volume/us-ounces-to-milliliters.htm
I just made these with egg beaters and they worked just fine. Topped with sliced strawberries – absolutely delicious!
How much egg substitute did you use?
Lovely. I figured if I didn't put any topping they would taste like scrambled eggs and to no surprise they did. Will be experimenting with different toppings.
I might try a little lemon zest…
Think it would be good if you add a little pumpkin puree?
With only the two ingredients, I'm thinking they may not hold together with the additional liquid. It would be easy enough to play with it a bit though. Let me know how it works for you!
These are delicious!!!!! I just need to practice turning them on the griddle. I put a layer of sour cream and sprinkled sweetner…….YUM!!!!! Thank you!!!
Made these this morning. To me it was much more like a fluffy omelette than a crepe, more of a savory item than I expected. Had them with butter and sugar, but peppers onions mushroom and cheese, might work better.
I really really liked these what a treat they were ..I put strawberry syrup on them..
These Crepe Pancakes look absolutely amazing, Mary! I’d love to have some right now!
Thanks so much for including my Lemon Blueberry Pancakes in your list to try. So sweet of you!
Robyn xo
Love this idea for a low-carb pancake, and thanks for the shout-out!
What fun. These look so delicious! Thanks for reposting.
Thank you!!! I need to cut out sugar and carbs so this is perfect!!!