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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}
Amazing to eat healthy and enjoy it!
These would be delicious with mixed berries and low fat vanilla yoghurt on them. Can’t wait to try them. I am going to try low fat cream cheese.
Thank you..
Always interested in low carb low fat recipes..
This is a great recipe, can not wait to try.
How many does it make per recipe
Yield: (8) 5-inch or (14) 3-inch pancakes
Saw this recipe just before my family awoke & had to try them! Made as described and pretty good. Family decided they’d like a dash of maple syrup, a tsp of sugar or tsp of vanilla added to batter for a little more flavor. We topped crepe with sliced berries & bananas and a tsp of whipped cream (& sometimes a drizzle of maple syrup) & ate them like a taco. Yummy! Thanks for the inspiration!!
I haven’t tried these yet but will. They look as if they were thinned with a little liquid they might bake just thin enough to roll for filled crepes.
Already printed this so I don’t lose the recipe !
Any dairy-free alternatives you’ve discovered?
How much does it make per battet
Exactly!
Want to try these they look so good
Pretty good!
I added cinnamon, nutmeg and a splash of vanilla. Smothered it with butter-nom, nom.
I made mine into crepes stuffed with cottage cheese and strawberries! Do you know the nutrition values? I get they are low carb but cream cheese is caloric!
I did not see the nutrition information for this recipe. The cream cheese I know is low in carbs but very high in calories. What is the breakdown for eating 4 of these?
Can you use soft cream cheese vs the block. My husband mistakenly brought me a big container of spreadable cream cheese and looking for recipes to use it. These look great.
Unfortunately, I do not think these pancakes will work the same way without the thicker cream cheese.
Good day what can i use instead of eggs in the 2 ingredient cream cheese because i don’t eat eggs please help and almost every recipe requires eggs
Hello I would like to follow this website but don’t know how to , I don’t do twitter can you help?
Do you use large eggs?
I do use large eggs.
Wow. Made these this morning and what a delight. Mine came out more like crepes, which is just fine with me. I made a light sauce of fresh squeezed lemon juice and Swerve sweetener and was reminded so much of the wonderful crepes made by a guy at our local farmer’s market in the summer. Thanks for a great and super easy recipe!
Wow! These are great! My weakness is crepes… I added a little vanilla and cinnamon and they were beyond perfect. Satisfied my craving, keeping me happy hours later, and I am not asleep on the couch. Thank you! 🙂
Sending low carb love😘…. I make these now and use them in muffin tins to bake my egg , frozen cooked sausage crumbles and cheese in !!! It’s the perfect handheld breakfast for on the go. Thank you again.
These were amazing!! I usually make Swedish pancakes with flour and this is a great low carb alternative! I melted butter and put powdered sugar on them. Thanks for the recipe!!