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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}
Have you tried them with egg whites??
What is the carb content on these?
Lovely info thanks!
Could you refrigerate these for a few days? Thinking of making ahead for a car trip.
I think I’m going to risk it and try – I’ve been looking for an answer to this exact question on several sites, to no avail.
Hi! I love these pancakes but was wondering if they would bake the same way in a muffin pan to make small possibly thinker ones?! Thanks!
Trying to be calorie conscoous, so does anyone know the calorie count?
For the ingredients I use (Philly Cream Cheese & Large AA Eggs), I have listed the macros & calories. I usually cut the recipe in half, because it’s just me. You could also use a reduced fat cream cheese if you are worried about the fat. I’m on a keto diet, so it is essential for me to use the full fat.
680 calories
56g Fat
32g Protein
8g Carbs
0 Fiber
Hi all. I have made these many times and they are delicious. I use a muffin top pan with 6 holes and bake them at 350 for about 12 min. You can also use nutmeg or cinnamon in the batter. For crepes, use a frying pan with two TBs of the batter and swirl around, fill with whipped cream and sugar free mini chips or fruit finely cut up.
I just made these and they were tasty…but not like a crepe, more like an omelet than a crepe…very dense and heavy, even though they cook up deliciously thin.
Would this recipe work with Non-fat cream cheese?
I’ve never tried that, but it’s worth a shot. Let me know how it works out for you.
Can you use just egg whites?
I have no idea how that would work. It’s worth trying though. If you do decide to give it a shot, let me know how it works out!
These definitely don’t turn out like what is pictured. The consistency is such that when you try to flip them they just tear.
It takes a little practice, as described above. You can see exactly how well it works by watching the video. If the pancakes aren’t fully cooked, they will tear when you try to flip them early.
I had the same problem and you definitly have to wait until they are golden brown or they do tare easy. Delicate thin very thin cake.
Tastes just like scrambled eggs.
Can’t wait to try these, Mary….they look delish!
Okay so these are so delicious that I ate them right off the pan they didn’t even make it to my plate wonderfully keto friendly even if I wasn’t on a keto diet I would never go back to regular pancakes