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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}
Can you use egg beaters?
Looks amazing! Let me try this some time.
Great! Quick and easy recipe. So excited to try this one .
I have tried these several times, and yummy! However, I had trouble with them being too flat or too thick depending on pan I used, how long they cooked, etc. So I tried whipping egg whites separately then adding them to batter. So this morning was my first try with whipped egg whites, and I think I whipped them too much. I had meringue like peaks. Definitely changed texture of pancake and I think taste as well. Anyway, I am no trained chef so I will try again with less whipping of egg whites-they were less heavy for sure.
I wish I had this recipe when I was doing south beach in 2011. These are amazing, I blended mine using my immersion blender. Coconut oil spray on the pan and I added vanilla and nutmeg to the batter. I served them with peanut butter and sugar free syrup! Yum!
Just love them thank you
Can you substitute egg beaters for eggs to keep cholesteol low for this recipe?
I’ve never tried that myself. If you do try it, be sure to come back and let us know how it works.
Thank you so much! This is so easy and good! I would call them Crèpes as they are thinner than pancakes, but it did the trick!
So much yum! 😋
Made these and they are delicious and so easy.I did add a little vanilla extract and a sprinkle of cinnamon to mine. These will be a regular to my diet!!
OMG- THESE ARE AMAZING!!!!!!! (And I don’t even like crepes….)
We made these to try and are now making them for Valentines Day (pigs in a blanket ) Dinner
(less sweetener to make it more savory) and for desert we are adding more stevia and whipped cream and berries. Num Num Num. These can be used as a wrap for sandwiches or eaten just plain (as we did the 1st time making these – right out of the skillet. lol )
Talk about easy too! (Yes, the blender makes it a breeze.) Thank you for sharing this recipe.
Would a food processer work instead of a blender?
I think it would probably work fine, however, I haven’t tried that myself. If you do try it, please let us know how it works!
I’ve made this recipe for such a long time. They super delicious and easy to make
They look thin but still fluffy – awesome!
About as good as egg and cream cheese “pancakes” can be, I guess. No body beyond blended scrambled eggs. And it tastes like a cinnamon omelet. Use some sort of Keto flour people. Come on.
“Like if a child found out what crepes or latkes were and decided to just whip up some after school. Mess included.”
-friend after making these. 2/10
Oh my gosh, I’m crying laughing. Clearly not for you, my friend. While we love them, they’re much more crepe than pancake and they’ll never replace traditional fluffy pancakes. It’s a simple two ingredient recipe, and we’ve been making them for years. Clearly, it isn’t going to result in the same pancakes you’ll get with flours and starches. Have a fabulous day filled with foods that YOU truly love!
Tried these today. All I could taste was egg. I wanted crepes, not omelette.
Won’t be making these again.
Super eggy tasting
Looks yummy
loling that you made keto pancakes, then dumped icing sugar on top!
HA well, technically “I” made lazy shortcut crepe pancakes and sprinkled sugar on them. Feel free to keep them keto and fill them or top them however you like.