Flour isn't needed. However, if you'd like the pancakes to be a bit sturdier, add 1/4 cup of superfine almond flour or (if you don't mind the gluten and carbs) 2 tablespoons of all-purpose flour.

Cream Cheese Pancakes Recipe - Healthy Recipes Blog

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These cream cheese pancakes are so good! Eating them is like eating cheesecake in pancake form. They're incredibly rich and creamy.

Cream cheese pancakes are topped with butter.

These delicious cream cheese pancakes are made with just five ingredients. I think they are better than traditional pancakes! They have this wonderfully delicate cheesecake-like texture and flavor. Even my kids adore them and always ask for seconds.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Cream cheese: I use plain, full-fat cream cheese.
Vanilla: Pure vanilla extract adds great flavor. Sometimes, I use coconut extract.
Sweetener: I use stevia glycerite to equal 2 tablespoons of sugar. You can use sugar (if you don't mind the carbs) or your favorite granulated sweetener.
Butter: Used for frying the pancakes. Use unsalted butter. The cream cheese adds enough saltiness.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Soften the cream cheese in the microwave. Make sure it's truly soft (but not liquid), or it won't mix well into the eggs.

Whisk the eggs, softened cream cheese, vanilla, and sweetener until very smooth. This will take some time, so try to be patient!

Cook the pancakes in butter over medium heat until golden, about 2 minutes on the first side and 1 more minute on the second side. Serve immediately.

I doubled the recipe and used SuperLife's stevia and monk fruit sweetener. I used a handheld mixer. I do not have an egg frying pan, but I used the smallest one I had and they turned out wonderfully! I put sliced strawberries on top. My daughter says she can eat these every day for breakfast! Thank you for this recipe!
Rachel
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Recipe Tip

This is an easy recipe, with one caveat: The batter is very thin. So, you can't just pour three or four mounds into a large skillet as you would do with regular pancakes. The batter will spread.

The solution is to either use two mini frying pans and cook one pancake at a time in each, or use an egg frying pan, which makes perfect round eggs (great for this keto breakfast sandwich!) and also works well for thin-batter pancakes.

Whatever pan you use, make sure it's a nonstick pan.

Recipe FAQs

Can I use reduced-fat cream cheese?

I don't recommend that. For the best texture and flavor, please use full-fat cream cheese.

Do these pancakes taste good?

Yes! While their texture is not exactly the same as traditional pancakes, their flavor is exquisite.

Should I add flour?

Flour isn't needed. However, if you'd like the pancakes to be a bit sturdier, add ¼ cup of superfine almond flour or (if you don't mind the gluten and carbs) 2 tablespoons of all-purpose flour.

How long can I keep these pancakes?

Once completely cool, you can keep these pancakes in a sealed container in the fridge for 3-4 days. If layering them, separate the layers with wax paper squares. You can also successfully freeze these cooled pancakes in a single layer in freezer bags.

Serving Suggestions

These pancakes are delicious on their own, with no toppings. I do like to top them with unsalted butter and maple syrup or honey, as shown in the photo below.

Cream cheese pancakes are topped with butter and syrup.

Other tasty toppings (some low-carb, some not) include the following:

Recipe Card

5 from 37 votes

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Cream Cheese Pancakes Recipe

Eating these cream cheese pancakes is like eating cheesecake in pancake form. They're incredibly good and only require five ingredients.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: serving

Calories: 344kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 2 ounces cream cheese
▢ 2 large eggs
▢ ½ teaspoon pure vanilla extract
▢ ½ teaspoon stevia glycerite - or 2 tablespoons of sugar if you don't mind the carbs
▢ 1 tablespoon unsalted butter

Instructions

Microwave the cream cheese for 10-20 seconds to soften it. It needs to be truly soft, though not liquid.
In a medium bowl, whisk the eggs with a hand whisk. Add the softened cream cheese, vanilla, and stevia. Whisk patiently until well incorporated and smooth. This will require some elbow grease, so try to be patient!
Heat half the butter in two mini nonstick skillets (or use an egg frying pan) over medium heat. Add ¼ of the batter to each skillet. Cook until golden brown and set on the bottom, about 2 minutes. Flip and cook for 1 more minute. Transfer to a plate and loosely cover with foil.
Repeat with the remaining batter, adding more butter to the pans. Serve immediately, topped with your favorite toppings.

Notes

The entire recipe makes one serving.
This is an easy recipe, with one caveat: The batter is very thin. So, you can't just pour three or four mounds into a large skillet as you would do with regular pancakes. The batter will spread. The solution is to either use two mini frying pans and cook one pancake at a time in each, or use an egg frying pan. Whatever pan you use, make sure it's a nonstick pan.
Flour isn't needed. However, if you'd like the pancakes to be a bit sturdier, add ¼ cup of superfine almond flour or (if you don't mind the gluten and carbs) 2 tablespoons of all-purpose flour.
Once completely cool, you can keep these pancakes in a sealed container in the fridge for 3-4 days. If layering them, separate the layers with wax paper squares. You can also successfully freeze these cooled pancakes in a single layer in freezer bags.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Cream Cheese Pancakes

Ingredients

Instructions

Recipe Tip

Recipe FAQs

Serving Suggestions

Recipe Card