These cream cheese pancakes are so good! Eating them is like eating cheesecake in pancake form. They're incredibly rich and creamy. And you'll only need five ingredients to make them!
These delicious cream cheese pancakes are made with just five ingredients. I think they are better than traditional pancakes (or these protein pancakes, which are also excellent). They have this wonderfully delicate cheesecake-like texture and flavor. Even my kids adore them and always ask for seconds. There truly isn't a better compliment for a low-carb cook!
Ingredients
You'll only need five ingredients to make these pancakes, and you probably have them at home right now! The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Cream cheese: Make sure you use full-fat cream cheese in this recipe.
- Eggs: I use large eggs in most of my recipes, including this one.
- Vanilla: Pure vanilla extract adds great flavor to these pancakes.
- Sweetener: I use stevia glycerite to equal 2 tablespoons of sugar. You can use your favorite granulated sweetener instead of stevia, or simply use sugar if you don't mind the extra carbs.
- Butter: Used for frying the pancakes. Use unsalted butter - the cream cheese adds enough saltiness.
Variations
The best way to vary this recipe is to use different flavors. So, for example, you might use coconut extract instead of vanilla extract. You can also add a tablespoon of orange or lemon zest to the batter. It greatly enhances the pancakes' flavor.
Instructions
The detailed instructions for making these pancakes are listed in the recipe card below. Here are the basic steps:
Your first step is to soften the cream cheese. This is easily done in the microwave. Make sure it's truly soft (but not liquid), or it won't mix well into the eggs.
Next, whisk the eggs, cream cheese, vanilla, and stevia 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.
Expert 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
I don't recommend that. For the best texture and flavor, use full-fat cream cheese.
Yes, they do. While their texture is not exactly the same as traditional pancakes, their flavor is exquisite, and they make a very good pancake substitute.
I don't recommend adding coconut flour. It's too drying. As for almond flour, while there's no need to add any, you could add ¼ cup to make the pancakes more sturdy.
Serving Suggestions
These pancakes are delicious with no toppings. But obviously, you can top them with butter (as shown in the photos) and/or syrup.
Other tasty toppings include whipped cream, chocolate whipped cream, strawberry compote, and blueberry compote.
Storing Leftovers
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 pancakes in a single layer in freezer bags.
More Keto Pancake Recipes
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Recipe Card
Cream Cheese Pancakes (Keto, Gluten-Free)
Video
Ingredients
- 2 ounces cream cheese
- 2 large eggs
- ½ teaspoon pure vanilla extract
- ½ teaspoon stevia glycerite - equals 2 tablespoons of sugar
- 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.
- You can add ¼ cup of superfine almond flour to make the pancakes more sturdy.
- These pancakes are delicious with no toppings. But obviously, you can top them with butter (as shown in the photos) syrup. Other tasty toppings include whipped cream, strawberry compote, and blueberry compote. The nutrition info does not include toppings.
- 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 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.
Linda says
I turned these into seafood crepes with Alfredo sauce over the top. Great recipe for versatility.
Vered DeLeeuw says
Sounds amazing, Linda!
Julie f says
can I put this in a waffle maker and make waffles instead?
Vered DeLeeuw says
Hi Julie,
I haven't tried that myself, but Linda commented recently, "I swapped 2 tablespoons of swerve granulated for the Stevia. I used a mini waffle iron to cook them and it took about 3 1/2 to 4 minutes but they were delicious."
Linda D says
The batter is delicious. I swapped 2 tablespoons of swerve granulated for the Stevia. I used a mini waffle iron to cook them and it took about 3 1/2 to 4 minutes but they were delicious. Thank you for this wonderful recipe.
Vered DeLeeuw says
You're very welcome, Linda! Thanks for sharing your tweaks.
Angelli says
Amazing that there is no flour in this recipe! It's like a cross between a pancake and an omelette. Delicious.
Vered DeLeeuw says
Glad you liked it, Angelli!
Nadia Keegan says
These were delicious. I am counting carbs so anything without white flour is a plus.
Vered DeLeeuw says
Glad you liked them, Nadia! Thanks for the comment.
Rachel says
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!
Vered DeLeeuw says
I'm so glad you and your daughter enjoyed these pancakes, Rachel! Thank you for the comment.
Jackie & Len Endres says
I have to be gluten-free and I no longer eat sugar, so my diet is limited and sometimes boring! These pancakes were the best pancakes I've ever eaten, including those made by the best pancake restaurants! We loved them! We added fresh blueberries to each pancake. My husband and I each had a small non-stick skillet so the pancakes would be cooked at the same time. We both had a difficult time flipping them over. It seemed hard to get a spatula under them because they tore, then folded and fell apart, even though the underside was thoroughly cooked. Even so, we'd make them again because they were that good! I think next time we will make them smaller and they might be easier to flip.
Vered DeLeeuw says
I'm so glad you enjoyed these pancakes, Jackie! Making them smaller is a good idea.
Beth says
This was very good. Did not mix entirely, but didn’t matter. I added a bit of coconut flour to make it less soupy.
Vered DeLeeuw says
I'm glad you enjoyed these pancakes, Beth! Thanks for the review and feedback.
Diane Achimon says
I am new on the Keto diet and have been browsing your keto recipes tonight and find them tasty looking and easy to prepare. I was pinning most every one I saw. I liked your site so much that I actually subscribed and applied for the weekly news letter which I never do. Can't wait to try out some of the recipes.
Vered DeLeeuw says
Hi Diane,
I'm so glad you find this website useful! I hope you enjoy my recipes. They have helped me stay happily low-carb for the past twelve years. 🙂