2-Ingredient Cream Cheese Pancakes

Cream Cheese Pancakes are a low-carb breakfast option that does not disappoint! Just two ingredients are all you need.


  • 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


  1. 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.
  2. 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!

Source: https://barefeetinthekitchen.com


  1. I tried these and we found them a bit eggy. So I played around with the recipe a bit (which was actually fun to do), and I found a variation that we really enjoy. I use a low fat, flavored cream cheese, such as strawberry. I added both cinnamon and vanilla, and a couple of frozen strawberries. I replaced 2 eggs with half of a banana. They are still light and crepe-like, and very easy to make. The flavor is fantastic, without making us feel overly full, the way pancakes often do. Thank you so much for this recipe. I’ve really enjoyed playing around with it, and will be enjoying the results for years to come!

    1. I made these and put some strawberry slices sweetened with stevia on top. I thought they tasted almost crepe-like. Pretty good when you’re craving pancakes.

  2. ThIs is a fantastic recipe! I don’t eat bread since I had weight loss surgery a few years ago so this is really a test for me. I add vanilla and cinnamon and top with a little butter and Swerve powdered sugar substitute. I eat about 1/4 of the recipe and it comes out to 1 egg and 1 ounce of cream cheese per serving. I put the rest in the refrigerator to eat later.

  3. i just tried these and loved them!!! I tweaked the recipe a bit using 4 eggs and a brick of cream cheese (8oz) and i did add a tsp of vanilla and a little cinnamon. I cooked them in butter (yay keto) and drizzled with no sugar syrup and they were fantastic!!!

    1. I’m reading the comments and I don’t like that most mention the batter being runny. I’m hoping that won’t be the case if I use a whole brick of cream cheese like you did.

  4. I just made these for the first time this morning. As mentioned previously, the batter is very runny but the pancakes turned out really good. I added vanilla and cooked the first half in butter and the 2nd half in olive oil. Both turned out delicious. I made some mascarpone whipped cream with fresh blueberries and strawberries to serve along side. Great Sunday morning breakfast.

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