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These Cream Cheese Pancakes Are Always In My Fridge
I first made cream cheese pancakes on a random weekday morning when I had nothing prepped and needed something fast. Just eggs and cream cheese that’s it! I didn’t expect much, but they turned out so soft, buttery, and satisfying that I’ve been making them ever since. My kids actually ask for these more than almond flour pancakes now. Here’s why I keep coming back to this breakfast recipe:
- Just 2 ingredients to start – All you need are eggs and cream cheese for soft, tender pancakes without flour. The base is simple, naturally gluten-free, low-carb, and fuss-free, but you can mix in vanilla, cinnamon, or salt depending on your mood
- Thin and crepe-like – These are soft, thin, and slightly buttery, more like a crepe than a fluffy pancake. I actually love them this way, especially with berries or a smear of nut butter. If you want a fluffier pancake, make coconut flour pancakes instead.
- Quick prep and cook time – Just 5 minutes to mix and 2 minutes per pancake to cook. I usually make a double batch and stash them in the fridge because they reheat like a dream and make busy mornings so much easier.
Make these cream cheese pancakes with me and you might end up keeping them on repeat too!
Ingredients & Substitutions
Here I explain the best ingredients for my cream cheese pancake recipe, what each one does, and substitution options. For measurements, see the recipe card.
Basic Ingredients:
- Cream Cheese – I use plain, unflavored cream cheese and let it soften at room temp. If I’m in a rush, I cut it into chunks and microwave it in short bursts. Just be careful not to overheat it or it can scramble the eggs when you mix the batter. You can also use mascarpone cheese instead for a slightly more buttery flavor.
- Eggs – Whole large eggs work best. If they’re cold, I place them in warm water for a few minutes to bring them to room temp. I don’t recommend using egg substitutes because they don’t hold together well.
Optional Ingredients:
- Besti Sweetener – I like a little sweetness in my cream cheese pancakes, and Besti is my go-to. It tastes just like sugar, dissolves completely, and never has that weird aftertaste or gritty texture like some other sweeteners. If you want to try a different one, just check my sweetener conversion chart.
- Vanilla Extract – I usually go with vanilla, but almond or maple extract are fun swaps if you want to mix it up.
- Cinnamon – I love the cozy flavor it adds. You can also swap it with pumpkin pie spice and stir in a spoonful or two of pumpkin puree.
- Sea salt – Just a little pinch helps balance the sweetness.
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How To Make Cream Cheese Pancakes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend. Add the cream cheese, eggs, and any extras to a blender, food processor, or bowl with a hand mixer. Blend until the batter is super smooth. No need to mix anything separately.
- Fry. Heat a small greased skillet (this one is the perfect size) over medium. Pour in some batter and swirl to coat the pan. Cook until the edges bubble, flip, and cook the other side. Keep going until you’ve used it all up.
- Serve. Stack up the cream cheese pancakes and add your favorite toppings. I like them with berries, sugar free syrup, and a pat of butter.
My Recipe Tips
- Start with room-temp ingredients. Cold eggs or cream cheese won’t blend well. You’ll end up with little lumps, and the pancakes won’t be as smooth.
- I like using a small nonstick skillet so the batter spreads easily and doesn’t run all over. A larger pan makes them lopsided. I use this one because it’s the perfect size for getting that nice, thin pancake shape every time.
- A light spray or drizzle of oil is all you need. Too much oil makes them crisp up more than I like for cream cheese pancakes.
- Cranking up the heat makes the pan too hot, and you’ll get crispy pancakes instead of soft ones. I stick to medium-low and give it time to heat evenly.
- Swirl the batter right away. Don’t just tilt the pan one way. I swirl in all directions as I pour so the batter spreads into a nice thin circle.
- Flip when edges look dry. It usually takes a little over a minute. I slide my spatula under, and if it feels stable, I flip. The second side cooks faster, so I keep an eye on it to avoid burning.
Cream Cheese Pancakes (2 Ingredients)
By
My cream cheese pancakes are light, fluffy, and made with just eggs and cream cheese — perfect for a quick and simple breakfast you’ll love!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Basic Version:
Optional Ingredients:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Blend the cream cheese, eggs, and any optional add-ins in a blender or food processor, or in a bowl using a hand mixer, until smooth.
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Heat a lightly oiled small skillet (this one is the perfect size) over medium heat on the stove. Swirl 1/4 cup (60 mL) of the batter on the pan. Cook for about 1-2 minutes, until bubbles start to form at the edges, then flip. Cook about 1 minute on the other side, until golden.
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Repeat step 2 with remaining batter.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cream cheese pancake
- Tips: Check out my recipe tips above to help you get perfectly smooth batter, evenly cooked pancakes, and flips that feel effortless.
- Variations: Don’t miss my recipe variations for fruity, chocolatey, or savory ideas.
- Serving ideas: See my serving ideas below for toppings, eggs, and breakfast meats that pair perfectly with cream cheese pancakes.
- Store: Stack them in an airtight container in the refrigerator. No need for parchment between them like with my sugar free crepes because they don’t stick.
- Meal prep: I like to make a double batch and keep extras in the fridge or freezer. It makes breakfast during the week so much easier.
- Reheat: Pop them in the microwave or a 350 degree F oven until warm. If they’re frozen, you don’t even need to thaw first.
- Freeze: Layer with parchment, toss them in a zip top bag, and freeze for up to 6 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cream Cheese Pancaeks
Serving Ideas
If you want to turn these cream cheese pancakes into a full breakfast, here are some of my favorite ways to serve them:
- Toppings – I usually go with sugar free maple syrup, butter, and berries because it’s simple and so good. Nut butter, chia jam, blueberry syrup, or sugar free whipped cream are fun extras when I want to switch it up.
- Eggs – These go great with cloud eggs or coddled eggs. When I don’t want to babysit the stove, I just make baked eggs instead.
- Breakfast Meats – Mix it up with oven bacon, air fryer sausage, or sometimes I pop a big batch of turkey bacon in the oven. Everything pairs well with cream cheese pancakes!
Recipe Variations
Want to switch things up? Try one of these easy variations to change the flavor or give your cream cheese pancakes a fun twist:
- Berry pancakes – Add small blueberries or finely chopped strawberries right into the batter, or just pile them on top like I did. Either way, they’re so good.
- Chocolate pancakes – I like folding in sugar-free chocolate chips, but you can also stir in a little cocoa powder for a chocolatey twist.
- Savory pancakes – Skip the sweetener, vanilla, and cinnamon, and add a pinch of salt. You can keep it simple or mix in garlic powder or Italian seasoning. I love topping the savory ones with cream cheese, cucumbers, and salmon lox.
154 Comments
Tina Ashburn
0Many of my friends are gluten-free and I’m going to share this with them. They sound yummy, and yes adding vanilla and/or cinnamon will make the house smell terrific!
Claire'scomfycorner
0These crepes look and sound delicious! I have to make them, my friend loves crepes 🙂
Jessica Beal Harlow
0I would never turn down an omelet on a Sunday morning! lol But, I’d also really love to try these crepes! They look amazing and like a perfect lazy morning indulgence!
Michelle Gwynn Jones
0I haven’t made crepes in about six months. Thanks for the reminder. Sunday brunch is calling me.
Amy Jones
0These crepes look delicious, I would love them with some Nutella!
Maya
0Thank you, Amy! That sounds amazing!
Carol Cassara (@ccassara)
0I pinned this before I even commented. It looks amazing and I have to make it!
Maya
0Thank you so much, Carol! Enjoy!
Dawn McAlexander
0I haven’t had crepes in forever. Looking at these is making me want some big time. Think I will try this recipe.
Maya
0Thank you, Dawn! Let me know how you like them.
Rachel Mouton
0These look delicious! My husband loves crepes! I don’t make them often enough for him 🙂
Carol @ studiobotanica
0Will definitely try these! Thanks for posting!
Kage
0Love crepes and 4 ingredients sound even better.
Lindsey Dietz
0LOVE that you use erythritol in these! I use erythritol all the time — it and stevia are the only sweeteners I eat! I hope to see more people using it in their lovely recipes soon! Love crepes too!
Maya
0Yes!! Erythritol is my all time favorite sweetener by far.
Carol
0Hi, can’t wait to make this recipe! Thank you so much. I have a question about erythritol, please. Some people say it leaves a cooling feel on the tongue. Have you ever experienced this? Which products tend to have it more often? I read on one forum that it is in frosting, which I don’t make a lot of. Probably will be making cheesecake, cheesecake bars, small cakes and these crepes. Thanks for sharing if you’ve ever experienced. One woman said that adding 1/8 tsp xanthan gum helped relieve the effect, and another said that mixing with another sweetener such as xylitol or stevia also helps. Thanks again, and thanks for your great recipes. I have been paleo for many years, and never really desired desserts but for some reason, I do now! Maybe because I moved to a small community and the few restaurants here serve some great cheesecake and chocolate desserts! haha
Maya | Wholesome Yum
0Thank you, Carol! Yes, erythritol sometimes has this effect, but it’s not always noticeable… depends on the recipe. I don’t ever detect it in things having cream cheese, like cheesecake or these crepes. Also, it’s more noticeable when you try to make something VERY sweet, versus mildly sweet things are fine. I haven’t experimented with trying to reduce the effect with xanthan gum, but mixing with another sweetener definitely does help if you are sensitive to it.
Carol
0Thank you so much for your detailed reply Maya! It is much appreciated. 🙂 Making these crepes now. So excited. I ordered some Lakanto but it’s not arrived yet so I will be using either XyloSweet or liquid Stevia which has been what I’ve used for years. Just branching out to try other sweeteners. Also, thank you SO MUCH for your sweetener comparison chart, it is very helpful. I am sharing your website with my friends. Cheers and Happy New Year!! <3
Maya | Wholesome Yum
0Thank you for sharing, Carol! Happy new year!