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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
Shannon Peterson
0These look heavenly! I can definitely see so many different ways to enjoy these!
Ana De Jesus
0Gluten free and it only uses 4 ingredients? Well this macarpone crepe looks like awesome!
Maya | Wholesome Yum
0Thank you, Ana! I think recipes with just a few ingredients are the best!
Colette S
0I don’t remember having crepes.
I’d love to try some one day.
Maya | Wholesome Yum
0Hi Colette, I hope you get to try! They are delicious – like a very thin pancake.
Inspiring Kitchen
0That looks so yummy. I haven’t tried using Erythritol, yet. I have only used Stevia. I’ll give this a try.
Lori
0How much stevia did you use? Thanks!
Maya | Wholesome Yum
0I hope you get to try it! I love erythritol because it has no aftertaste unlike Stevia, and it also measures very closely to sugar. I’ve given it to friends that don’t eat low carb to try plain, and they agreed it tastes like sugar.
mskathykenny
0Just looking at the photo makes me want to eat it layer by layer … it looks so delicious.
Rosey
0I haven’t had one for a couple of years. I do love them though!
Maya
0I hope you try these, Rosey. They solve many of the reasons people don’t eat crepes for health reasons, and still taste great. I actually prefer them to regular crepes because they have more flavor.
She rocks the suburbs
0I’ve never heard of mascarpone but I’m intrigued! These look easy and with only a few ingredients I feel like I wouldn’t be able to screw it up! Thanks for sharing!
Maya
0Mascarpone is delicious, you have to try it! Most grocery stores have it near the cheese, cream cheese, or butter areas. Trader Joe’s has my favorite one. These crepes are really easy and pretty much foolproof. You make them the same way you would make regular crepes. I hope you get to try them!
Nicole Escat
0One thing I like about a crepe is that it can go with anything. I like putting blueberries and whip cream in my crepes.
Maya
0Yum! Blueberries and whipped cream both sound delicious in a crepe. Thank you, Nicole!
Nikki Jenner
0I want to give this a try, looks like appetizing! Thanks for the share, glad to know that there are only few ingredients.
Maya
0Thank you, Nikki!
Christina Aliperti
0These will be perfect for brunch on Sunday. I can’t wait to try them myself and serve them to the family.
Maya
0Thank you, Christina! I hope you try them, let me know how it goes.
Elizabeth O.
0I really like crepes and it would be nice to be able to do them with just 4 ingredients! These look so good and it’s the perfect dessert as well.
Maya
0Thank you, Elizabeth! Yes, I love these with almond butter and fresh raspberries for dessert.
sparkofsouthernmoms
0These look wonderful! I have never tried making these before but I would love to try!
Maya
0Thank you! I hope you get to try them!
Nicole McNeil
0I like your style — keeping it under 10 ingredients makes it seem much less daunting to cook something! These look great… and who can ever say no to mascarpone cheese?!?!?! Thanks for sharing!
Maya
0Thank you, Nicole! That’s the goal. I agree, mascarpone is awesome!
Agnes Dela Cruz
0Crepes are my kids’ favorite for a weekend breakfast. I like this recipe. Will save it.
Maya
0Thanks, Agnes! Let me know if you try it!
Alfonzowords
0Oh wow! my tummy is growling right now. This looks so good. I love the recipe.
Maya
0Thank you!
Taylor
0I’m a big crepe fan! I have my own recipe but it would be fun to try a new recipe!
Maya
0Thank you, Taylor! It’s always fun to try new recipes, too.
Lexie Lane
0I like crepes and this is so tempting! I am so glad that it only includes 4 ingredients.
Sarah Bailey
0Oh wow, these look utterly delicious – I must make some ASAP.
shoppingduck
0I love crepes but have never tried to make them with marscapone. I will have to try this recipe.
Liz Mays
0Oh my word, does this ever look appealing. I’ve never tried making crepes, but I NEED to!