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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
Katie
0Hi there! I’ve made something like this before and loved it but forgot the exact recipe, so I was happy when I found yours. Decided to make them today with cream cheese and for some reason the batter is very thin. I even added extra cream cheese to try and thicken it up. I doubled the recipe and used a liquid stevia sweetener. Could that maybe be it?
Wholesome Yum L
0Hi Katie! I would definitely try it again with a non-liquid sweetener. The batter does need to be thin to make this recipe though. There is a video on the post you can watch to see how they are made.
Katie
0I did try them again with granular stevia and it was much better! I also decided to cook them using my dash mini waffle maker and they were perfect! Thank you (:
Linda Sanders
0Made these today and they were WONDERFUL! Ate them with homemade low carb strawberry jam. Delicious!
Chandra
0I just made these with regular cream cheese. Delicious!!!!! They were a bit difficult to flip but rolled them up with cream cheese and swerve filling. Yummy!!!!
Deborah
0Hi, I was reading all the wonderful comments and decided to give these a try. I was wondering if these can be filled with a ricotta filling and baked like a manicotti crepe. I usually use my basic crepe recipe to do that. Do you know if these would hold up with sauce and ricotta filling? In any event thank you for the wonderful recipe.
Jody
0Thanks for the question, Deborah! I was just going to ask this. And maybe Maya can add to this? I’m wondering if I can make nylshnyky with this recipe. Basically it’s crepes with a cottage-cheese and dill filling, but then baked in cream. Would they hold? I’d LOVE to find a keto friendly version. Thanks.
Maya | Wholesome Yum
0Hi Deborah, Yes, you can do that! Sounds delicious!
Latanya
0This recipe is delicious. I made it for my kids (11 and 17) because we were out of pancake mix and they loved it. Super easy and even better with sugar free whipped cream and raspberries.
Edina
0Oh my goodness!!! These are abso delish! I made one batch with regular cream cheese and one with mascarpone… equally tasty. The mascarpone seems to blend a little easier. The boyfriend likes them as well…. some fresh raspberries and whipped cream or a dollop of sugar free preserve and whipped cream— makes an elegant, tasty, light, and surprisingly filling (one crepe) dessert! Thanks for the recipe!
Maya | Wholesome Yum
0I am so happy that you liked the pancakes, Edina! Thanks for stopping by!
Nadia Raafat
0Hi,
I made these pancakes this morning.
I topped with butter, and Walden farm syrup,
And three strips of bacon!!
These were delicious .
I was full till dinner time.
Thanks for sharing the recipe
Maya | Wholesome Yum
0I am so happy to hear that, Nadia! Thanks for stopping by!
Toni
0Delicious – way better than the cream cheese version I tried. I am excited to try out your other marscapone cheese recipes now!
Maya | Wholesome Yum
0That’s great, Toni! Thanks for stopping by!
Olga
0Delicious and exactly what I was looking for, thank you for posting
Maya | Wholesome Yum
0I am so happy you liked them, Olga! Have a great day!
Jill
0What is mascarpone?
Maya | Wholesome Yum
0Hi Jill, Mascarpone is a soft, creamy, spreadable Italian cheese. The consistency is just like cream cheese, but the taste is more buttery and less tangy than cream cheese.
Marian
0So is one serving four crepes or one crepe?
Maya | Wholesome Yum
0Hi Marian, one serving is one crepe, this recipe makes four crepes.
Marian
0Ok. Thanks!
Debra L. Barwick
0Can I make those crepes out of organic heavy coconut cream?
Maya | Wholesome Yum
0Hi Debra, Possibly, I haven’t tried that. Let me know how it goes if you do!
Ashley
0I just made these and they were absolutely DELICIOUS! I may have used the wrong sized pan, and I honestly had a lot of trouble flipping them so I’d probably only make them as a special treat… but WOW! They are definitely as tasty as you claim!
Maya | Wholesome Yum
0Thank you, Ashley! I’m glad you liked the recipe!
Tatiana
0Sounds delicious. But I have a technical question. The mix is very thick (the opposite is regular crepe dough that you can pour on the skillet). How are you supposed to thinly spread it on hot pan? Thank you! Can’t wait to try it.
Maya | Wholesome Yum
0Hi Tatiana, I’m not sure how that happened – it’s hard to tell for sure without being in the kitchen with you. I’ve made these crepes dozens of times and the batter is always pourable, just like a normal crepe batter, so I just tilt my 8″ pan around to make crepes. Are you sure you’re using 2 large eggs and just 1/4 cup of mascarpone? Letting the mascarpone soften at room temperature might help, though usually I haven’t found that to be necessary. I hope you’ll get the chance to try it again!
Christina
0Mascarpone is one of my most favorite things ever and these look amazing! Out of curiosity, have you tried these with a savory filling? Or are these really leaning more towards a sweet filling? Thanks in advance!
Maya | Wholesome Yum
0Mine too! I put mascarpone in and on so many things. These crepes work with a savory filling too – just make them without sweetener, cinnamon, or vanilla, and instead add a dash of sea salt and whatever seasonings you like.
Kimber
0Crepes have always intimidated me, so I have never attempted to make them, but always wanted to. So this morning was my first try. This recipe is delicious and easy! My family enjoyed them very much!! I did have to substitute with cream cheese because that is what I had on hand. I will bet that if you had the mascarpone, they would be even more delicious. Thank you, Maya!
Julie
0I see no one has asked, so I’ll be brave … can I substitute cream cheese for the mascarpone cheese? I really dislike it when people try to change all but the name in a recipe, but cream cheese is all I have in the house.
Maya | Wholesome Yum
0Yes, you can! The flavor is more buttery with the mascarpone, but they are delicious with cream cheese, too.
mhaan.a-ds
0Such a delightful treat! I always want my crepe with ice cream and that is a perfect dessert for me.
Lindsay
0Wow this looks amazing!!! I will be requesting this for my next breakfast in bed!
Maya | Wholesome Yum
0Thank you, Lindsay! I love breakfast in bed, I wish I had it more often.
ana fernandez
0Oh my oh my so delicious! What a great recipe and photos!