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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
Renee
0I am so excited I found this recipe! We love these!
Glenda
0Absolute yum! Nothing beats a delicious pancake. Thanks for sharing your recipe!
J Bowen
0Turned out very good! I make them in my ninja blender cup and a good crepe pan. The second time I added a teaspoon of coconut flour for the consistency. Soo good with strawberry jam 🙂
DiAnna Roach
0this used to be “4-Ingredient mascarpone Crepes” when I got it in Feb 2018. They are great and I love them filled with whipped cream and topped with a little chocolate sauce. But I was very surprised to see them now named “cream cheese crepes” when there is no cream cheese in them. Thought you had a new recipe.
Wholesome Yum M
0Hi Dianna, You can use cream cheese in place of the mascarpone if you like!
Amanda L
0Love this recipe, I’ve tried it twice now and will be cooking it again and again!
I did buy a cheap new non stick pan to make them to avoid disappointments and they turn out perfectly. I think the secret is patience, as having the pan medium heat does make it take longer but they are certainly worthwhile.
I put a teaspoon-full in first to know when the pan is the right temperature; once I’ve cooked that one, I continue with the full scoop ones.
I swirl the batter around making sure that they are not too thin (around 2 millimeters thick, otherwise they are hard to turn), even if it doesn’t fill all the pan, and wait until I can gently lift them with a spatula and my other hand to turn around. Although non stick, I still grease the pan with a little butter or olive oil just in case.
Hope this helps 😀
alessandra
0I tried this recipe and it tastes very good but compared to the other pancakes recipe, this one has a very liquid batter and it’s almost impossible to make a big nice crepe because it breaks while cooking.. Next time I’ll add coconut oil in the batter and probably baking powder and let’s see if is going to be easier to flip it… If this recipe will not work for you I suggest everyone to try the coconut flour pancakes recipe with Cream cheese (using mascarpone and cinnamon) and honestly I think it was the best one.
Jane DeSanti
0This was delish!!! Totally hit the spot and I ate all the servings. I didn’t have the recipe sweetener so I used a sweetener called Apple Sugar. I had this in my cupboard but had never used it, have you heard of it? I’m always looking for recipes that are low to no carbs and even with the Walden Farms sugar free syrup (probably not healthy but available as I live in a rural area and wasn’t prepared) eating all the servings, I was at 3.7g carbs, 38g Fat 16.1 protein 396 calories, I call this a huge win!
Wholesome Yum M
0Hi Jane, Apple sugar is made from apple juice, so it’s not sugar-free. If you are interested in picking up a few keto-friendly sweeteners, you can check out my preferred brand at Wholesomeyumfoods.com
Jane
0Done! Thank you!
Peggy
0Recipe for low carb granola bars calls for Clear Fiber Syrup. What or where is Clear Fiber Syrup? It’s not in your store.
Kathy
0Being in Canada wondered if yor Besti products and Maple syrup will be available on Amazon.ca
These sound great, I currently use Swerve or Monkfuit sweeteners. Would love to try Besti. Is Allulose approved?
Thanks
Wholesome Yum M
0Hi Kathy, Besti and Wholesome Yum Foods products are now available in Canada! Order over at WholesomeYumFoods.com
Wholesome Yum M
0Hi Peggy, The recipe card has a tapable link for the fiber syrup. It will take you to where you can buy it. I hope this helps!
Ruth Martinson
0Love it
Amy Trefz
0Just made these this evening. They were wonderful!! Thank you!!
Linda
0I made these a few weeks ago. I used the crepe to make BLT wrap ups. They were delicious. Thanks.
Christiane
0Wow! Best crepes ever!!! Thanks +++++++
Shirley Edstedt
0Marrying into a Swedish family I had to learn how to make Swedish pancake 1st thing. We’ve been married 44 years so that makes the numbers of crepes I have made very, very high! When we switched to low carb I thought we would have to leave them behind. Then I found this recipe! While not exactly Swedish pancakes this recipe makes a very respectable copy. I am very pleasantly surprised since so many recipes claim to be as good as the original – and they are NOT. This recipe really is just as good as my husband’s Swedish grandma’s. Two other comments: these crepes are fragile and hard to turn. I suggest, if you are adventurous to try flipping. Also the batter is very thin, but that is a good thing. Use a small skillet just the size of the crepe and swirl, swirl, swirl but don’t swirl up the sides. One other thing – do you know if the batter can be frozen? I don’t normally have mascarpone on hand and if I buy it I’d like to be able to use it all up and then freeze the extra batter. Thank you so much! Hubby has a very happy tummy right now.
Wholesome Yum M
0Hi Shirley, I’m thrilled you love the recipe! I would not freeze the batter, but you can freeze the cooked crepes. Be sure to stick a layer of parchment between the crepes to make sure they don’t stick together.
Mary-Ann
0Beyond terrible recipe. Just nope. Eventually I got the hang of your “crazy tilting” strategy for the pan to make the crepe mix spread, but it’s so thin the crepes fall apart, if they don’t burn first. It’s too exacting, just not viable to make real crepes that are nice. Not well explained. A shame really. I should add that I don’t usually have problems with recipes and have made quite a few zero-carb ones successfully. Needs some work I think.
Wholesome Yum M
0Hi Mary-Ann, Were your crepes crunchy on the outsides, or soft? It sounds like maybe the heat was up too high and that’s why they were burning.
Carolyn Bowman
0These crepes have become a staple at my house! I tweak the recipe every once in a while if I am using for savory dishes. The key is definitely to swirl in pan and get temp right – the first crepe always gives me trouble!
Alissa
0Sounds good, I love cream cheese. Haven’t tried the recipe yet but was wondering if you Can use this recipe in a chaffle maker?
Wholesome Yum D
0Hi Alissa, I have never tried that but I think it should work.
Quynh
0What is mascarpone and where I can find? Will it work with regular cream cheese?
Wholesome Yum A
0Hi Quynh, you can usually find mascarpone in the grocery storer next to other soft cheeses. This will also work with regular cream cheese, though!
Wendy
0Super yum! I also had a hard time flipping them but I just heated up (and buttered) another pan on another element, loosened the crepe and flipped it into the second pan. This also made it faster as I could start another while the other was finishing!
Monica
0Can you store the batter for use the next day or so? There are just so many to try. I was thinking that if I had out nearly all of the same ingredients, save a few, and you could prepare several different batters ahead of time. That would save me from having to cook them all the same day. However, if I need to cook them, it isn’t that big of a deal to meal. They all sound delicious.
Wholesome Yum A
0Hi Monica, I think you could at least store this batter overnight. I’m not sure how fresh it would stay longer than that.
Diane Kimes
0These sound amazing as is, and I plan to try them. I love crepes. However, I was wondering, do you think that if I added a little bit of gluten and baking powder that this recipe would work to make something akin to funnel cake? I’m making funnel cake for my daughter’s birthday tomorrow, and it’s so HARD to resist. I need a workaround. I know that they wouldn’t be carb-free, but the difference between this and real funnel cake would be tremendous.
Wholesome Yum A
0Hi Diane, I don’t add gluten to any of my recipes so I’m really not sure. Definitely let me know if you try it, though!
Regina
0Adding melted butter to this crepe batter makes them SO much easier to flip.