Shop
My
Custom
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.
FREE 5-Ingredient Recipe EBook
GET IT NOW
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.
-
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.
-
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.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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
Christalynn
1These are really great! I used the mascarpone added a little extra salt. The vanilla, cinnamon and sweetener mask any egg flavor. These are best made smaller!
Make half sized (about 4 to 5 inch) crepes and they are dreamy. I put softened butter and a light drizzle of choc zero maple syrup (been meaning to try your recipe) in some and choc zero strawberry jam with a dap of mascarpone in the others.
I’ll be using this recipe on the regular from now on!
Josie
1I was looking for a keto recipe that I could use to make wraps, and with few ingredients. I saw this one and multiplied the measurements by 4 do I could use the entire package of cream cheese. SO GLAD I DID!!! These are so tasty! I didn’t add anything to the eggs and cream cheese. They’re good even by themselves. I made myself a turkey and cheese wrap right away and loved it. Plus ate one by itself (you know, the sample, lol). Highly recommend. Thank you for sharing!
Lenny
1Loved this for a savory crepe. I made it to use for manicotti for our holiday meal. Easy to make and no one knew it was gluten free. I made a big batch, froze them and then thawed, filled with ricotta filling, and baked them. Will definitely use again.
Nelly
0I tried this recipe tonight and I love it, I hate almond flour recipes and that is what I love about this one, thanks for sharing ?
Heather
1I made them without sweetener or flavorings and topped them with smoked salmon, sour cream and chopped green onion. Yummy!
Louise Crabbe
1Wow! Super easy and super delicious I’ve been doing an awful lot of baking/ cooking with almond flour and what a delightful change not to have that nutty texture in something so yummy!
Mary
0They are good. I added sweetener, cinnamon and vanilla. I used a 1/4 cup as instructed but I only got a little over 3 servings. Wondering why?
Maya | Wholesome Yum
0I’m glad you liked them, Mary! The difference between “a little over 3 servings you got” and “4 servings” I got is just a matter of variation in measurement, such as your exact measuring cups, how frothy the batter was, etc. It sounds like you made the recipe correctly.
Ida
0For fluffier eggs I use 1/2 tsp lemon juice for every 2 eggs. I made a single batch with eggs, cream cream and lemon juice. Whipped with my electric whip. Mix was foamy. Cook in small 4-6 in fry pan. Pancake/crepes were light. Great rolled up up homemade whip cream and raspberries, or layered with a dash of keto friendly cinnamon honey. Easy and will make again.
Maya | Wholesome Yum
0Thank you for sharing your tips, Ida! I’ll try it that way sometime. I’m happy you enjoyed these cream cheese pancakes, and that’s the perfect way to serve them, especially with the sugar-free cinnamon honey!
Kim Maddox
0I liked this recipe for a fast breakfast. I used a medium size skillet so they were thin, but it worked. They did have a good taste.
Wholesome Yum D
0That’s great to hear, Kim! I’m glad the flavor was spot on for you. Perfect for a quick breakfast!
Tricia Steinfeld
0I give these a big thumbs up! No eggy flavor. I have made them sweet and savory. I have also made waffles. Thanks for sharing.
Maya | Wholesome Yum
0I’m so glad to hear that, Tricia! Enjoy!
Holly
0Can you use cultured cream cheese for these ( like Nancy’s or Good Culture)?
Wholesome Yum D
0Hi Holly, Yes, that would work.
Denice
0I made these for my dinner tonight, they were delicious! I couldn’t wait to try them so no picture☺️
I used sweetener and Vanilla and topped with Wholesome Yum’s maple syrup. I haven’t had any kind of pancakes in years and I truly enjoyed these. Thanks, for another awesome recipe.
Whitney Ervin
0I was so excited about this recipe I saw it a few days ago Have been about it periodically, and decided to go for it and make it for dinner. I made it with mascarpone thinking oh this might be better, as well as a little bit of cinnamon and a few pinches of monk fruit. Verdict? Couldn’t even swallow the one bite I took. It was gross. I don’t know how you can get your kids to eat this. Generally, I’m an extremely adventurous eater, since I was a kid my mom would always make us try one bite of something new and if we didn’t like it that was our “no thank you bite”. As a result, I found that I like all kinds of things I would never have even thought to try, this was not one of those things. well, this ended up being a one no thank you bite type of thing. All I was thinking is, as I’m relatively new to keto, that I hope that it’s not a trend for keto recipes to be like the old vegan ones, where the ingredients are right, but where the taste/texture is just icky, and I wonder if people are convincing themselves that this stuff is tasty? Anyway, your site is beautifully made, and your writing is top notch, IMHO. This recipe, though? yuck.
Maya | Wholesome Yum
1Hi Whitney, Sorry this recipe didn’t work out for you. I can’t tell from your description what happened, as “gross” is not very descriptive. What was it like? That would help me troubleshoot what went wrong. From your vague description, the only thing I can think of is maybe you used pure monk fruit (instead of a blend), which can be bitter on its own. Or do you normally dislike one of the other ingredients? I have in fact served this to my kids many times, as well as other family and friends, and everyone seems to like them. While they are not like traditional pancakes, they are tasty in their own way. It sounds like something went wrong when you made them, and I’d love to help, but can’t do that without more detail.
Dianne
0How many servings does this make? Like 2 eggs and two ounces of cream cheese makes ONE pancake, or more?
Wholesome Yum D
0Hi Dianne, It makes 4 pancakes, and nutrition info is per pancake.
Deborah Winsberg
0Wow, very pleasantly surprised! For breakfast, I added a little cinnamon and maple extract. Very delish!!
MariaT
0I enjoyed these pancakes so much. Rolled one and added some chocolate chips and blueberries. Yum! I will be making these again for sure. Super easy, and I think I prefer these than the ones with almond flour.
Susie Dee
0These were quick and really easy to make.
I added lemon rind and a teaspoon of stevia to my mix. They didn’t really hold together, so next time I might add some xanthan gum, and see if that works. I filled my crapes up with thickened cream and Natvia jam and it was delicious. I will be making these again.
Judy Ross
0Heat a lightly oiled small skillet 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.
Jan
0I made these tonight and they turned out great. I will be making these often.
Karla
0Oh, these look divine! This is on my Sunday brunch menu! Thank you!
Katerina
0I love these for breakfast! SO yummy!!
Natalie
0Heavenly!! This is the easiest pancake recipe ever! We love adding cinnamon & we love that they are so thin!