Low Carb Cream Cheese Pancakes (10 Minutes, Vegetarian)

The 2 ingredient Cream Cheese Pancakes. Ready in 10 minutes. #low-carb #pancake| hurrythefoodup.com

Hellooooo! I need to talk about pancakes one more time.

It’s the 2 Ingredient (!!) Cream Cheese Pancakes I need to shout about; another insanely good find I stumbled upon a couple of weeks ago. Allow me to jump right in – they’re a brilliant breakfast for anybody who’s on a low-carb diet or just likes a light breakfast – one batch contains just 3g of carbs in a total of 388 calories. On top of that they’re gluten free too! The food for all diets, it would seem.

If you like the Cream Cheese Pancakes, you will also LOVE these Cottage Cheese Pancakes (boasting 37.5g of protein!)

You might have noticed we’re often chatting about recipes high in protein. Well, this is another one. There’s around 17g of protein in one serving. Not quite as much as you’ll find in these Cottage Cheese Pancakes, but still an excellent amount, especially considering these cream cheese pancakes are so very light.

The batter only takes a minute, either get a bowl and a fork and simply mix the eggs and cream cheese together, or chuck it all into a blender. If you decide to blend: let the batter sit for a minute or two before you add it to the pan so that the bubbles can escape. If you don’t, your pancake will probably fall apart, and you’ll curse and flame us in the comments. We don’t want that to happen. So, if you blend, let it sit!

Texture! I love the texture of these pancakes! You could call them a cross between tortillas and crepes.

Actually, they’d work perfectly in the stead of a wrap, as they’re very elastic. Imagine that: instead of store bought, million-additive white wheat tortillas you can now make your favorite burritos with cream cheese pancakes! Bujaaahh!! That’s what we’re talking about.

The 2 ingredient Cream Cheese Pancakes. Ready in 10 minutes. #low-carb #pancake| hurrythefoodup.com

Health Benefits – Low Carb Cream Cheese Pancakes

Cream Cheese already earned it’s fair share of compliments in our previous post, so let’s focus on the other ingredient – eggs.

This recipe doesn’t just help with weight loss because of the low calorie and carb count, but also because eggs make you feel full for longer and so in turn you’re likely to eat less calories overall per day (1, 2).

Here’s the information from a study of 30 overweight women who were given eggs for breakfast instead of bagels. They reported feeling more satisfied and full, which in turn made them eat fewer calories for the next 36 hours (3). This small report isn’t exactly unassailable scientific proof, but it’s certainly food for thought.

Luckily the old myth that eggs are bad for your cholesterol is finally and
officially debunked. Even the experts on the committee that develop the US dietary guidelines now say there was “no appreciable relationship” between dietary cholesterol and blood cholesterol (4). Good news all round, really.

And what about the taste? Imagine them as a thin, warm cheese cake. Yep, sounds pretty good, doesn’t it?

The 2 ingredient Cream Cheese Pancakes. Ready in 10 minutes. #low-carb #pancake| hurrythefoodup.com

So tell us:

  • Do you eat breakfast at home or grab something en route?
  • How seriously do you treat breakfast? Would you agree it’s the most important meal of the day?
  • Do you have living (!) chickens at home?
  • Do you prefer brown or white eggs?
  • Where do you buy your eggs?
  • When making your usual pancakes – of ten, how many turn out well and how many fall apart?
5 from 22 votes
Print

Low Carb Cream Cheese Pancakes

The 2 ingredient Low Carb Cream Cheese Pancakes. Just mix eggs and cream cheese to get delicious low carb, high taste pancakes. Ready in 10 minutes.

Course Breakfast
Cuisine Vegetarian
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 2 mid-sized pancakes
Calories 388 kcal
Author HurryTheFoodUp

Ingredients

  • ½ tbsp butter
  • 2 eggs
  • 2.5 oz cream cheese (2.5 oz = 75g)

Instructions

  1. Add some butter to a pan and stick it on medium heat.

  2. Throw the cream cheese and eggs into a bowl and mix with a fork until creamy. If you’re planning to, now is the time to add some extras. But be careful! The batter is quite runny, so I wouldn’t add things like nuts.
  3. Alternatively you can use a blender, but remember to let the batter sit for a minute or two! It’ll cook better then.
  4. Of it goes into the pan. I usually make just one big pancake, but two medium-sized ones would also work perfectly fine.

  5. Enjoy!

Recipe Notes

Here are some ideas for extra ingredients to pimp these pancakes up. Check them out below! (All optional of course)

For the batter:
* 1 tsp of cinnamon
* 1 tbsp of protein powder
* 1 tbsp of small coconut flakes
* Vanilla extract

Topping ideas:
* Honey
* Maple syrup
* Cherries, strawberries
* Sugar and lemon juice

IF YOU LIKED THIS RECIPE: Then you definitely need to check out our famous 2 Ingredient Banana Egg Pancakes or the next big thing, our 3 Ingredient Cottage Cheese Pancakes. Both are exceptionally delicious. And if that's still not enough, check out our MASSIVE roundup of healthy vegan pancakes!

The 2 ingredient Cream Cheese Pancakes. Ready in 10 minutes. #low-carb #pancake| hurrythefoodup.com
1 serving = 2 mid-sized pancakes

 

79 comments

  1. We tested this recipe out this morning – fabulous! Hope you don’t mind if we add it to the menu at the café – we also tried adding our red onion chutney into the mix and then stuffing the cooked pancake with mushrooms! Delicious 🙂 GF and V too – great addition to our menu. Will send photo asap.

  2. What I love in this recipe is it is so easy to prepare. Your blog has simple and easy recipes perfect for busy parents who struggle to find out new dishes to please the little taste buds.
    Egg and cream cheese just two ingredients…love it.

  3. Love this recipe Howie, especially as there’s just 2 ingredients!!! What beautiful pancakes, and they look stunning with the mixed berry topping 🙂

  4. Thee pancakes look wonderful! Need to surprise my husband with them this weekend.

  5. We take breakfast very seriously. It is usually an Indian fare at home for breakfast. I am definitely going to try this pancake. Loved your eye for detail and nutrition information as well.
    – Sreelatha

  6. I can’t believe these look sooooo good with only 2 ingredients! Thanks for sharing; can’t wait to try 🙂

  7. Who would’ve thought these would be so easy? And they really do look like crepes! I’m curious to try these little guys! I’m sure they’d be great with some fresh fruit too! 🙂

  8. Looks delicious, has so many pluses and definitely a recipe to try! Off to pin, thanks for sharing! 🙂

  9. This is a very interesting recipe. One, that I will try, for sure! Truth be told, cream cheese is a weakness for me. 🙂

  10. I am so intrigued by this recipe! Pinning to make soon!

  11. Unique. I have never heard of this kind of pancake before. I like the idea of berries and syrup but also I could dive into them topped with bacon & avocado. I’ll just have to go with one of each when I try them

  12. I’m so intrigued by this recipe and can’t wait to try it! I’m a major breakfast person, especially with kids… the days I feed them a big breakfast they behave so much better. They love anything with eggs so I look forward to their reaction to these pancakes!

  13. Hey guys, I am such a huge fan of wraps, just like every other member of our family, big and small. My eldest loves eggs like a kid who loves something a lot, so I’m guessing these are going to be a massive hit with her. These are going on my vege board for making at my absolute earliest convenience, which it is (convenient) as I have all (both) ingredients in my fridge right now. Woop!

  14. What a great idea and a nice way to change up the eggs I typically eat every morning!

  15. I love these pancakes. I have them every morning but add cinnamon and stevia for sweetness. Served with berries they are just delicious.
    I have wondered how I could perhaps make it into a savory dish.

    • Hi Deanne!
      Ah, that’s great to hear you like them 😀 Thanks for sharing.
      Also great idea to add stevia and cinnamon! Hmm, to make them savory I’d probably go for some veggies and make them more omelette like. I can imagine green asparagus or bell pepper could work great.

      Btw, you also need to try the banana egg pancakes then! They’re awesome too 😀

      • I made the banana/egg pancakes this morning and we loved them. We have tried 2/3 of your pancakes with success will definitely try the cream cheese ones also. Thanks for making breakfast so much simpler!

        • Awesome stuff!! 😀
          You’re welcome, Donna! Dave’s favorites are the Cottage Cheese Pancakes, mine the Banana Egg Pancakes. Maybe I switch over to the cream cheese ones soon, not sure though even though I do like them a lot! 😉

          • The cottage cheese ones are my favorite also I make them several times a week. With a squirt of golden syrup 🙂

  16. My daughter loves them! But: in the end I couldn’t turn the in the pan, so they turned into scrumbled eggs 🙂 Any suggestions how to turn them in the pan??

    • Hi Lana! Great to hear your daughter likes them! 😀
      Well, I could explain you my “pancake flipping technique” 🙂
      1. Teflon pan
      1. Set it on medium heat
      2. Butter. let it melt until the small bubbles are gone. To spread it evenly in the pan I often use a tissue
      Pro trick: Ideally get a lid and put and cover the pancake
      3. Wait until there is no liquid spot visible anymore
      4. Get a spatula and make the crucial flip.

      Good luck!

    • Same.. I can’t flip pancakes to save my life. But I would have cut it up anyway so I didn’t care too much. I made sure to flip all the crumbled pieces so everything was cooked lol! Still yummy(:

  17. OMG I just tried these and they are AWESOME!! I made two nice size ones…I didn’t have any berries on hand so on top I just put butter, a little artificial sugar and cinnamon…Thank you for posting an awesome recipe…can’t wait to try it for savory now…

    • Hi Peggy,

      thanks for sharing!! 😀
      Glad you like them and I hope the flipping part worked out well! Sure, sugar and cinnamon works great too. Well, for me it would porbably be honey or maple syrup instead of sugar. I slowly get addicted to this maply syrup stuff I think, it’s soooo tasty, hahah

  18. these are delicious!!

  19. Just tried these and let me tell you… they are nothing like pancakes…

    More like French toast! My all time favorite breakfast food! I topped it with butter, cinnamon, and half a banana cut up! Yum! So easy to make too.. except I forgot to soften my cream cheese so it took a year to mix lol!!! So glad I found this!

  20. Omg these are super easy and super Delish!!! Almost followed the recipe as written (I added a tsp of splenda and a dash of cinnamon) I used my Faux Bullet to blend. By the time I finished cooking my bacon the mixture was ready (bubbleless). My picky 13yo loved it with a few strawberries on top!! I loved them w/o any toppings!! Thanks for the recipe! We can enjoy pancakes and not feel guilty!!

  21. I’ve been seeing different recipes for cream cheese pancakes but couldn’t imagine them not tasting like icky egg. Weeelllll, a sprinkle of cinnamon, a few drops of liquid sucralose (before reading Tee’s comment above–great minds, huh?), and 3 eggs instead of 2. Yeah I know, I just expressed my fear of eggs lol. I saw a recipe where one cook baked hers for 20 minutes so I tried that method first. Rose up like a souffle before settling down, and it was… okay. The outer edges were eggy tasting but rest of it was pretty good, drowned in SF pancake syrup. Today I made it the make mix, but did it on top of the stove, one big pancake. Not only faster, but much better. No eggy taste. All of that to say this: Love them! It makes the dreaded “egg fast” easy and even enjoyable. At least at breakfast time 🙂

    • What a cool post, Angie!!
      I have the same fear of eggs, haha. Funny that I’m not alone. Cool that you liked this version!! Another way to get in eggs without the egg smell are the banana egg pancakes. Deffo worth a try as well 🙂
      Have a great weekend!

  22. I followed the directions and they turned out perfect! Thank you!

  23. Well, i tried the recipe, i spiced it up a bit by adding cinamon flakes to the recipe, it made three big pancakes. They looked so thin. thought it would not fill me up, but i’m quite satisfied, not only with the taste, but the cost savings, as well as the health benefits, thank you.

  24. Tried them this morning. They turned out fantastic and more like a crepe in texture. My son topped his with some strawberries and chocolate syrup. I had mine with a sprinkle of chopped pecans in the batter once poured in the pan. Delicious and so filling! I will try these out on my husband next! Thank you for a simple recipe!

  25. Waste of hours, eggs, and cream cheese. Followed the recipe exactly, and got a mess that crumbled at the sight of a spatula. It tasted like scrambled eggs with American cheese. (Yes I used a blender after a long time trying to mix it by hand but I made sure there were no bubbles before pouring)

    • Hmmm, that does sound strange! Is there a chance you stored the eggs in the fridge as well. I noticed the batter starts giving me trouble if all ingredients come straight out of the fridge. Will give these pancakes a try today, I actually like them a lot 🙂

      • Just made them again and can’t see a problem with these, I’m a huge fan 😀
        Sorry Loki, haha

      • So the ingredients being cold makes a difference to the way the cooking turns out?

        • Hi Justine! I just double checked this assumption again. Literature says chilled batters shouldn’t be a problem at all usually. The thing is I have to admit that every now and then (1 in 20 maybe) the pancake sticks to the pan and I can’t figure out for the life of it why that happened, because I did everything the same. At least I thought I did 😉

          • Even with the sticking to the pan, the remaining parts of the pancakes weren’t textured anything like a wrap. That give you need so that the lettuce doesn’t bust through the side. THAT’S what’ I’m looking for.

  26. can’t wait to make them! started cutting my carb intake down, hoping to reach ketosis in a week or so, thanks for posting!

  27. These were excellent.

    I added a tsp of sugar free raspberry jello and they tasted raspberry cheesecake crepes!
    I topped with a dash of cinnamon 🙂

    Amazing!

  28. Hi, I will be trying these tomorrow, I can’t wait! Do these freeze well, I would love to make up a bunch and freeze them.

    • Hi Kristin,
      cool stuff, I hope they turn out great 😀
      To be honest I never froze them. I usually make one and eat it right away, haha.
      Either way I’m sure it’s possible the freeze them, I can’t see why not.

  29. Just what I’ve been looking for. I saw the recipes for cottage cheese pancakes which are pretty good for low carb, but it turns out that cream cheese has a much LOWER INSULIN RESPONSE than cottage cheese. Can’t wait to try these out.

  30. Great option!!!! You’re HAVE to put some sweet flavoring or it tastes like an omelet. I sprinkled cinnamon in the batter. Put blueberries on top DELICIOUS!!

  31. I am a type 1 diabetic that is very sensitive to carbs. For 20 years I have missed eating pancakes. They were my favorite food. I decided to try these tonight. All I can say is OMG how delicious. Had no trouble flipping them. I added a little vanilla been while mixing it and a pinch of stevie leaf. These are my new obsession. Thank you so much for this recipe. Too bad I can’t give more than 5 stars. Definitely off the charts good.

    • Woahh!! Thanks for this great review Tammy!! Glad these cream cheese pancakes turned out well on your end. I know they are a bit tougher to flip. But with a good pan and a low flame it should be possible 🙂
      Great to have you back on the pancake bandwagon!

  32. i made these today and they are fabulous. one thing i did was, i waited until the mixture was bubbly like a pancake, then flipped in the pan like a real chef. i was impressed and it went right back in lol. no need to worry about using a spatula and dirtying another utensil either. drizzled butter and some english toffee sweet leaf drops. delish

    • Sounds like you got it right straight off Leslie! Fair play, it took me about five attempts 😉 and the topping sounds fantastic!! Gotta love a bit of decadence from time to time 😀

  33. It’s Pancake Day (Shrove Tuesday) here in England. EVERYONE eats them today! I was determined not to fall off my low carb diet and came across your recipe. Magic! Only two ingredients, cream cheese (I used the end of a tub of Mascarpone) and eggs. I could not believe the result – nothing like an omelette which I was expecting – light, delicious and cooked and looked just like the real thing. The mix made four normal sized crepes. This will be a regular Sunday breakfast treat from now on. Thank you, thank you, thank you!

    • So awesome to hear you found the right pancake for Pancake Day yesterday! Dave was talking about it a lot as well. Pancake Day seems to be big in the UK! 😀 Thanks for dropping us a line, Zelie!

  34. Please note that the nutritional content is not correct. In your directions, you specify to use a bit of butter on the pan, which not only increases the fat content of the pancakes, but the caloric content as well. Please specify how much butter to use on the pan, and add that information to the information available.
    On the other hand, I’m making this recipe right now, and it looks pretty amazing.

    • Thanks for the heads up, Heidi, I’m impressed by your investigation work! I just added the butter to the nutri card. Hope the pancakes turned out well! 🙂

  35. I’m not one for writing reviews but in this case I felt I had to !!! These bad boys are amazing, a little more delicate than flour pancakes ( particularly to flip) but they taste amazing. Did try to make a batch for me but unfortunately I couldn’t get more that one on the plate befor I ate it !!! Will be making these often as I’ve really missed pancakes since being on a low carb diet. Thanks sooooo much, love, love love them xx

    • I concur!! These are amazing!!,I added peanut butter when they were done and they looked like little pancake/crêpe taquitos!

  36. How simple is it to double or triple the recipe? I’d like to make a large batch and then cook a few sweet and savory styles for meal options. Some with cinnamon and maple flavoring for breakfast/desserts , some with veggies and cheese for lunches and dinners. Sounds delightful. Much easier than the baked cloud bread out there that is overpowering in egg smell and flavor.

    • Hi Darby! I just updated the recipe for you. Now you can easily change servings and the ingredients will adapt accordingly 🙂
      Yeess, it’s a great recipe. Super easy and versatile! Hope you’ll like it.

  37. I tried this with a fork since I don’t have a blender. I don’t know what I’m doing wrong but the cream cheese would not combine with the eggs to make it creamy. There is just chunks of cream cheese.

    • Hmm, I made those pancakes without a blender as well several times and it worked nicely. It surprises me that the cream cheese and eggs wouldn’t want to blend togehter? Do you think it would have been possible to mash the chunks a bit more? The batter definitely needs to be cream, otherwise you’ll get an omelette with cream cheese chunks 🙂

  38. Mascarpone instead if cream cheese works well too 🙂

    • That’s great to know Jo An, thanks! I’m quite partial to mascarpone myself 🙂

      And that brings me to a joke. ‘What cheese do you use to hide a small horse?’

      ‘Mascarpone’

      I’ll get my coat.

  39. I’m really eggcited to try this recipe, (sorry, had to say it). Over 2 years and it’s still getting rave reviews! Giving 5 stars now because I know it’ll be awesome! Will be making this tomorrow!

    • Haha thanks Shay, I’m guilty of those jokes too 😉

      I’m glad you came across our recipe, look forward to hearing how it goes!

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