2-Ingredient Cream Cheese Pancakes
Thin, delicate, crêpe-like pancakes made from nothing but cream cheese and eggs. They're naturally flour-free and ready in about 20 minutes.
Nutrition per serving
4 small pancakes- Net carbs
- 3.8g
- Calories
- 391kcal
- Protein
- 16g
- Fat
- 35g
- Total carbs
- 3.8 g
- Fiber
- 0 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Pumpkin spice: Pumpkin purée and pumpkin pie spice blended into the batter, with a spoonful of coconut flour to hold the softer batter together.
- Blend the pumpkin, spice and coconut flour in with the cream cheese and eggs, then let the batter rest 5 minutes so the coconut flour can thicken it.
- Cook over low heat for about 3 minutes on the first side. The pumpkin makes them more delicate, so wait until the edges are fully set before flipping.
Savory ham & Swiss crêpes: Leave out the cinnamon and sweetener and fold the thin pancakes around ham and melting Swiss cheese for a savory, brunch-style crêpe.
- Make the batter without the cinnamon and sweetener. After flipping each pancake, lay a half-slice of ham and a little cheese on one side, fold it over and cover the pan for 30–60 seconds to melt the cheese.
- Keep the finished crêpes warm in a 200°F (95°C) oven while you cook the rest, and sprinkle with chives to serve.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $2.11 for 2 servings ($1.05 each) · how we estimate
Instructions
-
Blend the cream cheese and eggs (plus the cinnamon and sweetener, if using) for 20–30 seconds, until completely smooth and thin, like crêpe batter.
-
Let the batter rest 2 minutes so the bubbles settle. This helps the pancakes hold together.
-
Heat a nonstick skillet over medium-low heat and add a little butter. Pour in about 3 tablespoons of batter per pancake, keeping them no wider than 4 inches (10 cm).
-
Cook about 2 minutes, until the surface is mostly set, the edges look dry and the underside is golden.
-
Ease a thin spatula all the way underneath and flip gently. Cook 1 minute more. Repeat with the remaining batter, adding butter as needed.
Tips for success
-
These are thin and tender, not fluffy. Blend in 1 tablespoon of coconut flour for a sturdier pancake, or make almond flour pancakes for a classic fluffy stack. - Use room-temperature cream cheese. Cold cream cheese leaves lumps that scorch in the pan.
- Top with butter and a spoonful of raspberry chia jam.
Nice to have, not needed
- A blender gives the smoothest batter — a whisk works if the cream cheese is very soft.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Warm briefly in a buttered skillet over low heat, about 30 seconds per side.
Prep tip: Stack them with parchment between, so they peel apart without tearing.
Refrigerate between sheets of parchment up to 3 days. Reheat briefly in a buttered skillet.
Variations
2 variations, each with its own ingredients and macrosPumpkin spice
FlavorPumpkin purée and pumpkin pie spice blended into the batter, with a spoonful of coconut flour to hold the softer batter together.
- + ¼ cup canned pumpkin purée
- + 1 tsp pumpkin pie spice
- + 1 tbsp coconut flour
6.6 g net · 419 kcal · 17 g protein · 35 g fat · ≈$1.34 per serving (+2.8 g net carbs vs the original)
Savory ham & Swiss crêpes
FlavorLeave out the cinnamon and sweetener and fold the thin pancakes around ham and melting Swiss cheese for a savory, brunch-style crêpe.
- + 4 slices thinly sliced deli ham
- + ½ cup Swiss or Gruyère cheese
- + 1 tbsp chives
4.9 g net · 547 kcal · 28 g protein · 46 g fat · ≈$2.06 per serving (+1.1 g net carbs vs the original)
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