Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWThese 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.
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)
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!
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Basic Version:
Optional Ingredients:
Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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, or 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 – I mix it up with oven bacon, air fryer sausage, or turkey bacon. 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.
152 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?
Wholesome Yum D
0Hi Mary, I’m not sure why that happened but maybe next time, try to measure out 60 mL and see if that works out better for you.
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.
Wholesome Yum D
1Hi Whitney, Sorry this recipe didn’t work out for you. However, I reserve the right to rate my recipes for those that have followed the recipe as written, which you haven’t done. I encourage you to try the recipe with the correct ingredients and then rate the recipe.
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!
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.
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!