FREE 5-Ingredient Recipe EBook

• These Cream Cheese Pancakes Are Always In My Fridge
• Ingredients & Substitutions
• How To Make Cream Cheese Pancakes
• My Recipe Tips
• Cream Cheese Pancakes (2 Ingredients) Recipe card
• Serving Ideas
• Recipe Variations
• Recipe Reviews

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.

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 .

1. 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.
2. 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.
3. 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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Basic Version:

• 2 large Eggs (at room temperature) ▢
• 2 oz Cream cheese (softened at room temperature) ▢

Optional Ingredients:

• 1 tsp Besti Monk Fruit Allulose Blend (optional; can use any sweetener of choice or omit for savory) ▢
• 1 pinch Sea salt (optional; or a bit more for savory) ▢
• 1/2 tsp Cinnamon (optional) ▢
• 1/4 tsp Vanilla extract (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. 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.
2. 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.
3. 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 NotesYour Notes

© 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 .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

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!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/cream-cheese-pancakes/

Ingredients

Basic Version:

• 2 large Eggs (at room temperature)
• 2 oz Cream cheese (softened at room temperature)

Optional Ingredients:

• 1 tsp Besti Monk Fruit Allulose Blend (optional; can use any sweetener of choice or omit for savory)
• 1 pinch Sea salt (optional; or a bit more for savory)
• 1/2 tsp Cinnamon (optional)
• 1/4 tsp Vanilla extract (optional)

Instructions

1. 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.
2. 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.
3. Repeat step 2 with remaining batter.

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 .

© 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. :)

FREE 5-Ingredient Recipe EBook

• These Cream Cheese Pancakes Are Always In My Fridge
• Ingredients & Substitutions
• How To Make Cream Cheese Pancakes
• My Recipe Tips
• Cream Cheese Pancakes (2 Ingredients) Recipe card
• Serving Ideas
• Recipe Variations
• Recipe Reviews

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.

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 .

1. 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.
2. 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.
3. 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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Basic Version:

• 2 large Eggs (at room temperature) ▢
• 2 oz Cream cheese (softened at room temperature) ▢

Optional Ingredients:

• 1 tsp Besti Monk Fruit Allulose Blend (optional; can use any sweetener of choice or omit for savory) ▢
• 1 pinch Sea salt (optional; or a bit more for savory) ▢
• 1/2 tsp Cinnamon (optional) ▢
• 1/4 tsp Vanilla extract (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. 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.
2. 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.
3. 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 NotesYour Notes

© 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 .