Are you looking for a keto-friendly breakfast that’s both tasty and easy to make? These cream cheese pancakes might be exactly what you need.
With just five simple ingredients, you can create delicious, fluffy pancakes that perfectly fit your low carb lifestyle.
Unlike many keto alternatives that can turn out heavy or dense, these pancakes are light and tender, thanks to the perfect combination of eggs and cream cheese.
The best thing about this recipe is how quick it comes together. You don’t need any special flour alternatives or complicated ingredients. Just eggs, cream cheese, butter, vanilla, and a touch of stevia.
These ingredients are easy to find in any grocery store, and chances are you already have most of them in your kitchen.
They’re filling enough to keep you going until lunch, but light enough that you won’t feel weighed down. Let’s get started!
👍 Why You’ll Love This Recipe
Quick Prep Time: These pancakes take just minutes to prepare. Just whisk together eggs, softened cream cheese, and a few simple ingredients, and you’re ready to start cooking.
Perfect for those busy mornings when you want something delicious but don’t have much time to spend in the kitchen.
Basic Ingredients: You only need 5 ingredients to make these pancakes, and they’re all common items that most people following a keto diet already have in their kitchen.
No need to buy special keto flours, binding agents, or hard to find ingredients. Just eggs, cream cheese, butter, vanilla, and stevia – that’s all you need!
Real Pancake Texture: Unlike many keto pancake recipes that can turn out dense or rubbery, these cream cheese pancakes have a light, fluffy texture that’s amazingly similar to regular pancakes.
✨ Recipe Ingredients
- 2 oz Cream Cheese
- 2 Eggs (large)
- 1 tablespoon Butter
- 1/2 teaspoon Stevia Glycerite (use this stevia – amazon link)
- 1/2 teaspoon Vanilla Extract
👨🍳 How To Make
Easily make the best low carb cream cheese pancakes:
Step 1
Whisk the eggs in a medium bowl.
Step 2
Microwave the cream cheese until it softens, but don’t allow it to melt.
Step 3
Add the cream cheese, vanilla, and stevia to the whisked eggs and whisk until well combined – this can take a few minutes.
Step 4
Heat about half of the butter in two mini skillets over medium heat. Add about 1/4 of the batter to each skillet and cook until golden brown – about 2 minutes. Then, flip and cook for another minute.
Step 5
Repeat with the remaining batter, adding more butter to the pans as needed. Serve and enjoy!
💡Tips
1. Pan temperature
Watch Your Heat Level: Medium heat really means medium – not medium-high or medium-low.
If your pan is too hot, the outside will brown too quickly while the inside stays raw. If it’s too cool, the pancakes will spread too thin and become rubbery.
A good test is to add a tiny drop of batter to the pan – it should sizzle gently but not aggressively.
If it browns instantly, your pan is too hot. If it just sits there without sizzling, turn up the heat a bit.
2. Know When to Flip
Wait until you see bubbles forming on the surface and the edges starting to look set. This usually takes about 2 minutes. The edges should look slightly dry and be turning golden brown.
If you try to flip too early, the pancake will break apart. Use a thin spatula and slide it completely under the pancake before attempting to flip. The first flip is always the trickiest – don’t worry if it’s not perfect.
3. Storage
If you’re making these ahead of time or have leftovers, let them cool completely on a wire rack before stacking them.
Place pieces of parchment paper between each pancake to prevent sticking. Store them in an airtight container in the fridge for up to 3 days.
When reheating, don’t microwave them for too long – 15-20 seconds is usually enough. Microwaving them too long will make them tough and rubbery.
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Keto Cream Cheese Pancakes
Print RecipeIngredients
- 2 oz Cream Cheese
- 2 Eggs large
- 1 tablespoon Butter
- 1/2 teaspoon Stevia Glycerite (use this stevia – amazon link)
- 1/2 teaspoon Vanilla Extract
Instructions
- Whisk the eggs in a medium bowl.
- Microwave the cream cheese until it softens, but don’t allow it to melt.
- Add the cream cheese, vanilla, and stevia to the whisked eggs and whisk until well combined – this can take a few minutes.
- Heat about half of the butter in two mini skillets over medium heat. Add about 1/4 of the batter to each skillet and cook until golden brown – about 2 minutes. Then, flip and cook for another minute.
- Repeat with the remaining batter, adding more butter to the pans as needed. Serve and enjoy!