Sometimes the simplest recipes are the best ones, and these 2-ingredient cream cheese pancakes prove it. All you need is cream cheese and eggs — that's it. Blend them together, cook them in a buttered pan, and you get thin, delicate pancakes that are somewhere between a crepe and a traditional pancake. At just 2g net carbs per serving, they fit perfectly into a vegetarian keto lifestyle without any flour substitutes or complicated ingredient lists. They're lightly sweet on their own, so you can go savoury with a smear of butter and a sprinkle of everything bagel seasoning, or keep it sweet with a few berries and a drizzle of sugar-free syrup. Either way, breakfast is on the table in 15 minutes flat.

Why This Works on Keto

This recipe strips breakfast down to two powerhouse keto ingredients. Cream cheese is high in fat and very low in carbs, while eggs contribute protein and additional fat. Together they create a pancake with an excellent macro ratio — plenty of fat and protein to keep you satisfied, with virtually no carbs. There's no almond flour, no coconut flour, and no sweeteners needed in the base recipe.

Ingredients

  • 60g full-fat cream cheese, softened
  • 2 large eggs
  • 1 tbsp butter (for the pan)
  • 1/2 tsp ground cinnamon (optional)
  • Pinch of salt

Optional toppings:

  • 30g fresh berries (strawberries, blueberries, or raspberries)
  • 1 tbsp sugar-free maple syrup
  • Whipped cream
  • Lemon juice and a pinch of erythritol

Instructions

  1. Let the cream cheese sit at room temperature for 10-15 minutes so it softens up. This is important — cold cream cheese will leave lumps in your batter.
  2. Add the softened cream cheese, eggs, cinnamon (if using), and salt to a blender. Blend on medium speed for about 15-20 seconds until completely smooth. You can also use an immersion blender or a whisk, but a blender gives the smoothest result.
  3. Let the batter rest for 2 minutes. This helps the bubbles settle and makes the pancakes easier to flip.
  4. Heat a non-stick skillet over medium-low heat and add a small knob of butter. Swirl to coat the pan.
  5. Pour about 2-3 tablespoons of batter into the pan for each pancake. Tilt the pan slightly to spread the batter into a thin, even circle (about 12cm across).
  6. Cook for about 2 minutes on the first side, until the edges look set and the bottom is golden. These are delicate, so use a thin spatula and flip carefully.
  7. Cook the second side for about 1 minute until golden. Transfer to a plate and repeat with the remaining batter.
  8. Serve warm with your choice of toppings.

Tips & Variations

The key to success is a properly heated pan — medium-low is the sweet spot. Too hot and they'll brown before the centre sets; too cool and they'll stick. If your first pancake doesn't turn out perfectly, adjust the heat and try again. For savoury pancakes, skip the cinnamon and add a pinch of garlic powder and herbs instead. You can also add a tablespoon of almond flour to the batter for slightly thicker, sturdier pancakes (this will add about 1g net carbs per serving).

Why are my pancakes falling apart when I flip them?
The most common reasons are: the batter is too thick (blend longer to make it smoother), the pan is too hot, or the pancakes are too large. Keep them small (about 12cm), use medium-low heat, and make sure the first side is fully set before flipping.
Can I make these ahead of time?
You can, but they're best fresh. If you do make them ahead, store them in the fridge with parchment paper between each pancake. Reheat gently in a dry skillet — the microwave tends to make them rubbery.
What cream cheese brand works best?
Any full-fat cream cheese works well. Avoid low-fat or whipped cream cheese, as they contain more water and will make the batter too runny. Block-style cream cheese tends to give slightly better results than the tub variety.