Featured Recipes

Cream Cheese Pancakes

Pancakes used to be one of my all time favorites before switching to keto, so I knew finding a good low carb pancake recipe would helpful when/if ย the craving popped up! I tried a few recipes, and ended up changing, and adding things until I discovered the perfect consistency and taste.

Enjoy!

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Cream Cheese Pancakes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 3 Large Pancakes Per Serving

Serving Size: 1

Calories per serving: 349

Fat per serving: 28g

Carbs per serving: 3g

Protein per serving: 16g

Ingredients

  • 2 oz Cream Cheese
  • 2 Large Eggs
  • 1/3 tsp Baking Powder
  • 1/3 tsp Cinnamon
  • 1 Packet of Stevia (1/2 tsp or 2-3 drops of liquid)
  • 1/2 tsp Vanilla Extract (Optional)

Instructions

  1. Combine all ingredients in a blender
  2. Blend on medium/high until smooth
  3. Use a fork to pop the large bubbles on the top of the batter
  4. Pour like regular batter into a preheated and greased pan - medium temperature
  5. Flip when sides are firm and bubbles appear evenly throughout.
  6. Top with butter and sugar free syrup (Or make your own syrup with maple extract, stevia and melted butter)
  7. Enjoy!
http://ketokarma.com/cream-cheese-pancakes/

 

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37 Comments

  • Reply
    April
    February 21, 2016 at 6:09 pm

    Love this recipe! How do you make your sugar free syrup? How much maple extract, stevia and butter? Thanks!

    • Reply
      Suzanne
      February 24, 2016 at 10:19 pm

      Thank you! I’m still playing around with it and will post when its perfected!

      • Reply
        Sherri
        June 14, 2016 at 5:31 pm

        Is 3 pancakes the serving or is 1 pancake serving size?

        • Reply
          Suzanne
          June 17, 2016 at 5:32 am

          3 pancakes is the serving size.

      • Reply
        Mickinsie Thomas
        July 31, 2016 at 12:18 am

        Followed this recipe today and it was very liquidy? Any other ideas?
        Thanks!

        • Reply
          Suzanne
          August 1, 2016 at 7:41 pm

          This batter is liquidy, so its important to preheat you pan. If you want it thicker you can add almond flour.

    • Reply
      Debra
      June 20, 2016 at 6:16 pm

      I used to make these from a similar recipe years ago… I just made some with your recipe, and they are awesome! I made the syrup with 2 tsp. butter, 1 packet stevia, 1 packet splenda (I don’t like stevia alone), and a few drops of maple flavor. WOW, it was just like having the carb laden pancakes. What a great start to my own keto journey. Thank you, Suzanne, for all of your encouraging videos and posts, and congratulations on all of your accomplishments. A “toast” – to your health!

  • Reply
    Lacey
    February 29, 2016 at 9:59 pm

    Can’t wait to try these! Can you make these ahead of time, and do they keep well?

    • Reply
      Suzanne
      March 6, 2016 at 2:23 am

      Yeah, they keep well for a day or two.

  • Reply
    Claudia
    March 21, 2016 at 1:00 pm

    I just recently started following your journey and I am truly impressed and inspired! I made these yesterday. They were so watery that I added 1 scoop zero carb vanilla SunWarrior protein powder and a tablespoon of ground flax. I make my own syrup by reducing blueberries or strawberries with a couple drops of stevia. They were amazing.

    • Reply
      Suzanne
      April 12, 2016 at 6:04 am

      Thank you!

  • Reply
    Jamie Susan
    March 27, 2016 at 8:07 pm

    Just made these!!! So gooooooood. Thanks a million. X

    • Reply
      Suzanne
      March 28, 2016 at 5:48 am

      Thanks!! So glad you enjoyed them!

  • Reply
    Kristel
    April 20, 2016 at 3:34 am

    Have you tried these in a waffle iron to make waffles? Wondering if that might work ๐Ÿ™‚

    • Reply
      Suzanne
      April 21, 2016 at 6:13 am

      Yeah, it works great for waffles too!

  • Reply
    Charis Tsai
    April 27, 2016 at 5:15 pm

    How many servings does this make?
    love this recipe!

    • Reply
      Suzanne
      April 27, 2016 at 8:26 pm

      Thank you! Each batch of 2 eggs/2 oz cream cheese makes 3 pancakes, which is one serving.

  • Reply
    Ebonyaidee
    May 5, 2016 at 3:41 pm

    Hello KetoKarma – what brand of Cream cheese do you use /recommend?

    • Reply
      Suzanne
      May 19, 2016 at 4:49 pm

      I usually use Philadelphia, but would love to find an organic one!

  • Reply
    Lindy
    June 4, 2016 at 1:36 pm

    LOVE!!!!! Thank you from the bottom of my Saturday morning heart..lol..My Sat. treat

    • Reply
      Suzanne
      June 10, 2016 at 8:59 pm

      Thank you!

  • Reply
    Tabitha Tucker
    June 11, 2016 at 12:10 am

    I like to add 2 tbsp of coconut flour in the batter and top in with nut butters and stevia sweetened strawberry jam!! Eating it right now and it’s so good!!

  • Reply
    Jude
    June 29, 2016 at 1:05 pm

    Tried it out but did not exactly turn out as expected…I put in 180gms (6oz) of Cream cheese with 6 eggs to make a larger quantity serving but it turned out watery and did not taste that appetizing could you suggest if I need to increasing the serving size…

    Thanks for the recipe though…will give it a try again…

    • Reply
      Suzanne
      June 30, 2016 at 4:44 pm

      Try adding in some Almond flour!

  • Reply
    Drew D
    July 8, 2016 at 1:22 am

    Just made these for the first time according to the recipe and let me say, some of the best tasting pancakes I’ve ever had.. Even my 6 y/o loved them. I used the Walden Farms 0 calorie, 0 carb pancake syrup and it was perfect! Thank you!

    • Reply
      Suzanne
      July 15, 2016 at 2:44 pm

      Awesome, thank you so much!

  • Reply
    Kate
    August 10, 2016 at 1:39 am

    Love this recipe. This pankcake mixture also makes great waffles! I use 1/4 cup per waffle in my $15 waffle maker. Thanks.

  • Reply
    Kellie
    August 10, 2016 at 5:19 pm

    Can they be frozen?

    • Reply
      Suzanne
      August 17, 2016 at 6:06 pm

      Yes, but they are better fresh.

  • Reply
    Kris
    August 18, 2016 at 3:39 pm

    Made the twice baked cauliflower bake last night. Holy flavor! So good! Boyfriend approved which is a huge plus. It’s so nice to have savory, warm Keto dishes that curb cravings & are so satisfying! thank you for sharing! More recipes please ๐Ÿ™‚ ๐Ÿ™‚

  • Reply
    Judy
    August 21, 2016 at 8:37 pm

    I made these this morning and was skeptical until I tasted them. It was exciting how close they were to the real deal!
    Thank you so much for sharing your recipes!! I will be trying all of them ๐Ÿ™‚

  • Reply
    Ellen
    September 11, 2016 at 1:49 pm

    Tried the cream cheese pancake recipe this morning for Sunday breakfast and I must admit, it was a success! The consistency is that of crepes, which I love. This is definitely hitting the weekend breakfast rotation. Thank you for sharing this recipe!

  • Reply
    Devyn
    September 13, 2016 at 3:06 am

    Made these tonight and absolutely LOVED them!! I’ve tried several keep friendly pancake/waffle batters, and this one is by far the easiest AND the tastiest of all of them!! I’m glad I made extra for breakfast tomorrow! Thank you!!

  • Reply
    Debra Zimmerman
    October 19, 2016 at 11:16 pm

    These pancakes are great with the butter/Stevia/Maple extract “syrup.” They are such a nice departure from my usual egg-based breakfast.

  • Reply
    Virgo harris
    October 20, 2016 at 9:11 pm

    Love this recipe!! Sometimes just to make them more like the ones I remember before keto, I add a teaspoon or two of coconut flour!! Yum!

  • Reply
    Keto Pancakes! bomb.comย  – KetoSpire
    November 7, 2016 at 8:56 pm

    […] bit of almond flour for a “breadier” texture, but overall, its great. Here is her recipe! OR watch her […]

  • Reply
    Eva
    December 17, 2016 at 8:37 pm

    Hi
    This was great! Thanks so
    Much! I added 1/2 scoop of Jay Robb Egg white protein powder & changed cinnamon to pumpkin spice!! Wonderful!!

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