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Breakfast 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  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!

Cream Cheese Pancakes

Thin, Fluffy, and so delicious you can't go wrong. These are savory pancakes that are so good you won't want a regular pancake ever again.
3.82 from 115 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 3 Large Pancakes Per Serving
Calories: 349kcal

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

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

Notes

Nutrition

Calories: 349kcal
Tried this recipe?Mention @ketokarma or tag #ketokarma!

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102 Comments

  • Avatar
    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!

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

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

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

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

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

          3 pancakes is the serving size.

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          Tracy
          April 25, 2019 at 11:10 pm

          1 pancake for Keto-friendly diet!!!

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        Mickinsie Thomas
        July 31, 2016 at 12:18 am

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

        • Suzanne
          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.

          • Avatar
            Christi
            November 8, 2017 at 11:59 am

            I had the pan VERY WELL preheated and cooked the first side til it was nearly burned and it was still like trying to flip over water!

          • Suzanne
            Suzanne
            November 8, 2017 at 4:27 pm

            You don’t want the pan to be too hot, try medium heat.

          • Avatar
            Andrea Brown
            April 23, 2018 at 4:32 pm

            The recipe in your book has almond flour. This recipe has none. Is there an ingredient left out maybe?

          • Suzanne
            Suzanne
            April 24, 2018 at 5:15 am

            These are two different types, the one with almond flour comes out a bit thicker, but this is great for people avoiding nuts.

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        Amy
        April 26, 2017 at 1:19 am

        Did you ever perfect the maple syrup recipe?

        • Suzanne
          Reply
          Suzanne
          May 31, 2017 at 11:37 pm

          Not yet : (

          • Avatar
            Sandie
            March 10, 2018 at 7:21 pm

            I had this today and used Lemon and a little sprinkle of swerve. They tasted exactly like eating crepes. Wonderful! Who needs syrup!

    • Avatar
      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!

      • Avatar
        Reply
        Melissa Joh son
        August 24, 2019 at 5:29 pm

        This was an amazing recipe! Perfect to satisfy my pancake craving!

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    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?

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

      Yeah, they keep well for a day or two.

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    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.

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

      Thank you!

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    Jamie Susan
    March 27, 2016 at 8:07 pm

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

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

      Thanks!! So glad you enjoyed them!

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

    Have you tried these in a waffle iron to make waffles? Wondering if that might work 🙂

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

      Yeah, it works great for waffles too!

      • Avatar
        Reply
        Melissa Pendergrass
        September 6, 2019 at 3:32 pm

        Would you need to thicken the batter with almond flour if making waffles?

        • Suzanne
          Reply
          Suzanne
          September 15, 2019 at 10:59 pm

          I often use this same mix in a waffle maker, but if you’d like a thicker batter, feel free to add more almond or coconut flour.

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

    How many servings does this make?
    love this recipe!

    • Suzanne
      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.

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    Reply
    Ebonyaidee
    May 5, 2016 at 3:41 pm

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

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

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

      • Avatar
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        Jeanne
        April 30, 2017 at 6:52 pm

        If you have Kroger in your area they sell organic cream cheese.

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    Lindy
    June 4, 2016 at 1:36 pm

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

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

      Thank you!

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    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!!

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    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…

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

      Try adding in some Almond flour!

  • Avatar
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    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!

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

      Awesome, thank you so much!

    • Avatar
      Reply
      Marla
      July 6, 2017 at 12:11 pm

      I make my own syrup,
      1 c. Water
      2 c. Swerve,I use 1 c. Swerve and 1c. Stevia in the raw
      1 t. Watkins Maple Extract, or I also have the peanut butter extract, I can’t wait to try it!
      Bring water to boil in med. saucepan. Add Swerve. Cook and stir over med heat until sweetener is desolved remove from heat; stir in extract. Serve warm makes 2 cups /500 ml Not sure that I might need to resurch extract, most likely something better for WOE at Green Market.

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    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.

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    Kellie
    August 10, 2016 at 5:19 pm

    Can they be frozen?

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

      Yes, but they are better fresh.

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    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 🙂 🙂

  • Avatar
    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 🙂

  • Avatar
    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!

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    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!!

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    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.

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    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!

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    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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    Shaunta
    January 16, 2017 at 2:15 pm

    Absolutely delicious! I am going to try the Waffle iRon for a quick workday breakfast

  • Avatar
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    Kate
    February 3, 2017 at 4:27 pm

    Thank you so much for this recipe! So yummy even without a topping.

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    Patricia T.
    February 26, 2017 at 3:07 am

    These pancakes save me from big time binge eating on weekends. I followed the recipe and they turned out better than flour pancakes! I also don’t burn these ???? Thank you!

  • Avatar
    Reply
    Charlene Folan
    March 10, 2017 at 4:39 pm

    Can you store the batter fir next day use?

    • Suzanne
      Reply
      Suzanne
      May 31, 2017 at 11:41 pm

      Yes, in the fridge.

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    JessicaMunoz
    May 31, 2017 at 3:41 pm

    Going camping this weekend…hoping I can premix this and take ready as I won’t have a blender. Has anyone tried doing this before? That way when my crew is having normal pancakes, I can enjoy some guilt free ones along with them

    • Suzanne
      Reply
      Suzanne
      May 31, 2017 at 11:35 pm

      Hey there! As long as you keep it in a cooler it should be ok! Have fun!

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    Maria Otero
    June 11, 2017 at 4:45 pm

    What are the net carbs? Very delicious by the way!!

    • Suzanne
      Reply
      Suzanne
      June 28, 2017 at 1:20 am

      Net carbs are total carbs minus fiber and sugar alcohols.

      • Avatar
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        Maria Otero
        June 28, 2017 at 6:50 pm

        Thanks! How much almond flour should I use to thicken them up a bit.

  • Avatar
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    RC
    June 13, 2017 at 11:35 pm

    These are wonderful! Very very tasty and I like the consistency – I blended mine in my NutriBullet and they were perfect. My son had a serving and so did I. Not terrible when a 9 year old likes them and is satisfied with a serving. Thanks so much for sharing!

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    Colleen
    July 16, 2017 at 4:31 pm

    Tried these today. I mashed up some blueberries and added a little stevia to them, then rolled them up in my pancake. YUM! It was like a cinnamon blueberry crepe and TOTALLY hit the spot!

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    Connie Payne
    July 29, 2017 at 3:50 pm

    These are so amazing, I almost feel like I’m cheating. Thank you for the recipe! 🙂

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    Cassi
    August 16, 2017 at 5:06 pm

    Just made a double batch to share with my husband and added coconut flour. Very good!

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    Lori
    September 14, 2017 at 11:38 pm

    I made these last night for dinner. OMG, they are SO delicious. I was never a pancake fan but these are so light I’d eat them everyday!! Simple and easy to make. Thanks for the recipe!

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    G carter
    September 25, 2017 at 4:42 pm

    I made them but batter was liquidy and pancakes somewhat flat. Any suggestions for fluffy pancakes ?

    • Suzanne
      Reply
      Suzanne
      September 29, 2017 at 5:28 am

      Hey there. They are more thin than “regular” pancakes, but if you add almond flour or ground flax ,you can thicken them up a bit more!

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    Brian Stump
    September 27, 2017 at 12:24 am

    I will be making these Saturday morning for sure! Pancakes were one of my favorite things when I was not keto. Thank you for sharing this!

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    Primalola
    October 12, 2017 at 2:13 am

    I’ve made this every morning since 8 times since you posted it ???? Can’t wait for the cookbook!

    • Suzanne
      Reply
      Suzanne
      October 12, 2017 at 4:37 am

      Haha!!! Thank you!

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    Nicole Givens
    October 22, 2017 at 4:04 pm

    My husband and I LOVE these pancakes and he said he’s most thankful for them because it satisfies his sweet tooth since being on keto. I agree!! Thank you!

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    Jessica
    October 22, 2017 at 5:01 pm

    Omg these look amazing!!

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    Carole
    November 11, 2017 at 1:19 am

    When I told my new Primary Care Physican that I had made pancakes out of Cream Cheese, 1 packet Stevia and cinnamon, she was shocked. Wanted to know how they tasted. I may get her over to the low carb WOE yet! LOL

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    LJ
    December 2, 2017 at 2:34 pm

    I love these pancakes, but recently just started adding 1 tbsp of coconut flour to help thicken them up. So delicious!

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    Kristine
    December 10, 2017 at 4:55 pm

    Just made this recipe in my Vitamix. It actually made 5 pancakes that were pretty good size. I don’t have any sugar-free syrup yet, so I just smashed some raspberries on top. Really good! I might try the coconut flour suggestion to make them a little thicker in the future, but they were almost crepe-like and very tasty!

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    Denise
    December 17, 2017 at 3:25 pm

    mine made alot too, and i ate them all. Deelish, and I didn’t use syrup either!!! Great plain

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    Troy
    December 21, 2017 at 7:07 am

    Thank You
    Just made this tonight for dinner
    Turned out awesome!
    I took some suggestions from others, and I added (2) tbsp of Almond Flour and a pinch of pumpkin spice
    Looking forward to the ” endless “possibilities w the recipe!

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    Reply
    jacqueline
    January 5, 2018 at 3:36 am

    Hi congrats on all your success!!! Watched you today on Today. So happy for your success.

    I went through your entire Instagram and I am so inspired I have PCOS and I had been researching low carb because the diet plan the doctors gave me did not work so…I was thrilled to find you.

    I noticed on your pancake Instagram post you said you were still looking for a good sugar free syrup. My sweet hubby loves pancakes (I don’t) so can’t wait to try your recipe.

    I usually cook down some organic mashed up blueberries and let the juice cook down until the natural sugars thicken then add liquid stevia and some butter stir and use that as syrup with some fresh homemade whip cream sweetened with stevia. I also use maple flavoring in my pancake mix.

    I have beaten together softened cream cheese and fresh berries together with liquid stevia and topped my pancakes with that. Hubby thinks it’s great. His favorite of course is half a bottle of real organic maple syrup per pancake lol…not really that much but he uses a lot. He never gains an ounce. Me well I can look a sugar, wheat, whole grains, regular grains etc and gain on site.

    You could use maple flavoring in your recipe instead of vanilla to give it the flavor of maple syrup. You might could add a drop of maple flavoring to melted butter and liquid stevia and use that and see if it gives you that maple flavor of real maple syrup.

    Thank you for being so open and honest with your journey most are not. Look forward to your book. May God bless you as you continue your healthy journey.

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    Cresca S Albright
    January 23, 2018 at 8:54 pm

    Made these yesterday and they were great! Almost reminded me of a crepe. I use Walden Farm Blueberry syrup because I don’t the Maple they make. I add a little bit of lemon which makes a huge difference in the cloyingly sweet syrup. Can I make the batter the night before?

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    Sarah
    January 27, 2018 at 4:50 pm

    Thank you! I made these this morning and boy are they good! I didn’t have sweetener but the cinnamon and vanilla were perfect. Mine aren’t as pretty and they’re pretty thin, so I was skeptical, but boy are they tasty!

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    Cheisty
    February 3, 2018 at 12:35 am

    I don’t usually comment but I had to after trying these! Amazeballs, seriously! I’ve been on a keto diet for 3 wks and dying for something sweet without that grainy texture from the recipes I’ve tried. This recipe is perfect, and the texture is so close to the real thing! Thanks for posting this.

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    María
    February 8, 2018 at 3:43 pm

    Hi! Awsome pancakes, but when Im counting the calories in my fitness pal, there are much less than what the book says… Am I doing something wrong?

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    Heather
    February 11, 2018 at 2:45 pm

    I made these today for the first time. They were very yummy paired with the choczero chocolate syrup from last months keto krate! I doubled the recipe and it made 14 ???? thin pancakes. Two thoughts came to mind after reading these comments. First, next time I make them, I’ll add a little almond or coconut flour to thicken it. Second, appreciate it for what it is and make crepes! Fill it with mashed berries and a sweetened cream cheese filling (whip it with Splenda/stevia mix.) Top it with a little of the chocolate syrup I mentioned. My mouth is watering as I type this!

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    Maricarmen Ortega
    March 12, 2018 at 6:46 pm

    I made these over the weekend and I love them!! I’ve been doing Keto since October of last year and I’m down 20 pounds and I’m eating – it’s incredible. I love that these pancakes are soft and thin – taste just like the real thing and so easy to make. This is genius. I added other spices, but didn’t add any coconut or almond flour – I like them just as they turned out. Thank you!

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    Melissa S.
    April 3, 2018 at 8:49 am

    Thanks for the awesome recipe! When not overcooked, and especially when stacked, these taste like french toast!! French toast is one of my favs, so I was so happy when I tasted it! Thanks again!

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    Mikaela Marion
    April 15, 2018 at 7:02 pm

    These are absolutely perfect!!! So close you don’t know the difference.

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    Matt
    April 22, 2018 at 8:46 pm

    You’re missing the 1/4 cup of Almond flour

    • Suzanne
      Reply
      Suzanne
      April 24, 2018 at 5:15 am

      That is a different recipe for thicker pancakes, this one is for people avoiding nuts.

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    Hector
    May 25, 2018 at 3:09 pm

    I just tried this recipe-WOW this is too good to be true Ahahaha officially down 25 pounds…love the recipes ????????????
    (Next time I’ll try to make my own syrup)

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    Joz
    March 1, 2019 at 4:56 am

    Made these this morning. The description threw me off a little because these were suppose to be “savory” pancakes. Not savory at all! Just perfectly sweet 🙂 Thanks

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    A Shaffer
    March 27, 2019 at 10:10 pm

    I absolutely love these! Even the kids love them and can’t tell that they are anything “diet” related. I topped mine with whipped cream sweetened with monkfruit sugar and a little vanilla. Love love love!

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    Melanie Pierce
    April 13, 2019 at 3:19 pm

    These are excellent! My husband and kids couldn’t believe they’re keto. I quadruple the recipe for our family of 5 and make a berry compote (using erythropoietin/stevia) and sweetened vanilla marscapone cheese and wrap these up like crepes. I do add just a little coconut flour to the batter when I want them a little fluffier. One thing I think that’s odd about this recipe, though is that it calls for thirds of teaspoons. I have 3 sets of different measuring spoons and none of them come with 1/3 of anything. (So I estimate. Or if you triple the recipe, it’s not an issue.) Thanks for sharing this delicious recipe!

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    Brian
    April 28, 2019 at 10:18 pm

    So light and fluffy and are honestly one of the tastiest pancakes I’ve ever had! Even my kiddos loved them. Beats frozen ones from Trader Joes. You gotta try these if you love pancakes.

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    Terry
    May 12, 2019 at 1:50 pm

    This has to be my favorite breakfast. I love so much that I feel guilty every time I eat and only try to make every couple of weeks. Instead of making 3 large pancakes, and make 6 small ones, much easier to ‘flip’ Stack them and add just a little bit of walden farms sugar fee syrup.

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    Deanna
    May 12, 2019 at 10:04 pm

    Made these for Mother’s Day brunch. Were so good!! How may net carbs does this have per 3 pancake serving ?

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    cynthia kelly
    June 1, 2019 at 1:48 pm

    OMG…I love these pancakes! I followed the recipe exactly, but added 2 TBL of almond flour to the blender to thicken up the batter. It was delicious. Made 3 very good sized pancakes and I topped them with sugar free syrup and a little butter to add some more fat. This is a keeper.

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    Julia Stearns @ Healthirony
    July 10, 2019 at 7:14 am

    Legit speechless, that cream cheese pancakes recipe looks unreal! Definitely, I will make it on the weekend for my family.

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    Jill Roberts @ Wellnessgeeky.com
    August 5, 2019 at 8:15 am

    These cream cheese pancakes look delicious, I just want to devour it off the screen! Thanks for sharing, Suzanne!

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    Velda
    August 7, 2019 at 4:37 pm

    Outstanding recipe – super easy.,,

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    Dena
    September 21, 2019 at 11:11 pm

    These are delicious. I added about a 1/4 teaspoon of arrowroot powder for thickening and adjusted the seasoning so they taste like pumpkin pancakes.

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    Amanda
    October 9, 2019 at 12:52 pm

    These were great! They reminded me of my beloved Swedish pancakes! I topped them with Magic Syrup (keto and paleo friendly) and Irish butter.

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      Amanda
      October 9, 2019 at 12:57 pm

      I should add that I added the 1/4 c of almond flour–as in the book.

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    gloria Stevens
    October 16, 2019 at 8:24 pm

    I’ve been craving pancakes and
    These hit the spot.

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