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Thick, soft in the middle, and crisp on the edges, my flourless cream cheese pancakes are a game changer. Made in one bowl and ready in 10 minutes.
Always looking for more pancake recipes? Try my healthy banana pancakes, almond flour pancakes, coconut flour pancakes, and chocolate pancakes next.
How do you elevate a humble stack of fluffy pancakes? Use cream cheese as the star ingredient, of course!
These pancakes use cream cheese to add an extra flavor element. The results are thick, fluffy, delicate pancakes similar to crepes but with a soft, creamy center and rich taste.
Table of Contents
Why I love this recipe
- Surprisingly healthy. Yes, even with ‘cream cheese’ in the name, these pancakes are surprisingly low in carbs and made with minimal added sugar.
- Amazing texture. The cream cheese adds moisture and a rich, creamy texture, and since I made these pancakes slowly, they get a gorgeous golden brown crisp along the edges.
- Customizable. Like any good pancake recipe, there’s no end to how you can flavor and customize these pancakes. You’ll never make them the same way twice!
Ingredients needed
- Eggs. Preferably room-temperature eggs.
- Almond flour. Use blanched almond flour instead of ‘almond meal,’ which is grainy and will make the pancakes crumbly.
- Coconut flour. To add a cakey texture.
- Cream cheese. Softened at room temperature. I used full-fat cream cheese, but low-fat cream cheese will also work.
- Sugar. I used white granulated sugar, but if you want keto cream cheese pancakes, use an alternative sweetener like liquid stevia or granulated allulose.
- Baking powder. To give the pancakes rise.
- Milk. To bind the ingredients. I used unsweetened almond milk.
- Coconut oil. To add moisture and bind the ingredients. Use refined coconut oil for zero coconut flavor, or use unsalted butter instead.
- Vanilla extract. A must for any pancake recipe.
How to make cream cheese pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Beat eggs and sugar. In a medium bowl, whisk together the eggs and sugar.
Step 2- Add wet ingredients. In the bowl, whisk together softened cream cheese, milk, coconut oil, and vanilla extract.
Step 3- Add dry ingredients. Fold in the almond flour, coconut flour, and baking powder, and stir until a smooth batter forms.
Step 4- Cook. Coat a non-stick pan over low heat with cooking spray. Pour ¼ cup of the batter onto the pan and cook until bubbles form on the surface. Carefully flip and cook for 2 more minutes.
Arman’s recipe tips
- Blend the batter. While optional, I’ve found blending the batter in a high-speed blender helps to get a smooth, cohesive batter.
- Make vegan pancakes. Use plant-based cream cheese and swap the eggs for equal parts flax eggs, which you can make by combining 1 tablespoon of flax seeds with 3 tablespoons of water.
- Mix well. Cream cheese has a tendency to clump up if it’s cold, so make sure to use room temperature ingredients and mix them well to remove any clumps in the batter.
- Cover. I’ve found that placing a lid on the skillet right after I pour the batter helps the pancakes turn out fluffier.
Flavor variations
- Blueberry. Fold through ¼ cup of fresh or frozen blueberries into the batter.
- Pumpkin. Fold through ¼ cup of pumpkin puree and double the amount of flour.
- Strawberry. Fold through ¼ cup of fresh or frozen sliced strawberries.
- Finish with your favorite toppings. Dust the pancakes with powdered sugar and cinnamon, or serve with a heavy pour of maple syrup and fresh berries. For a keto diet, use my sugar-free syrup and keto powdered sugar.
Storage instructions
To store: Store any leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.
To freeze: I find these pancakes freeze and reheat exceptionally well. Simply transfer them to a freezer-safe container–wrapped between layers of parchment paper–and freeze them for up to 3 months. Let the pancakes thaw overnight or add more reheating time.
To reheat: Reheat leftover pancakes in the microwave for 15-20 seconds, in a toaster oven at 325F for 5-7 minutes, or on a non-stick pan over medium heat, flipping every couple of minutes until warm.
Frequently asked questions
Yes, while the texture will differ, the almond and coconut flour can be swapped for equal parts all-purpose flour.
Absolutely! If you’d rather make cream cheese waffles, just follow the instructions and pour the batter into a greased waffle maker.
More low carb pancake recipes
- Almond flour banana pancakes
- Keto pumpkin pancakes
- Keto pancakes
- Coconut flour banana pancakes
- Protein pancakes
Cream Cheese Pancakes
Video
Ingredients
- 4 large eggs room temperature
- 2 tablespoons sugar
- 1 cup + 1 tablespoon cream cheese softened
- 1/2 cup milk
- 2 tablespoon coconut oil melted
- 1/4 teaspoon vanilla extract
- 3 tablespoons almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder optional
Instructions
- In a medium bowl, whisk the eggs and sugar of choice. Add cream cheese, milk, melted coconut oil, and vanilla extract, and whisk to combine.
- Add the almond flour, coconut flour, and baking powder, and mix until a smooth batter forms.
- Heat a non-stick pan on low heat and coat with cooking spray. Pour a ¼ cup of batter onto the pan, cover, and cook until bubbles form on the edges. Flip and cook for 1-2 more minutes.
Notes
Nutrition
Originally published January 2021, updated and republished October 2024
Absolute delicious 😋😋😋. I made the cream cheese eggs and almond flour recipe.
I was curious to see if the batter would hold in the fridge for a few days. After a week in my fridge, I whisked it back up and cooked a few of these tasty pastries. Perfect results. Great on my plate with lots of butter, powdered erythritol and cinnamon. Important to watch the time and temperature so as not to burn them even though they taste great with a little burn
What is a serving size
Why have I been using mixes? These are fabulous! Fluffy! And I so deserve this! I have tried a few of your recipes and I’m learning that I don’t need pre-made mixes. I can make delicious food that is keto friendly. Thanks for sharing! Really!
The recipe says it makes 4 servings so 1/4 of the pancakes is a serving. His answer is accurate because if u go skillet sized then 1/2 a pancake is probably a serving. If u go dollar coin sized then probably 6 or 8 are a serving. Just eat 1/4 of the pancakes made to get a serving.
I’ve made this recipe twice and both times I made 14 pancakes.Given that the recipe says it makes 4 servings, I’ve ended up with 3.5 pancakes per serving and have calculated macros that way. Next time I’ll stretch it to 16! Regardless the size, these are awesome and quick and will be our Sunday breakfast from now on. Thanks for the wonderful recipe.
Your answer about how many pancakes constitute a serving size is not an answer. Is it 1,2,3 or what. Most recipes have what constitutes a serving size otherwise how can you count carbs or calories.
Wow ! I an’t missing anything
These were delicious! Super easy. (Important because I REALLY lack cooking skills.)
Love that!
Tried this recipe today. It was great. Loved the texture and flavor of the pancakes. Just have to be really careful with the temperature when you are making them, otherwise you could get a cooked egg off-flavor. Using the high speed blender helped aereate the batter and get a more fluffy, less mealy texture than what some of the other keto pancakes have. I cut the recipe in half and got 4 pancakes out of it.
Thanks for the feedback, Monica!
Hi, Arman. I have not made these yet but certainly will. I have a question. I have a crepe griddle. Can I use it to make your keto pancake? BTY I love pumpkin pancakes!
I haven’t tried but I’d love to know!
Made these in the waffle maker. My grandsons preference. With blueberries and added the vanilla protein powder! So fluffy and yummy. He asks for them everything he’s at my house. His favorite!! Mine too! They are fluffier in the mini waffle maker! Kudos again to you!!
How many pancakes are a serving size
Depends on how big or small you make them 🙂