Cream Cheese Pancakes


5 from 156 votes
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These keto cream cheese pancakes are light, lacy, and soft in the middle, you won’t believe they are low carb! Made with simple ingredients, they are the perfect vehicle for your favorite sweet or savory toppings! 2 grams net carbs per serving. 

keto cream cheese pancakes

Keto Cream Cheese Pancakes

When it comes to keto pancake recipes, my favorites to make are blueberry pancakes, almond flour pancakes, and these easy keto cream cheese pancakes. 

As an avid breakfast lover, I’ve tried almost every kind of breakfast food available. I’ve tried the sweet breakfasts, the savory breakfasts, the simple ones and the more elaborate ones too. While I try not to play favorites, if it had to come down to one kind of food, I would always pick pancakes.

Growing up, pancakes would only be reserved for weekends. I remember looking forward to waking up on Saturday mornings, ready to enjoy a stack of them made lovingly by my mom. Once I got older and moved out of home, this weekend tradition soon became something I enjoyed during the week. I loved prepping batches of them on the weekend, so my weekday meals were sorted. While I have several varieties I alternate with, I’ve recently loved making them with cream cheese. 

I’ve been meaning to share a keto cream cheese pancake recipe for quite some time. They are a cross between my favorite coconut flour pancakes and crepes, but with a few differences. I’ve been having them for breakfasts the past few weeks, and can’t see myself stopping anytime soon! No fancy kitchen equipment needed and you only need 3 main ingredients!

No sugar and no grains are needed, but you’d never tell. The texture is thin, lacy, soft in the middle, and crisp around the sides. The pancakes are slightly tangy and not overly sweet, making them the perfect vehicle for your favorite sweet or savory toppings! 

I had some friends over for a pancake brunch the other day and NO ONE believed me when I said that these were low carb- They thought it had to be made with white flour!

How do you make keto pancakes with cream cheese? 

The Ingredients

  • Almond flourBlanched almond flour, not almond meal. If you don’t follow any specific diet, you can use all purpose flour. 
  • Eggs– Room temperature eggs. 
  • Cream cheese– Softened and room temperature. 
  • Baking powder– Optional, but gives the pancakes a little stability and spread. 
  • Liquid stevia– Optional, but highly recommended if you want a sweeter pancake. 

The Instructions

Start by adding all your ingredients into a high speed blender. Pulse very well, until combined and smooth. Next, grease a non-stick pan over medium-high heat. Once it is hot, reduce to medium and add scant 1/4 cup portions of the batter, and immediately cover the pan. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further 2 minutes. 

Now, repeat the process until all the batter has been used up. Serve with your favorite toppings. 

low carb cream cheese pancakes

Tips to make the best cream cheese pancakes

  • Be sure to blend the mixture very well, to ensure there are no clumps of cream cheese throughout. 
  • Covering the pan as soon as you pour the batter in helps the pancakes become fluffier. 
  • These pancakes are not overly sweet, and are intended to have a sprinkling of powdered sugar or served with maple syrup. If you’d like sweeter pancakes, do not omit the liquid stevia. 

Flavor variations

While these pancakes taste delicious on their own, here are some other flavors for some added variety! 

  • Blueberry– Fold through 1/4 cup fresh or frozen blueberries to the batter. 
  • Protein– Add 1/4 cup (around 1 scoop) of your favorite vanilla or plain protein powder. 
  • Pumpkin– Add 1/4 cup pumpkin puree and double the amount of flour. 
  • Strawberry– Fold through 1/4 cup fresh or frozen sliced strawberries. 
  • Coconut flour– Replace the almond flour with 3 tablespoons of coconut flour. 

Storing and freezing low carb cream cheese pancakes

  • To store: Leftovers can be stored in the refrigerator, covered, for up to 1 week. 
  • To freeze: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months. 
cream cheese pancakes

More keto breakfast recipes for you to try

keto cream cheese pancakes

Cream Cheese Pancakes

5 from 156 votes
These keto cream cheese pancakes are so light, airy, and crisp around the edges, you won't believe they are low carb! 3 main ingredients and the best vehicle for your favorite toppings!
Servings: 4 servings
Prep: 2 minutes
Cook: 5 minutes
Total: 7 minutes



  • In a high speed blender, add all your ingredients and blend well, until a smooth batter remains.
  • Place a greased non-stick pan over medium-hot heat. Once hot, reduce to medium heat. Pour scant 1/4 cup portions of the pancake batter onto the hot pan and cover. Cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Repeat the process until all the pancake batter is used up.
  • Serve pancakes immediately, or allow them to cool completely.


* If you don’t follow a keto diet, you can use all purpose flour. 
These pancakes are not sweet. You can add 4-5 drops of liquid stevia if you’d prefer sweet pancakes. 
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week. 
TO FREEZE: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months. 


Serving: 1servingCalories: 275kcalCarbohydrates: 5gProtein: 13gFat: 26gSodium: 35mgPotassium: 148mgFiber: 3gVitamin A: 1032IUCalcium: 172mgIron: 2mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 156 votes (149 ratings without comment)

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Recipe Rating


  1. 5 stars
    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

  2. 5 stars
    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!

  3. 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.

  4. 5 stars
    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.

  5. 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.

  6. 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.

  7. 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!

    1. 5 stars
      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!!