Cream Cheese Pancakes (Low Carb and Gluten Free)

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cream cheese pancakes low carb and gluten free After months of overindulging, January typically arrives with a slew of guilt and a waistband that is screaming for mercy.  Since many people turn to a low carb lifestyle to get their sugar cravings under control, and lose the extra pounds, I thought I’d devote this week to some of my favorite low carb recipes.

Whenever I resort to low carb diets to lose weight, the toughest meal for me is always breakfast.  There are only so many eggs you can eat before you are looking for something different.  These cream cheese pancakes are a welcome treat in that case.

Even if you aren’t watching carbs, these are also an excellent option for those who are gluten free as they contain no grains or flour of any kind.  In fact the list of ingredients in this recipe is incredibly short.  Cream cheese, eggs, stevia powder – maybe a pinch of cinnamon.  That’s it.  And they are super easy to make.

I usually whip up a batch of these pancakes in my magic bullet, and it takes less than a minute to make the batter.  I made this batch with low fat cream cheese to keep the calories down but if you are on a strict low carb diet (like Atkins) you can go with the full fat cream cheese.

A surprisingly satisfying low carb substitute for the real thing.  Tastes like skinny fried cheesecakes!  Even if you aren’t watching your carbs these are a delicious departure from the traditional doughy stack of pancakes.  And you won’t have the sleepy feeling that usually comes afterwards!

Cream Cheese Pancakes

Yield: Four 6-inch pancakes

Serving Size: 1 pancake

Cream Cheese Pancakes

Ingredients

  • 2 oz cream cheese
  • 2 eggs
  • 1 packet stevia (or any) sweetener
  • 1/2 teaspoon cinnamon

Instructions

  • Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

Notes

Approx nutrition info per batch: 344 calories, 29g fat, 2.5g net carbs, 17g protein


cream cheese pancakes low carb and gluten free ibih

 
 

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  1. Andrea
    Andrea01-03-2012

    What a great idea! I’m going to try this soon.

    • Froggie
      Froggie03-19-2013

      Tried this today and is sooo good! I made a few extra and plan on using them as “bread” for sandwiches with chicken and arugula and asiago cheese and mayo. Drooling already!

      • Lise
        Lise04-29-2014

        I do use it a tortilla. I added 1/4 cup of ground flax to it because I was having difficulty keeping it together. It is a cross between a crepe and a tortilla and it works so nicely. Even my family who is not on low carb keeps asking for it.
        So yummy!

    • Kelley
      Kelley08-29-2013

      Why is there 29g of fat? Did you use full fat cream cheese? Anyways I hope to try this with fat free cream cheese soon!

      • Mellissa Sevigny
        Mellissa Sevigny08-29-2013

        Yes, I used full fat but you can certainly use low or fat free. Also the nutrition info is for the entire batch – you’d probably eat only 2 which would be around 15g fat per serving. Enjoy!

        • afira
          afira09-23-2013

          please change the nutrition info plez….you just said 344 cals for entire recipe…and yet on the thing itself it says serving size 1 pancake..so it maks me think its 344 cals..etc..for 1 pancake..instead of 4

          • Mellissa Sevigny
            Mellissa Sevigny09-24-2013

            I’m sorry you find that confusing, but it says right above the serving size of one that the recipe yields four 6 inch pancakes. So simply divide by four. Not everybody gets 4 small pancakes per batch every time though. Sometimes I make two really big ones, sometimes I get three medium, etc. So for me to change it to calories per pancake when every person makes them different would, in my opinion, be even more confusing than posting it per batch and letting each person do the math depending on how many pancakes they get out of one batch of batter.

        • Andrea
          Andrea01-23-2014

          Wondering if mascarpone cheese would work?

          • Mirka
            Mirka05-09-2014

            Yes,tried it with mascarpone just yesterday!they were delicious!

        • Donna
          Donna02-13-2014

          Hi, love your low carb receipts. I’ve got to try this especially only having 1 carb. I used to be on Dr. Atkins first book the diet revolution and lost weight with no problems but as I got older it just wasn’t working but now being able to juice a few low glycemic vegetables and drinking a lot of water I think I’m on track and scared to fall of because there’s so many books a sites out there. I bought the new book but still don’t want to take any chances. I have a few teaching groups on FB and I told them yesterday I was starting the diet again and I got all the questions and it’s been a very long time. Can you just tell me what’s the name of the syrup and how many carbs it has? Thanks

        • Gary
          Gary03-28-2014

          OMG these look amazing, thanks for posting. Do you think these would hold up as a “crepe” or vehicle for Mu Shu Pork? Or would they be two brittle to stuff?

          Yummm, will try these!

          • Cyntha
            Cyntha03-29-2014

            Absolutely. Leave out the sweetener or cut it a bit. They will be perfect.

          • Mellissa Sevigny
            Mellissa Sevigny03-29-2014

            My Spring Ezine is almost ready to roll out and I have a recipe using these for Mu Shu Pork that is awesome! So yes, definitely!

        • Mirka
          Mirka04-20-2014

          Hi Mellissa,
          I just have one question..as I live in Italy I was wondering if the ricotta cheese would work for these pancakes.if not,what kind of cheese could I use?I am not sure for the consistency of the cheese type.
          thanx!
          awesome web,you’re doing a great job!

          • Mellissa Sevigny
            Mellissa Sevigny04-21-2014

            I’ve never tried ricotta in the pancakes so I’m not sure how that would work Mirka – Mascarpone would probably work well though, since it has a similar consistency to cream cheese. Let us know if you experiment and how it turns out!

          • Mirka
            Mirka05-09-2014

            Hi everyone,
            For you living in Italy (or elsewhere) : this definitely works with mascarpone!
            I also did an experiment and added some cocoa powder to it,they were yummi!

        • Komal
          Komal05-11-2014

          Hi Melissa,
          I’m just starting my 3 day Keto and then on to low carb. I made these tonight for tomorrow’s breakfast and lunch. They just don’t stay together to be able to flip! Plus, looking at the size I don’t think 1 would be enough to fill me up! Is 1 really how much I should be eating at one meal?
          Also, can I mix in Atkins recipes into your meal plan? Like a shake or bar?
          Thanks so much!

          • Mellissa Sevigny
            Mellissa Sevigny05-12-2014

            On the 3 day kickstart you can eat as many of the pancakes as it takes to get full. If you blend them and don’t let the batter rest for at least a couple of minutes then the bubbles inside will make them even harder to flip. Also, the pan has to be hot enough to brown the bottom within 2 minutes of pouring the batter in. If they aren’t holding together you are either not waiting long enough before flipping, or your pan isn’t hot enough when you are starting. Some people can tolerate the bars and shakes – it depends on the person so you’ll have to see how you do on them. Be sure to not go over your 20g net carbs per day and you should be fine.

      • Jen
        Jen01-08-2014

        For Low Carb & Keto Diets y ou want high fat. Using fat free anything is a BAD idea. First of all, FULL of chemicals usually & secondly, they remove the fat & add back in SUGAR!!! Jen

      • Ana
        Ana01-30-2014

        Fat free is so much worse than eating full fat… Lots of chemicals and sugar. Also it won’t be low carb anymore.

      • Oliver
        Oliver07-16-2014

        I guess you could Try it with low fat cream cheese, but the point of ketosis is to get most your energy from fat instead of carbs, that’s why these pancakes have more fat than you would expect.

  2. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-03-2012

    Hey Andrea, let me know how you liked them! Can’t take credit for the idea, I’ve been making them for years and I think I got it from a Suzanne Somers low carb diet cookbook back in the 90′s!

    • Anonymous
      Anonymous03-28-2012

      I love, love Suzanne Somers cookbooks! I have all of them and she rocks when it comes to eating healthy and low carb! Thanks for reminding me of the cream cheese pancakes!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-03-2012

      Me too! I wish I’d kept mine, I think I sold them all at a tag sale a few years ago and now that I’m doing low carb again they’d really come in handy! She’s very inspiring though and I used to love reading the success stories in her books. Maybe I’ll have to pick up some new copies….

      • Joann
        Joann01-30-2014

        I used to get recipes off her internet blog all the time. Favorite was her chicken enchiladas with white sauce. For more space in my small kitchen, I needed 4 similar sized hardcover books to hold a shelf up off of my cupboard.and guess what works perfectly? 4 of Suzanne’s books! I’ll have to look through them again.

        • Mellissa Sevigny
          Mellissa Sevigny01-30-2014

          I haven’t looked at them in years Joann but I know they are around here somewhere! I’ll have to dig them up as I don’t remember the chicken enchiladas recipe! There was one for a 12 hour pork roast that I LOVED though!

          • Joann
            Joann01-30-2014

            The enchilada recipe wasn’t from Suzanne, but from the fans’ recipe blog that used to be on her site, back in the last century :) On that blog we weren’t allowed to “give out” recipes from her books but could post any we came up with ourselves. It’s a simple recipe using egg crepes(just beaten eggs) and all the usual fillings, then some heavy cream poured over for the sauce and cheese sprinkled on top, then baked. Very rich and delicious but not for the lactose intolerant! Even my fat-fearing boss would bring chicken leftovers and hint that I might make this and bring it in to work!

          • Mellissa Sevigny
            Mellissa Sevigny01-30-2014

            I’ve been planning on making enchiladas with the pancakes unsweetened, now I’m really excited to get going on it! Thanks!

      • Susan
        Susan05-03-2014

        Alibris has the Suzanne Somers books a song. I’m loading up my cart now :-)

    • Victoia B
      Victoia B09-18-2012

      Hi Mellissa: You can buy gluten free cream cheese. I found it at a store called The Peanut Mill in St.Catharines Ontario Canada. This store has all most everything. Yogurt, sour cream,cream cheese, flour, cocoa, baking soda,yeast, baking powder,butter,ketchup,mayo,chocolate chips all gluten free. You can go to the bulk barn but, no fridge stuff. I,m going to make these gluten free pancakes an use them like pita,s as gluten free bread is to dry for me. So it will be my new bread. Thank you.

      • Alyssa
        Alyssa01-22-2014

        Umm…cream cheese shouldn’t have any gluten in it anyway. There is no grain in milk, and if they are adding it in, you are eating the wrong kind of cheese!

        • Dana
          Dana03-25-2014

          Until you have had to go gluten-free and started noticing all the *stupid* things that have gluten added to them, don’t judge.

  3. LGIT Momma
    LGIT Momma01-10-2012

    My son is on a low glycemic diet for epilepsy. He can only have 40 grams of carbs a day! I’m going to try these with mascarpone cheese instead of cream cheese and see what happens!

    Thank you!

    • LGIT Momma
      LGIT Momma02-11-2012

      Just made these with mascarpone cheese and 2 scoops of protein powder. The protein powder made them a little fluffier. My son DEVOURED them!!!

      Thank you again!

      • Maureen-oz
        Maureen-oz03-04-2013

        Hi LGIT Momma, I was just wondering how these would go with protein powder. Can you tell me if you just added the powder to the original recipe, or if you substituted it for the eggs.

      • Deathrow
        Deathrow07-11-2014

        OMGG!! Just made the pancakes and had to take a bite of one..I ate TWO trying to batch cook for tomorrow (work 12 hours night shift). I also added 2 scoops of protein powder and turned out fluffy”-”

    • Maria thomas
      Maria thomas02-25-2014

      Legit momma, mascarpone cheese sounds yummiest!

  4. Ashlee Puryear
    Ashlee Puryear01-11-2012

    I’m on a low carb diet and like someone said before, eggs and turkey Bacon is getting old. These are amazing and there is no need for expensive almond flour! Thank you! And What was the books name you got it from?

  5. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-11-2012

    Hey Ashlee – I love that the ingredients are cheap and easy to find too! I don’t remember where I got the original recipe, it may have been online through a low carb forum. Possible Suzanne Somers “Somersizing” but it was back in the 90′s I think! The rule of thumb that I always followed when making them was 1 egg per ounce of cream cheese used but I can’t remember if that’s exactly how the recipe did it or not. This way works for me though! If you’re really curious you can search it on her forums and it might still be there!

    • Ashlee Puryear
      Ashlee Puryear01-16-2012

      Okay, thanks! I make them for breakfast all the time now! I will have to search for it :D

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-17-2012

      Hey Ashlee after you asked I was curious so went digging and I found a version of this in her book Fast and Easy that she published from the forums in 2002. It’s different than the way I make it because she only uses 4 eggs to 8 ounces of cream cheese and she separates the eggs, beats the whites and then folds them into the yolks and cream cheese so they’d probably be fluffier. I don’t think I ever made them that way – I like throwing them into my magic bullet because it’s faster! But if you’re interested try it out and let us know if they are good and worth the extra work! :)

    • ngyoung
      ngyoung09-25-2012

      How pliable are these with your recipe? It looks like you could use the base egg/cream to make tortillas for breakfast burritos or I guess any burrito or soft taco.

    • Mellissa Sevigny
      Mellissa Sevigny09-25-2012

      They are pretty pliable, I’ve used them as wraps before but never in a mexican application though I don’t see why they wouldn’t work! Let us know what you think!

  6. Sunny
    Sunny01-18-2012

    I lost 85 lbs on a low carb diet and have kept it all off (a year in March) by trying to continue to eat low carb. I made these this morning for breakfast and they were so good. I saved a few to make your tiramisu for dessert tonight. Thanks for the great recipes!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-18-2012

      Hey Sunny, thanks for sharing! 85 pounds is very inspiring – congrats on losing it AND keeping it off! Glad you liked the pancakes – hope you enjoy the tiramisu! :)

  7. The little Sister
    The little Sister01-23-2012

    I made these in my waffle maker (actually a waffle STICK maker–you know so my kids can break them apart and dunk them in massive quantities of syrup that they then drip across the table!) they are PERFECT for using as lady fingers in the tirimisu! The standard pancakes are wonderful, but they seem to puff up a bit more in the waffle maker…just another way to enjoy this wonderful recipe! Thanks!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-25-2012

      I can’t believe that worked!!!! Thanks for reporting back, someone had asked earlier in the comments if I thought it would work and I didn’t have a waffle maker to test it with so this is great! I might have to get a waffle maker now! lol Glad you all liked them!

  8. Anonymous
    Anonymous01-28-2012

    It is 9:00PM and I am hungry…what to eat on a no gluten no sugar diet. Googled “what to eat on a no gluten no sugar diet” and this link popped up. Boy am I glad it did and that I had all the ingredients! Very, very good I ate all of them plus a piece of organic bacon. Now I am full. Thank you for sharing this recipe. I will sleep great tonigh! Deb

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-28-2012

      Deb I hope you slept like a baby! I laughed when I got your post this morning. I hate when you’re starving at night and can’t find anything “legal” to eat – glad this recipe helped you out of a jam! :)

  9. Anonymous
    Anonymous02-04-2012

    I have been on a low carb diet for 13 months and I have lost 102 pounds. I can and do eat eggs every morning, but my husband loves pancakes. I made them last week with pumpkin pie spice and this week added about a quarter cup of pumpkin in a double batch.Yum..and thanks!!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-04-2012

      That sounds great, totally trying that next time! Congrats on the weight loss, and thanks for sharing, that’s very inspiring to hear!

  10. Rachel
    Rachel02-09-2012

    I tried these the other morning and they were not good at all…. they tasted too eggy. Any recommendations? Has this ever happened to you? I also did not get 4 pancakes… more like 3. I made another batch with some blueberries blended in with my stick blender, but they still didn’t taste right. Also – what syrup did you put on top?? I just put butter on them.

    I might try again with some almond meal and blueberries. I’m loving all your lowcarb recipes!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-11-2012

      Hey Rachel! So sorry that these were a disappointment for you! You can definitely increase the cream cheese ratio by adding another ounce of it which I sometimes do but they are harder to work with so be warned! It may really make a difference for you with the eggy taste though – especially if you aren’t using syrup on top. Other commenters have had good results with almond meal, I haven’t tried it myself yet! I was using a sugar free syrup from Maple Grove Farms that uses sorbitol (splenda) as a sweetener but I recently found a (Torani brand)sugar free brown sugar and cinnamon flavored syrup that I mix with butter to put on top and it’s sooooo yummy! Hope you can find a way to tailor these to your personal taste! Thanks for the feedback!

    • Angel
      Angel03-29-2014

      To get rid of the eggy flavor I used four egg whites instead of two eggs :)

    • Amanda
      Amanda04-27-2014

      Yes I agree! Sorry but these were gross! Even with butter and syrup they were still bland and eggy.

  11. Unknown
    Unknown02-27-2012

    OMG. It was worth joining Pinterest for this recipe alone. I made them this morning and loved them. I was surprised how much they taste like pancakes, only light and airy. Yum! After 4 years (and counting) of low-carbing, I sometimes think I could scream if I look at another plate of eggs and bacon. Thanks for adding some variety to my mornings!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-29-2012

      LOL on the screaming over bacon and eggs! Me too – some days it’s fine but after awhile it’s literally almost gag-inducing to even think about eating another fried egg!

  12. Anonymous
    Anonymous02-28-2012

    Thanks so much for this recipe. I just made them and loved them. I saved a few to serve to hubby tonight with SF whipped cream and raspberries. Mine also turned out more like crepes, but that’s fine with me. Next time I’ll skip the cinnamon and sweetener and make a savory filling for them, maybe creamed chicken.
    When I had only enough batter left for one pancake, I experimented with adding a pinch of baking powder and a tablespoon of coconut flour. Oh, my goodness – they fluffed up so nicely and tasted and looked like pancakes are supposed to taste. I suspect the extra large eggs I used in the original recipe made the batter thinner. But that’s all great because now I have three recipes from one – dessert crepes, savory crepes, and fluffy pancakes. Yay!!! Thank you, thank you.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-29-2012

      Excited to try your fluffy version! I have done savory with good results – I have even used them to make sandwich style wraps and they work great!

  13. Sarah
    Sarah03-03-2012

    I have made these twice now, first time I used marscapone cheese intstead of cream cheese and added a scoop of vanilla protein powder and they were really good. Today I experimented a little more and the results were AWESOME! I wanted to make a large batch so I could refridgerate half the batter for tomorrow too. I used 4 oz marscapone cheese, 4 oz cream cheese, 3 eggs, a little bit of light cream (not sure how much, I just eyeballed it…maybe 3 tablespoons)one scoop of vanilla protein powder and 3 packets of Splenda. Mixed it all up in the blender and ta-da, awesomeness :-) I found they held up better and were fluffier than they were with just the marscapone. Instead of adding cinnamon to the batter I choose to mix some cinnamon and splenda together to sprinkle on top with melted butter. Thank you so much for sharing this recipe to begin with and for everyone else’s suggestions & tweaks on it, it’s things like this that make sticking to a low carb lifestyle much easier.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-04-2012

      I’m excited to try your version Sarah – they sound delicious and I have a container of protein powder in my cabinet that needs to get used up so this is a perfect way to do it! I may use all cream cheese though since mascarpone is hard to find in my area and I haven’t yet tried making my own. Thanks for sharing all of your experiments with the rest of us!

  14. Amanda
    Amanda03-06-2012

    My husband was very disappointed with these… He said that all he could taste was the egg.. I have to agree with him. I am going to try these again tonight and just not add as much egg.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-06-2012

      So sorry you guys didn’t really like them! Don’t give up yet! If you browse through the comments there are so many great ideas on how to tweak them to your taste – coconut flour, almond flour, flax meal, protein powder, etc. A lot of people gave detailed accounts of how they made them so if you check it out you may find something in there that works better for you. I hope so! Thanks for the honest feedback!

    • Amanda
      Amanda03-07-2012

      I did try them again last night.. i used 8 oz cream cheese and only 4 eggs. I added a little of my GF all purpose flour, baking powder, xylitol, and some lemon juice. I left the cream cheese a little lumpy so i had pockets of cream cheese. :) Much better! :) SO glad i didnt give up!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-08-2012

      Hey Amanda! Awesome that you found a way to make it work for you! Way to stick with it and thanks so much for reporting back!

    • chere
      chere01-10-2013

      Next time add more cinnamon. Mine were great just not as pretty as the picture . No circles for me.

      • Mellissa Sevigny
        Mellissa Sevigny01-10-2013

        I skip the sweetener now and add liberal amounts of cinnamon and vanilla – love them! And don’t feel bad, mine aren’t always pretty either! :)

  15. Amelia
    Amelia03-12-2012

    Hi! I usually don’t bother to comment on things like recipes, but I found this on Pinterest and tried them as a snack this afternoon and they were a HIT! My 4yo and 2yo begged for more. They are very crepe-like to me, and I can’t wait to experiment with various versions of this recipe. My girls have missed things like pancakes since I put them on a low-grain diet due to some intolerance, and these are so much better than the almond flour pancake I had been making on occasion…so thank you thank you thank you for sharing this. I’m so glad it made it onto pinterest so I could stumble upon it. :-) Can’t wait to try these on my husband. He’s not going to believe the ingredients once he tastes them! Ha ha.

    P.S. I used full fat cream cheese and honey to sweeten. :-D

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-12-2012

      Hi Amelia – thanks so much for taking the time to comment! I love when kids like the recipes because we all know they are the toughest critics! Please feel free to share your experiments with the rest of us, and I hope your husband likes them too!

    • Tiffany
      Tiffany07-17-2013

      Hey Amelia, How much honey did you use to sweeten? I am looking for non-grain recipes for my kiddos as well, but not specifically for the no carb reasoning. I would rather use honey than splenda so we can stick to real foods.

  16. Anonymous
    Anonymous03-25-2012

    I made these today and was disappointed. They were more eggy than cream cheese-y. It was more like a sweetened omlet. I might try again and increase the cream cheese.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-25-2012

      Sorry these didn’t work for you! There are a lot of really creative variations in the comments from other readers, so I hope you can find a version that you like! I will say that I have used the exact same measurements and gotten batches that seemed eggier than others and I have no idea why! The cinnamon definitely helps for me but maybe I’m just so used to them that I don’t notice anymore!

  17. Anonymous
    Anonymous03-27-2012

    Im on weight watchers and have been looking for healthy alternatives to some of my fave foods! I found this recipe on pinterest and had to try it! I decided to make this for dinner tonight since I love breakfast for dinner! I try to keep my dinners pretty light so I changed it up a little bit. The original recipe would be 6 points just for the pancakes 3 for the eggs and 3 for regular cream cheese. What I did was used 3 egg whites 1 point and a pack truvia 0points, fat free strawberry cream cheese 1 point and some vanilla extract 0 points. I whipped the eggs and sugar untill they were nice and fluffy I add the cream cheese and vanilla and whipped for another minute! They came out super fluffy! I added some fresh fruit and 4 slices of turkey bacon for 2 pounts, making my breakfast/dinner 4 points. Thanks for the wonderful recipe!

    • Anonymous
      Anonymous03-28-2012

      Thank you for providing an alternative to just eggs. As a low carb on an offer one of my biggest issues has always been food options. I get bored of the same old stuff every time and breakfast is the worst. I think with a few tweeks (going to try flavored cream cheese) and some practice this could make breakfast more bearable! Mine weren’t as pretty as yours but they weren’t bad.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-28-2012

      Thanks for supplying the points info for all the WW readers out there! I’m so glad you were able to make these work for you – your fluffy version sounds really good!

    • Kster
      Kster06-12-2013

      Nothing but praise for this! Thank you!!! It is SOOOO so good =) I am in love with the light texture and how it tastes..

  18. Anonymous
    Anonymous04-05-2012

    what is stevia sweetner?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-06-2012

      It’s a natural sweetener derived from the stevia plant that is sugar and calorie free. It’s considered a healthier alternative to splenda and aspartame and you can find it mainstream now marketed as purevia, truvia, and many stores have their own generic brand for cheaper.

      • Tani Sandy
        Tani Sandy05-07-2013

        Saw your remark on Stevia….have not seen the package on Purevia, however, Truvia has other ingredients in it…which I cannot pronounce and don’t know what it is. To be safe with Stevia, be sure it is just Stevia…no other ingredients involved, which makes it an all “natural” substance without anything added.

  19. Anonymous
    Anonymous04-06-2012

    For those watching carbs remember to count the carbs in a packet of Truvia if you use this brand…it has 3g of carbs…I was SERIOUSLY surprised when I actually read the pack.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-06-2012

      Actually all brands of stevia sweetener contain carbs but not net carbs which is what impacts blood sugar. Erythritol contains sugar alcohols that aren’t used by the body as calories or carbs but just pass through. Here is a statement direct from the Truvia company about it…

      “Quick follow up if anyone is interested. Here is what Truvia had to say regarding the question of zero calories but 3 carbs:

      Thank you for your interest in Truvia. Unlike sugar which provides 4 calories per gram, the body does not use erythritol for energy, so it does not contribute calories. In other words, the caloric value for erythritol is zero calories per gram. Truvia does not increase blood sugar. The body does not metabolize or use Truvia the same way that it uses sugar and other carbohydrates. The body cannot convert Truvia to glucose or blood sugar. Therefore the grams of carbohydrates don’t count. The net carbs in Truvia natural sweetener are zero. Please continue to visit our website for more information.

      Thank you

      Truvia Customer Service

      http://www.truvia.com

      I use stevia based sweeteners almost exclusively with no problems but each person is different so experiment and find what works for you!

  20. SoCalMom
    SoCalMom04-07-2012

    Just tried these for the first time and let me just say THANK YOU!!!!!!!! They were so good, made me feel like I was cheating and was a welcome departure from regular ole scrambled eggs!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-11-2012

      You’re welcome! Scrambled eggs get old for me too, no matter how much cheese or other stuff I put in them! Sometimes you just need a pancake!

  21. bellesfoodexposed
    bellesfoodexposed04-08-2012

    I strongly dislike pancakes! But when my friend shared this with me, I thought I would give it a whirl. I am in love! So crepe like! Thanks for sharing!! I now have a new easy breakfast item!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-11-2012

      Never heard of anybody who strongly disliked pancakes before! But I’m glad these worked for you – I’m definitely more of a crepe girl myself!

  22. Rachelle
    Rachelle04-12-2012

    Mine were too runny. and i couldnt flip them they were too soft. any ideas how to fix it?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-12-2012

      You can add a little coconut flour to bulk them up if you have it. Usually if they don’t set it’s because your cream cheese to egg ratio is off – with enough egg they will set up just fine. They do take awhile to set too so sometimes flipping too early is the problem. Even though I’ve made these probably hundreds of times, I still sometimes get impatient and break a few by flipping too early. If you scan the comments there are a lot of ideas for add ins that make them easier to work with. Hope you can find a way that works for you – thanks for the feedback!

  23. Adrina
    Adrina04-19-2012

    I just wanted to let you know I found you on pinterest last night searching low carb recipes for the diet I started Today! I have about 85 lbs to lose! I tried these today and just made some whipped cream to put on top and OMG!! LOVE!!! My mind is spinning with “crepe” ideas for breakfast/dinner. Tomorrow I am going to try artichoke hearts, heart of palm, mozzarella,basil mushroom and chicken breast using one larger ‘pancake’. You are such a queen and I am diving head first into this diet with your inspiration! Thank You Thank You Thank You!!!!!!!!

  24. Anonymous
    Anonymous04-22-2012

    How do you think they would be frozen and reheated in the toaster??

    Renee ;-)

  25. Unknown
    Unknown04-25-2012

    I made these for breakfast and they turned out beautiful. So far I have not found a SF syrup I enjoy, so I put SF blackberry jam on mine and they tasted great!! I am eager to try some of what others have suggested… like adding pumpkin, protein powder, honey and so on! I am on the Dukan Diet and I have tried many (awful) pancakes…. These are the best low-carb pancakes I have tried yet!! Thank you for sharing with the world =)

  26. Lynndee
    Lynndee04-25-2012

    YOU ARE AMAZING! I love this blog!! It has inspired me to get my buns back on track and do the low carb thing again. I made these this morning and topped them with butter, peanut butter and a tab bit of sugar free choc syrup. UM YUM! YAY! I cant wait to try every one of your low carb recipes!!

  27. Anonymous
    Anonymous04-30-2012

    Hey Mellissa,
    Instead of regular store bought cream cheese, I usually just use really thick, strained yogurt that I strain myself. Do you think this would be a successful substitute in this recipe?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-02-2012

      That’s a good question and I’m really not sure. It could work though you may have to increase the egg or add a couple of tablespoons of coconut or almond flour. Whether or not it’s full fat yogurt may also make a difference because if it’s low fat it may just turn to milk and get super runny. But I’m totally speculating, not really sure! If you try it I’d love to hear how it turns out!

  28. Karlys
    Karlys05-05-2012

    These are quickly becoming my favorite weekend breakfast! I really try to avoid any animal products treated with hormones, so I use organic, cage-free eggs and organic cream cheese. Also, I use coconut oil instead of butter for added nutrition. Totally guilt free, and absolutely delicious!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-07-2012

      Thanks Karlys! I always fry mine in butter, and have never tried using the coconut oil – will try that next time just to see if it’s a major difference in flavor! Glad you are enjoying them!

      • momof2boys
        momof2boys02-10-2014

        Hi Melissa!
        I have tried these a few times and find the same issue with the eggy taste but also I find my butter starts burning before I’ve finished frying them and all I can taste is egg and brown butter. Do you cook them on really low heat? or replace your butter for each pan you cook?

        • Mellissa Sevigny
          Mellissa Sevigny02-13-2014

          You definitely need to cook them at a lower heat if your butter is burning – cooking them on too high a heat can also make them taste eggier for some reason. Try a lower setting and I think you’ll get much better results – thanks!!!

          • momof2boys
            momof2boys02-13-2014

            Thank you. I tried these today and added almond flour and baking powder to fluff them up. They tasted more like a pancake and the flour really toned down the eggy taste. I may try them more your way again, with way less flour an dno baking powder if I wish to use them as a wrap because they weren’t very sturdy. If I tried to lift them off my plate without a spatula they would rip easily.

            Thanks for the great recipe and your readers def provided some handy tips. I came here originally looking for low carb cream of broccoli and found about 3 or 4 soups I can’t wait to try. I also tried your idea of adding spaghetti squash to soup…I made beef and vegetable soup and used it as my “noodles”. It is a great idea…however I have question about spaghetti squash. Is it supposed to be very al dente…almost crunchy?

          • Mellissa Sevigny
            Mellissa Sevigny02-13-2014

            The almond flour will definitely make them less pliable – coconut flour works well as an alternative and seems to keep them together better if you’re using them as a wrap. The spaghetti squash shouldn’t be crunchy really – but I guess it’s really a matter of preference. In soups especially I like mine kind of soft as opposed to al dente!

  29. Anonymous
    Anonymous05-05-2012

    Very very good. We all loved them!! I have been doing the low carb eating plan for over a year now and these are great alternative to pancakes. I changing over to the caveman eating style and while these are not as good for this particular menu they are still better than the pancakes with Bisquick

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-07-2012

      I’m adopting a more Paleo approach as well but I still eat some dairy because I love it! Might try the whole 30 and then I’d have to give it up for a month which would be hard but worth it if I feel great on it. Do you find a difference since you reduced dairy???

  30. janeska
    janeska05-07-2012

    These are fantastic! I’m doing Atkins right now and these are a breath of fresh air! I don’t used any syrup, even sugar free because of the carb content. I do however use whipped cream and they taste delicious. Just the right amount of sweetness to curb my sweet craving. They also give you that full feeling and that is great. About 4 carbs total, 2 from cream cheese and about 2 from whipped cream.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-07-2012

      Glad you liked these Janeska! I rarely use syrup either and they are delicious with whipped cream! :)

    • Kelly
      Kelly03-24-2014

      Just an FYI, I use the Land O Lakes brand of whipped cream in the can, which is sugar free and 0 carbs. The only place I can seem to find it is at Wal-Mart. :)

      • Mellissa Sevigny
        Mellissa Sevigny03-24-2014

        Just be aware that it is not sugar free, the second ingredient in it is sugar. For a 2 Tbsp serving they are allowed to list 0 carbs but it could be as much as .4g per serving as they round down. 2 Tbsp is a really tiny amount – mostly people end up with at least 1/4 cup when they squirt it on – which is likely closer to 2g or more per “real” serving. Not a big deal if your carbs are low for the day, but it adds up quick and can kick you out of ketosis if you aren’t counting your carbs and end up way over the 20g. Just a note of caution!

  31. JM
    JM05-12-2012

    I just made these for the 2nd time (in a week) this morning – YUM! We’ve had a ridiculous amount of eggs for breakfast in the last month since starting low-carb eating, and even though these have eggs they are a wonderful variation. I drizzled about 1.5 t. of honey over each of our servings (instead of syrup), added some strawberries and whipped up some cream with Stevia to top it off. Mmmmm. :)

    I’m looking forward to trying some of your other recipes. Any chance I can persuade you to list the total carbs, along with the net carbs on new posts? My hubby and I count total carbs in our plan, am I’m guessing you’re figuring that too to get net carbs. Either way, thanks so much for sharing these great recipes! I pinned this one to my Pinterest board.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-17-2012

      I really should do that anyway because some plans want to know the fiber count too – I’ll try to remember from now on! They will definitely be listed out in the e-book too – thanks!

  32. MichelleBaugh
    MichelleBaugh05-17-2012

    I tried these last night, making the batter in my stand-up mixer. It didn’t seem to blend well, and I had huge chunks of cream cheese. No matter how long or fast or what attachment I used, I couldn’t get the cream cheese to become one with the eggs. I saved it so I could try again today, but does anyone have any advice on how to blend it better? (For the record, my blender broke, and I have yet to replace it.)

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-17-2012

      To make these without a blender is definitely a challenge but here’s an idea: Soften up your cream cheese in the microwave until it’s warm and really soft – like 45 seconds maybe? Then whip it by itself in your mixer until it’s fluffy and add the eggs one at a time until they are well incorporated, followed by the sweetener and cinnamon. That should do it for you – hope you like them!

      • Andrea
        Andrea08-24-2013

        I tried it and loved them!!! I added @2T generic Wal-Mart Truvia and added 1 heaping tsp baking soda, 1 tsp vanilla, 8 oz. cream cheese original, 4 lg eggs. I used my kitchenaid stand mixer w/whip attachment. 1st beat 4 eggs on 10 until it was light yellow and looked like thick, fluffy batter, then added everything except 8oz. cream cheese still cold. put cream cheese in last and whipped on 10 until bubbly and nearly lumpless, only took a minute or 2, scraped bowl whipped a little longer @30 secs. I used cold pressed sunflour oil to fry. Yummy with butter and Log Cabin SF Syrup tastes really good!!

    • Leydhawk
      Leydhawk09-18-2012

      I was reading all comments before I posted about making these without a machine, but this seems to be a good place to add my 2 cents. I hate cleaning appliances and don’t mind hand mixing, so I did soften tub style cream cheese for about 20 seconds in microwave, then hand mixed them and they came out great. There were still tiny lumps of cream cheese (1/2 a grain of rice or smaller) but they melted out and all was good in the pan! These are fabulous! I prefer the stevias which are just stevia without the fillers and sugar alcohols. Now brand has ‘Better Stevia’ in organic and non which is really good.
      I search for low carb recipes online a lot (lost 40 lbs in 4 months last year when I went low carb), and I keep enfing up on your blog

  33. Rob P
    Rob P05-20-2012

    I just finished cooking a batch of these for the family. Everyone likes them. I found them to be a bit dry, and the taste closer to french toast than cheesecake, but delicious nevertheless. I also added a splash of vanilla extract to mine.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-20-2012

      Thanks Rob, glad you guys liked them! They taste cheesecakey to me when I add the cinnamon and a lot of sweetener but a lot of people say they remind them of french toast. I like mine with vanilla too or sometimes I add maple or almond extract for something different. Not sure why yours were dry, mine never are – but I cook mine in butter so that might be why…

  34. elephantsrock
    elephantsrock05-21-2012

    Made these today… I think I went wrong somewhere. I used the chocolate cream cheese. I put 4 oz of cream cheese and 4 eggs,no sugar,and cinnamon. They were incredibly runny. I added the other 4 oz of cream cheese. Still runny. Then I added powdered peanut butter,and that thickened it up. I used a heart shape mold,and made heart shaped cakes. They tasted just like cookies!!!! Very good,but thinking maybe one less egg next time. I think the chocolate cheese isn’t as thick as regular.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-26-2012

      Glad you were able to salvage it! Just be careful, too much cream cheese and not enough egg and they will never firm up in the pan. The batter is very runny but if you are patient with cooking it and don’t flip too early they firm up nicely. That being said I’ve never tried it with chocolate cream cheese so not sure if that made a difference or not!

  35. Misty
    Misty05-21-2012

    I tried these today! LOVE THEM!!!!!!!!!!!!!!!!!!! They didn’t look as lovely as the photo, but they were light, fluffy and very delicious! :) will be making these several times a week! :)

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-26-2012

      I still make these for breakfast a few times a week too – my husband and son love them even though they aren’t doing low carb so it works great for us. Glad you liked them!

  36. LaurenMarie - Creative Curio
    LaurenMarie - Creative Curio05-25-2012

    These are SO GOOD!! I can’t believe it. Quite honestly I think I like them better than regular pancakes! I ate them just plain, by themselves. As other people said, I used vanilla instead of cinnamon, but I think I’ll try the cinnamon, too. I bet you can try a number of different flavors! I wonder how almond extract would taste with these. They are kinda like crepes, so I think they would taste good with some filling, too. THANK YOU!!!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-26-2012

      Go nuts LaurenMarie! ha ha! I’ve used cinnamon, vanilla and almond extract at one time or another, all with very tasty results. It’s fun to experiment with them and different combos!

  37. Anonymous
    Anonymous05-27-2012

    Ohhh my goodness! All I can say is THANK YOU!!! You have no idea what this recipe has done for me!!! LOL

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-03-2012

      You’re so welcome! And if you were as sick of eggs for breakfast as I was, I think I have some idea what the recipe has done for you! ha ha! So glad you liked it! :)

  38. Kathleen Richardson
    Kathleen Richardson05-28-2012

    Loved the pancakes and included them (and links to your blog) on my blog… http://stepbystepinthekitchen.blogspot.com/2012/05/sweet-and-healthy-cream-cheese-pancakes.html

  39. Anonymous
    Anonymous05-29-2012

    These are really good. For a syrup, I make a fruit compote by using frozen mixed berries or frozen strawberries, put them in the microwave for a minute or so and add a sweetener, I use z sweet which is a sugar alcohol and taste like sugar.

  40. Anonymous
    Anonymous06-07-2012

    My boyfriend and I have been embracing the Keto lifestyle, and enjoying the fabulous results, but one thing I really miss is pancakes. Needless to say, I was very excited when I found your recipe! I tried it this morning, and I love it! I whipped the batter up while my boyfriend fried some bacon, then used his skillet. The bacon grease added a yummy authenticity to them! I tried the first one with just butter on it… Divine! The other three sat patiently, and were rewarded with a slathering of the filling from your Caramel Machiatto Tiramisu, and some fresh cherries. It was so light and tasty, and was exactly what I was hoping for! Thnak you for sharing it, you’ve returned a lifetime favorite to my recipe box!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-08-2012

      I’m so happy that you guys liked these! I have never tried cooking them in bacon grease but it sounds yummy so I’ll have to give it a go! Thanks for the feedback!

  41. Anonymous
    Anonymous06-10-2012

    I just made a batch of these and they were great! Way better than I had expected. I used some Cary’s sugar free syrup. Will definitely make these again!
    Thanks for the recipe.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-11-2012

      I love the Cary’s brand sf syrup but I have a hard time finding it where I live which is a bummer! So glad you liked the pancakes! :)

  42. Crazy Garden Chick
    Crazy Garden Chick06-11-2012

    OK so I spent the better part of my morning experimenting with this recipe. Trying some of others tweaks and getting brave and trying a few of my own. So I changed it to cottage cheese immediately because A. Cr Ch kills me and I hate Cr Ch. It also doesn’t fit into my eating plan so well. OK so I think I’ve found 3T of Fat Free Cott Ch, with 6 T of Egg Beaters, tons of Cinn as my base. I LOVE cinn! I tried throwing in wheat germ, good option, don’t tink it was my fave. Then I ground flax seeds and added that, this might be a keeper. Then I started adding baking powder to see what happened. Not bad. This my be my fave yet. This last batch I got a little wild. Used my Cott Ch, fake eggs, cinn, baking powder base and added to that Baking Soda (not recommended), and some vanilla (DEF try). They’re not bad. OK but then I started turning them into crepes and stuffing them with a faux crepe filler. MY FAVE combo is cott ch, fake eggs, cinn, vanilla,agave nectar and blueberries! MMMMMmmmmmm!!!! Oh my GOODNESS you guys this is FUN!!! Now ummmmm…. I have lost count of how many of these I had to have in the interest of sampling but ummmmm…. I’m having FUN!!!!! LOL! Thanks Melissa and all those who have shared their tweaks! I inspired me and I’m excited to try more of your ideas!!
    OK I have a question though Melissa. I keep eye balling your husbands Bfast Lasagna and want to make it so bad but I thought sausage was not one of the best options for you. My plan calls for lean proteins, not so much red meat, perhaps a tad more fish, and to have sweets occasionally and minimize on fats period. Now I’m simply following the plan I’m on because I need some frame with which to operate by. This seemed the most reasonable to me viewing my foods as proteins and carbs and fats with veggies being free, rather than counting calories. I personally don’t fear carbs so long as they’re whole grains with a good bit of fiber to them. I’m working on changing myself over on this however I try VERY hard to buy only whole wheat things, and more so multi grains I have bought bulgur and wheat germ and when I bake I use oatmeal, bulgur, wheat germ or flax instead of the white flour and with whole wheat flour.
    I LOVED your smoothies. It prompted me to be on the lookout for a better blender so I could truly enjoy a properly blended smoothie!!!
    I LOVE this site and look forward to everything you have to share with us!!! TY TY!!!!!!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-11-2012

      Thanks CGC! Wow you really went nuts with these – I love the sound of your crepe fillers, nom nom! I’m not sure what your question is on the breakfast lasagna though. Are you looking for alternatives to the sausage links that would be lower fat? If so, you could try a lower fat turkey breakfast sausage or even a vegetarian low fat sausage or soy based chorizo. Not sure what the fat counts would be but likely they are lower than regular sausage links. Hope that helps! BTW I’ve been having smoothies in the morning again and it makes me so happy! I just use a lot less fruit now to keep my carb count down but I just love them and I feel healthier when I drink them regularly – glad you liked them! :)

  43. Crazy Garden Chick
    Crazy Garden Chick06-11-2012

    I’m drawn by your dishes that have chorizo or sausage in them and I’m really not suppose to eat sausage. I am not suppose to consume that much salt. I’m just not always sure what you can substitute with and still get kind of the same taste!
    Well I fruit out my smoothies. I just bought tofu so THAT will be tasty as well!! Or I’ll throw a wheat germ or flax seed in to make them a bit more filling.
    I was surprised this morning to find how filling those crepe/pancakes turned out to be. Maybe a tad too much cott ch in one day but rather tasty!

    • Marie
      Marie03-24-2014

      Crazy Garden Chick…. can i respectfully suggest that if you are only following your particular plan so that you can have a structure… that you find a different structure? Seems like you are drawn to things that your plan wont let you have, but that most of us in the low carb high fat world can :) Ditch the carbs and come on over to the dark side of delicious fatty meats and cheeses, rich sauces and plenty of seasonings :)

  44. karma
    karma06-19-2012

    Day 2 of low-carb ended with these, a tablespoon of almond butter, and bacon. 19 for the day.
    You, ma’am, have just given a former carb-loading athlete a glimmer of hope. Flaxmeal pizza tomorrow…I apologize in advance for the creeping I’ll be doing on your blog in the near future. You kinda rock.

  45. Anonymous
    Anonymous06-21-2012

    Just tried these with a little vanilla instead, as I hate cinnamon and they were….AWFUL!
    It was like eating a sweet omelette, yuk!
    They looked a little like a Crepe, but so eggy tasting! I actually used 2 eggs and 4oz cream cheese so they wouldn’t taste so eggy, but no joy.
    Oh well, maybe I’ll try the other recipes on here.
    Thanks anyway.

  46. shardsofsunshine
    shardsofsunshine06-22-2012

    These helped me make it through my first low-carb week without suffering too much. They’re amazing with almond butter (and bacon, of course)!
    I’ve spent years cooking in restaurants–and at home–and your blog has really helped me view this change in lifestyle as an exciting challenge (FOOD SCIENCE!) rather than something I “have to do.”
    Thanks so much for doing what YOU do–you’ve gotten me off to a great start in learning to adapt traditional recipes to fit a low-carb routine. You’re awesome!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-22-2012

      Thanks so much – viewing it as a challenge to find new ways to adapt recipes is what has kept me going too,and not wasting time constantly lamenting all of the things I’m not eating. It’s gotten to be a lot of fun and I’m eating delicious food! Hope you have fun trying new things and lose weight while doing it! :)

  47. Leeann
    Leeann06-28-2012

    Hi, I just wanted to say THANK YOU!! These are very good. I’m having two right now w/ a bit of bacon. These meet a need that I had for a “bready” type of breakfast. I’ve been reading through your blog and pinning/bookmarking like crazy!

  48. Anonymous
    Anonymous06-30-2012

    Mwaaaaa…. big kiss on the cheek for these! Topped them with strawberries and whipped cream… simply heavenly! I can’t wait to play with all the sweet and savory flavor possibilities :)

  49. Barbara
    Barbara07-03-2012

    I am struggling with gestational diabetes… there’s a little boy who thanks you very much for helping me keep my sugars in check!

  50. Li
    Li07-04-2012

    Have you ever tried freezing them?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)07-09-2012

      No, mine never last that long! I don’t see why it wouldn’t work though – I hope you’ll report back with your results!

    • timinca
      timinca08-30-2012

      I have frozen these with no problem. I am not sure how long they will keep in the freezer as mine never last more than a week.
      I just nuke them for 30 seconds each and they are just as good as fresh. :)

      16 pounds lost and counting….

  51. Anonymous
    Anonymous07-06-2012

    I have to thank you so much for all of your low carb ideas. I just found your blog and recipes. I have been wanting something new for breakfast- and these are fabulous. I love that they can be versatile as well(crape, pancake, wrap etc). I added flax seed to mine as I need to get extra fiber any way I can and they are fabulous. I will be playing with all the other ideas too. Thank you soooo much. I also apologize ahead of time as I will likely be a blog stalker. You have rekindled my excitement in the low carb lifestyle.

  52. Brittany
    Brittany07-13-2012

    I don’t know what I did wrong, but mine didn’t turn out good at all… fell apart and didn’t even taste like cream cheese, just egg! Can anyone tell me what I did wrong? The reviews seem good so far so I must have messed up somehow.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)07-27-2012

      Not sure Brittany – you definitely have to be patient and let them cook for a few minutes before flipping or you’ll end up with a mess. Sorry they didn’t work for you!

  53. SuperMomNoCape
    SuperMomNoCape07-29-2012

    I’m on a low GL eating plan and wanted something a little different from the poached eggs on a single slice of thin rye bread that I have been having. I tried these this morning and they turned out great. I didn’t have cream cheese so I substituted 2 tbsp of plain Greek yogurt and pumpkin pie spice instead of cinnamon. After they were cooked, I spread them with Greek yogurt with fruit and rolled them up like crepes. Super yummy!

    Thanks so much for sharing this recipe.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)07-30-2012

      I love the pumpkin pie spice idea – perfect for fall! I might try the greek yogurt thing too just for something different. Glad you liked them and thanks for sharing your tips! :)

  54. Tammy
    Tammy07-30-2012

    OMG made these for dinner and even my picky 14yo loved them.. used apple pie spice!

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      What a great idea to use apple pie spice! Totally trying that thanks for sharing!

  55. Shan0890
    Shan089007-31-2012

    Hi Mellissa,
    I’ve been lurking on your blog for awhile now since I’m GF and trying to lose weight too. I want to try these, but I’m also allergic to chicken eggs. I can only tolerate them once in awhile before I get nauseous. I need to be healthy and take off some weight, but this is a discouraging combo, especially for breakfast. Any suggestions out there?
    BTW, thanks for all your hard work! I love the desserts and cauliflower is my new favorite!!

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      I have heard that some people use flax and water as a binder where eggs are called for but I’m not sure how successful it would be with these. It might work though and is worth a try! Let us know how they come out if you try it!

  56. timinca
    timinca08-08-2012

    I made these tonight for an after diner sweet treat and they were so good served with sugar free syrup. I like that they are thin because I can roll them around cooked saugages for ‘pigs in a blanket’. Thanks for your blog.
    13 pounds lost after 3 weeks, 87 more to go.

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      congrats on the weight loss timinca – stick with it! I can’t believe I never tried the pigs in a blanket thing with these, I can’t wait to do it now! Yum!

  57. nikkiwatson1995
    nikkiwatson199508-11-2012

    These sound great! I have been searching for a pancake recipe which contains no flour types or grains for toooo long. I am so happy I found this! Thank you! Is it possible to substitute the cream cheese with greek yoghurt?

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      I’m pretty sure in the comments some people have said that they used Greek Yogurt with good results – let us know how they come out!

  58. Meredith
    Meredith08-14-2012

    These are YUMMY! This is my new favorite breakfast. I get impatient and flip them before they’re ready, so they don’t turn out as pretty as yours, but they’re still tasty.

    I find that adding a pinch of salt and two packets of sweetener instead of just one really cuts down on the “eggy” taste. Lots of butter and sugar-free syrup also helps. ;-)

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      I still get impatient and I’ve been making them forever! For me the cinnamon is a must for getting rid of the eggy taste! And yes, lots of butter and syrup! :)

  59. Nicole
    Nicole08-14-2012

    I have made these a couple times now and I really enjoy them! I don’t think they taste egg-y at all (if anything they taste slightly french toast-y), but I am also adding 1/2 scoop protein powder and ~1 Tb coconut flour to each batch, so maybe that helps? This time I also tried 1/8 tsp of baking powder and they seem thicker than last time, but I could be imagining it. I don’t like them very much plain, but they are really good with a little dab of nut butter or sf apple butter/preserves.

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      I have tried a pinch of baking powder when I add coconut flour too Nicole and it definitely makes a difference. In a good way! Mmmm…apple butter sounds yummy!

  60. Anonymous
    Anonymous08-15-2012

    I really like these. When I was trying to figure out how to experiment with them over the weekend, I went savory — and made scallion pancakes. Like they serve at Asian restaurants. Omit cinnamon and sugar, add a little salt, and then some chopped scallions. They were tasty and close enough to the real thing for me. Looking forward to sifting through the comments for more tweaks, though the original recipe is good enough on its own.

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      I LOVE scallion pancakes and making them for the blog using this recipe as a base has been on my recipe list for ages and I haven’t gotten around to it yet! So glad to know that it works – can’t wait to finally try it out myself!

  61. Gravyboat
    Gravyboat08-21-2012

    Putting in another vote for eating them with apple butter. That’s what I’ve been doing. So good!

    Also, I have been beating the batter up by hand with a whisk. It isn’t hard, you just have to beat the cream cheese into the eggs as best you can, then nuke for about 20 seconds, then beat them the rest of the way. Works great. They mix together quite easily when warm, and this way you get an arm workout in too. Also, less stuff to wash.

    Thanks for the recipe! I was skeptical, but they’re actually amazing.

    • Mellissa Sevigny
      Mellissa Sevigny08-24-2012

      Thanks GB! I never thought of mixing and then microwaving but might try it next time!

    • Gravyboat
      Gravyboat08-24-2012

      Nuking the batter definitely seems to help them incorporate.

      I think the problem was: I tried softening the cream cheese first and then adding the eggs and beating, but since the eggs were cold from the fridge, they just hardened the cream cheese back up and it led to lumps. If you nuke them together, they both get warm and melty and they mix a lot easier.

      I was worried at first that nuking the egg might make it harden, but it’s not really in there long enough for it to be a problem.

  62. Angela DiGiovanni | life * poetry * art
    Angela DiGiovanni | life * poetry * art08-23-2012

    This was really quick and easy and good! Thanks for sharing! I doubled the recipe, though, and hubs and I were still hungry afterwards – so next time I’m making it with a whole 8 ounce bar of cream cheese and 8 eggs :-)

  63. 3RMama
    3RMama08-25-2012

    Thanks for this great idea!! We used coconut oil instead of butter. they came out great. Kids put a little honey on theirs.

  64. Anonymous
    Anonymous08-27-2012

    I just made these and they didn’t turn out quite as pretty, but they were still really good! They would have been better if I would have had some syrup! I used clover honey instead. I think I’ll try to add protien powder next time. I’ll be sharing this recipe! Thanks!!!

    • Mellissa Sevigny
      Mellissa Sevigny09-01-2012

      Glad you liked them! I haven’t tried adding protein powder yet but it’s worked for a lot of people!

  65. Anonymous
    Anonymous08-30-2012

    I am totally hooked on these…I make one large round one in my skillet…took me a couple of times to figure out when to turn them so they didn’t mess up. I eat a pancake atleast 4 to 5 days a week!!!

    • Mellissa Sevigny
      Mellissa Sevigny09-01-2012

      I haven’t eaten them all month because I can’t have dairy on the whole 30 but I’m looking forward to making them again soon! There are worse things to be addicted to I guess! :)

  66. Joyce Stockton
    Joyce Stockton09-01-2012

    I made these pancakes for the first time today….this is my new favorite breakfast! Thank you for all your wonderful recipes!!

    • Mellissa Sevigny
      Mellissa Sevigny09-01-2012

      Your welcome Joyce! Thanks for the feedback and I’m so happy you liked them! :)

  67. Johni
    Johni09-02-2012

    I revamped this amazing recipe for the fall adding more fiber. I added 1/2 cup of pumpkin puree, 2 tbsp of flaxseed, and upped the cinnamon to 1 tbsp. Turned out great. For the entire batch I got 4g sugars, 16g carbs, and 9 g fiber.

  68. Mindi
    Mindi09-03-2012

    AMAZING! I made them this morning for me and my husband (doubled the recipe) – and it was the perfect breakfast – made us feel like we were truly eating something we shouldn’t on atkins. Thanks for sharing this recipe!

  69. dori
    dori09-05-2012

    Been on low carb for three weeks and getting really tired of eggs for breakfast. Searching for ideas and come across this recipe for pancakes…I am in love! Can’t wait to try all the new suggestions. I’m serving these next week to my daughter who isn’t even low carb, but likes crepes…bet she can’t tell the difference.

  70. Nuša
    Nuša09-10-2012

    Do you think this could wait overnight? Like if I made these and took them to school the next day?

    • Mellissa Sevigny
      Mellissa Sevigny09-18-2012

      As long as you keep them refrigerated they will keep for several days to a week. Hope you like them!

  71. Anonymous
    Anonymous09-16-2012

    I am 3 Weeks into my new low carb//wheat free lifestyle. I made these this morning for myself and my 9 year old son, and we were both in heaven. I cooked down some fresh peaches with cinnamon and served that on top. Absolutely delish, cant wait to try some of your other recipies. Thank you for sharing.

    • Mellissa Sevigny
      Mellissa Sevigny09-18-2012

      Sounds delicious with the fresh peaches and cinnamon! Glad they were a hit with you and your son!

  72. Liz
    Liz09-16-2012

    Within the past 2 years I’ve lost a bunch of weight and I contribute it to not eating a high carb diet. I LOVE breakfast food…like I could happily eat eggs and turkey bacon everyday for the rest of my life and not be unhappy about it…however giving up a lot of carbs meant giving up french toast and pancakes too! happy i found this and love the tip on adding protein powder for an extra boost of fullness! looking forward to trying these soon!

  73. MissSmith
    MissSmith09-18-2012

    Like so many others I made these this morning for breakfast after seeing on pinterest. I ate mine with a roasted peach instead of syrup and I used the new white chocolate cream cheese. Holy cow they were good and filling! Thank you for posting this recipe!

    • Mellissa Sevigny
      Mellissa Sevigny09-18-2012

      Your so welcome MissSmith, white chocolate cream cheese sounds delicious!!!!

  74. Anonymous
    Anonymous09-20-2012

    Hello there! Question: Can we substitute the egg with egg beaters instead?

    • Mellissa Sevigny
      Mellissa Sevigny09-24-2012

      I don’t see why not, let us know if you try it and how they come out!

  75. Deborah
    Deborah09-24-2012

    These were great. I’ve been a low-carber for over a decade and I’ve found various pancake recipes I’ve tried at one time or other but they all had a ton of different ingredients while these were just so simple. I made them per the recipe exactly yesterday, and they were ok but very thin, so today I decided to add about a tbsp of coconut flour – worked great. And I just eyeballed the cream cheese amount, threw in a dash of splenda and cinammon. No measuring makes them even simpler! I had them with SF strawberry jam. I’m excited about giving these to my 3 yr old son for breakfast – I try and keep the whole family low carb but he doesn’t like eggs. He does like pancakes though! I’ve made ‘better’ pancakes for him before by fermenting the wholewheat flour first but this is perfect. Tomorrow morning, I’m making these for him as well as me! Thanks!

    • Mellissa Sevigny
      Mellissa Sevigny09-24-2012

      Thanks Deborah! I never measure anymore either and I almost always add a tablespoon or so of coconut flour and a pinch of baking soda to them now. My whole family loves them this way and we don’t even miss regular doughy pancakes anymore! Hope your son likes them too!

  76. r e b e k a h
    r e b e k a h09-24-2012

    I love these! I’ve been making them for a few weeks since I found this recipe and have even started using a savory version with all sorts of delicious herbs to make a sort of crepe lasagna. they hold up really well! Thanks for the great recipe!

    • Mellissa Sevigny
      Mellissa Sevigny09-25-2012

      So glad you’re enjoying them and that the recipe inspired you to experiment!!!

  77. Michele's Musings
    Michele's Musings09-27-2012

    These look awesome and perfect for me as I’m allergic to carbs – yeap, they make me break out in fat!
    Trying these tonight. :))

    • Mellissa Sevigny
      Mellissa Sevigny10-09-2012

      Your comment cracked me up Michele, thanks! And I guess I’m “allergic” to carbs too! :)

  78. Anonymous
    Anonymous09-28-2012

    I’ve tried these and love them. My whole family loves them. One of my favorites used to be three cheese blintz served at IHOP, so now I make them w/this recipe. I make the recipe as first published w/out the added sugar substitute. I add cottage cheese to the center and roll, then I top them w/sugar free syrup, rasberries, and whip cream! They are great.

    • Mellissa Sevigny
      Mellissa Sevigny10-09-2012

      Sounds delicious, I like your blintz idea, totally going to try that!!!!

  79. Anonymous
    Anonymous09-28-2012

    Have you ever tried making these with Neufchatel (1/3 less fat cream cheese)?

  80. Tes Scholtz
    Tes Scholtz10-04-2012

    WOW…these are SO good! I made them and ate some about an hour ago, and I could do it all over again! (That’s because we shared and each only had 2 pancakes) I pureed some strawberries with a touch of agave instead of syrup, and these were to die for. I can’t wait to try a bunch of your other recipes like pizza crust and crackers?! tater tots??! OMG! I’m buying some flax meal & cauliflower ASAP! I’ve been trying so hard to cut down on carbs but I LOVE bread and potatoes! You may very well save my new way of eating…singlehandedly. Thank you SO much! :)

    • Mellissa Sevigny
      Mellissa Sevigny10-09-2012

      Thanks so much Tes! I’m thrilled that you liked them and I hope you like the other recipes just as much! :)

  81. Anonymous
    Anonymous10-06-2012

    Made these this morning!! Amazing. I baked an apple in the oven with cinnamon, stevia, pecans a tsp of butter and poured the topping (including the juices) on top of the panackes. I’ve been doing Low carb for about 6 months and have missed pancakes so much. Not anymore!!!

    • Mellissa Sevigny
      Mellissa Sevigny10-09-2012

      Mmmmm…I like your baked apple topping! I have some apples in my fridge and I’m going to try this soon – I’m sure my husband and son will love it! Thanks for sharing!

  82. Ashlea
    Ashlea10-07-2012

    I can’t believe you still comment back to people so many months after the original post! That’s really awesome. Just wanted to say I made these today for lunch for me and my 2 year old. I added flax meal, and a scoop of protein after reading some comments about being too thin. I also did 4oz Cream cheese to 3 eggs hoping for a more cream cheese taste. They were GREAT. Thanks. I read a lot of comments of people complaining about them being too eggy and just not liking them. I think those must not be low carb people! Lol. After not having bread or PANCAKES for so long this absolutely tasted liked I was being bad. Still even sitting here after eating them I feel like I just did something wrong! I also slathered them with some Peanut/Almond butter. So just thanks for that one. :)

    • Mellissa Sevigny
      Mellissa Sevigny10-09-2012

      Thanks Ashlea, I try to reply to all the comments although it sometimes takes me awhile! :) So glad you liked these! I know what you mean about it being the non low carb people who don’t like them. If you are used to carby pancakes or crepes these are very different, but when you haven’t had the real thing in ages, these are like the most delicious thing ever!

  83. TuxLover
    TuxLover10-09-2012

    Are you kidding me? These are fantastic! I followed the recipe to a T and cooked up 2 slices of Butterball Turkey Bacon for a total of 3.5 carbs… I can’t thank you enough for sharing this great idea. I have made scrambled eggs with cream cheese in the past but this tastes COMPLETELY different! I actually don’t mind eggs all that much but a person can still only eat so many… These are filling, about half way through I actually had to stop and decide if I could even eat the rest (which of course I did)!! LOL Thanks so much for sharing this keeper!

    • Mellissa Sevigny
      Mellissa Sevigny10-09-2012

      Thanks so much TL, I’m glad you liked them! But turkey is not bacon, OK? No, no, NO. ;)

  84. KWinchell
    KWinchell10-14-2012

    I only have a vitamix, no bullet, no blender. There are alot of recipes that i’m afraid of completely pureeing (like the cauliflour mashed potatoes)… from what I “scanned” it looks like i neeed to watch my vitamix speed, and let them rest for longer to de-bubble?

    • Mellissa Sevigny
      Mellissa Sevigny10-19-2012

      Yes, that’s exactly it! Since my magic bullet bit the dust a month ago, I’ve been making mine in my vitamix with no problems, I just do it on a low speed and let it rest for a couple of minutes before cooking. Enjoy!

  85. Lizzy
    Lizzy10-15-2012

    Oh god these are so yummy! Boyfriend and I have been doing low carb for about 10days so still looking and tweaking recipes to find what works for us! I made bigger quantities so can easily have pancakes! Eating them now with some frozen raspberries, satisfies my after dinner sweet tooth!

  86. Reeb G.
    Reeb G.10-16-2012

    I am going to try these this weekend, they look amazing. I’ve heard of people throwing some squash or pumpkin into their low carb pancakes mixes. Do you think it would work if I threw some butternut squash into this recipe? Any idea how much I would use? Thank you so much :)

    • Mellissa Sevigny
      Mellissa Sevigny10-19-2012

      I think a couple of tablespoons would be plenty unless you are doubling the recipe. Might need to add additional egg too but you’ll have to experiment with it. Let us know how they come out!

  87. Sandy Speed
    Sandy Speed10-17-2012

    I’m not an egg eater. I can eat quiches, breakfast casseroles, and egg scrambles with A LOT of things mixed in to hide the egg taste, but if it tastes like plain scrambled eggs, then I am likely to gag. Going low carb has been easier than I thought it would be, but I now crave things that I didn’t really eat before. The closest IHOP is 400 miles away, and I’ve been wanting pancakes ever since going low carb. I used to eat pancakes about 3 times a year, but now I dream about stacks of fluffy goodness slathered with real butter and thick, gooey, syrup cascading over the side of a mile high stack. Like a petulant child,I don’t like eggs, I don’t like cinnamon, and stevia in the tiniest amount is overwhelmingly sweet to me. I love cream cheese though! Like the cooked spinach, brussels spouts, and beef liver of my childhood, I looked at this recipe with much trepidation. How can cream cheese and eggs combine to taste like America’s most beloved, highest carb, Sunday breakfast standard?

    To make my first batch, I only used 3 eggs to 4oz of cream cheese, blended it straight from the refrigerator in the Vitamix on variable speed setting 4 for about 2 minutes, then poured it,a quarter cup at a time, into a hot greased skillet (sprayed with Pam) and cooked it. No cinnamon or stevia for my snobby palate! The surface bubbled and dried like a regular pancake, and when the edges started to brown, I flipped the thin pancakes over and cooked the other side for maybe 90 seconds. They came out of the pan just like a regular pancake. Normally I would have slathered them with butter and coated them in Log Cabin Original syrup, but I just knew that between the eggy taste of the batter and the Sugar free Login Cabin syrup (8 carbs per 4oz) that had sat in my pantry for the last 6 months, unopened, that I had wasted my money and would be throwing the whole batch away! How could just eggs and cream cheese taste anything like pancakes? I don’t know, BUT IT DOES TASTE LIKE PANCAKES!!!
    I cooked a couple of slices of bacon, and sat down to a breakfast fit for a queen! Afterwards, instead of laying down for a high carb induced nap as per usual, the hubby and I have enough energy to take a walk and watch the fall leaves blow off the trees.
    Thank you so much for sharing this, and so many other recipes, with all of us out here trying to have healthy, active, longer life!

    • Mellissa Sevigny
      Mellissa Sevigny10-19-2012

      You had me worried, I wasn’t sure how this story was going to end! So glad that you ended up liking them though, thanks for sharing! :)

  88. Jessica Alsayegh
    Jessica Alsayegh10-19-2012

    I am never buying box pancake mix again! My almost two year old and I are currently devouring these pancakes. I even forgot the sweetener, but I did at half a teaspoon of vanilla. I did not notice an
    egg taste at all, I may have used a bit more cream cheese I didn’t really measure. I will definitely make sure to have cream cheese on hand more often now! Thank you for sharing your recipe! I think I will try to make them like a wrap style crepe next time and stuff done with savory goodness.

    • Mellissa Sevigny
      Mellissa Sevigny10-19-2012

      Glad they passed the kid test for you Jessica, my son is five and he loves them too! I use them as wraps all the time and it works great! Enjoy!

  89. Jen
    Jen10-19-2012

    I am on my second week of low carb and get downright angry at the thought of eggs for breakfast. Found this recipe on pinterest and tried them this morning. ZOMG YOU ARE MY NEW BEST FRIEND!!!!! Delicious, and I can’t wait to try some of the variations listed in the comments.

  90. Danielle
    Danielle10-19-2012

    These were pretty gross. I do not understand all of the positive comments. It looked right but it tasted pretty much like egg… my roomate threw hers away and I begrudgingly ate it

  91. RMR
    RMR10-21-2012

    SO DELICIOUS!

    Just tried these for the first time. My husband was so amazed. We’re pretty sure we like these better than regular pancakes. I skipped the Stevia and added a bit of vanilla instead.

    Absolutely loved these! Thank you so much for the recipe :)

    • Mellissa Sevigny
      Mellissa Sevigny10-26-2012

      Thanks RMR, my family likes them better than regular pancakes now too! Adding vanilla sounds yummy, I’ll try that next!

  92. KWinchell
    KWinchell10-24-2012

    okay, here goes.

  93. KWinchell
    KWinchell10-24-2012

    15 minutes later: I think the operative word in on my kitchen counter was SNARF. :) I say ON my counter because my plate never made it to the table…

    SO: I do NOT like eggs =( Taste and consistency have always turned me away. During Atkins of long ago, i tried an “egg” pancake and tolerated them for the greater good for a couple of weeks until I could not look at one ever again. These were of course not the fluffy goodness of a pancake… but they didn’t take like a doctored up egg to me.

    I did 2 eggs and 2 1/2 oz creamed cheese, 1 packet of truvia and a little pour of vanilla.

    Vitamix on low/4 for 1 minute, let settle for 4 – 5 min (too impatient) And grilled em up.

    First 2 with butter and sugar free syrup. YAY!
    3rd 1 with sour cream and sugar free jam, for a crepe type situation. YAY!

    Happy camper.. breakfast has always been the bane of my existance when trying to do low carb because i cannnot stand eggs. Thank you!!! :)

  94. waggmore
    waggmore01-07-2013

    Woo Hoo! Yummo! Quick, easy and delis!

    Thank you!
    Bobbie

  95. Brooke
    Brooke01-08-2013

    Thank you, thank you, thank you! I’ve been on Atkins for a couple of weeks and I’ve been dying for something sweet. I have such a sweet tooth, so these really hit the spot and made me feel like I can keep going on my diet. They were super easy (which is great since I hate cooking), sweet and Atkins-friendly! They went perfectly with Walden Farms sugar free syrup. I’ll be checking out your other recipes for sure!

    • Mellissa Sevigny
      Mellissa Sevigny01-09-2013

      You’re welcome Brooke and I’m glad you’re still hanging in there on low carb! These work great for a wrap too if you omit the sweetener. I wrap ham and cheese in them all the time for a quick lunch on the go. Hope you enjoy the other recipes as much as this one and thanks for the feedback! :)

      • Brooke
        Brooke01-09-2013

        Well, I decided I liked them so much I bought your new cookbook on Kindle! I’m excited!

  96. Nancy
    Nancy01-13-2013

    OMG, this were awesome!!! A perfect change up from poached eggs & egg sandwiches for breakfast. They reminded me of a diet pancake my mom used to make, way back in the 70′s. We had gotten a new harvest gold kitchen aid blender and the diet pancake recipe was in the blender recipe book. Ah memories!!! Thanks for all of your awesome low carb recipes, it’s nice to break from bacon, eggs & cheese all the time :)

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2013

      Thanks Nancy, so glad you liked them! When I was growing up in the 70′s we had a harvest gold stove and oven! I recently noticed that avocado green is making a comeback which is ok with me, but harvest gold…I don’t know! :)

  97. Lesa
    Lesa01-13-2013

    Can you freeze these? Making them today and would love just to pull them out of the freezer for a quick breakfast!

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2013

      I haven’t tried it but others have posted that yes, they freeze well!

  98. Nicole
    Nicole01-18-2013

    I made these today and they were AMAZING!! I do low carb and my toddler refuses to eat eggs. I think it’s a texture issue with him so these worked great for both of us!! Thank you!! Peace and Love!!

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2013

      You’re welcome! My five year old has been eating them for years and he loves them too – especially with strawberries!

  99. Marissa
    Marissa01-19-2013

    Oh wow I just made these. So awesome.

  100. Sally
    Sally01-19-2013

    Holy cow! These were awesome!! I can’t do bread since having gastric sleeve surgery in July and these were a perfect substitute. They were completely filling and tasty. I’ll be making these all the time!

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2013

      Thanks Sally – so glad you liked them! I make them all the time too, and even my carb eating friends and family love them!

  101. CincyKetoGuy
    CincyKetoGuy01-21-2013

    These Freeze very well! Just wanted to mention that. In about 30 seconds a stack of three will come back to life.

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2013

      Thanks for letting us know – I’ve never gotten to the point of freezing them, they disappear too fast! :)

      • CincyKetoGuy
        CincyKetoGuy01-22-2013

        Hah, I make a large batch on Sundays for the rest of the week. Usually some have hints of fruit or a bit of chocolate… :)

  102. Amy
    Amy01-22-2013

    Wow! These are surprisingly amazing!! They taste like creeps or thin pancakes. I followed recipe to a “T” and they were awesome! Thanks so much.

  103. Kim
    Kim01-22-2013

    These are amazing! I made one with blueberries and one with out. I enjoyed them both very much. I cooked mine in the waffle iron. Fantastic!

  104. chantel
    chantel01-24-2013

    Just made these for my hardworking and handsome husband. He is on a low carb diet and these were a real treat for him. He looooves them! They are so easy to make, which is a treat for me ;)

  105. Jennifer
    Jennifer01-25-2013

    I tried these this morning. I softened 2oz of neufchatel cheese for 15 seconds in the microwave & added 1/2 cup egg beaters (which is all I buy anymore!), 1 packet of stevia, a touch of vanilla & cinnamon & whipped it up in my smoothie blender. I didn’t have any trouble with them cooking or flipping them. I sliced up a banana and cooked it in 1/4 cup of sugar free breakfast syrup & poured over them…amazing!
    I put the recipe in the weight watchers recipe builder – only 6 P+ for the whole recipe! (Plus 1 P+ for my syrup) If i had fat free cream cheese it would only be 4P+ for the whole recipe! I can’t wait to cook these for my husband tomorrow morning for breakfast. Thank you so much for sharing!

  106. Tonya
    Tonya01-27-2013

    I’ve been low carbing for a month and craving pancakes for a week. I tried a couple almond flour recipes and I was really disappointed in the taste, and even more so when I remembered the price. I am SO glad I came across your recipe! I added a pinch of salt and a couple drops of vanilla, and used elbow grease and a fork instead of a magic bullet or blender for the batter. It was a little lumpy, but cooked just fine. These are delicious!! Thank you so much for sharing.

  107. Sarah
    Sarah01-28-2013

    These are delicious. Thank you – I am so glad I bought your cookbook.

    I had better luck with Splenda since the stevia had a chemically aftertaste. Do you have any suggestions for how to make them easier to flip – I found them very crumbly & hard to handle, so made dollar pancakes instead of the nice big ones in your photo.

  108. Jeanne
    Jeanne01-28-2013

    I’ve been doing Atkins for 3 weeks now and I was getting really tired of eggs so I decided to look up LC breakfast ideas on here. I just finished eating these pancakes and OMG & couldnt eat them fast enough! I kept saying to my kids OMG these are so good, they just laughed at me. I added a little vanilla to the mix.
    Thank you for this recipe.

  109. Linda
    Linda02-01-2013

    These are wonderful, made them up this morning, easy and delicious!! I couldn’t eat it all, so saved some for tomorrow! Sugar free chocolate syrup worked as well as lite syrup..
    My question is the Net Carbs. On my cream cheese package they indicate that the carbs for 2 ounces is 4, eggs have no carbs, my math would make total to be 4 which for 6 pancakes would be less than 1? Am II counting my carbs incorrectly? Your site makes low carbing so easy!!! Thank you so much

  110. Nicole
    Nicole02-02-2013

    I made these tonight and omitted the sweetner and cinnamon and added a little salt and used them to wrap enchiladas. Totally delish!! Glad I found this recipe. I will use it again and again for different things! Thanks

  111. Chrystal
    Chrystal02-07-2013

    I came across the link to your page in a low-carb forum. Who knew you could make pancakes out of cream cheese and eggs? I recently tested a recipe for pancakes with eggs and flaxmeal. It turned out fine, a little boring with the flavor. Next time I plan on trying some cinnamon or apple pie flavoring. Anyway, I am curious; when reading the recipe it says it makes 6. Serving size is 1. Then down in the nutritional value it says “per batch.” I just want to make sure, it is 2.5net for 1 pancake or for the whole batch?

    I’d love to make some of these, take some photos and add them to my websites. I’ll be giving you a backlink!

    Thanks so much, I love trying new recipes.

  112. cha
    cha02-08-2013

    i made these this morning. took me a bit to get the thickness just right but when i did they came out much prettier and they tasted great. i made a syrup my smashing 1/4 cup raspberries and 1/2 tsp honey heating it up for a minute YUM

    • Linda
      Linda02-08-2013

      Last night with the blizzard et al I gave into stress… But this time my desire was sated by cream cheese pancakes, the cream cheese per the recipe should be 4 carbs, the eggs zero carbs as well as the sweetner and seasoning.. I was able to binge and not ruin my progress.. Happy Dancin’

  113. sue ramage
    sue ramage02-08-2013

    My husband and I own an bed and breakfast and are very often asked for gluten free meals..I am going to try these little cakes..they would seem to be a great addition to my menus. I noticed that one of the comments said that there is gluten free cream cheese. I looked at the ingredients on the label of Lucerne lo-fat cream cheese and did not see anything that would indicate that there was gluten in the cream cheese. Any comments on this??? Thank you. Sue At the Quimper Inn in Port Townsend, WA

    • Mellissa Sevigny
      Mellissa Sevigny02-09-2013

      Hi Sue, in answer to your question, cream cheese should not contain gluten and I’ve never seen one that does. Just to be sure, always check the labels for any wheat product that might be added. Hope your guests enjoy them! :)

      • carrotcruncher
        carrotcruncher02-12-2013

        a lot of the ‘value’ (low price) low fat cream cheeses here in the UK have wheat fibre, citrus fibre etc in as a bulking agent to keep the cost down, which I suspect applies to the case above as well – so you have to be careful

        • Mellissa Sevigny
          Mellissa Sevigny02-12-2013

          Well that explains a lot, thanks! The moral of this story is always read your labels before purchasing!!!

  114. ashleamarcelle
    ashleamarcelle02-12-2013

    For someone who has been on a low carb diet for 3 months I absolutely loved these very first time I need them. my husband said he would have preferred to have the real thing but he is still a carb loader. Tthe second time I made them I cook them in the same pan I had just cook the bacon in. We both enjoyed them very much. I mixed my bacon in with my pancakes. It reminded me of when I use to go to fast food restaurants and get the bacon pancake and egg platter mix it all together pour syrup on everything and eat it all up. I felt like I was being bad. :)

    • Mellissa Sevigny
      Mellissa Sevigny02-13-2013

      So glad you guys liked these – and of course, you can never go wrong with bacon! :)

  115. Stacy @Stacy Makes Cents
    Stacy @Stacy Makes Cents02-14-2013

    These are delicious! The key is making them very small so they flip easily. Yummy! :-)

  116. Diana
    Diana02-16-2013

    Hello,

    I made them this morning but couldn’t flip them. What did I do wrong?

  117. Melanee
    Melanee02-17-2013

    Very good! Thanks for the recipe!

  118. Mysticbreeze
    Mysticbreeze02-21-2013

    I can’t even get pancakes out of these…they break apart as I flip them! How is everyone turning them into pancakes? How can you make this work?

    • Mellissa Sevigny
      Mellissa Sevigny02-21-2013

      Two things will cause them to break when trying to flip – if your batter hasn’t rested enough/has too much air in it, or you are flipping them too soon. You have to almost cook them through on the first side (about 2 minutes) and then flip and cook for about 30 seconds on the other side. Hope that helps! I still break them sometimes and I’ve been making them for years! You’ll get the hang of it!

      • Mysticbreeze
        Mysticbreeze02-22-2013

        Thank you! I will give these another go and be sure to take your advice.

  119. samantha
    samantha02-22-2013

    I literally just finished making and eating these and though I am not a typical commenter, I had to leave a comment. Delicious…I was skeptical because in my experience any low Carb version of a high Carb meal tastes crappy but with these, the low Carb diet may be doable again:-) Thanks for sharing!

    • Mellissa Sevigny
      Mellissa Sevigny02-22-2013

      Thanks for taking the time to comment Samantha, I’m so glad that you enjoyed them!!!!

  120. Natalie
    Natalie03-08-2013

    I wonder if they would still work if I used dairy-free cream cheese. I am lactose intolerant. Has anyone tried them like this? I’m gonna go ahead and see this morning.

  121. Tamatha
    Tamatha03-10-2013

    I could not believe these pancakes! I have been doing LC for 1 month (with not much sucess yet) But stumbled upon your website through pinterest. I am thankful! These were so good, I really did not expect to ever eat pancakes again without a major cheat. The real test/ I served them up to the kids without telling them they were made of Cream cheese and Eggs, (they never would have ate them) They were “ummming” and went back for seconds! These are a keeper. I will make them even if I strayed from my new LC lifestyle. they we GOOD!
    (i hope I start loosing some weight here soon though, I am gettign discouraged) I am going to try to cook exclusively off of this website for a while. Thanks again!!
    -Tamatha

    • Mellissa Sevigny
      Mellissa Sevigny03-10-2013

      So glad you liked these Tamatha! Hang in there and make sure you are counting carbs carefully and the weight will come off eventually!

  122. Casio2000
    Casio200003-17-2013

    Thanks a lot for this recipes – can’t wait to try it – but wanted to double check on one thing because English is not my first language – if the cheese called “Philadelphia” the same thing as cream cheese?

    Thanks

    • Mellissa Sevigny
      Mellissa Sevigny03-18-2013

      Yes, Philadelphia is a brand of cream cheese and would work fine for this recipe.

  123. Michelle
    Michelle04-09-2013

    I tried them earlier today. Success! Used honey for a sweetener. Hubby and all four kids thought they were delicious. The only complaint I heard was that they were too small. Ha. Guess we’ll be making them again. Thank you so much.

    Oh, and I sold them to the kids as “French toast/crepe creations”. :)

  124. Alexia
    Alexia04-14-2013

    I just made these for the second time following a commenters tip on beating the whites separately and then folding the other previoulsy mixed ingredients, this way they do look more like pancakes than crepes (but are also more difficult to flip). I skipped the Stevia but added a bit of vanilla extract.

    I loved them both ways! Next try i’ll try a “neutral” version and use them for wraps..let’s see how that goes. Any tips in adding something to hide the eggy flavor?

    Thanks for this great recipe!

  125. Brooke
    Brooke05-05-2013

    You have seriously made my entire life. Thank you SO MUCH. I cannot get over how much I love this recipe. You are the main reason I am staying low carb :)

  126. SKeown
    SKeown05-13-2013

    I have made these pancakes for my whole family and they got a thumbs up… I added vanilla Splenda to mine and it game them he perfect flavor for us! We also have made the the bread…I added 1 packet of vanilla Splenda to it as well to make more of a sweet breakfast roll…I plan to add cinnamon next time!

  127. J.R.
    J.R.05-16-2013

    Melissa – This recipe is AMAZING! I found it last nigh and thought I’d try it out this morning. It was so simple and I was AMAZED at how much these tasted like normal pancakes. This is definitely one that I’ll be doing time and time again, thanks!

    • Mellissa Sevigny
      Mellissa Sevigny05-17-2013

      Thanks so much! This is still one of my faves!

      • Renee
        Renee06-13-2013

        Can you use egg whites instead of a full eggs?

  128. Toni
    Toni05-19-2013

    I made these this morning and they were excellent! Very much like a crepe, which pleased me since I only had zero carb raspberry jam in the house! Was wishing I would have made a batch of mascarpone to go with it. I’m thinking a savory batch to be the wrap for my huevos rancheros!!! Nom Nom Nom !! As always, excellent!!! You’re awesome!!!

  129. Maria
    Maria05-31-2013

    Thank you so much for this recipe! I was desperately wanting something other than eggs for breakfast! :)
    I quadrupled the recipe and it made enough for the 4 of us that were eating. I think they taste like french toast (Probably because of the egg). Fantastic cakes, and something we’ll surely do again!

    Thanks!

  130. Cyndie
    Cyndie06-18-2013

    These are delicious ! Has anyone tried egg beaters or egg whites to reduce calories a bit while remaining low carb. I would also like to try with a sprinkle of herbs and parm to use as crepes!

  131. Rebecca
    Rebecca06-18-2013

    Made these today with coconut sugar and real maple syrup and I’m in love. I think I will use them as ‘bread’ for sausage egg biscuits too. I feel like this is a life changer lol!! I try to avoid white flour like the plague but man I agree eggs get boring! This is SO SO great!!

    • Mellissa Sevigny
      Mellissa Sevigny06-18-2013

      So glad you liked these Rebecca! I use them for wraps and all kind of bread substitutes! Love them!

  132. Nleoi
    Nleoi06-19-2013

    After a lot of trys they turn HORRIBLE!!!!! The recipe sounds good but to me didn t work :(

  133. Allison G
    Allison G06-23-2013

    Hi Melissa, I just wanted to drop you a line a tell you I just devoured your cream cheese pancakes!! I loved them! I changed a few things and wanted to see what you think. I didnt have eggs so I used egg beaters, I doubled the recipe cause I knew I wanted leftovers. I added 1 big tablespoon of protein powder and I added 2
    huge tablespoons of chia seeds and let them sit a little I didnt use the stevia cause I knew I was gong to brush on some sugar free cinnamon brown sugar syrup. They cooked up perfect and then I spread a litlle of the cream cheese over the hot cakes. I am so full and my tummy is happy cause no carbs. I am diabetic and they were such a treat. Thank you thank you again!

    • Mellissa Sevigny
      Mellissa Sevigny06-24-2013

      Thanks so much Allison! I’ve never tried them with egg beaters but I appreciate you letting us know that it works because a bunch of people have asked and I hadn’t had a chance to test it out yet! Never tried the chia seeds either but I’m sure it bulked them up nicely! I have the sf cinnamon brown sugar syrup too and LOVE IT! So good on the pancakes!!!

  134. Deborah G
    Deborah G06-25-2013

    I found this recipe while doing a low-carb recipe search on PINTEREST. Read all the feedback, the successes and the failure, this morning was the day I decided to give it a go!! I’m so glad I did, reminds me of French Toast! Didn’t have any SF syrup so I mixed up butter, cinnamon and Splenda OH MY GOODNESS, or as we say in the South THANK YOU JESUS!! They are delicious glad I am home alone, no need to explain or SHARE!!! You just found a new follower, keep ‘em coming Thx!!!

  135. Tatti Apple
    Tatti Apple06-28-2013

    I found this recipe last night on Pinterest and I;ve decided to give a try. I made similar pancakes before, but with protein powder in it. I didn’t have any cream cheese on hand, so I substitute it for cottage cheese. The recipe turned great! Mine didn’t look so perfect as on main picture here and it was a little bit hard to flip them over, but I think it was due to my substitution for cottage cheese. Next time I’ll try them with cream cheese. Also, I didn’t put any cinnamon in my crapes, since I had a plan to use couple of them as wraps. I bake double batch, so I’ll eat another half as my breakfast tomorrow. I make my faux maple sauce: I mix cream with whey protein (I put enough protein to make it thick consistency as maple syrup) , truvia, cinnamon, a little bit vanilla and pure maple extract. This sauce taste even better then real maple syrup and high in fat, which is good for keto-dieters like me.

    • Mellissa Sevigny
      Mellissa Sevigny06-28-2013

      Glad you liked these Tatti. I know some have had good success with cottage cheese, though I haven’t tried it yet! Your maple topping sounds delicious – THAT I’m definitely going to try! Thanks for sharing! :)

  136. Janet
    Janet07-02-2013

    I’m amazed! I just made these and they’re fabulous – about like creeps. Perfect for rolling with fruit or gluten free fridge jam.
    I’m hypo glycemic, but sometimes I just crave pancakes… These work perfectly! Thank you so much!

  137. olga
    olga07-06-2013

    Tried to make it tonight and they completely didn’t work. The batter was way too thin and they were impossible to flip. So instead having 4 pancakes I ended up with little bits and pieces that looked more like scrambled eggs.

    • Mellissa Sevigny
      Mellissa Sevigny07-06-2013

      Sorry these didn’t work for you Olga!

    • Tatti Apple
      Tatti Apple07-06-2013

      Olga, I tried this recipe again the other day and I added 2 TBS of ground flax seed, it turned out very good and it was easy to flip them over. Give it a try again, this is very good and easy recipe.

      • Mellissa Sevigny
        Mellissa Sevigny07-07-2013

        Thanks for chiming in Tatti! I haven’t tried the flax but I sometimes add coconut flour to mine and that also makes them easier to work with and more pancakey in texture…

  138. Felicia
    Felicia07-15-2013

    Delicious! What a find! Thank you!

  139. Angela
    Angela07-25-2013

    Love these! I made them as directed and they turned out perfectly and look like yours ;o)
    I sliced up my sausage patty and rolled it in one pancake. YUM! Tastes like a mcgriddle. Despite what the others say about you being their favorite-you know I am your number 1 fan in jacksonville, FL ;o)
    Angela

  140. Chris
    Chris07-27-2013

    This recipe was AWESOME. However, I like to spice things up. I used jalapeno cream cheese (still low carb) and added a few sliced up kalamata olives and a few large chunks of feta chesse. I was amazed at how pliable these are and used them as bread pieces for avocado/bacon/lettuce/tomato sandwiches (I used very little oil on the pan so they weren’t greasy to the touch). Thanks for the recipe.

  141. Emily
    Emily07-27-2013

    These were awesome!! I thought they tasted more like french toast than pancakes, but are a very welcome change from the eggs I have been eating for breakfast. Mine were not as fluffy as those in the picture, but I used Weight Watchers whipped cream cheese so that may have been why. Definitely will be making them again!

  142. Jackie Barefoot
    Jackie Barefoot07-28-2013

    I made these exactly as the recipe said and added 1/2 cup of vanilla protein powder and cooked in my waffle maker!!!1 Yummy. Question…can I add about 1 tbls of coconut oil so they won’t stick. I have a brand new jar of coconut oil that I have never used but always read about it. Thanks/

    • Mellissa Sevigny
      Mellissa Sevigny07-28-2013

      I haven’t tried it Jackie but I don’t see why not! Let us know how they turn out!

  143. jjflamingo (jan jones)
    jjflamingo (jan jones)07-29-2013

    These are life changing, and I am not exaggerating. I never have been able to eat eggs, because of the texture, and these are not eggy tasting at all. I will be making them often. Thanks for sharing this WONDERFUL recipe.

  144. Cyndi
    Cyndi08-07-2013

    When I first made them they were really runny. It probably doesn’t help that it’s 150% humidity here in Texas/ So I added 2 more oz of cream cheese and they turned out perfect.I topped them with pure maple syrup. I will be making these a lot.

    • Cyndi
      Cyndi08-13-2013

      My husband woke up the next day and asked “Do you have any more of those pancakes? Those were GOOD!”

  145. Nancy
    Nancy08-07-2013

    Just had to throw a post in. It never ever ever occured to me to throw this into a blender. I’ve been making this for almost 20 years. This recipe basically has been known as the “Mock Danish” in low carb circles, lol. And hey,, I don’t care if their intact, broken up,,, its sure to be delicious anyway. The original version was softening the cream cheese and mixing it as best you can with the egg and a packet of sweetner. Then you’d either nuke it,,, or my favorite version, fry in up in butter in a pan. I always topped mine off with some SF raspberry syrup if I didn’t have a bit of fruit to top it with. This version or the old one,, it’s fantastic! Except that with actually pancakes/crepes,, the possibilities are endless! Thank you!

  146. Low Carbe Diem
    Low Carbe Diem08-13-2013

    Wow! Only 2.5 net carbs? That’s fantastic. The simple ingredients make this recipe completely doable. I know what’s for breakfast tomorrow. Thanks.

  147. Mary Miller
    Mary Miller08-17-2013

    My favorite food in the world is French Toast slathered in Cream Cheese. I took one bite of these pancakes and went to heaven. I don’t touch grains anymore, or starch, and have to really control the carbs due to Type II diabetes. Now I can have my CCFrench Toast without the toast. Thank you so much for this stroke of genius. I also noticed they roll like a crepe which gives me just a boatload of ideas.

  148. Sarah Bucko
    Sarah Bucko09-02-2013

    Ever since I discovered these I make them constantly! So yummy! On a whim, and because it was sitting in front of me, I decided to add a little sugar free vanilla pudding mix to the recipe. They were awesome!

  149. Jennifer
    Jennifer09-05-2013

    These look fantastic!
    Definitely trying both sweet and savory.

  150. earthmama
    earthmama09-07-2013

    What a worthless recipe. complete trash. Wasted those ingredients, didnt turn out at all! Coulldnt even flip them, they just fell apart. Wow.

    • Mellissa Sevigny
      Mellissa Sevigny09-07-2013

      I’m sorry this recipe was challenging for you. I don’t think calling the recipe worthless and trash was very productive though. I’d also like to point out that thousands of people who were able to follow the recipe successfully would disagree with you. Sounds like a) your pan wasn’t hot enough, b) you didn’t wait long enough before flipping, or c) you made a mistake in measurements. Thanks for the feedback, sorry it didn’t work out for you.

  151. Joe
    Joe09-15-2013

    I don’t have a full blender so I did my best with an immersion blending and hand mixer. The cream cheese didn’t fully blend and the batter turned out too watery. When I put it in the pan it just spread out everywhere. Other than that, these had the best taste & texture of any low-carb pancakes I’ve tried. I added 1 tbsp strawberry protein powder to the mix… quite good. I’m happy I don’t have to buy coconut flour anymore. I never thought to use the oopsie recipe for pancakes!

    • Mellissa Sevigny
      Mellissa Sevigny09-15-2013

      Glad you enjoyed these Joe! Next time, try heating up the cream cheese in the microwave for about 20 seconds before adding it to the eggs and blending – it makes it super soft so it blends really smoothly!

  152. anki
    anki09-21-2013

    I tried the pancakes this morning, they were really good. I put some salt in it, and ate them with salami and oregano. Very nice breakfast. Thank you.

    Greetings from Vienna

    • Mellissa Sevigny
      Mellissa Sevigny09-21-2013

      Thanks Anki, I love them with savory fillings sometimes too! Salami and oregano sounds delicious!

  153. Kim
    Kim09-21-2013

    Wow! I just made these and they were amazing and so good. Yes, my first one fell apart but I got the time right on the rest. I am so happy to find your site, I am making two more of your recipes tonight. Thank you!

    • Mellissa Sevigny
      Mellissa Sevigny09-21-2013

      Thanks for letting me know Kim! Even I mess up the first one sometimes! I’m never patient enough to wait long enough before I flip! Hope the other recipes come out well too! Enjoy! :)

  154. Susie
    Susie09-21-2013

    Thanks for the great recipe. I added chia seeds for fiber and omega 3 fatty acids and coconut butter for extra fat. It increased the thickness of the pancakes and was tasty.

    • Mellissa Sevigny
      Mellissa Sevigny09-22-2013

      Thanks Susie, love the chia seeds idea! So happy that you enjoyed them!

  155. Felicia
    Felicia09-22-2013

    I love these Melissa! Do you think these could be made using a crepe maker?

    • Mellissa Sevigny
      Mellissa Sevigny09-22-2013

      I’ve never tried it Felicia but I don’t see why not – let me know if it works!

  156. Nan
    Nan09-25-2013

    These are the prettiest lc pancakes I’ve seen–as in not lumpy, bumpy, too thick and just not nice looking.

    • Mellissa Sevigny
      Mellissa Sevigny09-26-2013

      Thanks Nan, but even more improtantly how did they taste???? :)

      • Nan
        Nan09-26-2013

        Very good! Just had some with my homemade lc strawberry preserves. Yum!

  157. Lisa
    Lisa09-27-2013

    I made a batch of these tonight and WOW, I am gobsmacked. My head was saying “eggs and cream cheese” but my mouth was saying “PANCAKES”. Fantastic. Will certainly make these again and will try out some of the alternatives, too. Ingenious! Thank you! :D

    • Mellissa Sevigny
      Mellissa Sevigny09-27-2013

      Glad you liked them Lisa – it’s crazy chemistry magic, isn’t it???

  158. Jennifer
    Jennifer10-02-2013

    I made these tonight and they were great!! I can’t wait to try them again & play with some of the other ideas that were posted. I was not expecting these to taste like pancakes as much as they did!! Thanks so much for the recipe! :)

  159. Dawn
    Dawn10-13-2013

    Mellissa! Thank you so much for this recipe! My husband gave his stamp of approval! I couldn’t be more pleased. I was delightfully surprised at how the cakes browned on both sides looking just like regular pancakes! I can’t wait to have these again and try out a few of the suggested additions! :) :) Thank you so much! ~Dawn

  160. Carolyn
    Carolyn10-14-2013

    I didn’t care for the eggyness of the original recipe, and I like eggs, and cream cheese, and sweet omelets with cream cheese, but not when I want pancakes. So after reading the comments, yes, all 320 of them–I’m obsessive that way, I added 1T + 1t of coconut flour, 1/2t baking powder, 2T almond milk. Then I loved them. They were thin, but with a wonderfully tender texture. I also tried adding 2T flax meal to the previous list. Those were thicker and heartier, more like whole wheat pancakes. I think I should have added another 1/2t baking powder with the flax, but they were still good, and they make me feel healthy rather than indulgent. I’ll make both versions again! Thank you Melissa for posting so many healthy and tasty recipes, and for being so gracious with commenters who want to tweak them. Thank you commenters for so many fun suggestions for customizing them to our own tastes. Now I need to serve these to my daughter who hates eggs and cream cheese and coconut, but loves pancakes. ;) And I need a good recipe for sugar-free, all natural pancake syrup…. Any suggestions?

    • Mellissa Sevigny
      Mellissa Sevigny10-14-2013

      Thanks for reporting back with your adjustments Carolyn! So glad you were able to make these work for you! I’ll work on the SF pancake syrup! :)

      • Carolyn
        Carolyn11-09-2013

        Thanks!

  161. Anonymous
    Anonymous10-14-2013

    Just tried these today. I substituted 4 egg whites because I’m watching my cholesterol (it also helps to cut some of the egg flavor), and lemme tell you, I am FULL. I think I’ll try flavored cream cheese soon, just to mix it up a little bit. Mine had 248 calories and 18 grams of protein. Happy camper here. Thank you!

  162. Andrea
    Andrea11-09-2013

    Another winner, Mellissa. :) Thanks!

  163. Dulm13
    Dulm1311-18-2013

    Hi,
    I made these pancakes last weekend and they tasted awesome!! I was shoacked at how filling they were. I wanted your suggestion on the three problems I had though.
    1. They were super thin. Is that normal? Is there something I could add to make them fluffier?
    2. Once I poured them into a hot greased pan, it was very hard to flip it. Any suggestion?
    3. I added Splenda instead of stevia but could taste slight sourness of the cream cheese. Will adding stevia instead help that taste disappear or is that normal.
    Honestly, I loved them. I am only asking because I just very recently started to cook at home and don’t have much experience. I LOVE your blog!! Thanks!!
    Looking forward to your reply.
    SN

    • Mellissa Sevigny
      Mellissa Sevigny11-20-2013

      Hi and thanks for letting me know that you enjoyed the pancakes! In answer to your question, yes, they are pretty thin – more like crepes really. When I make them now I bulk them up with 2 Tbsp coconut flour and 1/2 tsp baking powder which makes them more pancake like. They should flip pretty easily but only after they set which takes about two minutes so you don’t want your pan TOO hot or the bottom will burn before they are ready to flip – patience is key here! If you can still taste the cream cheese flavor try adding a little more cinnamon, or try 1//2 tsp vanilla or almond extract to flavor them instead. Have fun experimenting!

  164. Rebecca
    Rebecca11-22-2013

    I tried these pancakes this morning and all I can say is “wow” and so delicious! I asked my kids to give them a try and they ate them up. I now have a new recipe to add to my breakfast and I am so thankful!

  165. Amy
    Amy11-23-2013

    I can’t tell you how happy I am to have found your site! I just made the cream cheese pancakes and love them but the cream cheese doesn’t blend completely- I think my blender is on it’s way out. :( Good thing Christmas is coming. Thanks again and I look forward to more awesome recipes.

  166. Dawn
    Dawn12-03-2013

    THESE ARE AMAZING! THANK YOU FOR SHARING!! THIS RECIPE MAKES A LOW CARB LIFESTYLE – SWEET! ;)

  167. Tina
    Tina12-08-2013

    Just made these this morning for breakfast. I don’t cook pancakes on top of the stove anymore since I discovered how much easier and faster it is to make them in the oven. These are wonderful Mellissa. I’ll try some of the modifications that others have posted to see if I can get them to come out a little fluffier. Thanks so much for the recipe!

  168. Faye Paetz
    Faye Paetz12-09-2013

    Hi Mellissa, I just love this recipe! I have made them several times and even added pumpkin with pumpkin pie spice and they are always good. Thank you for making my low carb diet easier!

  169. catecholamine
    catecholamine12-15-2013

    I’m having a weight loss surgery called Duodenal Switch on Jan 22nd. This will mean that I’ll need to be on a low carb diet exclusively for the first year or two, then a moderately low carb diet from then on. I am bookmarking this for sure! I’m normally not big on doughy pancakes anyway, so I think this is right up my ally. I think it will also be GREAT for using instead of bread for sandwiches/wraps! Thanks for the recipe!

    • Mellissa Sevigny
      Mellissa Sevigny12-16-2013

      Hope your surgery is a success! I use these for wraps all the time and it works great! Keep us posted on your progress and thanks for commenting!

  170. Lanae
    Lanae12-18-2013

    These were sooo good. Thank you for posting the recipe. Your blog and recipes have been a godsend over the past year as they have provided inspiration and variety! Thank you!!!

    • Mellissa Sevigny
      Mellissa Sevigny12-18-2013

      You’re so welcome Lanae! Thanks for taking the time to let me know you’re enjoying the recipes!

  171. carol
    carol12-21-2013

    Just found this via Pinterest and I cannot wait to try these…every which way!

    • Mellissa Sevigny
      Mellissa Sevigny12-22-2013

      Enjoy Carol, they are very versatile!!

      • Carol
        Carol12-22-2013

        Husband said we’re having burgers for dinner, so I had to try a savory batch. AMAZING!!! Plan to use as a bun… Used 2 full eggs, 2 whites, vege flavored cream cheese, baking powder and some garlic and onion powder. DELISH!!!

  172. JES
    JES12-22-2013

    Made these this morning, they were great! The consistency reminded me of crepes, they are light,which is awesome because I don’t like the thickness of regular pancakes. I put home made plum jam on them and then wrapped them around a couple slices of bacon. This is my new thing.

    • Mellissa Sevigny
      Mellissa Sevigny12-22-2013

      So glad you liked them JES, I love your idea of home made jam and bacon – how can you go wrong?!?!?!

  173. Jackie
    Jackie01-01-2014

    These are so yummy! They remind me of crepes. I had a hard time getting them to come out round in my pan, so I’m thinking of getting a griddle so I can make them properly LOL. Thanks for the great recipe!!

  174. Sarah
    Sarah01-03-2014

    I was diagnosed with gestational diabetes six weeks ago and have been so tired of eggs and turkey sausage for breakfast! These pancakes not only gave me another option, they helped curve my sweet breakfast cravings! I know it will become a new recipe staple until my boy is here in ten weeks! Thank you sloop much!

  175. Joy
    Joy01-08-2014

    Hi, mel. I made these for the first time last night. I made two batches because it was so crazy easy. The first, I followed your recipe and made sweet pancakes. The second, I substituted the sweetner and cinnamon for onion and garlic powder and made them savory. Both were very good. I love the way they are really more like a crepe than a pancake. I squirted a big amount of sugar free heavy whipped cream into one (or two) and rolled it up like a crepe and it was delish! If only I’d had some strawberries. I’d been thinking a lot about your breakfast lasagne recipe using them, and thought they would be perfect substitue for lasagne noodles and they are! I made a whole fat ricotta lasagne tonight with them and it is just as good as the real thing. I found a sauce with no sugar in the ingredients list at walmart and used it sparingly. This makes it more of a dry lasagne that you can pour sauce over to your own taste without it smothering those ‘noodles’. Thanks so much for your recipes and ideas.

  176. stacey
    stacey01-11-2014

    I whipped these up this morning and fried them in butter and added a little low carb syrup. Delish!! This is the closest thing to pancakes since becoming a low carber in september. You have some wonderful recipes and I have really just started exploring your blog. I did add 1 tablespoon of flax to the batter adding .5 carb just to get a little more dense cake. I also used nutmeg instead of cinnamon. Thanks!!

  177. Julie
    Julie01-13-2014

    I love, love, love these pancakes. I may even be a bit addicted to them now. My husband, on the weekends, often make my kids swedish pancakes (made with flour) which are a lot like a crepe. I made him these this weekend since we are trying to get rid of carbs and he loved them…they are so close to a swedish pancake…it was an amazing substitute. I have a recipe for a pancake that uses similar ingredients but also has flax and almond flour…which is a really good recipe but this one was so easy and so delicious I think it now my go to pancake.

    • Mellissa Sevigny
      Mellissa Sevigny01-13-2014

      I LOVE swedish pancakes!!!! So glad that you guys felt these were right up there with them! Thanks for taking the time to let me know!

  178. Marnie Kingston
    Marnie Kingston01-15-2014

    Thank you Mellissa. I found this via the Reddit forum and your recipes for Week 1 (your meal/shopping plan is gold). I just made a batch of these and ate the lot. I appreciate your work.

  179. Jamie
    Jamie01-18-2014

    Very good. My daughter loved them.

  180. Jill
    Jill01-19-2014

    I just made/ ate these. They were very good! Mine didn’t look as pretty as yours…I had a little trouble flipping them…but I will definitely add these to my breakfast menu! Thanks!

  181. Kelly
    Kelly01-19-2014

    I had to share my version of this recipe after reading all of the comments and Mellisa’s recommendations! Obviously, this alters the carbs and calories. Unbelievable!

    8oz cream cheese
    6 eggs
    2 TB coconut flour
    1/4 c almond flour
    2 tsp baking soda
    1 tsp vanilla
    1.5 tsp lemon juice
    2 TB Z sweet (erythritol and stevia)
    12 drops stevia (increase if you omit the erythritol)

    Mix in your bullet (if you have the big container) and let thicken and stand while you heat your skillet

    Cook in your fat of choice and keep small to flip. DELICIOUS!

    • Kelly
      Kelly01-19-2014

      Forgot to say–I got 17 5ish inch pancakes from this. The longer you let the batter sit, the fluffier the pancakes.

  182. Kelly
    Kelly01-19-2014

    The recipe should say baking powder, not soda! Oops. And Mellissa’s name has two ‘s’-es. I’m on a roll today :-)

  183. Tonya
    Tonya01-19-2014

    So I did a search for LC cr ch recipes & found your site and read all the fantastic reviews on the different variations that go on and on. What I like best about the pancake is the simple ingredients. I can remember this without digging for the recipe, mix it up and throw it in the pan…no flour needed. If your a low carber…you have the ingredients in your kitchen.
    I have also been searching high and low for a bread recipe, instead of purchasing a loaf online for a ridiculous price, like $8.00, Also, Im not particulary fond of wrapping a piece of lettuce around my sandwhich…lol
    I prepared the pancakes exactly to your recipe, slathered with butter and cleaned my plate, delish…..also, will try variations for BREAD…So you saved me from the endless bread search and now endless sandwiches…ty

    • Mellissa Sevigny
      Mellissa Sevigny01-20-2014

      Hi Tonya and welcome to IBIH! So glad you liked the pancakes, and yes they are super versatile for desserts, wraps and all sorts of other applications! So glad you liked them and hope you have fun experimenting! :)

  184. Tina
    Tina01-20-2014

    I am doing the Keto plan with you and just got around to making these pancakes. I ate three of them for breakfast just now and oh my goodness, how wonderful! I feel like I have cheated and eaten something sweet and loaded with carbs, but totally haven’t. Infinite thanks for creating and sharing this delightful breakfast recipe.

    • Mellissa Sevigny
      Mellissa Sevigny01-20-2014

      You’re so welcome Tina and I’m so glad you are on the plan with us! The pancakes are definitely a keto life saver! Ugh, I get so sick of eggs sometimes and the pancakes are always a welcome break! :)

  185. Tina
    Tina01-20-2014

    I’ve been baking them in a parchment paper lined pan at 300 degrees for around 10 min. or so. I’ve never really timed it. I use my pizza cutter to cut it into 4 squares. They’re perfect.

    • Mellissa Sevigny
      Mellissa Sevigny01-20-2014

      Great idea Tina, I have baked them before for dessert applications, but never thought to just bake them for breakfast – duh! Thanks for sharing your baking tip with everyone – especially since they can be difficult to flip at times!

  186. Amber
    Amber01-20-2014

    I love when I find recipes that can accommodate my metabolic syndrome! thank you! and to the person asking where to find the syrup…my hubby and I love our 0 calorie, 0 fat, 0 carb syrup we found on netrition.com.

  187. Amanda
    Amanda01-20-2014

    I finally got around to making these. So good! I did 4 oz cream cheese to 3 eggs, 1 tsp cinnamon & a packet of truvia. My first one didn’t turn out at *all, but the rest came out looking just like your picture. They are more difficult to flip that the pancakes I grew up, but not bad at all. None of mine broke or fell apart after the first one. I softened some Kerrygold butter & mixed it with a SF caramel syrup I had because I wasn’t able to find the brown sugar/cinnamon one I wanted to get. Anyway, I spread the softened butter mix on them & rolled them up for work for the week. I plan to eat them cold (with sausage balls). Of course, I had to try one (or 2) before I put them away and they were amazing. Thanks so much! Eating healthy at work is hard for me, but you’re making it easier.

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2014

      Glad you liked these Amanda! By the way, I have the brown sugar and cinnamon flavored syrup and don’t love it – if you haven’t tried it yet I would say don’t waste your money on it. Simply sprinkling some cinnamon with truvia and a little of the caramel syrup will give you better flavor anyway!

  188. Jessica
    Jessica01-27-2014

    Just tried these this morning and wow, they are good! I added half a teaspoon of vanilla to the mixture and they tasted just like french toast, or at least the french toast egg layer, haha. I was getting so tired of eggs for breakfast and these are a great option! I don’t even care that they aren’t “fluffy” like pancakes and I didn’t even need syrup, I was eating them plain as they were coming off the skillet, lol!

  189. Indigo Eurioste
    Indigo Eurioste01-29-2014

    Thank you for doing this! Just getting started on the 3 day Keto and wanted to know, for breakfast do I get to eat one pancake or all that the recipe makes and for lunch how many roll ups do I eat?

    Thanks,
    Indigo

    • Mellissa Sevigny
      Mellissa Sevigny01-29-2014

      On the three day plan you can eat until you are full – we don’t worry about calories, it’s just about getting over the hump of getting into ketosis and detoxing off of the sugar.

  190. Tasha
    Tasha02-01-2014

    I tried these this morning and thought they were a tasty treat. I had one out of my batch of 4 that tasted eggier than the others. I’m not sure if it was due to the thickness of the pancake or the tempature I cooked it all. I loved them though. They reminded me of a German Blintz pancake or a crepe. Will make them again.

  191. Laura
    Laura02-05-2014

    When you say ‘a packet of stevia’ do you mean the whole thing? Doesn’t that have the same sweetness as like 100 teaspoons of sugar?

    • Mellissa Sevigny
      Mellissa Sevigny02-05-2014

      I meant a coffee sized packet of the truvia style stevia which is what I used at the time. You could substitute whatever your brand’s equivalent to a Tablespoon of sugar is.

  192. Dan
    Dan02-05-2014

    I made these for dinner last night–we loved them! I’m in Atkins induction phase while my 7-year-old just likes breakfast for dinner. Followed the original recipe precisely, and while the cakes did turn out thin, they were tender and very tasty.

    I’ll definitely make these again, testing versions from the comments, using flax meal, etc. Paired with sugar-free syrup they were definitely a welcome departure from standard eggs for breakfast (there’s only so many ways to prepare ‘em).

    Thank you so much!

    • Mellissa Sevigny
      Mellissa Sevigny02-13-2014

      You’re welcome Dan and thanks for letting me know you enjoyed them! I get sick of eggs too and these hit the spot when the idea of another egg makes me want to scream! :)

  193. Steve
    Steve02-06-2014

    Hey for sweetener think you can use apple sauce?

    • Mellissa Sevigny
      Mellissa Sevigny02-06-2014

      It will add some carbs but if that’s not an issue for you I don’t see why not!

  194. Krissy McLean
    Krissy McLean02-07-2014

    Just made these and the kids devoured them! I followed the recipe, except for the fact that since we have 5 kids I had to triple the original recipe. So instead of 4 pancakes we ended up with 12, actually 13 so the baby got the extra. :) I also replaced the packet of sugar with 1.5 tsps of Agave Nectar.

    Some of the kids put honey and butter on theirs, my son but Greek yogurt on his and I just dabbed some butter on mine. Really great.

    What i want to do next is try to make them fluffier so that the kids are a bit more filled up. :) We did have a slice of bacon each but kids, they seem to never be full LOL.

    Do you think though, that by increasing this recipe I will need to keep the eggs as they are? For example, we tripled so we used 6 eggs and 6 oz. of cream cheese. Would all of that need to stay the same? Just curious if you happen to know.

    • Mellissa Sevigny
      Mellissa Sevigny02-07-2014

      It’s a good rule of thumb – one egg per ounce of cream cheese, but sometimes I use less eggs in a large batch. To make them fluffier try adding 2 Tbsp coconut flour and 1 tsp baking powder (per batch) – much more hearty and like real pancakes! Enjoy!

      • Rosine
        Rosine02-12-2014

        I followed your adjustment and they were SUPER FLUFFY! I got 3, 6 inch pancakes from 1 batch. I haven’t been able to fall in love with sweeteners in baked goods yet so I just used 1.5-2 tsp of sugar. Next time I will try 1 packet sweetener mixed with 1 tsp sugar.

        • Mellissa Sevigny
          Mellissa Sevigny02-13-2014

          So glad you liked them Rosine! I love how versatile this recipe is – add the flour and they are fluffy pancakes – leave it out and they are perfect for wraps! Baby steps on the sweetener thing – and 1 tsp sugar isn’t the end of the world anyway!

          • Felicia
            Felicia02-13-2014

            Love these! Tried something different today to change it up. Added 2 tbsp lowfat unsweetened coconut for an extra carb. Became denser with a slight coconut taste. They were so easy to flip! Thanks for all the great recipes!

          • Mellissa Sevigny
            Mellissa Sevigny02-13-2014

            What a great idea Felicia – definitely going to try that, thanks for sharing!!!

  195. Andrea
    Andrea02-13-2014

    Hi Melissa. I apologize if this has already been answered above, there are a lot of comments :) Is it possible to make a batch of these and keep them in the fridge for about 24 hrs? I’m planning on having caviar for Valentines but I’m doing keto so I thought these would make a great blini substitute – but I won’t have time to whip them up on Friday. Thanks!

    • Mellissa Sevigny
      Mellissa Sevigny02-13-2014

      Absolutely, these keep very well in the fridge or even the freezer! Sounds delicious with caviar – enjoy!!!

      • Andrea
        Andrea02-13-2014

        faaaaantastic. Thank you!!! I think the eggy-ness people are referring to will be perfect with caviar and creme fraische.

  196. Alice
    Alice02-13-2014

    I have to say… The last time I had these was when you first published the recipe…

    Until this morning.

    And can I say… WHY?! Why haven’t I made these again?!…

    Amazing! Amazing! Amazing! You would SWEAR (and I did!) that there is flour in there… They’re crèpe-y and lovely and wonderful and…

    My tongue is singing!

    How can two ingredients come together in such a blissful way?!

    Eggs and cream cheese are *officially* married in my mind.

    Thank you for everything you do to make low-carbing so awesome.

    You’re the best. The flipping best!

    • Mellissa Sevigny
      Mellissa Sevigny02-13-2014

      Thanks so much Alice, your comment made me laugh! feel this way sometimes when I haven’t made them in a long time and have them again! Then I’m like WHY don’t I make these EVERY DAY??? ha ha! You MUST try the monte cristo casserole that I made using these – it’s the best thing ever!!!! :)

  197. Amanda Richardson
    Amanda Richardson02-15-2014

    Hi everyone, these look awesome and I was wanting to make them this morning! Could someone please tell me if I can make these using a small food processor? My blender is out of commission at the moment, but I want to try these!

    • Mellissa Sevigny
      Mellissa Sevigny02-21-2014

      You can Amanda, even a mixer will work well but the key is to heat the cream cheese in the microwave for 30 seconds first and then it blends like a dream! Enjoy!

  198. AMS
    AMS02-15-2014

    I made these for breakfast today and added a few wild blueberries while they were cooking. They were great and a nice substitute for the real thing.

    I had to chuckle reading the comments about ‘egginess’ – the only ingredients are eggs and cream cheese, of course they’ll taste slightly eggy! If you cook over lower heat though, the texture won’t be as scrambled egg like, which helps.

    • Mellissa Sevigny
      Mellissa Sevigny02-21-2014

      They definitely taste less eggy when cooked at a lower temp – glad you liked them, thanks for taking the time to comment! :)

  199. terry bradley
    terry bradley02-16-2014

    I made these today for my diabetic husband. We loved them! Filing this recipe under “favorites.” I will be making these again soon. They did remind me of French toast but whats wrong with that?! Yum.

  200. Donna
    Donna02-16-2014

    I loved them, not a good cook so I put mine in the waffle machine and came out great ;-)

    • Mellissa Sevigny
      Mellissa Sevigny02-21-2014

      Thanks for letting us know Donna – I definitely need to invest in a waffle maker pronto!!!! :)

  201. Elissa
    Elissa02-21-2014

    These are DELICIOUS. I’ve eaten them cooked in butter and plain (yummy), with a tiny bit of SF syrup (yummy), and as a wrap with turkey, spinach leaves, mayo & mustard (was skeptical about this one but is was delicious). After seeing a Denny’s commercial for cream cheese crepe’s, I got the idea to make these and roll them around some cream cheese with a touch of SF preserves. Thank you, Melissa, for yet ANOTHER excellent recipe!

    • Mellissa Sevigny
      Mellissa Sevigny02-22-2014

      My mom used to make us crepes with a cream cheese filling when we were kids and I’ve been dying to try it with these – I’m going to have to get on that soon! Thanks Elissa, so glad you liked them!!!

  202. cara
    cara02-24-2014

    Wow! So easy. So delicious. After bookmarking several of your recipes, this is the first one I made. I’m optimistic that this delicious success is a sign of all the good & yummy meals I have ahead of me. I wanted to stay true to your original recipe before I start trying to change things up, but I can’t wait to try adding a scoop of protein powder, vanilla extract, pumpkin pie spice, etc. (There are so many good ideas in the comments!) The only change I made, which won’t appeal to some but may be of interest to others, is I used non-dairy Tofutti cream cheese. These were so good, I didn’t even need syrup. I did, however, enjoy some almond butter & berries with them. Perfectly delightful. My super-healthy-eating husband also gave them two thumbs up! (PS. I’m impressed by what an amazing job you do keeping up with comments… even on posts 2+ years old!) Thank you!!

    • Mellissa Sevigny
      Mellissa Sevigny02-25-2014

      Thanks so much for letting us know that the tofutti will work in this Cara! It will be exciting for all of the dairy free low carbers out there to know that they can still have these!! Appreciate your feedback and I hope you’ll share any of your other fun experiments with us!

  203. Cynthia Wood
    Cynthia Wood03-02-2014

    Melissa, I just started low-carb gluten free and was so happy to find your website and facebook page. I made the pancakes this morning and must confess that they were so good I ate the whole batch. (mea culpa, scale). I am anxious to try more of your recipes. EVERYTHING looks delicious. Thank you!!

    • Mellissa Sevigny
      Mellissa Sevigny03-24-2014

      Welcome Cynthia! I have done this myself at times! Now I make a huge batch and keep them in the fridge so I have them around for wraps and other uses! Sometimes I eat them plain right out of the fridge and it will keep me full and happy for hours! :)

  204. Mary
    Mary03-03-2014

    Delicious ! Such a wonderful addition to my low carb life ! Thanks so much – I am looking forward to trying many more recipes ! mary

  205. Lorey
    Lorey03-05-2014

    EUREKA!!!!!!!!!!! I am a new reader of your blog but I am not new to low carb. I have missed bread so, so badly. I have tried the low carb tortillas and even tried a paleo bread recipe but nothing gave me that feeling that I was actually eating a yummy sandwich. Enter the cream cheese pancake. I made them for the first time last night. I have actually dubbed them “crepes” as I think mine came out thinner than an actual pancake. But who cares!! They are so yummy. I haven’t tried them for breakfast with sf syrup yet but I intend to. Today I’m in the midst of your three-day keto kickstart so I’m eating ham, cheese and spinach rolled in the “pancake” with a drizzle of ranch dressing. I feel like I’ve discovered electricity! ha! I am officially an avid follower. Keep up the good work! I can’t wait to try the avocado-based chocolate desserts-made some last night. By the way, no need to include “optional” on bourbon as an ingredient. That’s just a waste of ink. LOL!! Thanks again for doing all the work so your readers (including me) are able to reap the benefits! :)

    • Mellissa Sevigny
      Mellissa Sevigny03-24-2014

      Hi Lorey, hope you’re still with us! I laughed when I read your comment about not leading to list bourbon as optional – you’re my kind of gal! ha ha! I have been just about living on the wraps as you described, though like mine with mayo instead of ranch dressing – or maybe blue cheese dressing – mmmm! Thanks for the comment, did you end up starting the weekly plans after the kickstart and if so how are you doing????

  206. Carol
    Carol03-08-2014

    I saw this recipe yesterday morning, and thought “I will have to make those one of these days”. Then yesterday afternoon, I saw an advertisement for IHOP cream cheese crepes, and instantly thought of your recipe, and thought, “I could use that to make these!”. So this morning, I made the cream cheese crepes with Splenda, mixed some frozen (thawed and warmed)peaches with some DaVinci’s Sugar-Free French Vanilla syrup, and plop the fruit on the crepe, folded it over, put some Cool Whip on, added some bacon to the side, and presented it to my husband. I think his eyes went to the back of his head. I think I am Queen for the day. :) Thank you Melissa. You are “Fahbulous, Dahling’”

    • Mellissa Sevigny
      Mellissa Sevigny03-24-2014

      Hi Carol – your breakfast sounds way better than anything you could order at IHOP! Glad your husband approved and I hope he gave you the royal treatment that you deserved! ;)

  207. Cynthia
    Cynthia03-09-2014

    I saw this recipe years ago and may have tried it then but wasn’t impressed. THIS time, I decided to use my TWO crepe pans to make this into crepe size pancakes. They were hard to flip, so I cooked on one side in one crepe pan, then inverted into the OTHER crepe pan (heated and greased) and just kept going. They are beautiful and delicious! Going to use for roll up sandwiches and, maybe without sweetener, lasagna and enchiladas. SO HAPPY! Oh, and p.s., thanks for the reminder to go back and look at my Suzanne Somers cookbooks! I have them ALL. :)

    • Mellissa Sevigny
      Mellissa Sevigny03-24-2014

      Hi Cynthia! The book required separating the eggs, beating the whites, and it was so labor intensive, and in my opinion not worth it because they were too airy and not at all satisfying. I prefer this way because it’s not only easier, I like the texture much better. To get them more like real pancakes I also sometimes add 1 tsp of baking powder and 2 Tbsp of coconut flour! Also, you must have read my mind (stop that, lol) because the Spring ezine is almost ready to publish and in it I have 5 savory recipes using the pancakes – including lasagna and enchiladas! Can’t wait to finish the final touches so you guys can check it out!

  208. Kelly
    Kelly03-24-2014

    I just had these and I am a happy girl..YUM! Here is what I used, in case someone may find something they might try. Instead of the regular cream cheese, which has about 2 carbs per serving, I used Philadelphia Neufchatel cream cheese, which is less than one carb per serving for 1 oz. I also used just a little bit of Smuckers sugar free blackberry jelly with truvia, which is one net carb per tbsp ( I maybe used a tsp, just enough to barely cover, but give a little flavor) and I topped it off with Land O’Lakes sugar free whipped cream, which is 0 net carbs. Loved it!!

    All 3 things can be found at Walmart and the Land O’Lakes whipped cream is hard to find in other places, but always at walmart in my area. ;)

    • Kelly
      Kelly03-24-2014

      I just realized I didn’t say THANK YOU for keeping up with this blog!! I know it is a lot of work!!
      I made your stirfry last night and the pancakes this morning. Am I REALLY doing low carb??!! LOL I Love it!

      • Cynthia
        Cynthia03-24-2014

        I am so excited about the e-zine! Great minds think alike! ;)

  209. Carol
    Carol03-28-2014

    I used these without the sweetener and stuffed it with pan seared salmon, shredded napa cabbage and a southwest sauce I made from sour cream, garlic, cumin, chiplotle pepper powder and a little lemon juice. Fish taco! Was yummy but would recommend using a milder tasting fish.

  210. Belenda
    Belenda03-31-2014

    I have all of the ezine books, but, was wondering if I can get them in paperback? sometimes it’s nice to just lay the book out while cooking and not have to keep swiping my phone or drag the laptop in the kitchen. thanks

  211. JP
    JP04-04-2014

    I tried reading through the comments for an answer but there are just too many. Hopefully this isn’t a duplicate question.

    So, for this recipe how many do you eat. It says it will make 4 but the serving size is 1. Do you really only eat 1 I think I would be starving still since they are pretty thin. I want to start your 3 day keto and am just wondering how many of these to eat for breakfast.

    Thanks so much!

    • Mellissa Sevigny
      Mellissa Sevigny04-04-2014

      On the 3 day kickstart you can eat as much as you want until you are full! After that, it’s generally 2 pancakes for a serving, but it’s really as much as you want that fits into your calorie budget for the day (if you’re counting). That’s why I list the nutrition info for 1 pancake – you can multiply it by as many as you end up eating! Hope that helps! Enjoy!

      • JP
        JP04-05-2014

        Thanks so much for your reply. That is helpful to know. :) I was thinking 1 pancake just wasn’t very much. Thanks for all your hard work. You really are generous to share all these meal plans!

  212. Starr
    Starr04-11-2014

    I really enjoyed these, they are much easier to make than the pork rind pancakes. =) I did add some orange extract to mine and topped with a fruit ‘compote’ (frozen berries, vanilla extract a little stevia, sauteed in butter) and they turned out fantastic! Thank you for the recipes. Many of your dishes are staples in my LCHF home!

    • Mellissa Sevigny
      Mellissa Sevigny04-12-2014

      Sounds delish Starr! Orange extract is like magic and I love using it in sauces, never thought of the pancakes tho – can’t wait to try it, maybe with sf chocolate sauce since I love orange and chocolate together!

  213. Cara M.
    Cara M.04-12-2014

    I tried this with a couple teaspoons of lemon zest in lieu of the cinnamon. Amazing either way, but the lemon really works!

    • Mellissa Sevigny
      Mellissa Sevigny04-12-2014

      That sounds amazing! Wish I’d thought of it, definitely going to try this soon!

      • Cara M.
        Cara M.04-12-2014

        I think I’m going to try a crepe with some of your sugar free lemon curd today! :)

  214. Rachael
    Rachael04-13-2014

    Hi Mellissa! I just wanted to say that I really enjoyed this recipe! I recently began the ketogenic diet and hope to forever live on a low carb diet. Your recipes are so wonderful. I am one of those people who enjoys pancakes without much or any syrup so I did notice they were quite eggy but I did put 0.5 tsp of sugar free syrup on one pancake and it tasted just like regular pancakes! In the future I plan to add maybe a little more cinnamon. Thank you again!!

  215. Barbara
    Barbara04-22-2014

    Could these be made in a waffle maker, also?

    • Mellissa Sevigny
      Mellissa Sevigny04-23-2014

      I haven’t tried it yet Barbara (no waffle maker) but a bunch of people in the comments have said that it works great! To get them puffier try adding 2 Tbsp of coconut flour and 1/2 tsp baking powder! Enjoy!

      • Elissa
        Elissa04-23-2014

        In an attempt to make these fluffier and more of a pancake texture, I added a bit of coconut flour and they became very dense. Was it because I didn’t add the baking powder too? (I’m more of a cook than I am a baker).

        • Mellissa Sevigny
          Mellissa Sevigny04-23-2014

          Definitely needs the baking powder Elissa – try it next time and they should puff right up!

  216. Ashley
    Ashley04-25-2014

    I made these this morning, for breakfast, on my first day of the 3 day keto plan, and they are delicious! I will definitely be making them for my dad and sister, who are also doing carb diets. I am also super excited about making your wing recipe tonight. I love wings :D

  217. Shaunna
    Shaunna04-28-2014

    I found this blog because of this recipe! My family needed something new and I (being pregnant) NEEDED pancakes! I saw how simple it was and I already had everything so I said why not (after my failed attempt with coconut flour donuts and pancakes). My family went bananas for them!! I then started playing with the recipe as if they were crepes. It is now a staple in our home!

    Thank you so much for helping my family stay on keto but help this woman’s cravings :)

  218. Beth
    Beth05-06-2014

    These are really good. I am watching my cholesterol so I made them with egg beaters. They turn out fluffier. YUMMY!

  219. Dawn
    Dawn05-06-2014

    Hi Mellissa, I am new to this whole low carb thing (like this week new), and was very skeptical when my trainer told me I must change my eating habits. I found your recipe on Pinterest and decided to give it a go. I read all the different “tweeks” others made and put some of them together, (I really wanted fluffy). I made a large batch (for several people to give them a try), and they were fabulous. I used an 8oz container of Strawberry cr. ch. 4oz. plain, 5 eggs separated, 1 tsp. cinnamon, 2 tsp. baking powder and 4 scoops of Chocolate flavored protien powder. OMG!!! I plan to add some fresh fruit “syrup” next time. I will be taking a taste to my personal trainer later today. So excited, I think he will love them! BTW, because of the added chocolate, I’m thinking they will make a great dessert. Thank you so much, can’t wait to try your other recipes.

  220. Amanda
    Amanda05-14-2014

    I am going to use this recipe for manicotti! Minus the cinnamon and stevia! So excited:)

  221. Jen
    Jen05-16-2014

    Hi Melissa,
    thank you so much for posting this! I made these this morning and I am amazed. I love them. I also love that we can prepare them many many ways. Thanks so much!!!

  222. Terri
    Terri05-17-2014

    Omg. So good. I added not even a 1/2 scoop of vanilla egg protein powder, a tiny bit of sf pumkin syrup and cooked them up. Made 6 or 7 pancakes. Sooo good. Thank you!

  223. Kat
    Kat05-21-2014

    These are absolutely amazing!! I had trouble keeping the first one together (it didn’t last too long before it was in my yummy anyway) so I bumped up the heat a notch. The next 3 were perfect! Thanks so much for this recipe, actually all of them since I have yet to try one I don’t like!

  224. Ruth
    Ruth05-22-2014

    I had a block of cream cheese in the fridge and decided to just make a bulk batch of these. But being the lazy person I am, I didn’t feel like cooking pancakes, so I just heated up the oven and baked them in the muffin top pans. They actually turned out really nice, yah! I went at 350* for almost 30 min. I might just do it in a big pan next time and just cut it into squares and see if that works. Thanks!

  225. Gigi
    Gigi05-22-2014

    Oh my gosh!! I just stumbled across this and I too have been completely bored and somewhat put off by eggs and meat in the morning. Ugh. I made these this morning using 1 whole egg and 1 egg whites, 3oz cream cheese. Maybe a tad less, stevia drops, a touch of coconut flour and half a scoop of protein powder. They cooked up perfectly, and tasted amazing!! I melted almost butter and drizzled on top with sliced strawberries. Yumm….so excited about this I shared with everyone. Lol. My BF had yet to try as he was at work, but I’m sure he’ll love them as much. Thank you!!!

    • Gigi
      Gigi05-22-2014

      Oops. I mean 2 egg whites

  226. Keaton
    Keaton06-04-2014

    DELICIOUS! I added 1/2 of a Lindt 90% chocolate square to one of mine then dusted it with cinnamon. So yummy. So far I haven’t had a recipe I did not like!

  227. Amara
    Amara06-15-2014

    I’ve been on a keto diet for 7 weeks now … and have never felt better. I was looking for breakfast ideas for Father’s Day and found your recipe. I am now a fan! These were fantastic and such a treat after 7 weeks of bacon/eggs for breakfast! I downloaded your e-cookbooks yesterday — beautiful photos and fantastic recipes! So excited to try them! You have added a whole new level to my keto-ing and I am super appreciative!

  228. Susan
    Susan06-16-2014

    I love these pancakes! I’m not a huge fan of eggs & was frustrated with breakfast choices. These pancakes make me want to get up in the morning! Haha! Thanks SO much for the recipe!

  229. Common Sense
    Common Sense06-30-2014

    I’ve been keto for almost a year now and wanted pancakes this morning. The low-carb package mix that I have is good (Big Train), but too many net carbs for today (8). So I went down my list of collected recipes and decided to try these, nice and simple.

    It’s amazing how just eggs and cream cheese can taste like pancakes but it does! My husband really like them too.

    I’ve now read through the comments and can’t wait to try some of the alternatives. I just may make enchiladas tonight! I usually make them with layers of green chilies, which is fabulous, but these will add something special.

  230. Allie
    Allie07-05-2014

    Thank you for this recipe! I wanted to share my alternative.

    I added walden farms caramel syrup. A dash of baking soda. And coconut oil for the pan.

    It was wonderful to have something sweet for breakfast again!!
    .

  231. Jenifer
    Jenifer07-08-2014

    Ok, these were AMAZING! I scarfed them all down. They taste like french toast! Love love love them. These will get me through my last day of the egg fast tomorrow! Thanks for the recipe.

  232. Jessica
    Jessica07-10-2014

    I made these today and LOVED!!!! So thankful!

  233. susan
    susan07-15-2014

    I have a question, do you think you can make a double or triple batch and store it in the fridge and make them as you go? or is it better to make a whole batch of the pancakes and refrigerate the pancakes? I’d like to mess up the magic bullet once and have a few days worth of breakfasts. thanks in advance!

    • Mellissa Sevigny
      Mellissa Sevigny07-15-2014

      I’ve made the pancakes in advance with good results but never tried keeping the batter overnight – might be fine, just can’t say for sure!

  234. mindy
    mindy07-15-2014

    What if you use organic sugar…about how much would be used? Thanks!

    • Mellissa Sevigny
      Mellissa Sevigny07-16-2014

      Just a teaspoon or two would probably do the trick since you’re likely to sweeten it further with syrup. The sugar will add carbs though so if that’s a concern I’d omit it altogether.

  235. mindy
    mindy07-16-2014

    These are yum…only wish they were thicker :)

    • Mellissa Sevigny
      Mellissa Sevigny07-16-2014

      You can bulk them up with 2 Tbsp coconut flour and 1/2 tsp baking powder Mindy, that will make them much more like traditional pancakes!

  236. Larissa Morales
    Larissa Morales07-18-2014

    Can you make these ahead and freeze them?

  237. Molly H
    Molly H07-21-2014

    Hi! I just made these today and they were really good =).

    Quick question – all the cream cheese I could find at the store had 2g carbs per 1oz. This recipe calls for 2oz, yet the net carbs are 2.5, instead of at least 4g. Are you using a better cream cheese or…?

    Thank you =)

    • Mellissa Sevigny
      Mellissa Sevigny07-22-2014

      Try to find organic if you can Molly – less starchy fillers, which means less carbs! Philly used to be just 1g per 1oz but recently changed it to be higher. You can also sub mascarpone cheese for cream cheese in almost any recipe.

      • Molly H
        Molly H07-22-2014

        Ok, awesome, thank you! I will definitely try to find the organic kind, but I look forward to also trying mascarpone! Sounds delicious!

  238. L
    L07-21-2014

    How long would these keep in the fridge? One of my biggest problems with sticking to low carb is my aversion to cooking and the lack of free time to overcome it. I’d love to be able to make x5 the recipe so I’m set for the whole week. Would they be ok in the fridge for the week? I’ve made these before and I love having them with a syrup from Maria Emmerich’s site. It really bumps up the fat and makes it a heck of a lot easier for me to reach my goals.

    • Mellissa Sevigny
      Mellissa Sevigny07-21-2014

      I’ve kept them for days at a time in the fridge and I’ve also frozen them with excellent results!

  239. Janey
    Janey07-23-2014

    This recipe didn’t turn out at all well for me. The substance was very runny and it wouldn’t cook well. I followed the instructions as well as I could, but it just didn’t turn out.

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