Cream Cheese Pancakes (Low Carb and Gluten Free)

Welcome to IBIH to all of you newbies coming over from Pinterest! Please check out the Recipe Index for more creative low carb and gluten free recipes, or head over to the Cookbooks page to download The Gluten Free Low Carber! There are lots of fun conversations going on over at the IBIH Facebook Page, so I hope you’ll join us over there! You can also follow on Instagram, Twitter, Pinterest, and/or subscribe to IBIH by email so you don’t miss any of the new recipes being posted weekly! I love hearing from all of you, so please do feel free to comment or leave feedback anytime! Enjoy!

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!

4.5 from 2 reviews
Cream Cheese Pancakes (Low Carb and Gluten Free)
Recipe type: Breakfast
Cuisine: Pancakes
Serves: (4) 6" pancakes
  • 2 oz cream cheese
  • 2 eggs
  • 1 packet stevia (or any) sweetener
  • ½ tsp cinnamon
  1. Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle.
  2. Pour ¼ 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.
  3. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.
Nutrition Information
Calories: 344 Fat: 29 grams Carbohydrates: 2.5 grams Protein: 17 grams

cream cheese pancakes low carb and gluten free ibih

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    • Froggie says

      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 says

        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!

      • Helene says

        I love this recipe and today I added a tablespoon of organic coconut flour and a pinch of salt….ammmmazing! Has the consistency of a real pancake. Even my husband was amazed and he isn’t easy to please; he’s my low carb guinea pig!

        BTW, I love this site! Thank you!

    • Kelley says

      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!

      • says

        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 says

          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 it maks me think its 344 cals..etc..for 1 pancake..instead of 4

          • says

            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.

        • says

          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

          • says

            I have found that Walden Farms Pancake Syrup tastes best to me. It is easy to find in our Meijer store, (mid west), but I have seen it on line and in health food stores, too. It has zero carbs, zero calories, and behaves like syrup. Hope this helps you.

        • Gary says

          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!

        • Mirka says

          Hi Mellissa,
          I just have one 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.
          awesome web,you’re doing a great job!

          • says

            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 says

            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 says

          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!

          • says

            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.

          • MissE says

            Interestingly, several commercially available “medically supervised” diets such as “Medifast”, “Lindora”, and “Dr. Bernstein” use a very low calorie, low fat, low carb combination.

            I’m not saying you are wrong, it’s just interesting that these methods are still promoted if so harmful. I’m not entirely surprised though. Lots of stuff is harmful but still promoted.

        • linda says

          Hi Melissa

          I just made 3 medium size pancakes and was wondering if the net carbs are still 2.5 or is this net carb for four pancakes?

        • Jenny Laidlaw says

          I’m really not sure how many pancakes i should be eating per meal?
          the recipe made 4? would appreciate your feedback
          Many thanks

      • Jen says

        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

        • says

          I’m glad you pointed this out! Not only that, but actual clinical experience over decades at several obesity clinics has shown that when you lower both fat and carbs, you create a very dangerous situation. The body starts burning its own muscle, including the heart muscle. DON’T ever combine low fat and low carb, or low calorie and low carb. Dr. Atkins was a cardiologist who stumbled upon low carb as a way to help his heart patients, because he had read that it had worked for thousands of years. He certainly would not have put them on a diet that would heart their hearts. Atkins warns in all his books against combining low fat and low carb.

      • Oliver says

        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.

    • says

      I tried mixing this in my stand mixer and it doesn’t work. The cream cheese separates , doesn’t blend nicely and the “batter” is so thin! What am I doing wrong? does it HAVE to be a blender?

      • says

        To make this work in a stand mixer you’d have to heat the cream cheese first to super soft, whip it, then add your eggs one at a time. The batter is not super thick but firms right up in the pan.

    • Chantelle says

      I opted for fat free cream cheese and chopped up 2 slices of bacon finely and put it all in the blender YUM! I was pleasantly surprised, so gilt free!

    • Anonymous says

      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!

    • says

      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 says

        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.

        • says

          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 says

            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!

    • Victoia B says

      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 says

        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!

  1. says

    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!

      • Maureen-oz says

        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 says

        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”-“

  2. says

    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?

  3. says

    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!

    • says

      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 says

      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.

  4. says

    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!

  5. says

    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!

    • says

      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!

  6. Anonymous says

    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

  7. Anonymous says

    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!!

  8. says

    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!

    • says

      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!

        • Lynette Sadowy says

          OMG, How can you NOT like these :) I made them a couple of weeks ago, and now this week, after being a little piggy for a few days and needing to get back on track, I’ve had them for breakfast 3 days in a row! They are delicious. I make a syrup with Splenda (couldn’t find the recipe this morning for that though — I had made a batch last week and kept it in the fridge) and I feel like I’m cheating every time I eat them! I eat all 4, but then I’m doing low carb so I don’t care about the fat. These fill me up for hours and are my new guilty pleasure. So glad I found your recipe. Thank you thank you thank you!!!

  9. says

    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!

    • Wheela says

      I made these this morning and it’s 3:00pm and I’m still full. I used about 3 ozs of cream cheese and 3 eggs and still only one packet of Stevia. I did have two pieces of applewood bacon, though! I LOVED them. I usually HATE anything with the fake sugar, but these were so good, I ate all of it. They were a little tender to deal with so I can’t imagine using them as a wrap and having them stay together, but maybe I used a little too much cream cheese. I will try! Thank you. BTW. Love your low carb parm meatballs! Thanks for all the work you do.

  10. Anonymous says

    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.

  11. Sarah says

    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.

    • says

      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!

  12. Amanda says

    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.

    • says

      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 says

      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!

  13. says

    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

    • says

      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 says

      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.

  14. Anonymous says

    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.

    • says

      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!

  15. Anonymous says

    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 says

      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.

    • Kster says

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

    • says

      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 says

        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.

  16. Anonymous says

    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.

    • says

      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

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

  17. says

    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!

  18. says

    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!

    • says

      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!

  19. says

    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!!!!!!!!

    • marie says

      OHHHHHH ***pizza*** ::drools just thinking about it:: as for the sweeter options, i only have liquid stevia, as i tried the truvia when it first came out and hated it LOL. Will the “skinny girl” brand of liquid stevia or equivalent (both just stevia and erythritol, no calories, no carbs) work in these? If so ive got all the ingredients right now and i smell breakfast.. yum.

  20. says

    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 =)

  21. Lynndee says

    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!!

  22. Anonymous says

    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?

    • says

      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!

  23. says

    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!

      • momof2boys says

        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?

        • says

          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 says

            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?

          • says

            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!

  24. Anonymous says

    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

    • says

      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???

  25. says

    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.

    • says

      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. :)

      • says

        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!

        • marie says

          good advice and good information :) (i do use the real whipped cream in a can though on the occasion that im too lazy to whip my own… usually when i make coffee with lots of coconut oil and dont feel like whipping, the foamy cream on top keeps the oil slick from feeling too gnarly lol. But the important thing is being aware and factoring it in! So good job on keeping it real so no one wonders what happened after their fourth giant frappe with whipped cream ;)

  26. says

    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.

  27. says

    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.)

    • says

      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 says

        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!!

    • says

      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

  28. Rob P says

    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.

    • says

      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…

  29. says

    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.

    • says

      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!

  30. says

    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! :)

  31. says

    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!!!

  32. Anonymous says

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

  33. Anonymous says

    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.

  34. Anonymous says

    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!

  35. Anonymous says

    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.

  36. says

    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!!!!!!

    • says

      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! :)

  37. says

    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 says

      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 :)

      • marie says

        hmmm, i dont remember writing this, but i very well could have, and whether it was me or not, i agree with every word LOL. And i wonder where my mind went that i didnt try these pancakes back then and dont remember them???! So maybe it was another marie, who just agrees with me LOL. Either way, yeah, go low carb, HIGH fat, and enjoy life :)

  38. karma says

    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.

  39. Anonymous says

    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.

  40. says

    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!

    • says

      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! :)

  41. says

    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!

  42. Anonymous says

    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 :)

  43. says

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

    • says

      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….

  44. Anonymous says

    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.

  45. says

    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.

  46. says

    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.

  47. Shan0890 says

    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!!

    • says

      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!

  48. says

    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.

  49. says

    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?

  50. says

    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. ;-)

  51. Nicole says

    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.

  52. Anonymous says

    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.

    • says

      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!

  53. Gravyboat says

    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.

    • Gravyboat says

      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.

  54. Anonymous says

    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!!!

  55. Anonymous says

    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!!!

      • marie says

        I cant imagine anything that would convince me to try a plan that would have me giving up dairy lol. We are such dairy addicts around here that we bought a farm just so that come spring we could buy a dairy cow and some chickens lol. Between the kids with their milk and me with my butter and cream and cream cheese, we spend hundreds of dollars a month just on dairy!! and low carb would be SO boring for me without dairy, since i hate veggies and rely on the cows to eat the greens for me LOL.

  56. says

    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.

  57. says

    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!

  58. says

    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.

  59. Anonymous says

    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.

  60. Liz says

    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!

  61. says

    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!

  62. Deborah says

    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!

    • says

      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!

  63. says

    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!

  64. Anonymous says

    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.

  65. says

    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! :)

  66. Anonymous says

    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!!!

  67. says

    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. :)

    • says

      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!

  68. TuxLover says

    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!

  69. says

    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?

    • says

      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!

  70. says

    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!

  71. Reeb G. says

    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 :)

    • says

      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!

  72. Sandy Speed says

    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!

  73. says

    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.

  74. says

    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.

  75. says

    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

  76. RMR says


    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 :)

  77. says

    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!!! :)

  78. Brooke says

    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!

    • says

      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! :)

  79. Nancy says

    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 :)

    • says

      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! :)

  80. Lesa says

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

  81. Nicole says

    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!!

  82. Sally says

    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!

  83. Amy says

    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.

  84. says

    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!

  85. says

    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 ;)

  86. says

    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!

  87. Tonya says

    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.

  88. Sarah says

    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.

  89. says

    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.

  90. Linda says

    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

  91. Nicole says

    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

  92. says

    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.

  93. cha says

    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 says

      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’

  94. sue ramage says

    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

    • says

      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 says

        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

  95. ashleamarcelle says

    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. :)

  96. Mysticbreeze says

    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?

    • says

      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!

  97. samantha says

    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!

  98. Natalie says

    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.

  99. Tamatha says

    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!!

  100. Casio2000 says

    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?


  101. Michelle says

    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”. :)

  102. Alexia says

    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!

  103. says

    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 :)

  104. SKeown says

    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!

  105. says

    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!

  106. Toni says

    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!!!

  107. says

    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!


  108. says

    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!

  109. Rebecca says

    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!!

  110. Allison G says

    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!

    • says

      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!!!

  111. says

    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!!!

  112. Tatti Apple says

    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.

    • says

      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! :)

  113. Janet says

    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!

  114. olga says

    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.

  115. Angela says

    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)

  116. Chris says

    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.

  117. Emily says

    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!

  118. Jackie Barefoot says

    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/

  119. says

    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.

  120. Cyndi says

    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.

  121. Nancy says

    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!

  122. says

    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.

  123. Sarah Bucko says

    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!

  124. earthmama says

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

    • says

      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.

  125. Joe says

    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!

    • says

      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!

  126. anki says

    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

  127. Kim says

    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!

  128. Susie says

    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.

  129. Lisa says

    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

  130. Jennifer says

    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! :)

  131. says

    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

  132. Carolyn says

    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?

  133. Anonymous says

    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!

  134. Dulm13 says

    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.

    • says

      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!

  135. Rebecca says

    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!

  136. Amy says

    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.

  137. Tina says

    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!

  138. Faye Paetz says

    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!

  139. catecholamine says

    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!

  140. Lanae says

    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!!!

  141. JES says

    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.

  142. Jackie says

    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!!

  143. Sarah says

    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!

  144. Joy says

    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.

  145. says

    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!!

  146. Julie says

    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.

  147. Marnie Kingston says

    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.

  148. Jill says

    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!

  149. Kelly says

    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 says

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

  150. Kelly says

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

  151. says

    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

    • says

      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! :)

  152. Tina says

    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.

    • says

      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! :)

  153. Tina says

    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.

    • says

      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!

  154. Amber says

    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

  155. Amanda says

    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.

    • says

      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!

  156. says

    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!

  157. Indigo Eurioste says

    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?


  158. Tasha says

    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.

  159. Laura says

    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?

  160. Dan says

    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!

  161. Krissy McLean says

    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.

    • says

      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 says

        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.

        • says

          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 says

            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!

  162. Andrea says

    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!

  163. Alice says

    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!

  164. Amanda Richardson says

    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!

  165. AMS says

    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.

  166. terry bradley says

    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.

  167. Elissa says

    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!

    • says

      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!!!

  168. says

    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!!

    • says

      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!

  169. Cynthia Wood says

    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!!

    • says

      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! :)

  170. Mary says

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

  171. Lorey says

    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! :)

    • says

      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????

  172. says

    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'”

    • says

      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! ;)

  173. Cynthia says

    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. :)

    • says

      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!

  174. says

    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. ;)

    • says

      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!

  175. Carol says

    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.

  176. Belenda says

    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

  177. JP says

    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!

    • says

      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 says

        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!

  178. Starr says

    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!

    • says

      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!

  179. Rachael says

    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!!

    • says

      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 says

        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).

  180. says

    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

  181. Shaunna says

    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 :)

  182. Beth says

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

  183. says

    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.

  184. Jen says

    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!!!

  185. Terri says

    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!

  186. Kat says

    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!

  187. Ruth says

    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!

  188. Gigi says

    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!!!

  189. Keaton says

    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!

  190. Amara says

    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!

  191. Susan says

    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!

  192. Common Sense says

    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.

  193. Allie says

    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!!

  194. Jenifer says

    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.

  195. susan says

    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!

    • says

      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.

  196. Molly H says

    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 =)

    • says

      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 says

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

  197. L says

    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.

  198. Janey says

    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.

  199. Kisha says

    I made these today for the first time. I added a spoon full of almond flour. And they taste AWESOME!!!!!!!!!!!!!!!!!! You my friend are a genius!

  200. Annabelle says

    Holy smokes, these are delicious!

    The first time I made these, the egg flavour was a bit too prominent for my tastes so I changed the amount of cream cheese from 2 to 3 oz. for my second batch. I like to fry my pancakes in butter, so the addition of sweetener and cinnamon makes them taste like low-carb cinnamon rolls! (I’m so glad that I now have an alternative to the Cinnabons that entice me with their tantalizing smell every time I walk by their vendor in the mall!)

    I do think it’s important to prevent overcooking them – anything more than golden brown makes them taste a little bit too burnt for my liking. They’re also pretty fragile and difficult to flip, they ended up looking more like scrambled eggs than pancakes for me!

    What a delicious what to start off your day! Thanks for the recipe!! :D

  201. Stacy says

    These were absolutely fantastic. Yes they are on the thinner side, but the taste is spot on. I have some stevia syrup from Natures Flavors that I used on top, it is a lot like Torani. Perfect start to the day with a cup of bullet proof coffee.

  202. Anada says

    These were a life saver!!— I needed something sweet for the afternoon craving I googled and these was one of the top results. Wonderful option for a non flour pancake. Loved them!

  203. Janet says

    I make a triple batch on the weekends and bake them muffin top pans. (Triple batch makes 12 – 4″ pancakes) I bake them at 350 for about 15 minutes. So easy!

  204. Ginger says

    Tried these today as part of your 3 day kickstart and they were amazing! Sadly, I thought I had SF syrup in my house but apparently someone decided that it wasn’t for them and threw it away. So being the creative person that I am, I placed a slice of bacon down the center of the pancake, drizzled SF chocolate syrup on the bacon and then wrapped them up. VERY TASTY!

    Thanks for the recipe! Will let you know how my kickstart goes…

  205. Madeline says

    Thrilled to have found this site. I am fully embracing this WOE. All these fabulous recipes are such a big help and I am excited to try them. Already tried the pancakes. YUM!

  206. Jenifer says

    OMG I just made these and they are fantastic!!! I have been so sick of plain ol eggs every day and these taste surprisingly close to the real thing! Thank you so much for this recipe :)

  207. Lorrie says

    My husband and I started the low-carb journey in February in preparation for our upcoming wedding (which was at the end of May). He has fallen off of the wagon a lot, and still continues to do so, but he is still losing weight slowly but surely (stupid men; I can simply look at a piece of cake and gain ten pounds =(). We wanted something new for breakfast and we came across this recipe sometime in February. Needless to say, and I congratulate you for this, he prefers these, with sugar-free maple syrup, to the real thing, no if’s, and’s, or but’s. He tells EVERYONE about them. So I know that even if we splurge periodically, he will never be hankering for a flour-pancake. =D

  208. Briana says

    As an egg hater, I was skeptical that I would like these. But I made them for breakfast this morning and they were wonderful. My non-lowcarb boyfriend gobbled them up, quite happily. I had mine with some Almond butter and they were fantastic. Thanks for the great recipe!

  209. Mihir says

    made a savory version of these last night. instead of vanilla and cinnamon, i subbed in 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp oregano and a pinch of salt.

    spread on some homemade mayo, added a couple thin slices of hard salami and some pepperjack cheese and made some roll-ups. delicious!!

    next endeavor is to create a pumpkin spice version of these.

  210. Jeni says

    I make theses fairly regularly– for breakfast I add the sweetener and cinnamon and if I want them a little more substantial I add a tablespoon of coconut flour. They great stacked with bacon and sf maple syrup or as a snack with sf jam and whipped cream :)
    When making for lunch I add onion or garlic powder, sometimes chilli flakes etc and they make fantastic wraps! Usually make them at night and stack them in paper towels in fridge – this recipe has never failed yet – thanks for sharing your knowledge

  211. Jessica says

    I tried these this morning and loved them! My only issue is the serving size: one pancake? really? One pancake as 1/4 batch is NOT a meal. It’s barely a snack! I had the whole batch and it only just filled me up, and I’m a reasonably sized adult woman.

    I topped them with frozen berries (microwaved) and more cinnamon, and sprinkled the berry juice over top all of it. Delicious!

  212. Nic says

    Had these this morning for breakfast. I liked the flavor very much. However, they were extremely flat and I wasn’t sure if I made them correctly because of that. Was that the intention? Aside from that, very delish!

  213. Courtney says

    I made these for breakfast this morning and they are SO good. I added a little bit of vanilla extract. I made more smaller ones than 4 large ones by accident. I wasn’t aware of how much they spread. They were very very good and satisfying. I put a little bit of butter on top and a little bit of sugar free syrup. Also had some bacon with it :) This recipe is a keeper! I recommend others trying it!

  214. Veronica says

    Made these this morning, they were amazing. My teenage daughter even liked them!! Thank you for sharing this recipe.

  215. Dean says

    Just curious, I live in Ireland and can only seem to get stevia in Big tubs. How many grams would be in a packet of stevia? Thanks

  216. Cindy says

    I made these for the first time, they were pretty good. I have already made a batch for tomorrow’s breakfast. However, I put in the nutrition info into Calorie Count and calorie count says the entire batch is 352 calories and 5.1 grams of carbs, 1.2 grams of fiber, 16.9 protein, 29.7 grams of fat. Not sure which nutritional info to use.

    • says

      If you entered the brands you are using into the calorie counter than go with that. Depending on what brand of cream cheese, what sweetener, etc you will see some variation from what I used and plugged into Calorie King.

  217. mrsj03 says

    I have just made these and they were delicious, reminded me of baked custard, i sprinkled some sweetener and about 3 drops of lemon juice on them. Will def be making them again :)

  218. Debbie says

    psyllium is a great binder. I use it alot in recipes to get non gluten things to have a more bread like consistancy. i have added 1 t psyllium to these and let the batter sit for a few min. sometimes you need a bit more liquid. not only do these hold together better, but are also a little more chewy. a few T of ground golden flax or hemp seed is good also.

  219. Tara says

    I have never left a comment before, but found your blog from Pinterest and must say its awesome! I tried this recipe today and LOVED it! I used coconut sugar for the sweetner and blended wth an immersion blender. They turned out great! I’m so excited to have an alternative to eggs!

  220. m says

    This will be awesome as soon as I learn to actually turn a pancake over. Tried this for lunch (getting to know keto cooking). Made a complete broken mess of them BUT they were delicious. 10/10 will make again.

  221. Shel says

    Make these all the time. They’re great with pumpkin pie spice (I use at least 1/2 TBS) or with a spritz of lemon juice and some powered Swerve. I’ve also sweetened a little ricotta and blobbed it over the top. Kind of a deconstructed blintz!

  222. Vicki says

    Loved these…dropped the Stevia and cinnamon…made very think like a crepe. Wrapped around a piece of peppered bacon, with just a touch of syrup…delicious.

  223. Jackie says

    I add a dash of sugar free vanilla extract and cook them on the griddle side of my panini press. It’s perfect because you can cook both sides without flipping! A little butter and cinnamon for my “syrup” and a side of bacon and I’m a happy girl!

  224. Susan says

    Hi Mellissa – can you use whipped cream cheese? That’s all we have in the house at the moment.

    Thank you!

  225. Elise Wormuth says

    My first time trying these and they were excellent! They were thin and crepe-y and did fall apart a little, but I didn’t care. Since I want to try their other uses, I need to perfect the trick of having them be firmer. I put a few frozen berries in the refrigerator last night, and by this morning they had some juice at the bottom of the bowl, which made a great syrup with the berries. My husband liked them too. Thanks —

  226. Anna says

    Made these per recipe the other day and they were amazing. Made them again today, adding cocoa flour, but they didn’t go so well. I shall keep experimenting.

  227. Angela says

    Love this recipe! The blender makes it so much easier and better incorperated than a hand mixer. I only get 4 with a hand mixer. I ate my 4 and had 2 for leftovers. My baby had other thoughts and ate them right up! It tasted a lot better with 6 as well. Slightly crunchy and less egg. I love them with sugar free maple flavored syrup and strawberries. Again, thanks so much! I’m sure I’ll be making them again and again.

  228. says

    Hi Mellissa,
    I log food on FatSecret. I put this recipe in my own Cookbook on their site, which calculates the nutrition. I even changed it to reflect my lower carb cream cheese. Even then, it came up with 323 calories, 28 g. fat, 4.32 nc, and 16 protein. So, it comes close, except how did you come up with almost 2 nc less? Eggs have carbs. cinnamon has a bit…??? Not a big deal, but I’m trying hard to stay under 20 nc right now, so everything counts.
    We love the recipe and I make a huge batch with a whole brick of cream cheese so breakfast is ready made, and I have roll ups for lunch.
    Thank you!

  229. Tami says

    OMG!!! I just found your site today. I’m in love with all the recipes already. I made these just now for lunch. I couldn’t wait for breakfast tomorrow…lol. These are excellent. I actually made 2 batches. One I made just as written. The other was an experiment… I had made a batch of homemade mascarpone yesterday. I had no idea what I was going to do with it, I just thought the idea of trying it was cool. The batter using the mascarpone was a tad bit thinner, but still very tasty. The mascarpone was softer than the cream cheese so it was no surprise there.

    I had a different recipe for cream cheese pancakes that had to be made using a mixer…. and although they were good, they were a pita to make. I LOVE this recipe. So easy in my little ninja blender. In no time at all I was eating my lunch today. I saved the rest for breakfasts. I used pumpkin pie spice in one batch and cinnamon in the other. YUMMY!

    Just on a whim… I tried a small spoonful of homemade sugar free dark chocolate ‘nutella’ spread over one pancake. That would make an excellent dessert. Maybe roll it up and add a dollop of whipped cream?

    Thank you for such a simple and tasty recipe to help me get back on track. You’re the bee’s knees!

  230. Jared says

    Just started Keto this week and wow. I did not expect these to taste so good. I felt a little guilty eating them this morning.

  231. Christina says

    Oh man, I used a little sweetener on top of the pancakes instead of any syrup and they are AMAZING. So so good! Maybe even better than two eggs one banana pancakes?!? I have a question though… My batter was very running – is this normal?? Also I have a hard time weighing out the sweetener as it is so light and often doesn’t get picked up by my scales. How can I work around this? I can’t wait to look for more recipes on your blog!!!

  232. Natasha says

    Honey, these pancakes were everything to me. I made about 12 and ate EVERY SINGLE ONE. I don’t think I even need a sweetener for these bad boys. I think Vanilla extract (some rally GUUUUUUD extract) can make this sweet enough for me. Thank you. I LOVE pancakes with every fiber of my soul. This brought me back to life. Now I just need to find a really good sugar free syrup. I used a really good regular maple and only used 1/2 teaspoon for dipping.

  233. Tiina says

    I’m not a huge fan of sweet breakfast, so pancakes are really not something I’d make. But these I like. And by that I mean I get up 15 mins earlier than usual to have time to cook this every single weekday. What I do, is make the pancake batter (skip the stevia and add a pinch of salt) and let it sit while I cook some bacon in the pan. I save the bacon fat, and cook the pancakes in a mixture of bacon fat and coconut oil. Super tasty and keeps me going easily till lunch! I’ve made the sweet ones for dessert crepes, with lots of cinnamon and ground vanilla. Will have to try the apple butter next time. Yum!

  234. Vicki H says

    THANK YOU SO MUCH!!! Not a morning person, and sick of eggs every morning when I have no appetite! The cream cheese pancakes were perfect!! And now I have a sweet go to at night too!!

  235. Connie says

    Has anyone tried makes this recipe up in advance, maybe night before or freeizing for mornings when you don’t have time?
    Wondered about the results.

  236. Teneko says

    Wow. I’ve been hearing about these amazing cream cheese pancakes since I started keto last October, but couldn’t be bothered to try them until now (hate cleaning the blender). I can’t believe I waited so long!
    I made them with liquid stevia instead of the packets, and also added vanilla extract.
    My total nutrition for the whole batch turned out lower carb:
    305 cals, 2 carbs, 0 fibre, 26g fat, 16g protein.

    I’m currently munching on half the batch for breakfast. Mmm Mmm good!


  237. Rose E says

    Here is my story…

    I found your website while I was looking for low carb meals on Pinterest. I can’t believe I have found you! You have been my savior!

    So I made these pancakes Sunday night in preparation for the week. I will say that I was scared they would taste like eggs like I read in some responses. I went to the store and bought everything. I put the following ingredients in the magic bullet. I did change the recipe and put only half the amount of eggs and added a third of a scoop of protein powder. I heat up my pan and add the butter…I pour enough to make a pancake, and wait…I remember that many say to be patient and wait for the golden brown edges to begin showing. the pancake is ready and I carefully flip the pancake. I was so amazed, I say aloud, “OMG, these look just like pancakes?” even though I am alone in the house. I wait a little longer and take the pancake and place it on my plate. I put more butter and mix, and move on the the pancake in front of me. I put more butter, and put a little SF syrup. I put a bite in my mouth and a party in mouth begins. I can’t believe these taste just like pancakes!

    I was so focused on the one pancake I was eating, that I burned the second one! But, no fear, I ate it anyway! LOL.

    I have made these twice now and have taken them to work three times. I am amazed how these are even allowed on this eating lifestyle! I feel naughty when I eat them.

    (BTW, this is the third try to post something. Didn’t work on my phone or ipad. But these were too good not to write to you. Also, I have lost 8 lbs. so far!)

  238. Chrissie says

    What a wonderful find! My daughter has just recently had to go gluten free and I am low carb! I am looking for decent bread or bread alternatives too. She is 13….it has to be exactly like bread…sigh….

  239. Viola says

    Just tried these tonight for dinner and they are fantastic! For sure going into my regular low carb rotation. Thanks so much for the recipe!!!

  240. Laura says

    Thanks for this recipe! We tried it & it worked well – I am soooo excited to have a pancake recipe that doesn’t use wheat! :D

  241. Laurie says

    wondering if I could make a larger batch of the batter and keep it in the fridge for the week? Or, is it better to make the pancakes all at once and store those in the fridge?

  242. Adi says

    Hi April, the pancakes themselves were delicious but I found the portion size to be tiny. Even just looking at the batter in my mixer I didn’t get 4 6-inch pancakes- it was enough at the most for 3 4-inch pancakes, and while I followed your recipe to the T and devoured them, I am still hungry :( This is only day 2 of my first ever low carb/Atkins diet though!

  243. Beverly C. says

    I have made these several times and I love them. But….my batter is always very runny and they break when I flip them. Any suggestions for this? I tried using only one egg and they were still runny?

  244. Andrea says

    Do these taste ok if you leave some in the fridge overnight? Ive tried to leave mashed cauliflower in there and it did not taste good the next day! Thanks :)

  245. Tiffany Hartwell says

    I know this is a pretty old post, but I had to comment and say I just tried these and they were amazing! I added a little flax meal for some fiber and to make it a bit more bready and a smidge of vanilla. I had some trouble cooking them and they turned out a little broken and ugly, but you can’t judge a book by its cover.

    These taste great on their own, but I smeared some peanut butter on top and it was like heaven especially with some cashew milk! I am about a week into my keto diet and these will definitely help me to not cheat! Thank you!!!

  246. Kim says

    Hi Melissa! I just started trying to follow a low carb diet and someone I know and trust sent me in the direction of your blog. I couldn’t be more happy about it! I’m still learning and trying to break old, bad habits, but I wanted to let you know what a blessing this single recipe has been. I actually haven’t even eaten these as traditional pancakes, but I’ve used them as a wrap with ham, cheese, and spinach and just tonight as the “bread” to my grilled cheese and roasted broccoli sandwich. It was indulgent, delicious, and low carb, the trifecta of my new life! I feel awesome, and so encouraged by reading your blog and reading everyone’s comments. Thank you.

    • says

      Welcome Kim! I still love these pancakes and have used them in so many savory applications like enchiladas, lasagna, etc! There is no end to what you can do with them!! Thanks for taking the time to comment!