These Keto Cream Cheese Pancakes have long been one of the best keto pancakes recipes out there! Low carb pancakes that are also nut free and gluten free, they are guaranteed to up your keto diet breakfast game!
To skip right to this keto cream cheese pancakes recipe just use the Jump to Recipe button at the top of this page. Also, to get the flip right every time, take a minute to watch the quick tutorial video below.
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 those extra pounds, I thought I’d devote this week to some of my favorite low carb recipes – starting with these delicious keto pancakes made with just four ingredients.
Table of Contents
- Ingredients:
- Basic Instructions:
- Variations and Substitutions:
- For Fluffy Keto Pancakes:
- Waffle Maker Instructions:
- Serving Suggestions:
- Storage and Reheating:
- More Delicious Keto Pancake Recipes
Whenever I resort to low carbohydrate diets like keto or Atkins to lose weight, the toughest thing for me is always coming up with tasty keto breakfast ideas. There are only so many eggs you can eat before you are looking for something different.
These keto pancakes made with cream cheese are a welcome treat in that case. Even if you aren’t watching net carbs, these low carb pancakes are also an excellent option for those who are gluten free – as they contain no grains or flour of any kind. And no nuts either!
Even if you aren’t counting carbohydrates, these keto pancakes are a delicious departure from the traditional doughy stack of traditional pancakes. And you won’t have the sleepy feeling that usually comes afterwards!
A surprisingly satisfying low carb substitute for the real thing, these keto pancakes taste like skinny fried cheesecakes!
Ingredients:
- Cream cheese
- Large eggs
- Your choice of sweetener
- A pinch of cinnamon.
That’s it.
And they are super easy to make.
(See the recipe card below for ingredient amounts and instructions)
Basic Instructions:
I usually whip up a double or triple batch of these keto pancakes in a blender or my trusty magic bullet, and it takes less than a minute to make the cream cheese pancake batter.
Add your cream cheese, eggs, sweetener, and cinnamon (or a teaspoon of vanilla extract, yum) to the blender cup.
Blend until smooth.
Let the batter “rest” for a few minutes and tap the cup on the counter to release the excess air bubbles that can make your pancakes fragile and difficult to flip.
Melt some butter in a hot pan or skillet over medium heat.
Pour about 1/4 of batter into your pan and spread it out.
Cook for 2 minutes to make sure it’s firm enough to flip, and then flip it and cook for another 30 seconds on the second side.
Some people have had trouble making and flipping these cream cheese pancakes, so we made a 60 second recipe video with a few key tips for success, including the perfect flip, that will have you making perfect stacks of keto pancakes every time!
Variations and Substitutions:
- To increase the fiber content in these keto pancakes you can add 1/2 teaspoon psyllium husk powder to the batter.
- If you want to make keto blueberry pancakes just add 1/3 cup fresh or frozen blueberries to the batter AFTER blending.
- If you need more chocolate in your life or are making these for kids, you can add a handful of sugar free chocolate chips to the batter after blending. I definitely recommend omitting the cinnamon and adding vanilla extract or even banana extract in this case.
For Fluffy Keto Pancakes:
The texture of these keto pancakes per the original recipe is more like a crepe than a traditional pancake.
If you are looking for fluffy keto pancakes, you can add 1 teaspoon of baking powder and then depending on if you are making almond flour pancakes or coconut flour pancakes, add 1/4 cup of either flour to the batter before blending.
Waffle Maker Instructions:
Yes! Many have had success turning this batter into delicious keto waffles. Just follow the instructions for your waffle maker and add the batter to it.
For fluffier waffles and a better texture, I recommend adding 1 teaspoon of baking powder, 1 teaspoon psyllium husk powder, and 1/4 cup of almond flour to the wet ingredients before blending.
Serving Suggestions:
- Serve warm with sugar-free syrup and and a handful of berries if desired.
- Mix cream cheese with cinnamon and sugar substitute, and then spoon some onto the pancake and roll them up.
- Place a piece of bacon or sausage in the center of the pancake and roll it up to add more protein.
- Not just for breakfast, you can use these keto cream cheese pancakes in savory recipes as a wrap for sandwiches, enchiladas, or even noodles for a lasagna.
Storage and Reheating:
These keto pancakes and any of the variations above can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months. If freezing, I recommend separating the pancakes by parchment paper so they don’t stick together when frozen and you can remove as many as you need at any time.
The fastest and easiest way to reheat these keto pancakes in my experience is by putting them in the microwave for about 30 seconds – or up to 1 minute if heating a stack.
You can also reheat these in a toaster oven or air fryer if you don’t have a microwave. Just put them in for a couple of minutes so they stay nice and soft.
More Delicious Keto Pancake Recipes
Fluffy Keto Pancakes (no cream cheese)
Print
Keto Cream Cheese Pancakes – Low Carb
- Total Time: 12 minutes
- Yield: 1 serving 1x
- Diet: Diabetic
Description
If you’re searching for the best keto pancakes recipe, then look no further than my famous keto cream cheese pancakes! Low carb, nut free, and gluten free, they are guaranteed to up your keto breakfast game!
Ingredients
- 2 oz cream cheese
- 2 large eggs
- 1 teaspoon granulated sugar substitute (IBIH recommends)
- 1/2 teaspoon cinnamon (or 1 teaspoon vanilla extract)
Instructions
- Put all ingredients in a blender or magic bullet. Blend until smooth.
- Let rest for 2 minutes so the bubbles can settle.
- Pour 1/4 of the batter into a hot pan greased with butter.
- Cook for 2 minutes until golden, flip and cook 30 seconds on the other side.
- Repeat with the rest of the batter.
- Serve with sugar free syrup (or any syrup of your choice) and fresh berries.
Notes
Your net carbs may vary depending on the brand of cream cheese you use. Look for a brand of cream cheese that only has 1g carbs per ounce.
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Prep Time: 3 minutes
- Cook Time: 9 minutes
- Category: keto Breakfast
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 pancakes
- Calories: 344
- Fat: 29g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 17g
Keywords: cream cheese pancakes, keto pancakes, low carb pancakes
To get more great recipes for Summer or anytime, download my super bundle of FIVE e-books for just $19.99!
Laurie Phillips says
Hi, this doesn’t pertain to the Keto plan. But I really can’t have any vegs that give me gas like broccoli, cauliflower,
brussels sprouts, cabbage plus others due to gastro problems. I use red onions, scallions and chives for other onions. I see you have us eating this cauliflower mash and radish hash. What can I substitute these vegs with to stay in keto? Would Zucchini, peppers, spinach, green beans, asparagus be a good substitute ? I don’t mind if I have to use less or a mixture of them. Not too fond of mushrooms or sugar snaps, or Bok choy. I have been able to eat fruit and sweet potato on my diabetic diet in very small amounts like quarter at a time.
Thanks
Elizabeth Anuskiewicz says
I made these a day ahead of time using the chocolate chip version (lily’s). Put them in microwave to warm them up. So good! Love that I can meal prep these.
★★★★★
Mellissa Sevigny says
Thanks so much for taking the time to rate and comment Elizabeth – these are still a favorite at our house too, but I definitely need to add chocolate chips to my next batch!
Stacey says
Love the taste and texture of these. Easy to make. They take care of the pancake hankering for me.
★★★★★
Linda Zeban says
These are more like crepes and so loved them!
★★★★★
Sonia says
Delicious and easy. I love all of your recipes, though. Honestly, haven’t found one I didn’t like yet. :)
★★★★★
Tifanny Anton says
So good! I love these pancakes!!
★★★★★
Sheri says
We love the cream cheese pancakes! I double up the recipe so we just have to heat up for weekday breakfast.
Marcia says
So Easy and Delicious!
Christina Reyes says
I love these pancakes and I make them often for myself.
★★★★★
Ruth says
Easy and delicious !
★★★★★
Gudie says
Love these pancakes, they are thin, just the way I love them, with strawberries or raspberries.
★★★★★
Corinne says
I love these! All I use is butter and a sprinkle of cinnamon. So good!!
★★★★★
karyn harding says
One of the 1st things I tried when I was starting keto is this recipe. Cream Cheese Pancakes. I didn’t believe that I could have something sweet like this and still be keto. I was happily wrong! They are amazing and I ate them every morning for several weeks. They are that good. They taste like you are cheating and frankly, cream cheese is one of my favorite foods. Ya really, really need to try these.
★★★★★
Mary Cronin says
Quick and easy recipe! I have used this for breakfast with scrambled eggs and bacon and used the pancake as a “wrap”. I’ve omitted most of the sweetner (just a pinch) and added garlic or onion powder or paprika and made it savory, and used it with chicken salad or tuna salad. I want to try using it with a waffle iron next. I do put a 1/4 tsp baking powder in it so it isn’t too fluffy but not flat like a crepe either.
★★★★★
LeeAnn Cline says
This is the easiest and fast recipe for rushed mornings.. I absolutely love them. I missed pancakes so much
★★★★★
RachelH says
These are great for breakfast or dessert crepes. Add berries and whipped cream, or make them savory, too
★★★★★
Amethyst Rain says
Quick and easy. Good for Keto and non Keto family/friends. This is the recipe that I’ve made the most out of all of our IBIH cookbooks.
★★★★★
C.O. says
Not usually a fan of pancakes, but this looks like a “must” try. Thanks!
Janette says
This is one of my go to recipes for my husband and I! I know cook them in my DASH waffle iron <3
★★★★★
Cathy Beedle says
These are so easy and delicious. They satisfy that craving for pancakes!
★★★★★
Carlene says
Delicious
★★★★★
Nadia R says
I haven’t made them yet but, look forward to trying them on Christmas morning. The recipe is healthy at the same time delicious and simple to whip up.
★★★★★
Heather says
These are more like a crepe than a pancake to m, but they are so delicious. And they fill that craving
★★★★★
Dorothy Bond says
Easy and delicious!
★★★★★
Davida says
We like these. We add a pinch of cheddar and some savory seasonings to make a not-sweet version to layer with eggs and bacon.
Tina Lindsay says
I make these often!! They are so versatile and delish!!
★★★★★
Nina Wassel says
Best tasting pancakes and easy to make!!
★★★★★
Nina Wassel says
I’m always looking for keto breakfast ideas with only a few ingredients and this a perfect meal. So easy to make and tastes great!
Pat Q says
My husband used to love pancakes before we went low carb. I will make this recipe for him this week and make him happy again for pancakes. Thank you for your delicious recipes
★★★★★
Lauren says
One of my first attempts from the many recipes….great for a beginner cook. Loved the option for breakfast.
★★★★
Shanea Wilson says
Mine fell apart a little but tastes delicious, well make again
★★★★★
Kimberly Heffner says
Even my picky eaters love these.
Dianne M Ledebur says
Make a big batch once a week and use in SO many ways! wrap a sausage or ham, eat as a pancake or a snack throughout the day
★★★★★
Linda Taylor says
Delicious!
K says
Great taste, super versatility, and I use them ALL. the. time!
★★★★★
Chris Pugh says
Very interesting.
Rebecca HollandCowling says
Awesome recipe!
★★★★★
Sheila Mulki says
Bookmarked this recipe immediately! I am a big pancake lover, but have given them up mostly. Now I can have pancakes again! Thanks!
★★★★★
Theresa Michalik says
These cream cheese pancakes are the best
★★★★★
Karen Donnelly says
What’s not to love about these pancakes? Throw all the ingredients into the smoothie blender. Easy peas. And DELICIOUS!
★★★★★
Julie says
Love using this recipe for blintz
★★★★★
LeAnn says
I have made these several times. I really liked them! I am generally not a pancake eater.
★★★★★
Kristen says
Delicious and nutritious. My 11yo calls these “protein pancakes” since they are made with eggs and asks for them often. I like to make a big batch and freeze them so I can take a couple out and microwave them for a quick snack or meal.
★★★★★
Paige says
These are wonderful! Eggs for breakfast gets old, sometimes it’s easier to skip than to have them again. But I can make these and everyone is happy.
★★★★★
Leslie Klinehamer says
Super easy and delicious!
★★★★★
Jodi W says
New and interesting. Will have to try it out.
★★★★★
Jackie says
This recipe is amazing and so versatile! I love that they can be pancakes or wraps! Delicious!!!
★★★★★
TB says
One of my first Keto breakfast recipes. Quick, easy and good. I like them better than the “non-keto” pancakes.
Cherie says
I absolutely love these, I’ve tried them using cinnamon vanilla extract but my favorite is using lemon extract in them…..sooooo good.
★★★★★
Angelica says
These are such a wonderful texture and the taste is fanatastic!
★★★★★
Teresa Payton says
You’ve saved my life with your recipes and this is one of my favorites. You’re recipes keep me full and not starving, looking for food all day. I can live my life without thinking about my next meal. Thank you!
★★★★★
Tara Enright says
Not sure how I feel about cream cheese pancakes. I never had them before that’s for sure.
★★★★
Martha says
Try them, you’ll like them
Heather Lopez says
This recipe looks so delightful I’m most definitely going to have to try this, thank you for sharing!
★★★★★
Angie says
Very good, easy to make
★★★★★
Heather says
Love these. Haven’t made them in a while because my new blender didn’t fit under the cupboards and then I lost the counter space to store it on which makes getting it out to use a huge pain. I’m currently visiting my mom who doesn’t own a blender and I’m trying to decide if it’s worth the effort to use an old-fashioned eggbeater instead.
★★★★★
Lisa Montanaro says
Amazing!!! I eat these all day! My favorite is to use them as a wrap with ham and cheese melted. I prefer these over traditional bread!! And sooo easy. I make 2 batches and it lasts the whole week!!
★★★★★
Jen F says
Such a easy and delicious recipe! They are filling and full of protein, without a super eggy taste. I top them with some fruit and homemade whipped cream or sugar-free maple syrup and don’t even miss the carbs. I make these on weekends when I’m making pancakes for my kids, so I don’t feel left out 😂
★★★★★
Kristy says
Easy, delicious, double or triple the recipe!
★★★★★
mommylala says
I have made these several times.. they are great
★★★★★
Karen says
This was so easy to make! My husband doesn’t like fluffy pancakes, so crepes are perfect. It was delicious with strawberries.
★★★★★
Stephanie Darling says
Easy to make and taste great!
Doris says
This was the very first recipe I ever tired about 5 years ago, and I still make it today and love it!
Kim says
Quick, easy and delicious! Very versatile too.
★★★★★
Tiffany says
Easy to make, tastes great. and family that is non keto loves it as French toast batter.
★★★★★
Karen Richardson says
This looks so amazing, I can’t wait to try them.
★★★★★
klp says
My cousin is going to love these – they really look tasty and the recipe looks easy.
★★★★
Katey Breen says
These are the BEST pancakes! I make them on the weekends and make enough for the week! They keep in the fridge great. Just heat with a little butter and SF syrup & you have an amazing and filling breakfast. Another great recipe on IBIH!!
★★★★★
Tasha says
Quick, easy & delicious! Make this when I get sick of eggs 🙂
★★★★★
Michelle says
Yum! Happy I can have pancakes again!
★★★★★
Karen Notzon says
My favorite breakfast item! Thin and light, like crepes, but taste just like French toast to me! Yum!
Sherri Marchant says
I love these! Esp with some keto maple syrup. I mean who doesn’t love cream cheese!
★★★★★
cheryl says
amazing pancakes when you want to indulge with family at breakfast
★★★★★
Cindi says
These are one of my favorite recipes. I even bought a magic bullet just to make it faster and easier! Thanks!
Sylvie Daigle says
These pancakes are delicious! A little hard to flip in the beginning but you get the hang of it.
★★★★
Dianne M Ledebur says
EVERYONE loves these, grandkids, kids. grandparents!
★★★★★
Doris Sikora says
The very first recipe I made years ago with Leto and love it!!
★★★★★
Lea says
These are by far my favorite go to easy peasy dreamy creamy perfect pancakes!!!
★★★★★
Cynthia Laine says
These were so much like regular pancakes, I will make them regularly. Thanks so much!
★★★★★
Jennifer says
These pancakes taste amazing, are simple to make , and a great option for a weekend breakfast plan for my kiddos! Thank you!
Karen Newman says
Best pancakes ever!
★★★★★
Rozy Falcon says
These are our go to pancakes!
Marlene B says
Love this recipe! So easy to add other flavors like sugar free chocolate chips, berries or sqeeze a little lemon juice on top!
★★★★★
Diamond Jernigan says
I haven’t tried these yet but I’m excited to do so.
Rebecca says
This is my go to pancake and wrap! So good and so versatile!
★★★★★
Gwen says
These have been a go-to for several years now! I season or spice to make sweet or savory. I make waffle “bread” for BLTs. They last in the fridge if I make a big enough batch and freeze really well. In a pinch I’ve even used low carb butter cream and make a type of cake.
★★★★★
Jackie Tryon says
These are my families go to pancakes now. My daughter has severe Celiacs Disease and these are her favorite!
★★★★★
Stephanie says
I make these monthly and absolutely love them. I usually make a double or triple batch. I eat them plain, as pancakes, and use them as wraps for pretty much everything. I also enjoy them in the IBIH Keto Monte Cristo Breakfast Casserole recipe.
★★★★★
Anne Marie Carter says
These pancakes look light and delicious. I have some extra cream cheese so, I now know what I am going to do with it.
★★★★★
Becca says
Love this recipe! Easy, satisfying, and my kids love it!
★★★★★
Jen says
Wish I could share the picture I took before I devoured the entire plateful! I am new to the keto-esque world and still learning. Saw someone else say they’d never craved pancakes until cutting back on carbs, and that was me too. This may have done the trick. I don’t have a blender, so my batter was a bit lumpy, but I’ll try using a whisk next time.
Added a few raspberries and blueberries, cut everything up to spread that tiny bit of sugar-free syrup around and OMG. I will 100% be making these again in the near future.
★★★★★
Mellissa Sevigny says
Thrilled to hear that you enjoyed these so much Jen – thanks for taking the time to rate and comment!
Angi says
Love this recipe! I bought a 6 english muffin silicone mold and I add a splash of coconut oil and some sugar free Torani syrup to the batter and then pour the batter in the mold and bake it at 375 for about 12-14 minutes. Well, actually I bought two molds, and although I haven’t yet, I plan on doubling this and using both molds. I’ll eat 6 and save the other 6 for the next day.
Muriel says
Ok, so I haven’t made them yet, but I will. They look amazing and so easy, added bonus no odd ingredients that I can’t find. Also, thank you so much for acknowledging that some of us do not own microwaves. It’s so hard to find keto recipes that don’t use a microwave for cooking something.
★★★★★
Barbara Montag says
I have been on the lookout for a good pancake recipe.
Will be trying this soon,
Thank you for sharing.
★★★★★
Brian R says
Super easy and scalable. This is one I can memorize!
★★★★★
Jamie says
These are so easy to make and so satisfying
★★★★★
Cyndi Shelton says
These pancakes are soooooooo YUM! They make great crepes! The uses are endless! I’ve had trouble in the past sticking to Keto. I did low carb at best. But your recipes are so good and your sense of humor in all of your posts make this keto journey actually fun and interesting for the first time ever. So glad I found you! Thank you!
★★★★★
Mellissa Sevigny says
Thanks Cyndi! I’m glad you found me too!
Sarah says
OMGoodness!!! Thank you. I’ve bought the keto pancake mix and hated it. Love this recipe! It’s so good.
★★★★★
Mellissa Sevigny says
So happy to read this Sarah – just sorry you wasted money on the bad store-bought stuff before finding this recipe!
Destiny says
Hi Mellissa,
What ended up being your net carb for this recipe using the cream cheese you used? Thank you 😊
Ellen Heindel says
Hi Melissa! From one Canuck to another…
I just LOVE your many & varied recipes! But just one thing… As I’ve been living abroad for past 30+ years would you mind including metric alternative weights and measures for you recipes? Some sites include it above or below the recipe. Otherwise I cannot just dive into making these duper DElish items, have to ask Siri or get out calculator!
★★★★★
KAREN SPIGNESE says
Just made these & they were amazing!!! Tasted just like real pancakes! Can’t wait to make them for my sugar-free, gluten-free grandkids! Thank you!
★★★★★
Kathy Humann says
Made these for the first time this morning. So good! Thank you for a nice change!
★★★★★
Danielle Knutson says
I love experimenting in the kitchen, so I decided to give this recipe a try. I did the 3x, followed the recipe and they tasted great! They were tricky to flip, but otherwise were very good! Even my 3 year old son loved them! My husband enjoyed them, but had nearly 2 servings. Granted, he’s not the one dieting, so that’s okay. Definitely making these again!
★★★★★
Cecilia says
I’m new to Keto and was surprised at how good these came out. They’re not too sweet, and I can hardly tell I’ve used an alternative sweetener. Taste like French toast!
★★★★★
Debbie DeFrancesco says
If my stomach cannot tolerate Cream Cheese, do you recommend a sub? THANK YOU!
Mellissa Sevigny says
If you can’t tolerate cream cheese because of the dairy then I can’t think of a sub for this recipe. Maybe search a dairy free keto pancake recipe instead for best results. If it’s not the dairy itself then you can try mascarpone cheese in this recipe and it will work almost the same.
Kerry-Ann Jordan says
Best Let pancakes yet…Yummm😋
Jessica says
This was a great change! They are filling, easy to make and my toddler enjoyed them as well. This is definitely going to be a breakfast staple in my house going forward.
Courtenay says
THANK YOU for this recipe!!! I am SO SICK OF EGGS. These were easy to make and absolutely delicious! Best of all, they didn’t taste like eggs!
★★★★★
Mellissa Sevigny says
You’re so welcome! The struggle is real when it comes to eggs every morning! Glad these were a nice break for you!
Jane says
What is the cholesterol on this recipe?
Sherry says
These were so good!! I love how versatile this recipe can be. To sweeten it I used the Vanilla Skinny Syrup. Thanks for a great recipe!
★★★★★
Wendy says
I am going to try these and I’m wondering if you’ve ever tried using flavored cream cheese. Like blueberry or honey butter?
Mellissa Sevigny says
No I never have tried it with a flavored cream cheese but I’m intrigued! Let us know how they turn out if you try it!
Kepi says
I made a couple different flavors today. Honey cream cheese and garden vegetable (added chopped green onions, a pinch of salt and pepper) Yummy
★★★★★
Squeaky says
I’ve been a fan of “chaffles” for awhile but I have never tried with cream cheese. These were amazing! I made them in my mini dash grill and they were perfect little circles of yum. I left the sweetener out and just had egg and cream cheese as we were having with spicy sausage. Will do again with a sweetener and cream and berries, maybe.
★★★★★
Squeaky says
I’m back at lunchtime! Having a salami, cheddar and arugula sandwich with the leftovers for lunch. Recommend!!
★★★★★
monikyn says
Hi melissa! I make these all the time and love them, just as much as your lemon bars and hop bread to name a few. Right now I have a ton of egg beaters and egg whites, courtesy of a Costco run gone bad 😆
can the eggs be replaced with egg whites or beaters with decent results? do you have a proportion suggestion if you’ve tried?
I read 4 or 5 pages of comments and found no comments or answers about this. sorry if I am making you repeat something answered already.
if you haven’t I’ll be happy to be the guinea pig in 2 days when I finish the soup diet (detox after a very decadent cruise vacation!)
★★★★★
Mellissa Sevigny says
I’m not sure as I haven’t tried it, but theoretically egg whites should work just as well? Let us know if you try it and how they come out!
Dbond007 says
OH.MY.GOSH! I’m not even kidding when I say these are probably the best tasting pancakes I’ve ever had, THANK YOU!!!! I did get some of the Quest Cinnamon Crunch Protein Powder that someone recommend previously in a review. Ordered Sunday, arrived Sun. night for my Keto start on Mon. Already made them twice!! Can’t wait to try out more of your amazing recipes on my new journey!!!
★★★★★
Mellissa Sevigny says
Yay! Thrilled to get this feedback! Hope you like the other recipes just as much! 😘
Tiffany says
Reminded me of crepes! Would be great with some sugar free fresh whipped cream and berries for a dessert!
★★★★★
Denise B says
I started keto in Feb of this year. I stumbled around, find other websites, and researched to the point of, “I’ll just live on butter coffee, eggs & bacon, and shredded pork loin. I weighed 191lbs, and here it is 9 months later, and after losing JUST 10lbs, I went off, and have gained everything back in just the last 30 days! I remember seeing your site way back when I first started, and I made up my mind to STICK TO JUST ONE SITE! I’m starting with the 3 day diet, and I take meds that lower my sodium, so I HAVE to drink salt water. Can I do intermittent fasting with the 3 day diet?
Mellissa Sevigny says
Yes, you can – but no need to make it harder on yourself, if you don’t intermittent fast on the three days you can add it in once you’re in ketosis. Either way is fine – welcome back and I look forward to hearing about your progress!
Maria says
I love blue cheeses and wonder if, to make a savory crepe I can substitute part of the cream cheese with Gorgonzola?
★★★★★
Doris says
Please help what kind of syrup is sugar free
Deb Mickey says
Walden Farms Pancake Syrup. Sugar Free, Calorie Free, Carbs less than 1.
Anna says
I rarely leave reviews but I’ve been keto for a little over 5 years and this is the only pancake recipe I use! The only difference I do is to double the recipe for me and my husband and add a scoop of Quest cinnamon crunch protein powder. It’s amazing, makes the pancakes more bready and it tastes almost like a funnel cake. Thank you so much for this keto staple!!
★★★★★
Lisa says
For those of you that mentioned the Dash griddle, is it the mini dash or full size dash griddle? Anxious to try this.
Squeaky says
Mini Dash griddle is what I have. A double recipe made 7 with about 1/4 cup batter for each one.
★★★★★
Michelle says
I eat these all the time and sometimes I make them savory by adding ranch seasoning and shredded cheddar instead of the cinnamon and sugar and then I use them for lunch meat wraps.
Frankie Flores says
Great idea Thanks!
★★★★★
Brian says
Love these but definitely not easy to flip. I find that using two spatulas and working them in until you have the entire pancake fully on top of one or both of them before flipping works best.
Brian says
ps Got this from your book – Keto for Life is great!
Krystina says
I have enjoyed this recipe many times, both my husband and daughter also love these. They are a great option for keto. I am just wondering if it’s possible to make a larger batch and save in the fridge to make quick breakfast?
★★★★★
Mellissa Sevigny says
Yes, you can also freeze them!
Carmella M Rosenbach says
sooo good!! wow
★★★★★
Carole Frank says
I rarely write reviews but I had to for these pancakes! I didn’t have great hopes because most Keto substitutes range from Ok to yuck especially true since this is the 1st of your recipes I’ve made. These pancakes are far better than the real thing!!! I made them exactly as written. The only difference was that I used my Dash Griddle to cook them after I had some challenges flipping them in the pan. They came out smaller but thicker – more like the typical ones.
★★★★★
Mellissa Sevigny says
Thanks for taking the time to leave a review Carole – so glad these turned out well for you! I just got a Dash myself and made these in it for the first time last week and it works soooooooo good!
Kim says
This was perfect. I wrapped them around link sausage for a fabulous breakfast
★★★★★
Krystin says
I just tried these today and I absolutely LOVE them. I made 1.5 servings and added .25 tsp of baking powder per egg, plus a scant pinch of salt to add some rise. For my sugar substitute I used 5 micro spoons of NuNaturals powdered stevia, which is about the equivalent of 5 tsp of sugar. I didn’t even need syrup!
★★★★★
Constance says
I guess they’d taste like what ever syrup you use. To me they tasted like eggs with a little cinnamon.I tasted none of the cream cheese. Didn’t taste remotely like a pancake. Sorry
PamJ says
Is the sugar substitute just for taste or is it essential to texture? A tsp. seems like it would be too sweet.
Jason J. says
I like pancakes but I’ve never been excited to have them. The keto recipes with almond flour always taste more like almond flour than pakcake.
But not these! The first time I made them I thought they were good because I’d never had them before. The second time I thought “Nope. They’re just delicious.” I looked forward to making these again all week this week. My girlfriend loves them too.
Absolutely amazing! Thank you for this.
★★★★★
Raechel says
I LOVE these. They’re so easy, so good and versatile! I usually slap some peanut butter and SF syrup on them. I would eat these even if I wasn’t keto.
★★★★★
Kimberly says
I just love these pancakes – simple, filling, delicious and very low carb. I’ve tried other recipes with almond flour and just don’t love them and the additional carbs they create. The only alteration I make to this recipe is to add 1/2 scoop of protein powder – it helps fluff them up a bit and I get additional protein. Thanks for such a fantastic, easy, keto-friendly recipe!
★★★★★
Diane says
I have made so many keto pancakes using a popular mix and the almond flour batter but this recipe is SO MUCH BETTER!!!!!!! I only added a 1/4 tsp baking powder to my batter but otherwise I kept everything else the same and my pancakes were AMAZING!!!! They kept me full for a long time! Thank you for sharing your recipe!
★★★★★
Mellissa Sevigny says
Thrilled to hear it Diane, thank so much for commenting!
Melissa C says
I’m currently in Paris right now so, I used the french’s version of “creme fraiche,” it’s stiff, a bit like a cross between cream cheese and sour cream, and I added some psyllium for fiber. The results were amazing! light, fluffy, and the perfect texture of a yummy pancake, less the carbs! (something not easy to find here in France =))
★★★★★
Doug says
Absolutely delish👍 If I didn’t know better I would’ve thought I was eating a French crepe! Thanks for sharing.
Tara Majewski says
Omg, was surprised how yummy!! My son asked for more. I put sugar free syrup on them and they were delicious! Thin so if on keto and would like a dessert treat you could add a little whipped cream between them. Great recipe thanks!!
Lee Ann says
I have tried a number of Keto pancakes and have always been disappointed with either the flavor or texture. Not so with these! They are delicious, not eggy and surprisingly fluffy. Thanks for a traditional breakfast recipe that is Keto friendly!
★★★★★
Emma Bush says
I hate eggs…I mean I really can’t stand them or an egg taste. Should I bother even trying the 3 day Jumpstart? I really want to try it!
Annamarie Z says
Just made these pancakes this morning and they were excellent. I didn’t have any syrup and they were still excellent! I will definitely be making these again. Thank you for a really good recipe!
★★★★★
Sarah says
A+++++ If you are reading the reviews and debating making these… stop and MAKE THEM! you will not be disappointed. Followed directions exactly and they exceeded my expectations!
Melissa- thank you so much for all the recipes and taking the time to post them! I made these for dinner tonight and have already decided I am going to have them again for breakfast!
★★★★★
Mellissa Sevigny says
So happy to hear it Sarah, thanks for taking the time to leave a review!
Charles Hill says
OK these were the ugliest pancakes I’ve ever made! You and your good spatula. Lol But ultimately they were the best pancakes I’ve ever made. Actually ate each one individually while I cooked the next. Thank you for this recipe! Next I’m trying the shepherds pie meatballs.
★★★★★
Bill Richmond says
It this one serving for one person?
Christine Hamilton says
I started the egg fast Monday and I am following your 7 day meal plan… today’s lunch says 1 cream cheese pancake, does that mean I serving or just one pancake- if it is just one pancake, what is the nutritional value of that so I can enter in CM😬
Judy says
Can these be frozen or made ahead of time?
Mellissa Sevigny says
Yes, I freeze them all the time!
Amanda says
What’s the secret to freezing/storing/reheating. I want to do this. They are delicious!
Liz says
I am committed to getting my health back on track in the new year. These pancakes looked like the perfect breakfast replacement. Carbs are definitely my weakness. I was surprised at how easy they were, and I already had all of the ingredients on hand. They made a perfect substitute for traditional pancakes. I could eat these and not miss the old ones at all. They sort of reminded me of the taste of French toast… they had that “bready” mouth feel (which is a good thing!) but not with an overpowering egg taste like some other keto pancakes I’ve tried. Thank you for this amazing recipe!
★★★★★
Gloria says
Would I be able to cook these in my mini waffle maker?
Tammy Mullin says
I just made these in my mini waffle maker and they came out great! cooked for 5 minutes. topped with sugar free syrup, few walnuts, and a dollop of keto whip cream. Yum!!
Barbara Loeding says
IS THERE A CREAM CHEESE YOU RECCOMEND? I HAVE NOT FOUND A 1 CARB PER SERVING CC.
★★★★★
Cindy VR says
I’m going to fix this for our brunch tomorrow morning. It sounds so good and I love how fast and easy it is. I couldn’t find the link to the video however. I can probably fix these pancakes without it, but it would be fun to see if a pro has a tip for flipping that I haven’t discovered yet. Did you forget to put in the link or is it user error? (the more likely case:-))
★★★★★
Mellissa Sevigny says
The video should automatically be playing at the top of the post.
Jan says
I don’t see a video either. Could just be my PC.
Brenda says
Turn off or pause your adblocker, refresh the page, and the video should be there.
Kim says
Would this work in the waffle maker? Have been craving them. Thanks!
Leigh says
This recipe is MAGICAL. Reminds me of the taste of French Toast, without the bread. Already a keto favorite that I will continue to make. Doesn’t hurt that the recipe is blissfully simple!
★★★★★
Sea-L says
Delicious! A little sweet, taste more like a crepe and consistency. I cut out half the sugar, add vanilla and 1 tsp baking bowser and 4 tbs of almond flower to thicken it a bit more like a real pancake, for fewer carbs and still yet delicious! Thank you so much for the share!! Turned out great, kids love them too!!
★★★★★
Linda Welling says
I roll the up like a crepe. Delicious.
★★★★★
Tina says
So happy to find this! I added Lily’s chocolate chips (low carb option) and made my own whipped topping heavy cream 0 carbs, monk fruit and a splash of vanilla and 2 strawberries atop. Yummy! Thank you for sharing this recipe.
★★★★★
Shelley A says
I found making them on an electric griddle was the easiest for flipping.
Scott says
If I added 1/2 a scoop of protein powder to this, then what adjustments would I need to make so they still come out good?
Shelly B says
My 15 year old made regular pancakes today and had me SOOO jealous. I found this recipe and asked him to make it…(he wants to be a chef so new recipes he likes to try first on his own) well this was a HUGE success! No substitutes and did it by the book. I almost cried it was so good lol.
★★★★★
Ashley Sutterfield says
I let mine cook a little longer and it made it much easier to flip
★★★★★
Deana says
I’m obsessed with these! I ate them every day on the EF, and I still can’t get enough! Today I added pumpkin spice and toasted walnuts… Yum!
★★★★★
Emily says
Has anyone ever tried freezing them to be reheated? Need something I can make ahead and be able to heat up while I am getting ready for work.
Mellissa Sevigny says
yes, they freeze great and reheat quickly in the microwave!
Sophie Burke says
Thanks for this great recipe!! So good and easy to make! I was getting tired of eggs!!! I did miss pancakes!! No problems with flipping them with cooking spray!
★★★★★
Kimberly says
I made these this morning and followed your directions to the tee, except I doubled everything. They are wonderful! I made a blueberry topping by heating two cups of frozen Maine blueberries on medium low until melted, then adding a sprinkling of powdered Swerve. After they heated more, I added about half a tablespoon of cornstarch and stirred until blended. I let that heat and thicken while I did the pancakes. What a refreshing change to the typical keto breakfast.
Rob S. says
I used the silicone mold thing for eggs and it helped me make them small enough to flip easier. I couldn’t flip them either and that helped.
Danielle Hall says
When making larger batches, how much batter would you use per pancake? 1/2 cup?
Ashley Sutterfield says
You’d use the same 1/4. It just makes more pancakes.
Robin Halgren says
They were GREAT I makes them with just a little garlic powder then put some cheese in them and. folded them over best cheese sandwich that I had sent on keto over one year. I also made the sweet ones good too
Margaret Moskowitz says
I like that idea! I will try that one! I made them for the first time this morning and they were absolutely delicious. I won’t add a sweetener the next time, as I used sugar free syrup on them and that was sweet enough. I can’t wait to try the garlic/cheese version! Thanks for sharing!!
★★★★★
Bree Anderson says
This recipe is great! I added in a tsp of baking powder, upped the amount of sweetener, and used flavor god’s carb free cinnamon roll seasoning instead of plain cinnamon. Eaten with a salted butter is amazing.
The baking powder adds a carb per tsp, but you only need a whole tsp for the largest serving. Which will be eaten over a few days, so don’t fret!
★★★★★
Robbi says
This looks awesome! I’ll have to give this recipe a try! I’m just wondering, do you think I can make a large batch of these and freeze them?
Scott says
If I added 1/2 a scoop of protein powder to this, then what adjustments would I need to make so they still come out good?
Meredith says
These pancakes were great! They will definitely be made again. Thank you!
★★★★★
Tausha says
Thank you, thank you, THANK YOU!!!! These literally have become my saving grace!! My morning sweet tooth has a tendency to be my greatest arch nemesis and these really stand up to it!! Thank you again for saving me from myself!! ❤️❤️❤️❤️
★★★★★
Judy says
I wasn’t sure how this recipe would turn out, but it was really good! It will be my new go-to recipe for low-carb pancakes. With some butter and maple syrup, they are amazing— taste just like real pancakes
★★★★★
geri says
i very seldom write a review but i just made these and they are wonderful. used a med hot pan large nonstick so i had room to flip. no problem. such a great change from eggs everyday. they turned out perfect and were delicious.
★★★★★
Mellissa Sevigny says
Never tried it but theoretically yes.
Mellissa Sevigny says
Thousands of other people have had great success with this recipe, I’m sorry you weren’t one of them.
Tisha Tuigamala says
Mines came out just right. Love the recipe. Thanks
Sarah says
Love this recipe! Such a treat with sugar free maple syrup. I’m looking into doing the egg fast and want to know for Day 3 Lunch calls for one pancake. So does that mean 1/4 of the recipe since it makes about 4 pancakes?
BTW, just ordered Keto for Life and it’s arriving today (yay!). Can’t wait to try out more of your recipes. Loved all your recipes on your website. You’re such a great resource in the keto community.
Mellissa Sevigny says
You can make the pancakes and refrigerate them, yes the lunch uses one pancake as a wrap with the cheese and mayo.
Leslie says
Hi Mellissa! I love this pancake recipe, simple and few ingredients, I love how quick and easy is it. It is definitely a treat when you don’t have many carbs on a daily basis with some sugar free maple syrup. I also used the blueberry juice used for the Moscow mules as a topping (mine came out kind of thick), yum! I do have issues flipping them sometimes, they break easily on me so they don’t always look pretty lol.
I did wonder if I could put these in my mini dash waffle maker, do you know if these would do ok in that or maybe it would be hard to dump them out of it.
★★★★★
Mellissa Sevigny says
I haven’t tried it but others have with good results. Make sure it’s well oiled and you should be fine!
Ziggies says
Came out like crepes thin and tasteless next time going to add berries. Thank you for the recipe😏👩🍳
Elle says
I made them in the mini dash tonight. I would not say they were the kind of waffle I particularly like, since they were very soft and deflated the second I took them out, but they were filling and tasty with a cinnamon/swerve/butter topping. I will make as a crepe or pancake from now on. I think this batter is much better suited to a crepe or pancake.
Carla says
These are the tastiest and most realistic keto pancakes! My husband and I love them and I usually make a quadruple recipe and save them in the fridge as they keep quite well. We use them for wraps for lunch as well as for a breakfast treat. Thanks for the great recipe!
Sam says
Can you refrigerate the mixture for meal prep purposes?
Mellissa Sevigny says
Better to cook them first and then refrigerate or freeze the finished pancakes.
Christina Larson says
Heavenly! No need for sugar free syrup. I used two packets of Splenda in the recipe and it was great. Would probably just try one packet per serving size next time. One serving is a lot of crepe like pancakes. The cinnamon was very good(even though I generally do not have cinnamon in pancakes). I used butter and a few blackberries and strawberries. This was very yummy. Will definitely serve this again!
★★★★★
Kimberly Knight says
I love this recipe. It works so well. Delicious and quick. I add sliced almonds and vanilla to mine. My family loves them too and they aren’t keto. Thank you.
★★★★★
Shimmel68 says
I have made these twice. They taste great but I have NOT mastered the flip yet. I have tried a skillet at 375 which is recommended temp for pancakes and they turned very dark very fast. I tried in a non stick pan on a gas range and they tore when I attempted to flip. Tomorrow I will add butter and try a larger pan that I can get my very thin spatula in. Thanks again !!
★★★★★
Nikki says
I love this recipe! I’ve started replacing the sweetener and cinnamon with dashes of garlic and onion powder to make these more of a savoury crepe and the change has been incredible. I’m restarting keto after a big break and this change has made it much easier to stay on track with meals.
Anne Howe says
Niki! Thank you for your savory suggestion as I am not a fan of sweet pancakes. I don’t use syrup either 🙃
Dawn LaRocco says
I never write reviews about anything but this needs all the hype. I am very picky and new to keto and felt I was eating the same thing every morning and was getting grossed out. This morning I found this recipe and it was so easy to make and I had zero issues flipping them. I didn’t use syrup because I really don’t like it anyway I just put butter on top and let me tell you this is a game changer. I could eat this for every meal of the day and be super happy. So glad I found this . AMAZING!!!!!!
★★★★★
Mellissa Sevigny says
Thanks for taking the time to comment Dawn! So glad these were a hit – and like you I don’t even need the syrup most times. They work great as a wrap with some cold cuts, cheese and a little mayo too!
Erin says
Holy Moly these are so good. I made them this morning for my picky eater boyfriend and I and he said keep the recipe lol. I did add a pinch of cinnamon and also made a blackberry topping for them. Perfection! Thanks so much.
Claudia says
Hi! Did you eat 1 pancake as your lunch or 1 serving of 4 pancakes? I’m totally confused!
Shannon says
I do not typically comment on recipes but these are amazing! The love child of a pancake and French toast. Even my kids said they were the best thing they’ve ever eaten.
★★★★★
Andrea says
I haven’t heard the best reviews about cream cheese pancakes but OMG these are legit and so so good and super easy to make!!! I haven’t made a recipe from IBIH I didn’t love. Thank you again
★★★★★
Laura says
Would it be ok to add some Quest Vanilla protein powder? Only 2g of carbs per 1 scoop.
★★★★★
Ester H. says
I love, love this recipe. I made it just as you posted it & used it as a wrap with thin sliced deli ham & Munster cheese. Delish!! I wish I could post a pic, but trust me…yummy!!
★★★★★
Denise says
I thought these sounded good but I had no idea just how good they’d be! Amazing! I also made a Keto maple syrup recipe (not one of your recipes!) that was awful. These were so good that i enjoyed them plain. I can’t believe that this recipe is close to seven years old and you’re still getting comments on it. That just shows what a great recipe it is!
★★★★★
D CARLSEN says
Has anyone tried These with non-dairy cream cheese?
Michelle Hughes says
I love you! Seriously, I do! We are just starting on the Keto diet and I LOVE pancakes but used your recipe to make this into a waffle, and it was AMAZING. I mean amazing to the point that Ioved it better this way than the old-fashioned way. Thank you!
★★★★★
Jennifer K. says
These look so good!!! i was wondering two things :)
1) can i premake the batter and how long will the batter last?
2) if i cook them up how long will they store in the fridge?
Were going camping that this looked like a fun option to break away from the eggs and bacon <3
Mellissa Sevigny says
Better to cook them all and store in the fridge for up to a week or the freezer for up to 3 months!
Renea says
I’m soooo glad that I found this recipe! I’ve made these twice. I did the 2x the first time without the cinnamon & hubby requested me to make them again this time is did the 4x and both times amazing. I cooked them on the griddle on 325 for 2 minutes each side. Amazzzzing. I did make a strawberry sauce to go on them. I am interested as I see others are using them for other foods other than pancakes. Thanks so much again! I did give you a shout out on Instagram. :)
★★★★★
MeepMorp says
I made these, kind of. I used monk fruit sweetener and added 2tbsp of coconut flour as I’m not a huge fan of the cream cheese/egg only combo. Turned out dang good. Posting because I thought others might like to know coconut flour works great.
★★★★★
Mellissa Sevigny says
Thanks for sharing!
Leslie says
I also did not add sweetener. I put everything seasoning on them and use them to wrap chicken. I also got a single egg pan. WOW did that work Great. First time I made them with sweetener and did not use anything else on them.
★★★★★
Alisha says
I loved these pancakes!! I chose not to add the sweetner because we were already going to put syrup on it. I will most definately be making these again!!
★★★★★
Rose says
Thank God for you! The egg fast is torture for me but I’m doing it again because it works! I saved all of your EF recipes and went shopping yesterday. These little gems are a lifesaver! I really can’t choke down eggs in the morning. Tomorrow I’m going to try them in my newly thrifted Nordic Ware Silver Dollar pancake pan. No matter if it works or not I find your original recipe works just fine as long as you use a non stick pan and follow the directions. Honestly I could not do the egg fast without your recipes! Thanks again XOXO
grace says
Super easy & fast! Can be easily turned into a wrap or eaten by itself.
★★★★★
Deb says
These remind me of my Norwegian grandpa’s Norwegian pancakes. He always made them for us when we visited. He always rolled them up with a piece of bacon inside!
★★★★★
Kathy says
I’ve made these twice since I discovered the recipe yesterday. They’re awesome! I plan to make them without any sweetener and try rolling them like crepes with some sort of savory filling .
I’d love to see the video you mentioned, to get any tips on how to flip them without ripping them apart.
But the video link is missing. Does it still exist?
Mellissa Sevigny says
The video is embedded the post, right above the recipe. It should play automatically when you scroll down?
Chris says
No video for me either. There’s no hyperlink to any video nor anything automatically playing.
Steve says
I have a stomach sleeve, I’m on a low carb diet, seeing a dietitian (because I ate crap and now I’m paying for it)
Found this site while searching for something else, OMG these pancakes are superb. I add a tablespoon of Hemp flour and that put in a bit more protein, a chunk of fibre and Omega’s, in. Very happy I found this website, although I personally don’t do keto, my wife does however. I do enjoy the low carb benefits.
The nutritional info would then be around:
Calories: 400, Fat: 30.2 g, Carbs: 3.5 g, Protein: 20 g, Dietary Fibre: 3.5 g.
Then around Omega 3: 209 mg, Omega 6: 69 mg, Omega 9: 135 mg.
★★★★★
Fatima says
I love it very tasty
★★★★★
Michelle says
I didn’t have a sweetener on hand so I made them just using eggs and cream cheese. It worked great!
★★★★★
Chrissy O'Connell says
I love them!!! I found a little pancake ring and just staring at my pancake stack thrills me!! Thank you for an easy yummy recipe!
★★★★★
Judy says
Wow, Chrissy, thanks so much for your idea! I have a 6″ cake round tool. I could use this for pancakes!
★★★★★
Lorna N. says
Melissa, I followed your recipe to a T, (except omitted cinnamon). Watched the video. Let it rest, timed the cooking for each. Used a 1/3 C scoop and it made 4 7″ pancakes. Absolutely delicious! Served w/ sugar free maple syrup and bacon. Hubby and I shared one batch. They flipped easily, I wipe the pan each time, then added more butter. I may have had the burner too high, and will cook lower next time. Winner! Your recipes are so thorough! If people follow, they’ll have success. We started Keto mid Jan and are enjoying everything we eat, and always feel satiated. Now starting to add more recipes for things we don’t eat anymore. Last night I made your Snickerdoodles for the first time, Yummy! Thank you!
★★★★★
Mellissa Sevigny says
Thanks so much for this Lorna! Sometimes I wonder if I’m doing something wrong when people can’t seem to make this recipe work! I appreciate the validation that if you follow the recipe and tips in the video it’s very doable! ?
Nicki says
Wow these were amazing! Just started your 3 day keto kickstart meal plan after falling off the keto wagon for a couple weeks. These were beyond amazing!! Thank you for sharing! This recipe was delicious and perfect for filling me up in the morning!!
★★★★★
Marge says
Just tried this recipe and it was delicious! It far exceeded my expectations. Next I am going to make it without the sweetener and use them as wraps for quick lunches.
★★★★★
Michelle says
I did this and it works!
Barbara Casuso says
Love these! I dont use them as pancakes but make them in to cannoli cream roll ups. I just sweeten about 1/4 cup of whole milk ricotta with 2 drops of sucralose mix and fill a few crepes fantastic as a desert or a breakfast with some berries
★★★★★
Tina says
These are FANTASTIC! I’m not really a breakfast person so I usually skip that meal. But, I love these as my dessert in the evening.
★★★★★
Clara Nussbaum says
These pancakes are so good! My husband even likes them! I have a question. When I make them, I use the recipe that is shown. I don’t double it & I get 8 pancakes about 4″ in diameter. Am I supposed to make them bigger? My husband & I share those to get 4 each. Your recipes are all so good! Thank you for sharing <3
★★★★★
LaSonya says
These are really good! I didn’t what to except but was overwhelming surprised- they taste like french toast! Definitely going to be a staple item for me! Thank you!
★★★★★
Lea says
My family says these taste like French toast. I make without cinnamon or sweetener if I’m going to use them as a wrap for savory. It took a while to get the trick of flipping them, as they are on the thin side. For me, a non-stick frying pan, a tiny bit of butter before adding the batter, and using a heat resistant silicone spatula to go around the edge before flipping with a turner spatula made all the difference.
★★★★
Laura says
Just made these for the first time. They were excellent. I used 3 packets of splenda for the sugar. They were delicious. Can not wait to try the crepes next! Thank you for your recipes!
★★★★★
Kristen Hall says
These are really good! Thank you for helping my keto journey get better!! The pan needs to be well heated and the bubbles need to settle before you pour.
★★★★★
Amy says
Wonderful recipe!!! Love them!! Maybe it’s a regional thing, but in Midwest USA my Philadelphia original cream cheese is < 1g per once. It's the only one I've found in a year of searching that is less than 2g.
★★★★★
Mellissa Sevigny says
They recently changed the recipe back (right after I changed this post to say 2g per ounce unfortunately) which is a good thing. I’ll update the recipe.
Malinda says
I am not good with cooking pancakes, BUT i am great making waffles! These were perfect in the waffles maker. I use avocado oil and they were fluffly. Gonna split it in 1/2, fry a couple of eggs, and 2 slices of bacon, slice of pepper jack cheese and make a breakfast sandwich. Thank you for sharing!!!
★★★★★
Anita Baughman says
I also used a waffle iron, perfect! Taste like french toast. YUMMY!!!
★★★★★
Stephanie says
Delicious.
★★★★★
Kelly says
Do you have a specific brand that you can recommend that is lower in carbs?
Mellissa Sevigny says
Unfortunately not living in the states it’s hard for me to see what’s available there – also companies change their recipes (Philly used to be 1g per ounce) so even if I had one now, it could be different in two months. AND depending on where you live in the US, or what store you’re shopping in, the brands vary widely. Your best bet is to read the labels where you shop and choose the one with the least amount of carbs.
Karen Tinlin says
I have been just loving these pancakes. You’ve got a real talent so I’m going to use my positive experience with this and buy your book for more! I posted a question but I haven’t seen it anywhere which of course means I don’t see the answer. Please help me understand the Carb count on these pancakes. My cream cheese (store brand) are 4 net grams alone even before adding the eggs. I would LOVE them to be only 3 grams but I don’t know how to come up with that figure. Thanks for your help and your great website.
★★★★★
Mellissa Sevigny says
Some store brands and organic cream cheeses still have only 1 gram per ounce – but if your preferred brand is 4g then go with whatever you’re using as the correct number!
Karen says
Thanks. I will read all the brand labels next time.
Kristi says
These were great. Added some blueberries. So great to have another option other than eggs, avacado and bacon!
Anita says
These pancakes are delicious!
★★★★★
Sab says
Annie, the serving issue has been addressed previously. If you can’t be bothered to scroll, the short version is this: The macros provided is for the entire batch. Simply divide the macros provided by how much of batch you consumed. This is part part due to the range of size of pancakes/crepes each person makes and eats.
Kelly says
Wow. Actually, truly, really fast and yummy. I like a crepe-style-pancake to begin with, so this was a perfect substitute…I wouldn’t even call it a substitute, I would call it a pancake. I was worried that the egg flavor would come through, but it did not at all. I followed the recipe exactly, although I fried mine in coconut oil (like I do with the regular family pancakes).
It is funny that, solo, the pancakes taste ehhh and the syrup tastes ehhh, but together they are perfect. I used the cheapo Publix sugar-free syrup. At my heart, I am a pure-maple-syrup-kind-of girl, so I was pleasantly surprised at how fantastic this all tasted.
Thank you so much! Your recipes are so trustworthy! :)
★★★★★
Mellissa Sevigny says
Thanks Kelly! Trustworthy recipes is what I’m going for so that means a lot!
G8RBOY87 says
These are soooooo good and sooooooo easy!!!! Thanks for this Awesome recipe !!
I am so happy to have something this good to eat for breakfast other than Bacon and Eggs.
★★★★★
Rhonda Pearson says
Awesome! I’ve been doing Atkins and woke up this morning craving pancakes. Tried this recipe and couldn’t believe my tastebuds!!! Thank you for coming up with such a delightful and easy recipe!
★★★★★
Gabrielle says
Absolutely delicious! I followed the recipe exactly and watched the video first, and they turned out perfect. I am so happy to have found another breakfast recipe for keto.
★★★★★
Sher says
Oh my goodness, these were wonderful. I wasn’t expecting them to taste this good. Thank you thank you thank you.
★★★★★
Melissa says
One of my favorite all-time recipes!!
★★★★★
Melissa H. says
Omg! Tried this recipe as the kick off to Keto… DELICIOUS! It’s like an omelette and French toast had a baby!!
★★★★★
Kristen Vales says
I love this recipe! When I started keto, I was worried that there was going to be so many foods that I would no longer be able to eat. Pancakes was one of them. Who doesn’t like getting up on a Saturday or sunday morning and enjoying some hot griddled goodness? Enter this recipe! It was a keto version for pancakes and it’s delicious and satisfied my cravings for pancakes completely. Now it’s a staple in our diet.
★★★★★
Annette Stevens says
Love these “cheater” pancakes. It really helped to watch the video – at least for me!!! I love the taste and I can make them a bit crispy! I simply use blackberries or strawberries as my “syrup.” Oh yes, and butter! Five Stars!!!
★★★★★
Clara S says
These pancakes were a lifesaver while I did the egg fast. So easy to make ahead of time for quick meals or snacking, and so yummy! I finished my egg fast with 5.5lbs lost :) I plan on using this recipe weekly to help keep me on track. Thank you, Melissa!
★★★★★
CATHY DEAN says
I did NOT expect these to be so good!! I’m doing my 2nd Egg Fast and this is my first time making these. So good! So satisfying! So simple! I will continue to make these even after the Egg Fast. I can cut back on keto flours AND still have pancakes. I literally get to have my cake and eat it too, lol
★★★★★
Jodi McDaniel says
While it took a while to get the flipping perfected, these are amazing! I have used them for blueberry crepes, breakfast rolls and as just pancakes. Next up…Monte Cristo Casserole! Thank you so much for a great recipe that even my non-keto kids LOVE!
★★★★★
Kim McGinnis says
Girl! You have made my morning. I’m in with Keto since May 17th. I came across your recipe trolling for meal ideas. I’ve never been a huge pancake person…. too much dough! I read your recipe instructions 3 times to make sure I knew what I was doing. I cooked the first one a little to long on one side. Practice makes perfect right? . I added a little butter on top and then some sugar free syrup. These little beauties are the bomb.. Does anyone really say that anymore? Thanks for this great recipe.. .
★★★★★
Hannah Payne says
So simple and delicious! This is one of my favorite go-to breakfast meals. I usually make a couple of batches so I can have leftovers multiple days instead of making them over and over throughout the week.
★★★★★
Carrie says
One of my favorite go to recipes. Thank you! I use no sweetener, a tsp of cinnamon and top with sugar free syrup and sprinkle on more cinnamon. Yum. I’ve forgotten the cinnamon in the batter, still yum. I just started being able to eat some with just butter, couldn’t do that at fury. I’d like to drop artificial sweeteners totally someday. But limiting for now. How many pancakes is a serving? It says 4 pancakes, and recipe makes 4. So, that means we can eat the whole batch, right? ? I believe the calories should be correct, cream cheese, 100 cal per oz x2, eggs, 70×2, apx. looks like the about whats listed. Have not tried as wraps, but since I’m just starting your meal plan it looks like I will be soon. Thank you for all the work you put in to post healthy and yummy recipes and meal plans Melissa, it is very much appreciated love the shopping lists, too! So helpful!
★★★★★
Matt says
There is no fiber in Cream Cheese or Eggs so unless I am going about this the wrong way net carbs and total carbs would be the same here.
★★★★★
Brenda Brown says
Love these! Easy to make and a break from eggs every morning.
★★★★★
Olivia says
These really were delicious. My husband loved them so much I ended making another batch. When I plugged in the ingredients to My Fitness Pal app, it came up with net 13g carbs! I used Philadelphia cream cheese and Kirkland eggs. So not sure where you’re coming with only net 3g carbs?!
They were good though
Mellissa Sevigny says
Obviously with those ingredients there is no way it’s 13g net. MFP is wrong, which it is most of the time.
Haley says
Just made, they were good! Plugged info into My Macros+ and I’m getting 6.5 net carbs…I don’t understand how…I used great value eggs & Philadelphia cream cheese. The fats & protein are really similar but not my next carbs for some reason :(
ChapelHillBetsy says
I am on Day 3 of Egg Fast and I’ve tried adding the ingredients for the Cream Cheese Pancakes into MyFitnessPal and it comes up with 379 calories and 16 grams of total carb (8 g net carbs). What am I doing wrong? Your stats say 344 calories and 3g net carbs. It’s just not adding up!
Mellissa Sevigny says
MFP is wrong a lot of the time.
Tracey Blake says
What am I doing wrong ? Mine tasted nothing like a pancake…. More like egg soufle?? Yuck.. I used it exactly….
Lisa says
What syrup do you recommend?
Lish says
Can the batter be prepared the night before?
Mellissa Sevigny says
Yes!
Beth B says
I’m so glad you added into your reply that you can freeze these, because that was my question. Thank you so much for preparing these meal plans and posting them along with the recipes.
Eden says
Aaaaaaaamazing!!! Thank you for sharing.
★★★★★
M.J. says
I made this recipe today for the first time, to have with our Christmas brunch. A risky move! I followed the recipe except I didn’t measure the cream cheese exactly. It was probably slightly more than 2 oz. I microwaved the cream cheese for about 10 seconds before putting it in the blender with all the other ingredients. I then melted butter in a large sauce pan and poured my first pancake. I soon realized I need to make these on the small side, in order to flip them successfully. This batch made way more than 4 pancakes. More like 10! Small, thin, crepe-like yummy pancakes. I am very happy with how these turned out and I’ll definitely make them again.
★★★★★
Stephanie G says
I’m trying to incorporate more LCHF meals for my daughter who is on the cusp of type 2 diabetes. I am SO glad I found this recipe. SUPER EASY. Clean ingredients and DELICIOUS! She has had them twice in a week and asked for them this morning again but I had to come into the office. She loves them, I love them and her friend who stayed the night loved them. No nasty syrup needed! Some of them I throw some fresh blueberries in. Good for the heart. THANK YOU!
★★★★★
MNfarmlady says
I just devoured an entire batch of these while attempting to read these comments. Didn’t make it 1/4 of the way through the comments, but the pancakes are gone. Fantastic!! Our local, small grocery store doesn’t usually carry specialty products, but a couple of weeks ago they had some of the Waldens low carb pancake syrup and I had picked it up. These are game changers for sure. Hubby had to leave for work at 2 this morning with no breakfast, but guess what he is getting tomorrow morning? Thank you so much for this recipe.
★★★★★
Angie says
Theres also the fact that the numbers are ALL WRONG. I put these ingredients into my fitness pal app and it added the whole batch to be 95 calories, 7.4g fat, and 4.1g protein….very wrong and far from what u said!
Charlene Thomas says
MFP is notoriously wrong.
Christine Anderson says
Hi Melissa!
Don’t laugh, but I have been adoring these pancakes, despite having the worst time trying to flip them, LOL. My husband also adores them, despite them looking not quite perfect. :D I have to ask, how long did it take you to perfect flipping them??? So far I’ve tried them twice on my griddle which we discovered that after years of use is now crooked, LOL. I do them now in an omelet pan and I have to say every other one turns out really nice. Totally not the recipe, but rather me being too impatient. I will learn to perfect them yet!
lou says
I made these this morning and they were a great break from eggs in the morning. I left out the sugar sub and added cinnamin and vinalla
★★★★
Amanda says
I made these and my family loves them!!!!1 my questions is regarding the Net carbs when I add the ingredients up it comes up to 8 net carbs your summary says 2.5 … I love your calculation more . Am I adding wrong I show 2 carbs for the eggs , 4 for the cream cheese ( I used Philadelphia ) and 1 for Stevia and 1 for Cinn. .. are there better brands to use?
★★★★★
Allen Bennett says
I mentioned to a friend that I made these pancakes, and her response ws that they can’t be pancakes as they have no flour in them. I disagree, as I thought they were great. After all, they are a (sort of) cake made in a pan.
★★★★★
CZLY says
I have made this several times and it is good (at least ass good as it can be for low carb). I use 2 1/2 to 3 oz of cream cheese
★★★★
Jeff Dickinson says
Made these and really enjoyed. Then echoing, one of the other reviewers, added a tablespoon of coconut flour, and that amp’d them up a bit giving them a texture closer to a normal pancake.
Thanks!
★★★★★
Jen says
Very new to this low carb thing and have loved your site for ideas–thank you for all of your hard work! I made these pancakes this morning adding a little bit of lemon juice and vanilla and served with butter and a little bit of sugar free all natural raspberry jelly and fresh berries. They were delicious! They seemed very fragile though so I’m not sure how they would work as a wrap for sandwich fixings.
★★★★★
Mellissa Sevigny says
I use them as wraps all the time Jen, not sure if the lemon juice you added broke down the structure a bit if it made the cream cheese curdle, but otherwise they should be pretty sturdy once cooked!
Brandy says
Made these for my husband who is diabetic and was craving pancakes and they were fantastic!
I added a tsp of vanilla extract, tsp of cocoa powder, tsp of coconut flour, and a ripe banana.
He loved them and asked if this could be his weekend staple!
Thanks so much!!!
★★★★★
Nini says
Just a quick comment on this one … if you’re trying to save carbs (and that’s the point of this recipe) don’t use banana. Bananas are never low carb. These pancakes are delicios with berries though.
I made them last night and also had a hard time flipping them. Now I see that you make them much smaller than mine. I tried filling the whole pan and that was a disaster, lol.
★★★★
Ayanna Francis says
These were very delicious!!!! I was very surprised thatI would actually like them. Of course at first I flipped it right the first time and then wasn’t paying attention and it was a little burnt on the other side but the other ones came out kinda looking great. I will continue practicing to get my flipping down right. I used Stevia in the raw (yuck), it always gives me an after taste but it wasn’t too bad this time. I also found sugar, calorie and carb free syrup (Walden Farms pancake syrup).
★★★★★
Stacey says
Loved these! Thanks so much for the recipe.
★★★★★
Just Jazzy says
These are yummy! Going to make me a double batch for breakfast in morning and Saturday! I haven’t made them in a while. U don’t even miss bread when u eat these!
★★★★★
Marissa Smith says
Wow, these are so good for how simple they are to make! I whipped them up this morning before work, and it was BOMB!
★★★★★
Tara says
This recipe is MAGICAL! It’s the perfect touch and taste of “pancake” to feel like I’m eating carbs. I use a little of my pure maple syrup and just go to town. Amazing. I changed the recipe, though, because I ate the whole recipe the first time around and realized I’d just eaten A HALF OF A BRICK OF CREAM CHEESE. Not good for a girl without a gallbladder. SO…I use 1/4 C of Greek yogurt instead of cream cheese (yogurt and hard cheeses have the least lactose, and are therefore more tummy-friendly), and a tablespoon of whole flaxseeds, whip them up to a frenzy, and let them sit for 5-10 minutes to let the flax congeal and thicken the mixture. It’s hard to flip without breaking, but delicious NO MATTER WHAT HAPPENS. This is ALL THE THINGS.
★★★★★
Rachael says
I love these pancakes so much, I wanted to share the way I’ve been using them. I whipped up a filling of cream cheese with Splenda and imitation maple extract. I warm up two pancakes, spread them with about a tablespoon each of the filling, then roll them up and eat them. They’re soft, warm, satisfy the urge for something sweet and comforting, and the spread only adds 2 grams of carbs (a lot less than SF maple syrup!). I’m sure other flavors of extract would also be yummy!
Tuebi says
I recently came across your site and I absolutely love it. I now get most of my family meal recipes from here! My husband and I agreed to put our entire family on a low carb food lifestyle as a few members of our extended family have been diagnosed with diabetes (despite being healthy weights). Everything I make from here my husband and kids enjoy – your site has made the transition for us seamless and I just wanted to say thank you.
★★★★★
Andrew says
I tried this recipe today because my kids are just becoming too accustomed to carbs, CARBS, CARBS! The pancakes didn’t taste like eggs OR cream cheese but with a little syrup added, they were okay. Then I added about 1/3 of a package of corn muffin pancake mix to experiment. The mix added a tiny bit of extra flavor and a tiny bit of extra body. Considering the 4X amount of protein and the 60% reduction in carbs PLUS the fact that the kids ate ’em up, I’m please with the outcome.
★★★★
Nadine says
I added half a teaspoon psyllum husks (didn`t have the powder), half a teaspoon of gram flour and a quarter of a teaspoon baking powder. I poured it into an oven prove dish (oiled with coconut oil) and topped it with 50 gram of frozen raspberries.
It was delicious. Half the portion is perfect as a kind of dessert after a “normal” keto meal, or with my afternoon black coffee.
I`m on keto for only a week and today was my first day I am actually feeling good. So I guess I must have conquered the keto flu, finally. Been researching easy recipes, especially the sweet ones, as I have a rather sweet tooth. Since making those little treats, I don`t feel like I`m actually on a diet.
★★★★★
Samantha says
The fat is the whole point to this. It’s Keto.
★★★★★
Jenny says
I made a double batch (doubled everything except the sugar substitute) in my food processor and they came out great!
★★★★★
Sabrina says
Hi Melissa! Thanks so much for this recipe!! When I was a kid my dad and I made silver dollar pancakes from a buttermilk pancake mix, which adds some water, milk, and extra egg to the batter to make a thin, crepe like pancake! We always put butter in the pan to cook them too for extra deliciousness. And I have to say, these were VERY spot on!! I used Walden’s Sugar Free Carb Free maple syrup, but I didn’t need much.
I have to ask though, how do you calculate your carb count? Eggs have .6g each, and cream cheese is 1.2g per oz, so wouldn’t the total be 3.6g carbs? I know you got a TON of comments, hoping you’ll have time to answer this one! Thanks again!!!!
★★★★★
Michelle says
Holy crap! These taste AMAZING! I usually hate the taste of sweetener but these pancakes were awesome. Currently eating as a wrap as suggested in the 3-day meal plan for keto and still delicious. The only issue: it was a little tricky to flip without breaking, but my bf quickly corrected this by turning up the heat a little and about 2 minutes on each side was right/they weren’t breaking anymore. They are a little flatter than traditional pancakes but they make up for it in taste! I am impressed and excited to have these as an option on our keto journey. I’m also considering trying these as tortillas! (Not sure if there’s already a recipe that has done it.) Thank you so much Mellissa!!
★★★★★
Jennifer says
All I can say is AMAZING!!!!!!!!!
★★★★★
Juliana says
I use my magic bullet and it works awesome. Made these this morning and turned them into crepes with ricotta filling and fresh berries. Yum. Thanks Mellissa!
★★★★★
Kim says
First, I cannot cook… second, I had to get over the “these are pancakes” notion. The taste is good and I will definitely play around with the ideas from the comments. Would like a little “fluffier” or to be able to make in waffle iron. First try was ok. I didn’t let sit long enough and added vanilla… a little too much. But, overall… good low card breakfast option & super easy to make. Thank you for this recipe & to all you out there adding comments. Hopefully, in a few months I’ll know what I’m doing :-)
★★★★
Pam Hoffman says
I add a little baking powder to mine and they puff up nicely when cooking.
★★★★★
Sarah says
Just made these. Super easy! I had exactly 2 Oz cream cheese and 2 eggs left. It was meant to be! Extremely delicious…I didn’t have any sugar free syrup but 3 Splenda packets in the batter were just enough. Mom said it was too”eggy.” I think it’s perfect for the carb deprived :)
★★★★★
Sandi says
I don’t use any sweetener or cinnamon and they come out great, they even work in a waffle maker.
My granddaughter LOVES these as pancakes or waffles
★★★★★
Anna says
I am in love!! These are sooo stinkin’ good! We make a lot of ethnic foods at home, so I think I may replace the cinnamon with some Savory spices and use them in place of tortillas next time we have Mexican. Oh the possibilities….
lifeonthehill says
I made these today and based on the comments I read, I added 1/3 cup of Carbquick to the batter. They held together fine and they were delicious!
★★★★★
InvincibleCheddar says
*eye roll* Seriously dude? You obviously haven’t been on Keto very long, because if you find another more yummy ‘Substitute for pancakes’ with less carbs, then you should share it. But calling this “disgusting” is dramatic and rude. Mellissa’s response was so gracious despite your idiocy.
★★★★★
Karen Hatfield says
These are amazing! I didn’t have a bullet mixer and had trouble getting the eggs and cream cheese to blend smooth the first batch using a hand mixer. Second batch I heated the cream cheese in the microwave then beat with hand mixer till fluffy/creamy and THEN added eggs etc. perfect. Love love love these thank you!!!
Will s. says
I made these this morning, and will be making them again. Didnt taste like pancakes to me, but it did taste like french toast, which is better!
Easy to make and pretty filling. I will likely experiment with changing the recipe a bit.
★★★★★
Kimmyt says
Oh my yumness!!! So tasty. Who said you can’t keto / low carb on a budget and it’s too much preplanning? Took no time, inexpensive and so satisfying ?????
Megan says
I just made these and ate them myself. I am on my 5th day of low carb and I am REALLY craving sweets. ANYTHING would do. Lol its super tough when my fiance is skinny and can eat what he wants.
Anyway, these are similar to regular pancakes. They are more egg-y that normal pancakes and kind of remind me of an omlet. But they’re good.
I also added 1 tbsp of baking powder, and whipped some heavy cream to put in the batter.
I cooked some bacon as well, and poured the batter over strips of bacon.
I put some homemade whipped cream on top and they were good. I’ll be making these again, but I’ll add a good bit more stevia to make them really sweet, since I can’t have (and don’t want to make) healthy syrup.
★★★★★
Wendy says
You want all the fat you can get so I strongly suggest full fat cream cheese!!
★★★★★
kylie says
Are you kidding me? These are amazing. Love love! Thankyou!
Natasha says
Finally made these they were pretty good and satisfied my craving for pancakes..will be making these again.
★★★★★
andrea says
Super easy, quick, and tasted great!! I will be trying more recipes from this site.
★★★★★
Damaris says
OMG Girl! You hit these cream cheese pancakes right on the head. I added a little more cinnamon and vanilla extract and they tasted just like cinnamon french toast. Sugar-free syrup I used was fiber syrup gold, tastes just like the real thing. Thank you so much for sharing this!
★★★★★
Jessica says
So do you think it’s ok to use the Phillys 1/3 less fat cream cheese? That has 0 carbs? I know you want the higher fat but I thought maybe getting rid of the carbs would be better?
★★★★★
Nova says
I use a submersion hand held blender, works great! I love these keto pancakes.
★★★★★
Rosie says
I wish this had like and dislike buttons on some of the comments.People need to educate themselves on fat free verses full fat.For example it cracks me up in hospitals when they give a diabetic fat free milk it has more sugar than if you were to give a patient full fat milk and they wonder why people have diabetes in the first place stay a way from ff food and bad carbs love your website its awesome
★★★★★
Erin says
These are yummy! I used whipped cream cheese and put them in the ninja blender. So good!
★★★★★
Jen says
These are magic! I warmed the cream cheese first in the pan, then used the immersion blender. English Toffee Stevia, cinnamon, vanilla extract, lots of butter, bacon, glass of bubbly – et voila! Best brunch ever. Thank you so much for this! x
★★★★★
Paula says
So glad I came across this recipe. I used the exact recipe except I used Philly 1/3 fat cream cheese. Used a Nutri Bullet to blend and it was so easy to throw all ingredients in the blender container. I used Truvia for the sweetener and Walden’s Farm No Cal No Carb Maple Syrup I purchase at Publix grocery. Very Yummy. I could tell by the batter that I was not going to get thick fluffy pancakes, but that was fine with me. I love crepes and these were somewhere in between. I just made smaller round cakes and stacked them, so they appeared thicker. While cooking them, something about the look of the pancakes reminded me of grilled cheese, so next I am going to make two of these without the sweetener and put shredded cheese in between. Trying to decide why other readers were getting an eggy taste, Perhaps the Walden’s Farm Syrup covered it up on mine, but I definitely did not get the egg taste. Thanks again !
★★★★★
Mike says
While cooking these I swear I had to have done something wrong. They didn’t look like the pictures at all, and didn’t resemble pancakes either. They also smelled like I was making something like an omelette. I thought “well this will be interesting, are these going to taste like eggs?”
Let me tell you, though, that first bite. Instantly sold me. I’m a believer. This qualifies as the best pancake recipe I’ve ever had, low carb or not.
★★★★★
Mellissa Sevigny says
You’ll get the hang of it Mike, your pan might have been to hot if it smelled like an omelette – low to medium heat for a good 2 minutes on the first side and only about 20-30 seconds after you flip should do it! Glad the flavor at least sold you though! :)
Amy says
Made this tonight. So fast, so good!!! My picky kids asked for seconds!
★★★★★
Susan B says
Hello. I am very impressed with your blog and can’t wait to try the cream cheese pancakes. Because of having to watch my carbs, protein and fat levels established from the Keto Calculator that you link to, I plug all of my foods into My Fitness Pal. When I plugged in the cream cheese pancake recipe, I got a different carb count than you have listed. When it’s close I just assume different brands of items but mine was a net 5 carbs. The protein was close at 16 but the fat came out to 23. It’s fairly easy for me to keep the net carb count low but I really have to watch the protein level. Maybe you can share where you go to calculate your numbers??
thank you and I look forward to making them
★★★★★
Beth says
Thank you!! AWESOME recipe. LOVE it and will be making it all the time. So easy that I was able to make it for a quick lunch. I already made a second batch for dinner. I added a couple of teaspoons of psyllium husks to my second batch to make it a little more ‘bready.’ My husband, who hates eggs, even said it was ok and used it as a sandwich wrap. My second was sweetened and I had 1/4 cup each of raspberries and blackberries (very low carb for fruit) with a couple of teaspoons of heavy cream (too lazy to whip it :). Thank you – this is going to be a primary recipe for me!!
★★★★★
Chrissy Pugh says
These are so fabulous! They are a crepe consistency so I filled them with a mixture of cream cheese, vanilla, a couple crushed strawberries and sweetner. Amazing!
★★★★★
Deb says
I just ordered some Nature’s Hollow Sugar Free Syrup. Can’t wait to try your pancakes when it arrives. It’ll be a nice change from the scrambled eggs! I’ve already tried another pancake recipe with poor results. I have high hopes for yours!
★★★★
sindhuliina says
Iˇm in love! Excellent pancakes!
★★★★★
Dee says
I just made these and they were good! Definitely reminded me of French toast. For those who say the mixture is too runny, I think the egg size makes a difference. I had to add an additional ounce of cream cheese after mixing my ingredients because it was runny. I used extra large eggs. The next time I will use 4oz cream cheese for 2 extra large eggs. I also added a teaspoon of vegan protein powder, a pouch of baking powder, cinnamon, and vanilla extract. For syrup, I mixed a teaspoon of butter with a teaspoon of coconut butter, vanilla extract, and two drops of stevia. Next time I will add a teaspoon of blueberries to the syrup mix. Delicious!!!
★★★★★
gpmcc317 says
I read about these last night before going to work. First thing I did this morning when I got home was make them. I used one egg (which I separated) and 1 ounce of cream cheese. I beat the egg white til it was almost to peaks, then the yolk and the cream cheese, put them together and cooked them. They held together great. My flipping wasn’t all the good but it did not deter from the taste. Put butter, some splenda and cinnamon on them and they were fantastic. This will definitely be a keeper for me.
★★★★★
Mel says
I just made these! I actually am not a big fan of cream cheese but thought they looked delicious. They are ! Very filling and helps with the sweet tooth craving. It is very similar to a pancake , crepe hybrid. I couldnt get mine to look as pretty though. I am SO happy, now I can have something “carb-sweet” with out the over load of carbs !!
★★★★★
Kathy Kral says
God, I love these pancakes!!! Mine aren’t as pretty but they sure are good and keep me on my Atkins! Thanks Melissa
★★★★★
Christy says
These are AMAZING!!! Thanks so much for your awesome recipes !!
★★★★★
Beverlee H. says
These are really good. I forgot to add the sweeter and honestly didn’t notice. I halved the recipe since I was only cooking for me. For those who are having trouble, I let the batter set 2 minutes, buttered my pan and had no trouble flipping them.
★★★★★
Lauri says
Oh my…I think my life just changed. I can’t wait to get home tonight and try this recipe. Just yesterday I was scouring the internet for a decent wrap that I could use for making my lunches…looks like I can use this for savory meat/cheese wraps which will make me much happier! And of course I will enjoy the sweet pancakes for breakfast, too! I only just found your blog today but I can see already that I’m going to be coming here a LOT!
Mellissa Sevigny says
Welcome Lauri! :)
Stephanie says
LOVE THESE! I add a little extra cinnamon and they are wonderful :)
★★★★★
HLee says
This is one of the few Keto recipes that my husband loves. We even make up a batch to precook for camping trips. Our favorite version makes a quadruple batch where we add a scant 1t vanilla, 1/2t salt, 1T coconut flour, 2T almond flour, 1t cinnamon (they only ingredient in the original recipe that is not X 4), and 1/4t nutmeg. Every one loves it! Thank you!
★★★★★
Tamarah says
These are the yummiest little morsels I have ever had,, I treat myself on weekends when I know I am going to be busy and not have time for lunch . The Pancakes with Bacon,, will carry me right through until dinner . Love love love them.. I only use a half pack of stevia myself,, but your choice .
★★★★★
Jennifer in Spring, TX says
These are amazing! My husband does not normally even like pancakes and he loves these. These are so quick and so easy and are one of my favorite breakfast treats.
★★★★★
Theresa says
I love them an wanted to share my remedy for being to clumsy to keep them together :) I decided to try my waffle iron, it worked great. I set down the lid and immediately lifted it a small amount so it could rise a bit and not overflow, just a few seconds, then set it down and waited, checking til it was golden. love this recipe
★★★★
Eileen says
Delicious. Read some of the comments and replies and followed to a “t”. Let the batter rest, pour into hot pan, flip in 2-3 minutes. Worked fine. I made 5 pancakes. And I ate them all!!! First day (again), and I took advice to heart – eat if you’re hungry.
Put the ingredients into myfitness pal and it calculated a slightly higher carb count. Still not bad at all.
Thank you for a great alternative! Had with turkey breakfast sausage and coffee.
★★★★★
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
Jenny
Mellissa Sevigny says
I provided the nutrition info per batch so you could divide by however may you eat if you don’t eat them all. How many you eat is really up to you!
ash_abee says
I HAD to make an account just to post a comment about these pancakes. OMG, these are incredible! I tweaked mine a bit by adding a scoop of banana whey protein powder, a teaspoon of vanilla extract and a pinch of baking powder. I also made mine in my waffle maker which was just awesome. The combination of cinnamon and banana was awesome and I actually had to stop myself from eating them by themselves while my bacon cooked. Next time I’m just going to eat them alone instead of adding butter and bacon as they were yummy on their own! Thank you for this awesome recipe!
Mellissa Sevigny says
Thanks for taking the time to let me know how much you enjoyed them!!! :)
Ashley says
I’ve been making these for breakfast the past few days, and oh my gosh! They are soooo yummy! I use my ninja blending system’s single serve cup to mix everything up, and it’s perfect. I added a tablespoon of heavy whipping cream to the mix today, and it made them even a little bit fluffier. I cook them up in some salted kerrygold, and then drizzle more melted butter over them when they’re done, and layer Trader Joe’s crunchy flax and chia seed peanut butter for added fats and protein. It’s the perfect keto low carb, high fat way to start the day paired with heavy whipping cream coffee. Thank you so much for this recipe, Mellissa, it’s lovely!
Mellissa Sevigny says
Thanks Ashley, so glad you are enjoying them!
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.
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!
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 —
rsaferriewll 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.
Chanda says
I just made these. They are SO good! Much better than CarbQuik pancakes, and far less ingredient-intensive. Thank you!
Sara says
So you make 4 from the recipe and you only eat one for breakfast and one at lunch?
Mellissa Sevigny says
You can eat as many as you want, that’s why I give you the nutrition information as 1 batch. If you eat 2 divide by 2 to get the nutrition info for that meal, etc. Enjoy!
Mellissa Sevigny says
That’s a great idea Jackie, thanks for sharing!
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!
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.
Thanks!
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!
Mellissa Sevigny says
Thanks for taking the time to leave a comment Tara – it means a lot to me that my recipe was your catalyst to blog commenting for the first time! ;) So glad you liked these!!!
mrsj03 says
Who is judging Dana? Why so rude?
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.
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!
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
Cindy says
I used Polaner All Fruit with Fibre (sweetened with only fruit juice) warmed a minute to make it thinner… it was still a little thick and since patience is not my virtue, i used it anyway. Next time I will
thin it a bit with water.
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 :)
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!
Mellissa Sevigny says
I’ve never even thought of baking them in a muffin top pan WHICH I HAPPEN TO HAVE! Can’t wait to try it out, thanks for sharing!
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.
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
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!
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.
Mellissa Sevigny says
I’ve kept them for days at a time in the fridge and I’ve also frozen them with excellent results!
Larissa Morales says
Can you make these ahead and freeze them?
Mellissa Sevigny says
Yes!
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”-“
Jessica says
I made these today and LOVED!!!! So thankful!
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.
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!
Dawn 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.
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 :)
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!
Mellissa Sevigny 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!
Carol 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'”
Mellissa Sevigny 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! ;)
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! :)
Mellissa Sevigny 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????
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!
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!
Mellissa Sevigny says
Thanks so much Alice, your comment made me laugh! feel this way sometimes when I haven’t made them in a long time and have them again! Then I’m like WHY don’t I make these EVERY DAY??? ha ha! You MUST try the monte cristo casserole that I made using these – it’s the best thing ever!!!! :)
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.
Mellissa Sevigny says
I LOVE swedish pancakes!!!! So glad that you guys felt these were right up there with them! Thanks for taking the time to let me know!
Dawn says
THESE ARE AMAZING! THANK YOU FOR SHARING!! THIS RECIPE MAKES A LOW CARB LIFESTYLE – SWEET! ;)
Mellissa Sevigny says
Your welcome Dawn, glad you are enjoying them!!!
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
Mellissa Sevigny says
Glad you liked them Lisa – it’s crazy chemistry magic, isn’t it???
Mellissa Sevigny 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.
Deborah G 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!!!
Jeanne 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.
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.
CincyKetoGuy says
These Freeze very well! Just wanted to mention that. In about 30 seconds a stack of three will come back to life.
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!!
Mellissa Sevigny says
You’re welcome! My five year old has been eating them for years and he loves them too – especially with strawberries!
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 :)
Mellissa Sevigny 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! :)
RMR says
SO DELICIOUS!
Just tried these for the first time. My husband was so amazed. We’re pretty sure we like these better than regular pancakes. I skipped the Stevia and added a bit of vanilla instead.
Absolutely loved these! Thank you so much for the recipe :)
Jen 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.
Mellissa Sevigny says
Jen I’m with you! Sometimes I can’t stand the idea of another egg! For another breakfast option try the Cinnamon Faux-st Crunch Cereal – I LOVE it! https://www.ibreatheimhungry.com/2012/07/cinnamon-faux-st-crunch-cereal.html
Jessica Alsayegh 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.
Mellissa Sevigny says
Glad they passed the kid test for you Jessica, my son is five and he loves them too! I use them as wraps all the time and it works great! Enjoy!
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!
Mellissa Sevigny says
You had me worried, I wasn’t sure how this story was going to end! So glad that you ended up liking them though, thanks for sharing! :)
Mellissa Sevigny says
Your comment cracked me up Michele, thanks! And I guess I’m “allergic” to carbs too! :)
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!!!
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.
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!!
Mellissa Sevigny (sevimel) says
Thanks Lynndee! Peanut butter on chocolate on pancakes – you’re my kind of people! :)
Lyric says
I am a Keto newbie, glad I found this site. I actually added 1/2 scoop of vanilla protein powder, made them fluffy and naturally sweet without adding syrup, topped them with blueberries and raspberries. Yummmmmm so refreshing from sardines and pepperoni as a switch…..I am downloading these recipes today!
★★★★★