Cream Cheese Pancakes Recipe

Eating these cream cheese pancakes is like eating cheesecake in pancake form. They're incredibly good and only require five ingredients.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 5

Total Time 10

Servings serving

Calories 344kcal

2 ounces cream cheese
2 large eggs
½ teaspoon pure vanilla extract
½ teaspoon stevia glycerite or 2 tablespoons of sugar if you don't mind the carbs
1 tablespoon unsalted butter

Microwave the cream cheese for 10-20 seconds to soften it. It needs to be truly soft, though not liquid.
In a medium bowl, whisk the eggs with a hand whisk. Add the softened cream cheese, vanilla, and stevia. Whisk patiently until well incorporated and smooth. This will require some elbow grease, so try to be patient!
Heat half the butter in two mini nonstick skillets (or use an egg frying pan) over medium heat. Add ¼ of the batter to each skillet. Cook until golden brown and set on the bottom, about 2 minutes. Flip and cook for 1 more minute. Transfer to a plate and loosely cover with foil.
Repeat with the remaining batter, adding more butter to the pans. Serve immediately, topped with your favorite toppings.

The entire recipe makes one serving.
This is an easy recipe, with one caveat: The batter is very thin. So, you can't just pour three or four mounds into a large skillet as you would do with regular pancakes. The batter will spread. The solution is to either use two mini frying pans and cook one pancake at a time in each, or use an egg frying pan. Whatever pan you use, make sure it's a nonstick pan.
Flour isn't needed. However, if you'd like the pancakes to be a bit sturdier, add ¼ cup of superfine almond flour or (if you don't mind the gluten and carbs) 2 tablespoons of all-purpose flour.
Once completely cool, you can keep these pancakes in a sealed container in the fridge for 3-4 days. If layering them, separate the layers with wax paper squares. You can also successfully freeze these cooled pancakes in a single layer in freezer bags.