Get ready to discover your new favorite breakfast indulgence with Keto Cream Cheese Pancakes! These tender, crepe-like delights deliver all the pancake comfort you crave, minus the carb overload. Whether you’re a keto enthusiast or just looking to sneak more protein and flavor into your morning, you’ll love how velvety the cream cheese makes each bite. With hints of cinnamon and vanilla, plus the freedom to dress them up however you like, these pancakes are destined to become a staple on your breakfast table.

Keto Cream Cheese Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Simple is often best, and that couldn’t be more true for these Keto Cream Cheese Pancakes. Each ingredient serves a special role, from creating a fluffy, rich texture to adding that classic pancake flavor—proving you don’t need a complicated list to whip up an extraordinary meal.

Cream Cheese: Softened cream cheese is the secret to these pancakes’ unbelievably creamy texture and delicate structure.
Large Eggs: Eggs give the pancakes lift and protein power, helping to keep them tender and perfectly thin.
Vanilla Extract: Just a splash of vanilla rounds out the flavors with classic, cozy undertones.
Ground Cinnamon: This adds warmth and depth, making each bite just a little bit more special.
Almond Flour (optional): A spoonful adds a hint of nuttiness and a little extra body—go for it if you love a more traditional pancake feel.
Erythritol or Preferred Keto Sweetener: Get that hint of sweetness without any of the sugar rush.
Butter or Coconut Oil (for cooking): Either one turns the edges perfectly golden and adds gorgeous flavor.
Fresh Berries & Sugar-Free Syrup (for serving): A bright, fresh topping that doubles as eye-candy on your plate!

How to Make Keto Cream Cheese Pancakes

Step 1: Blend the Batter

Start by adding the cream cheese, eggs, vanilla extract, ground cinnamon, almond flour (if you’re using it), and erythritol to your blender. Blend everything until the mixture is silky smooth and no lumps remain. This quick blitz gives your Keto Cream Cheese Pancakes their signature, pourably smooth batter!

Step 2: Rest the Batter

Let the batter sit in the blender or a pouring jug for two to three minutes. This little pause allows any air bubbles to settle—it might seem like a small step, but it really makes your pancakes cook up with an even, golden texture every time.

Step 3: Prepare the Pan

Heat a non-stick skillet or griddle over medium heat and brush it lightly with butter or coconut oil. Once hot, it’s time for action: this step ensures your pancakes won’t stick and gives them that irresistible caramelized edge.

Step 4: Pour and Cook

Pour a couple of tablespoons of batter onto the pan for each pancake, spacing them slightly apart. Watch as tiny bubbles form on the surface and the edges set—this takes about two to three minutes. That’s your cue to gently flip!

Step 5: Finish Cooking

After flipping, cook for another minute or two until the bottom is golden and the pancakes are cooked through. Stack them up as you go—they may be thin, but their flavor is mighty. Keep going until you’ve used up all the batter.

How to Serve Keto Cream Cheese Pancakes

Garnishes

Dress your pancakes with a flourish of fresh berries—think raspberries, blueberries, or strawberries. Add a drizzle of warmed sugar-free syrup or even a sprinkle of powdered erythritol for that classic look. If you’re feeling extra fancy, a dollop of whipped cream or some toasted nuts boost both flavor and presentation.

Side Dishes

Serve your Keto Cream Cheese Pancakes alongside crispy bacon, breakfast sausage, or a handful of roasted nuts for a heartier meal. A side of Greek yogurt or even a simple green smoothie creates a balanced, energy-packed breakfast that’s as satisfying as it is nutritious.

Creative Ways to Present

Try rolling these pancakes around a filling of mascarpone and strawberries for a brunch-worthy treat or fold them into elegant triangles for a café-style vibe. Layer them with fresh berries between for a show-stopping pancake “cake”—just slice and watch your family light up!

Make Ahead and Storage

Storing Leftovers

If you manage to have a few pancakes left (good luck with that!), stack them between sheets of parchment and pop them into an airtight container. They’ll keep in the fridge for up to three days and make speedy grab-and-go breakfasts or even a cheeky midnight snack.

Freezing

For longer storage, freeze the pancakes in a single layer on a baking sheet. Once firm, stack and store them in a zip-top bag with parchment between each one. They’ll hang out happily in your freezer for up to two months, always ready for a last-minute craving.

Reheating

Pancakes warm up beautifully in a non-stick skillet over low heat, or you can microwave them in short bursts until just heated through. For the crispiest option, pop them in a toaster oven for a minute—they’ll come out as fresh as day one!

FAQs

Are Keto Cream Cheese Pancakes really low in carbs?

Absolutely! Each serving of Keto Cream Cheese Pancakes contains only about 4 grams of net carbs, making them an excellent fit for low-carb lifestyles. They skip the flour and sugar entirely, relying on eggs and cream cheese for their amazing texture.

Why are my pancakes so thin?

These pancakes are designed to be thin and a little crepe-like, which is why they’re so flexible and tender. If you’d like them a bit fluffier, just add 1/4 teaspoon of baking powder and a tablespoon more almond flour to your batter for a boost in rise.

Can I swap out the sweetener?

Definitely! Erythritol is great for keeping things keto, but if you have another preferred sweetener—like monk fruit or stevia—feel free to use it. Just be sure to adjust the amount to taste, as some sweeteners can be stronger than others.

What’s the best way to get pancakes that don’t stick?

A good non-stick skillet or griddle, paired with a little butter or coconut oil, is your best friend here. Make sure the pan is properly heated before adding the batter, and resist the urge to flip until the edges look set and bubbles appear on top.

Can I double the recipe for a bigger crowd?

Absolutely! Keto Cream Cheese Pancakes are easy to scale up—just double or triple the ingredient quantities and cook in batches. Keep the finished pancakes warm on a plate in the oven at low heat until you’re ready to serve everyone at once.

Final Thoughts

I hope you’ll fall in love with these Keto Cream Cheese Pancakes as much as I have! Whether it’s a leisurely Sunday morning or a busy weekday, this recipe brings a special touch to any breakfast. Give them a go and let your creativity inspire new toppings and fillings—your next pancake obsession is just a skillet away.

Keto Cream Cheese Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 25 reviews

Author: Emma
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Indulge in these delicious Keto Cream Cheese Pancakes for a low-carb breakfast option that’s both satisfying and flavorful. Made with cream cheese and eggs, these pancakes are a delightful twist on the classic favorite.

Ingredients

Scale

Batter:

4 ounces cream cheese, softened
4 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon almond flour (optional)
1 tablespoon erythritol or preferred keto sweetener

For Cooking and Serving:

butter or coconut oil
fresh berries
sugar-free syrup

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Instructions

Prepare the Batter: In a blender, combine cream cheese, eggs, vanilla extract, cinnamon, almond flour, and erythritol. Blend until smooth. Let it rest for 2-3 minutes.
Cook the Pancakes: Heat a skillet over medium heat, add butter or oil. Pour 2-3 tablespoons of batter for each pancake. Cook until edges set and bubbles form, then flip and cook until golden brown.
Serve: Serve warm with berries and sugar-free syrup.