These low carb cream cheese pancakes turn out super light and fluffy thanks to two special ingredients! They can also be made ahead and frozen for easy keto breakfasts all week.
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Pancakes always make me think of the weekend. I love cooking up a big batch for my family and letting everyone pick their favorite toppings.
And when I whip up these cream cheese pancakes, no one even knows they’re low carb! They just stack them up, drizzle with syrup, and dive on in.
The key to satisfying pancakes is getting the batter to rise. Flat pancakes, or crepes, can be delicious too, but they’re just different. For a true pancake experience, they need to be light and fluffy.
That’s why this is such a great recipe for keto pancakes! The texture is just perfect. The batter rises so they’re perfectly soft on the inside.
And just like my almond flour pancakes, they’re a breeze to make. Blend up the batter, fry them up, and top with butter and syrup!
How to make cream cheese keto pancakes
You will prep these pancakes the exact same way you would traditional pancakes. They’re probably just as quick as the high-carb mixes you make from a box!
These are the simple steps:
- Make the batter. Place all of the ingredients in a small blender or food processor. Blend until smooth.
- Pour batter on pan or griddle. Heat a griddle or large frying pan over high heat. Pour about 3 tablespoons of batter per pancake onto your hot griddle or pan.
- Cook both sides. Flip the pancake when the top is covered in bubbles and the edges are dry. Continue to cook until the bottom side is browned, then remove from heat and set aside.
Serving the low carb pancakes
Just like traditional pancakes, these keto cream cheese pancakes are best served warm. If you aren’t serving immediately, place them under tinfoil or in the oven while you cook the rest of the batter.
Once you’ve cooked all your pancakes, serve with your favorite toppings. I like butter and low carb maple syrup on mine!
I like to make small pancakes, which are about three tablespoons of batter per pancake. At that size, I ended up with 21 pancakes, about seven total servings.
So you can share with the family, or enjoy some now and freeze the rest for breakfast all week! Once you’re ready to eat, just pop the frozen pancakes in the microwave for about 40 seconds.
How do they taste?
I love this recipe because it tastes so much like traditional pancakes. Most people would never guess they’re really low carb cream cheese pancakes.
I’m happy to say that these pancakes do not turn out eggy at all. The cream cheese, vanilla stevia, and psyllium make up a good portion of the batter to balance out the flavor.
And when you top cream cheese pancakes with keto toppings like butter and sugar free syrup, they taste JUST like regular pancakes!
How to make them fluffy and thicker
Awhile ago, I found out that I had a sensitivity to egg whites. I’m fine with the yolks, just not the whites.
Thankfully, I also learned that I am NOT sensitive to the protein in duck eggs. So when I found a local supplier, I started substituting duck eggs for standard chicken eggs.
This is how I discovered that foods rise much better with duck eggs than chicken eggs!
When I used duck eggs in cream cheese pancakes, the result was much lighter and fluffier than pancakes I’ve made in the past with chicken eggs.
I also added psyllium to help give these pancakes some rise. If you don’t have psyllium, flax would probably work as well.
You can still make this recipe with chicken eggs. And if you don’t have psyllium or flax, you can omit that ingredient. Just be aware that the pancakes will turn out flatter.
If you really want the thickest, fluffiest pancakes possible, I recommend using duck eggs and psyllium.
What are cream cheese pancakes
Usually, cream cheese pancakes refers to pancakes made with just eggs and cheese.
They are quite tasty, and you cook them just like traditional pancakes. However, they can turn out quite flat. There just isn’t enough in them to make them rise.
This recipe for keto cream cheese pancakes uses duck instead of chicken eggs and adds psyllium to give you that classic fluffy pancake texture.
Other low carb breakfast recipes
Looking for a few more breakfast ideas that will make you forget you’re eating keto? Check out a few of these favorites:
- Keto Cinnamon Rolls use coconut flour fathead dough for an amazingly soft texture. Serve warm with melted cream cheese icing on top.
- Keto Almond Flour Waffles are just as delicious as traditional waffles for a quick and tasty breakfast.
- Healthy Banana Muffins are low in sugar and high in healthy fats for a keto friendly morning treat.
- Coconut Flour Pancakes are super fluffy thanks to the coconut flour and also gluten free.
- Cranberry Orange Keto Scones are bursting with cranberries and a sweet orange flavor for a coffee shop experience right at home!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Cream Cheese Pancakes
Video
Ingredients
- 6 large eggs or 4 duck eggs for fluffier pancakes
- 6 ounces cream cheese
- 15 drops vanilla stevia drops optional
- 1 tablespoon whole psyllium husks whole
Instructions
- Place all ingredients in a small blender or food processor and blend until smooth.
- Pour about 3 tablespoons batter onto hot griddle or large frying pan for each pancake.
- When top is covered in bubbles and edges appear dry, flip pancakes. Continue to cook until bottom side is browned.
- Remove from griddle. Serve warm with butter and low carb maple flavored syrup if desired.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: February 20, 2017... Last Updated: February 17, 20209
Sonia Sharp
Delicious pancake recipe and very easy to make. I added vanilla extract as I didn’t have vanilla flavored liquid stevia. I used regular liquid stevia from Now.
I loved all the pancake recipes I tried from your website. They are all good.
Anne Lawton
I' m always looking for ways to cut back on carbs. Thanks for this great pancake recipe!
jennifer
This is a must make! Easy and endless ways to top a stack!
Donny
I've got everything else so I'm grabbing some cream cheese and trying these this weekend. Thanks!
Pam Andrews
I have physsilium (sp?) But mine is a powder. Can I use this instead of the whole husks tou mention in the recipe?
Lisa MarcAurele
If you use the powder, you'll need to use about half as much.
linda spiker
I've been keto for three months now and miss pancakes so much! Definitely trying.
Jean Choi
So easy and fluffy! What a delicious and tasty breakfast.
Summer Neill
Does not form what so ever.
It was exactly what you’d think eggs and cheese would look like. The small amount of almond flour that was used as a substitute helped it hold form a little but not like a pancake (cooked until browned). The taste and presentation were both awful.
Lisa MarcAurele
Did you add the psyllium husk? Psyllium will form a gel to thicken the batter and make the pancakes fluffier.
Kelly
These pancakes look so fluffy and delicious!
ChihYu
I love a good pancake! The cream cheese makes these so creamy and extra delicious!
Dee
I definitely Want to try these. Two questions -I don’t use stevia - what amount of sweetener can I substitute ? And would these qualify for an egg fast recipe? Thank you.
Lisa MarcAurele
A small amount of psyllium shouldn't hurt an egg fast. You can use the sweetener conversion chart to substitute the sweetener used. However, I don't recommend using bulk sweeteners on an egg fast.
Odette
Love you recipes,but takes so long to get to the recipe
Lisa MarcAurele
Just look for the green "jump to recipe" button near the top of the post.
Jason Brody
Did I miss where the ingredients are listed?
Lisa MarcAurele
It's above the instructions in a section marked "Ingredients"
Teresa
Hi Lisa, Low stomach acid usually means that you are low on salt and calcium. Stomach acid is made up of hydrochloric acid which is salt and calcium! My husband had indigestion all the time until we went gluten free and added salt and calcium to his diet. He hasn't suffered with indigestion in almost 7 years now! Love your recipes! Teresa
Lisa MarcAurele
I'll give that a try! I likely don't get enough calcium since I've cut dairy out. My salt intake is likely okay so I'll try a calcium supplement. Thanks for the tip!
Johanna Anderson
I don't see coconut flour in the ingredient list. But since I'm allergic to it can oat flour be used as a substitute? And what would the amount be?
Lisa MarcAurele
There's no flour needed in these pancakes. I fluff them up with eggs and psyllium husks.
George M
What is the serving size; one pancake, two, three ????
Thanks
Lisa MarcAurele
It will depend on the size of your pancakes. I got 14 pancakes with 2 pancakes for a serving.
Dawn
Looking forward to learning and making and eating new recipes from the group like these cream cheese pancakes.
Bernadette
These were seriously great! We have always loved crepe like pancakes and these were a hit with my whole family! Thanks!
KaLa
Hey, can I sub out the psyllium husk with xanthan gum?
Lisa MarcAurele
Flax meal is a better sub.
Gina
They definitely got fluffier as I made them. Perhaps let the batter sit a few minutes. I drizzled maple syrup through them to make them into McGridddles.
Lisa MarcAurele
Letting the batter sit allows the coconut flour to expand as it absorbs more liquid. I find the thicker batter does result in thicker pancakes.
nagendra
First, thanks to your recipe and I have a doubt egg replace with a chicken egg. Is it ok for the taste of the recipe?
Lisa MarcAurele
It's fine to use either egg.
Stacy
Can I use almond flower in place of psyllium
Lisa MarcAurele
It's worth a try, but it won't be the same as using psyllium. You can just leave the psyllium out, but the pancakes will be flatter.
Shelley Tougas
These are great. Definitely more like a crepe. So many keto recipes taste eggy, but these do not. I like eggs, but I don't want my bread substitutes to taste like egg. Thank you!
Tiffany
I agree with the reviewer that said they were more like crepes. They weren't bad, but thats a bit disappointing if you are looking for a fluffy pancake.
calliekoo
Yes more like a crepe but good. I think I will add more cream cheese next time and vanilla extract not flavoring so I can see if I will have a more substantial pancake. Reminiscent of a French toast flavor. I may even add some whipping cream to the batter.
Adriana
Thank you Lisa for this recipe!.
I lead a keto lifestyle and found it extremely easy and yummy. I substituted the psyllium husk with flax meal.
Greetings from Uruguay,
Adriana
Lisa
I'm glad it worked out! 🙂
lyn
How do you prepare these from frozen? I'd like to make a large batch to quickly re-heat throughout the week.
Lisa
I just pop them in the microwave for about 40 seconds.
Brandy Ware
This is fabulous! I heated up some frozen blueberries with a little stevia and topped the pancakes with that and sprinkled with chopped walnuts. Very filling. Eating healthy tasted soooo good! Love your site!
Lisa
Thanks Brandy! I'm glad you enjoyed these pancakes.
Jessica L.
Can I use swerve in place of the sweetener?
Lisa
You can. I'd add about a tablespoon.
Annie
What syrup did you use?
Lisa
I like Lakanto because it's naturally sweetened.
Sherry B
Hi can you replace the psyllium husk with something else? Im diabetic and Id love to try these.
Thanks
Lisa
You could try flax meal as it's very similar.
Jon Rice
These are fantastic keto crepes but I would argue they are not pancakes. I followed the recipe to a "t" and they were not fluffy or cake-like. I understand keto version of recipes cannot perfectly relicate the original food. Had I known they'd be so flat and crepe-like I would've planned my meal around these differently.
Thank you though! I would suggest changing the title to cream cheese crepes?
Lisa
If you don't mind the extra carbs, you can get them fluffier with more psyllium.
Lisa
I forgot to mention that I used duck eggs which helps give them a much better rise.
Kayte
It's really tasty but I prefer to put on the pancakes some fruits: bananas, kiwi or cherries. Thanks for sharing your recipes!
Lisa
I love fruit on my pancakes too!
kendra
Hi I came across you page while looking for breakfast ideas for my daughter. I had to write you because I read that you were having bloating issues and that's what I also deal with. I know the weight I gain is from water retention and inflammation because I can literally gain 10 pounds then lose it when my stomach is not as irritated, sounds crazy but it true, LOL. Have you tried and of Dr. Axe's remedies and if so have they worked. Any advise would be greatly appreciated! Thanks a bunch:)
Lisa
I found out I have a sensitivity to eggs and corn. And, if I eat too much fiber sweetener or erythritol I'll have issues. I'm also at an age now where hormones have triggered it. But, drinking a lot of water and sticking to a more paleo diet helps me.
Abby
Hi,
I must have missed this... so how many are considered -- a serving ??
thanks
Lisa
These are pretty filling pancakes. I make them on the small side and typically eat 2-3. The data is for one pancake.
Poh
Looks Yummy!
What do you use for the maple syrup?
Lisa
I use Walden Farms pancake syrup.
Deb
Lakanto has a better syrup
Lisa
Agree! I'll fix. I wrote this before Lakanto came out with their syrup.
Kaylene
hi, these look mighty delicious! i only have psyllium husk powder and erythritol, what do you think the proprotions might be? thank you!
Lisa
I'd use a little less of the psyllium powder as it reduces when ground (I'd try 1 1/2 to 2 teaspoons). For the erythritol, maybe a tablespoon.
Kaylene
thanks so much lisa!
Lisa
You're welcome!
terdralyn
Duck eggs! I'm allergic to chicken egg whites but not the yolks also, but I never thought of duck eggs. I've never tasted duck eggs. Do they taste like chicken eggs? Do they fry up like chicken eggs? If I can find some duck eggs, I'm going to try this recipe. I miss out on so many foods I like because of the egg allergy, especially fried egg sandwiches and just plain "dippy" (sunnyside up) eggs.
Lisa
Local farms in my area sell duck eggs in the warmer weather so I resorted to buying them online since it's winter. Very expensive to get them at duckeggs.com, but worth it for me. The duck eggs taste like chicken eggs to me, but they do give a better rise to cakes and breads. You use them just like chicken eggs, but they are jumbo size and have a tougher shell. The lab results I got stated that I could have duck egg whites to replace chicken ones. If you can find duck eggs, I highly recommend them particularly if you can't have chicken eggs.
terdralyn
Thanks! As long as they don't taste like some alien food, I'll be fine.
Antoinette
Would lov to try the recipes
Lisa
🙂
Missy
Can you leave out or substitute the psyllium husks?
Lisa
You can, but it will result in a flatter and more eggy pancake.