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.
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!
Cream Cheese Pancakes
- 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.
Array ( [serving_size] => 96 [calories] => 149 [carbohydrates] => 1.8 [protein] => 7.2 [fat] => 12.7 [saturated_fat] => 6.7 [cholesterol] => 186 [sodium] => 132 [potassium] => 86 [fiber] => 0.9 [vitamin_a] => 550 [calcium] => 40 [iron] => 1.1 )
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.
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First Published: February 20, 2017... Last Updated: February 17, 20209