2-Ingredient Pancakes Recipe
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Start your day right with these 2-ingredient pancakes! Made with just cream cheese and eggs, these turn out perfectly thin and delicate, great to pair with your sweet or savory breakfast favorites. These soft and tender cream cheese pancakes are as easy to make as they are delicious, perfect for when you need a filling, comforting breakfast quick.
I’m always on the lookout for new and exciting breakfast ideas. While thick and fluffy pancakes are great, I love how these have a thinner, more crepe-like texture which means I can have more!
Enjoy them as you would traditional pancakes, but with more options since these pancakes are cheesy and savory. Mix and match with your favorite toppings for breakfast, use as a sandwich wrap for lunch, or roll them in powdered sugar for a quick afternoon snack. These pancakes are endlessly versatile and adaptable to your cravings.
Why You’ll Love This Recipe
- Easy breakfast recipe: This recipe comes together in just 15 minutes, making it perfect for busy mornings.
- Budget-friendly: Requires only 2 simple, affordable ingredients – cream cheese and eggs.
- Simply delicious: The simplicity of these pancakes is what makes them special. Their soft and delicate texture allows you to enjoy everything good about traditional pancakes, without the heaviness.
- Family-friendly: Their mild flavor and soft texture make them a great option for family meals, and they can be easily customized with various toppings to suit everyone’s tastes.
- Versatile: Make your pancake meal sweet or savory or as light and heavy as you want, perfect for any meal of the day.
How to Make 2-Ingredient Pancakes
Gather two basic ingredients, and you’re halfway to making the best cream cheese pancakes ever. No fuss about this recipe – simply blend the ingredients in a blender and cook the pancakes in a frying pan. That’s it. You’ll have an amazing meal on your breakfast table in no time.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Cream cheese: Provides richness and creaminess to the pancakes and creates their signature delicate and tender consistency. I use plain, unflavored cream cheese that’s softened at room temperature.
- Eggs: Provide the structure and bind the batter together. The eggs also help the pancakes puff up slightly while cooking, contributing to a light and airy texture.
- Butter: I use unsalted butter for frying, plus a little extra for serving. It’s also responsible for giving the pancakes their pretty golden crust.
Step-By-Step Instructions
All you need is a good blender, a skillet, and 15 minutes of active hands-on time to make perfect 2-ingredient pancakes. The end result is a delicious breakfast that the whole family will love. Follow the 3 simple steps below and you can’t go wrong!
Step 1: Make the batter
First, blend the cream cheese and eggs in a blender until smooth. Heat the butter in a skillet over medium heat. Allow the batter to rest for a moment while the griddle heats.
Step 2: Cook the pancakes
Scoop the batter with a 1 tablespoon measuring spoon and pour onto the pan. Cook until the edges separate from the pan and you can easily slip a spatula under the pancake to flip it over. Flip and cook the second side until it turns golden brown.
Remove from heat and set aside. Then, continue cooking all the batter until done.
Step 3: Serve
Stack the cream cheese pancakes on a plate. Serve immediately your choice of toppings. My classic favorites include butter and honey or maple syrup, or some whipped cream.
Substitutions
This recipe only calls for cream cheese and eggs, plus butter for frying. If you’re missing one of these or prefer to use other ingredients, here are some ideal substitutions:
- Cream cheese: Cream cheese is best for this recipe, but if unavailable, you can substitute with mascarpone cheese. The result is similar but with a slightly more buttery flavor.
- Butter: Don’t have butter? Fry the pancakes using coconut oil, or any other oil of your choice. Just add enough for frying.
Variations
Easily make these 2-ingredient pancakes your own by adding your favorite mix-ins and toppings. The options are endless, but here are some of my favorites – try these fun variations that add a bit of excitement to the classic recipe while still keeping things simple and delicious!
- Add a splash of vanilla extract and a sprinkle of cinnamon to the batter if you prefer slightly sweeter pancakes.
- Make blueberry or strawberry cream cheese pancakes by adding a handful of small blueberries or finely chopped strawberries to the batter. You can also top the pancakes with the fruits or some berry compote for extra flavor.
- Fold in a tablespoon of cocoa powder or mini chocolate chips to the batter for a sweet, chocolatey treat that’s sure to be a hit with the kids.
- Mix in chopped herbs and shredded cheese for more savory pancakes perfect for pairing with bacon or smoked salmon. Chives and parsley are good choices.
- Add a dash of pumpkin pie spice (or make your own with cinnamon, nutmeg, and cloves) to the batter for a fall-inspired variation. Pair it with a dollop of whipped cream!
- Stir in a tablespoon of peanut butter to the batter, or drizzle it on top for a classic nutty twist.
Expert Tips
- Fluff up the pancakes: I don’t use flour in this recipe. If you prefer to achieve the thick and fluffy texture of traditional pancakes, add 1/2 cup of flour and 1/2 teaspoon of baking powder to the batter before blending.
- Let the batter rest: Allowing the batter to rest for at least 5 minutes gives the ingredients time to fully combine, resulting in a smoother, more cohesive texture. This resting period can also help the pancakes hold together better when cooking, making them easier to flip and less likely to break apart.
- Be patient when flipping: Wait until the edges of the pancake are set and bubbles form on the surface before flipping. They’re delicate, so flipping too early can cause them to break apart.
- Serve immediately: Like any type of pancakes and waffles, these are best enjoyed fresh off the pan, while they’re warm and soft. If making a large batch, keep them in a warm oven until ready to serve.
How to Store This Recipe
Place the pancakes in an airtight container and store in the refrigerator for up to 1 week, or in the freezer for up to 1 month. I separate the pancakes individually with parchment paper so they don’t stick together when in the freezer. When ready to use, no need to thaw frozen pancakes – you can reheat straight from the freezer.
To reheat, pop the pancakes in your toaster oven (350 F) or air fryer and heat for a couple of minutes or until warmed through. To be honest, I find that it’s much easier to just whip up a new batch. Nothing beats freshly-made pancakes, after all!
What to Serve with 2-Ingredient Pancakes
There are so many ways to enjoy and serve these versatile 2-ingredient pancakes. For breakfast, they’re delicious with butter and syrup on top, paired with bacon and eggs, or served alongside fresh berries.
For a hearty lunch, use the pancakes as a soft wrap, and fill them with your favorite meats and veggies. Turkey and avocado wrap and smoked salmon and cream cheese roll-ups are my favorites. For a quick yummy snack, simply drizzle the cream cheese pancakes with honey or spread peanut butter or Nutella on top.
If you make these 2-ingredient pancakes, please leave a review. I really appreciate each and every 5-star rating and review comment!
More Breakfast Recipes To Try
- Leftover mashed potato waffles
- Sheet pan eggs
- Overnight breakfast casserole
- Salmon quiche
- Impossible quiche
If you make these 2-ingredient pancakes, please leave a review. I really appreciate each and every 5-star rating and review comment!
2-Ingredient Cream Cheese Pancakes Recipe
Ingredients
- 4 ounces cream cheese
- 4 large eggs
- 1 teaspoon butter for frying
Instructions
- Blend the cream cheese and eggs in a blender until smooth. Heat the butter in a skillet over medium heat. Allow the batter to rest for a moment while the griddle heats.
- Scoop the batter with a 1 tablespoon measuring spoon and pour onto the pan. Cook, until the edges separate from the pan and you can easily slip a spatula under the pancake to flip it over. Flip and cook the second side until it turns golden brown.
- Remove from heat and set aside. Then, continue cooking all the batter until done.
- Stack the cream cheese pancakes on a plate. Serve immediately your choice of toppings. My classic favorites include butter and honey or maple syrup, or some whipped cream.
Notes
- If you prefer to achieve the thick and fluffy texture of traditional pancakes, add 1/2 cup of flour and 1/2 teaspoon of baking powder to the batter before blending.
- Let the batter rest for at least 5 minutes to give the ingredients time to fully combine. This resting period can also help the pancakes hold together better when cooking.
- Wait until the edges of the pancake are set and bubbles form on the surface before flipping.
- These pancakes are best enjoyed fresh off the pan, while they’re warm and soft. If making a large batch, keep them in a warm oven until ready to serve.
