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A hand pours maple syrup from a small pitcher onto a stack of pancake.

2-Ingredient Cream Cheese Pancakes Recipe

Author: Jessica Haggard
These 2-ingredient pancakes are a must at your breakfast table! Made with just cream cheese and eggs, these turn out perfectly thin and delicate, similar to crepes. They’re endlessly versatile, great to pair with your sweet or savory breakfast favorites. The best part? This recipe comes together in just 15 minutes, perfect for busy mornings.
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Prep Time 1 minute
Cook Time 15 minutes
Total Time 16 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 478 kcal

Ingredients
 
 

  • 4 ounces cream cheese
  • 4 large eggs
  • 1 teaspoon butter for frying

Optional Add-ins

  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • ½ tablespoon butter for serving
  • ½ cup whipped cream for serving
  • 1 tablespoon honey or maple, for serving

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.
Serve: Top with butter and syrup, pair with bacon and eggs, or serve alongside fresh berries for breakfast. Use the pancakes as a soft wrap and fill them with your favorite meats and veggies for lunch. Simply drizzle with honey or spread peanut butter or Nutella on top for a quick snack.
Store: 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, separated individually with parchment paper so they don’t stick together in the freezer. No need to thaw frozen pancakes. Reheat pancakes in a toaster oven at 350 F or air fryer for 2-3 minutes or until warmed through.

Nutrition

Calories: 478kcalCarbohydrates: 20gProtein: 17gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 454mgSodium: 651mgPotassium: 242mgFiber: 0.02gSugar: 18gVitamin A: 1554IUVitamin C: 0.1mgCalcium: 128mgIron: 2mg
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