Always looking for more pancake recipes? Try my healthy banana pancakes, almond flour pancakes, coconut flour pancakes, and chocolate pancakes next. How do you elevate a humble stack of fluffy pancakes? Use cream cheese as the star ingredient, of course! These pancakes use cream cheese to add an extra flavor element. The results are thick, fluffy, delicate pancakes similar to crepes but with a soft, creamy center and rich taste.
Why I love this recipe
Surprisingly healthy. Yes, even with ‘cream cheese’ in the name, these pancakes are surprisingly low in carbs and made with minimal added sugar. Amazing texture. The cream cheese adds moisture and a rich, creamy texture, and since I made these pancakes slowly, they get a gorgeous golden brown crisp along the edges. Customizable. Like any good pancake recipe, there’s no end to how you can flavor and customize these pancakes. You’ll never make them the same way twice!
Ingredients needed
Eggs. Preferably room-temperature eggs. Almond flour. Use blanched almond flour instead of ‘almond meal,’ which is grainy and will make the pancakes crumbly. Coconut flour. To add a cakey texture. Cream cheese. Softened at room temperature. I used full-fat cream cheese, but low-fat cream cheese will also work. Sugar. I used white granulated sugar, but if you want keto cream cheese pancakes, use an alternative sweetener like liquid stevia or granulated allulose. Baking powder. To give the pancakes rise. Milk. To bind the ingredients. I used unsweetened almond milk. Coconut oil. To add moisture and bind the ingredients. Use refined coconut oil for zero coconut flavor, or use unsalted butter instead. Vanilla extract. A must for any pancake recipe.
How to make cream cheese pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Beat eggs and sugar. In a medium bowl, whisk together the eggs and sugar. Step 2- Add wet ingredients. In the bowl, whisk together softened cream cheese, milk, coconut oil, and vanilla extract. Step 3- Add dry ingredients. Fold in the almond flour, coconut flour, and baking powder, and stir until a smooth batter forms. Step 4- Cook. Coat a non-stick pan over low heat with cooking spray. Pour ¼ cup of the batter onto the pan and cook until bubbles form on the surface. Carefully flip and cook for 2 more minutes.
Arman’s recipe tips
Blend the batter. While optional, I’ve found blending the batter in a high-speed blender helps to get a smooth, cohesive batter. Make vegan pancakes. Use plant-based cream cheese and swap the eggs for equal parts flax eggs, which you can make by combining 1 tablespoon of flax seeds with 3 tablespoons of water. Mix well. Cream cheese has a tendency to clump up if it’s cold, so make sure to use room temperature ingredients and mix them well to remove any clumps in the batter. Cover. I’ve found that placing a lid on the skillet right after I pour the batter helps the pancakes turn out fluffier.
Storage instructions
To store: Store any leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.
Blueberry. Fold through ¼ cup of fresh or frozen blueberries into the batter. Pumpkin. Fold through ¼ cup of pumpkin puree and double the amount of flour. Strawberry. Fold through ¼ cup of fresh or frozen sliced strawberries. Finish with your favorite toppings. Dust the pancakes with powdered sugar and cinnamon, or serve with a heavy pour of maple syrup and fresh berries. For a keto diet, use my sugar-free syrup and keto powdered sugar.
To freeze: I find these pancakes freeze and reheat exceptionally well. Simply transfer them to a freezer-safe container–wrapped between layers of parchment paper–and freeze them for up to 3 months. Let the pancakes thaw overnight or add more reheating time. To reheat: Reheat leftover pancakes in the microwave for 15-20 seconds, in a toaster oven at 325F for 5-7 minutes, or on a non-stick pan over medium heat, flipping every couple of minutes until warm.
Frequently asked questions
More low carb pancake recipes
Almond flour banana pancakes Keto pumpkin pancakes Keto pancakes Coconut flour banana pancakes Protein pancakes
Originally published January 2021, updated and republished October 2024
