The Easiest Low-Carb Cream Cheese Pancakes
Makesabout 6 pancakes
Laying low on the carbs these days? Or just a lover of cream cheese? Then may I suggest these tangy, lacy cream cheese pancakes, inspired by the numerous “keto pancakes” floating around the internet. “Keto,” short for ketogenic diet, is a very low-carb, high-fat, moderate-protein diet.
That low-carb bit leaves many of its followers seeking ways to recreate the foods they love and it turns out pancakes are high up on that list. While you won’t find these to be fluffy, their buttery, tangy, lacy quality makes them a keeper.
Blend Your Batter + Flip When Ready
Most recipes for keto pancakes are cream cheese- and egg-based and fry up to resemble and taste more like a tangy crepe than a pancake. The absence of flour and a rising agent will do that.
This recipe, while still on the low-carb side in comparison to most pancake recipes, does indeed call for flour (you can use coconut or even almond flour) and a rising agent for a bit of lift. There are two important steps to make sure you get picture-perfect pancakes.
- Blend your batter: One of the reasons I love this recipe is because you make the batter in the blender. Make sure the batter is perfectly smooth before you begin cooking; start with room-temperature cream cheese. If you want to add a pinch of sugar, a dash of cinnamon, or even a splash of vanilla, go right ahead. I prefer them plain so I can load them up with flavorful toppings. You could even up the cheesiness of these tangy pancakes with a handful of shredded Parmesan or cheddar cheese and take them to the savory side.
- Wait to flip: The first time I made these pancakes I didn’t wait long enough before flipping the pancake and quickly learned to give the batter enough time to set before cooking the other side. Three minutes worked best for me, producing a golden, lacy appearance.
5-Ingredient Cream Cheese Pancakes
Makesabout 6 pancakes
- 4 ounces
cream cheese, at room temperature
- 1/4 cup
flour, such as almond, coconut, or all-purpose
- 1/2 teaspoon
- 1/4 teaspoon
Cooking spray or butter, for greasing the pan
Sliced strawberries and powdered sugar, or maple syrup, for serving
Place the cream cheese, eggs, flour, baking powder, and salt in a blender and blend until smooth.
Heat a large nonstick frying pan over medium heat. Coat with cooking spray or butter. Once the butter is melted, pour in 2 to 3 tablespoons of the batter. Cook until deep golden-brown on the bottom, about 3 minutes. Flip and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.
Repeat with cooking remaining batter. Serve with sliced strawberries and powdered sugar or a drizzle of maple syrup.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
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