The Easiest Low-Carb Cream Cheese 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.

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.

1. 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.
2. 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.