Cream Cheese Pancakes are a grain free keto option to traditional pancakes.
I was skeptical when I first read this recipe, no flour or flour substitute! Just cream cheese mixed with egg and dash of flavoring. The result was a pretty tasty pancake.
Tips for the Perfect Cream Cheese Pancakes
Keep the pancakes on the small side, The batter for this recipe is relatively thin and has a tendency to fall apart when turning, smaller pancakes easier to flip.
You can use a cast iron skillet, but a cast iron griddle like this makes these pancakes much easier because of the lower sides. I tried making them on my non-stick griddle and they stuck. That’s what I get for being too lazy to pull out the cast iron.
Oil the skillet between batches to further ensure the bottom doesn’t stick when trying to flip them.
Top with seasonal fresh fruit and you might find you don’t need to add loads of syrup. Fresh berries with a little splenda or monkfruit in spring and summer or some pears/ apples cooked up with some cinnamon and nutmeg as well as chopped nuts (like in the photo above) is wonderful in autumn or winter.
Cream Cheese Pancakes
- 8 ounce cream cheese (softened and cut into cubes)
- 6 large eggs
- 1 teaspoon real vanilla extract
- 3 tablespoons olive oil or vegetable oil (divided)
- seasonal fresh fruit for serving (see note)
- Add cream cheese, eggs, and vanilla extract to a blender. Cover and blend on high until completely smooth.
- Heat a cast iron griddle or large skillet over medium heat. Once hot, add ½ tablespoon olive oil to griddle and spread around with a rubber spatula.
- Pour 3 small pancakes onto the griddle leaving enough space in between so they don’t run together. Cook until the edges just begin to turn brown and the pancakes are set on top, about 3-4 minutes.
- Flip each pancake and continue cooking until golden brown on the bottom, another 1-2 minutes.
- Repeat this process with remaining olive oil until all batter is cooked. Serve with chopped seasonal fruit on top.
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