Cream Cheese Pancakes

Nutrition · per serving

Steps

1. 1

   Set a non-stick frying pan over low heat while you make the batter. In a bowl, add the cream cheese, eggs, ground cinnamon, and stevia, then whisk until completely smooth and pourable. A few seconds with a hand blender helps remove lumps and gives more even pancakes.

   120 g cream cheese4 large (about 200 g without shells) eggs1 tsp ground cinnamon1 tsp stevia
2. 2

   Add half the butter to the warm pan and let it melt gently without browning. Spoon the batter into small pancakes, about 2 tablespoons each, leaving space between them. Keeping them small makes the delicate batter easier to flip.

   15 g butter
3. 3

   Cook the pancakes over low heat for 2 to 3 minutes, until the edges look set and the undersides are lightly golden. Flip carefully with a thin spatula and cook for 1 to 2 minutes more, until just set in the center.

4. 4

   Repeat with the remaining batter, adding the rest of the butter as needed. Adjust the heat if the butter starts browning too fast; these pancakes cook best gently so they stay tender rather than rubbery.

   15 g butter
5. 5

   Serve immediately while warm. If you like, dust with a little extra cinnamon or add a small pat of butter on top.

Origin & History

Cream cheese pancakes are a modern low-carb American breakfast popularized through keto and Atkins-style home cooking. They became especially well known because they mimic classic pancakes with just a handful of ingredients while keeping carbohydrates very low.