If you’re looking for a simple pancake recipe that doesn’t rely on traditional flour, these low carb pancakes with cream cheese are worth trying. They’re light, tender, and surprisingly fluffy, with just a hint of cinnamon.
The batter comes together quickly in a blender, which also helps make sure the cream cheese is completely incorporated. There’s no need to spend time mixing separate wet and dry ingredients. Just blend everything together, let the batter rest for a couple of minutes, and you’re ready to cook.
These pancakes are especially good served warm with butter and your favorite low-carb topping. They make an easy breakfast when you want something a little different from eggs or traditional pancakes.
Why We Love These Low Carb Pancakes
- Quick and easy. The batter is made entirely in a blender and takes just a few minutes to prepare.
- No traditional flour. Almond flour provides the structure while keeping these pancakes lower in carbohydrates.
- Cream cheese makes them tender. Full-fat cream cheese adds richness and helps give the pancakes a soft texture.
- Lightly sweetened. Just a small amount of sugar adds sweetness without making these overly sweet.
- A hint of cinnamon. It gives the pancakes a warm flavor that pairs beautifully with butter.
- Perfect for a small breakfast. This recipe makes about six pancakes, making it a nice option when you don’t need a large batch.
Low Carb Pancakes with Cream Cheese: Fluffy Every Time
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Kitchen Essentials
Ingredients
- ½ Cup plus 1 Tablespoon Almond Flour
- ½ Cup Cream Cheese Full Fat
- 4 Large Eggs
- 1 Teaspoon Granulated Sugar
- ½ Teaspoon Cinnamon
- 1 Tablespoon Butter for frying
Instructions
How to Make Low Carb Pancakes with Cream Cheese
- Blend the pancake batter. Break the cream cheese into chunks and add it to a blender along with the almond flour, eggs, granulated sugar, and cinnamon.½ Cup plus 1 Tablespoon Almond Flour, ½ Cup Cream Cheese, 4 Large Eggs, 1 Teaspoon Granulated Sugar, ½ Teaspoon Cinnamon
- Blend on high for about 30 seconds, or until the batter is completely smooth. You shouldn’t see any streaks or small pieces of cream cheese. The batter will be pale yellow and slightly frothy.
- If you still see lumps, blend for another 10 seconds.
- Let the batter rest for about 2 minutes. This short resting time gives the almond flour a chance to absorb some of the moisture and allows the batter to thicken slightly.
- The finished batter should be smooth and pourable but not overly thin.
- Cook the pancakes. Heat a skillet or griddle over medium heat. Add a small amount of butter to the pan.1 Tablespoon Butter
- Pour about ¼ cup of batter for each pancake. These pancakes don’t spread as much as traditional wheat-flour pancakes, so the amount of batter you pour will be close to the final size.
- Cook for about 2 to 3 minutes, until bubbles begin to appear on the surface and the edges look set. The bubbles may not pop quite like they do with traditional pancakes, so also watch for the edges to change from shiny to matte.
- Carefully slide a wide spatula underneath and flip the pancake. Cook for another 1 to 2 minutes, or until the second side is golden brown and the center feels firm when lightly pressed with the spatula.
- Transfer to a plate and continue with the remaining batter, adding a little more butter to the skillet as needed.
Your Own Private Notes
Notes
Tips for Making Fluffy Cream Cheese Pancakes
Make sure the cream cheese is well blended. Since these pancakes don’t contain traditional flour, small pieces of cream cheese can remain noticeable if the batter isn’t blended thoroughly. Breaking the cream cheese into smaller chunks before adding it to the blender helps. Don’t cook them over high heat. Medium heat gives the pancakes enough time to cook through without burning the outside before the center is set. Use a wide spatula. These pancakes are tender, especially before they’re fully cooked, so a wide spatula makes flipping much easier. Give the batter a short rest. Just a couple of minutes is enough. The almond flour will absorb some of the liquid and help the pancakes hold their shape while cooking.Nutrition
What to Serve with Low Carb Pancakes
These pancakes are delicious with a little butter while they’re still warm. If you’re keeping the meal lower in carbohydrates, you can also add a small amount of your favorite sugar-free syrup or a few fresh berries.
For a more substantial breakfast, serve them alongside eggs, bacon, or breakfast sausage. The slightly sweet cinnamon flavor also makes them a nice base for a simple breakfast plate with fresh fruit.
Can I Make the Batter Ahead of Time?
For the best texture, I recommend cooking the pancakes soon after making the batter. However, if needed, the blended batter can be covered and refrigerated for a short time before cooking. Give it a quick stir before pouring it into the skillet.
How to Store Leftover Pancakes
Allow leftover pancakes to cool completely, then place them in an airtight container and refrigerate for up to 3 days.
Reheat them gently in a skillet, toaster oven, or microwave until warmed through. A little butter added while reheating helps keep them tender.
Can You Freeze Cream Cheese Pancakes?
Yes. Allow the pancakes to cool completely, then place a piece of parchment or wax paper between them and store them in a freezer-safe container or bag.
Freeze for up to 2 months for the best quality. Individual pancakes can be reheated from frozen in the microwave, toaster, or skillet.
Homestead Kitchen Notes
There is something nice about having a small-batch pancake recipe that comes together without much fuss. These pancakes don’t require a long list of ingredients or a lot of preparation, and the blender does most of the work.
The cream cheese and almond flour give them a different texture from traditional pancakes, but once you get the cooking temperature right, they turn out tender and fluffy. The key is to cook them over medium heat and wait until the edges are set before flipping.
Serve them warm with butter and your favorite toppings for an easy breakfast the whole family can enjoy.
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My family loved this!