Cream Cheese Pancakes

Name: Cream Cheese Pancakes
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 eggs; 4 oz cream cheese; Butter

Ketovore Ketovore Breakfast Ketovore Snack Low-Carb BreakfastAmerican

385Calories

16gProtein

34gFat

4gNet Carbs

Per serving · recipe makes 6. Scale any portion and auto-track it in the app.

Ingredients

4 eggs
4 oz cream cheese
Butter

Method

PREP

Let 4 oz cream cheese sit out about 10 minutes to soften, then blend it with 4 eggs until the batter is completely smooth and pourable, with no flecks of white cheese left.
Let the batter stand 2 minutes so the air bubbles settle. Poured straight from the blender it spreads into lacy, fragile edges that tear on the flip.

COOKING

Melt a little of the butter in a nonstick skillet over medium-low. Pour in about 3 tbsp of batter per pancake and cook 2 minutes, until the rim looks dry and the underside is golden.
Slide a thin spatula all the way under each pancake before you commit to the flip, then cook 45 to 60 seconds more.

FINISH

Repeat with the remaining butter and batter. Makes 6 small pancakes; a serving is 3. At 16 g protein this is a side for eggs or sausage, not a standalone breakfast.

💡 Pro-Tip: Medium-LOW, without exception. There is no flour here to give the pancake structure, so high heat sets the outside before the middle can hold itself together and the flip destroys it. Patience is genuinely the whole recipe.

Cook it & auto-track the macros in the app →