2-Ingredient Cream Cheese Pancakes

2 Ingredient Pancakes have been showing up all over the internet lately. Low carb pancakes that are easy to make, and tasty as can be, we’ve been making these 2 Ingredient Cream Cheese Pancakes for years.Amazingly thin and delicate, these cream cheese  are much closer to a crepe than a traditional . I like these pancakes best when simply dusted with powdered sugar, but by all means, try my .They are also delicious when drizzled with maple syrup or honey, or you can go crazy and put . Whatever floats your boat and your diet works here. ( would be amazing too, just saying.)These simple low carb pancakes are a completely different kind of treat, and I loved them from the first bite. My kids did too. They don’t care if they’re low carb or not, they just want them as often as I’m willing to make them.I first stumbled across this eight years ago over at I Breathe I’m Hungry. I whipped them up the very next morning for much smaller boys than I have now, and they’ve been a regular item on our meal plan ever since.2 Ingredient PancakesHaving now tried the popular 2 ingredient banana pancakes as well, I can tell you beyond any doubt that 2 ingredient pancakes made without banana are my favorite hands down.These delicate cream cheese pancakes are basically the world’s easiest crepes made with nothing more than eggs and cream cheese. Seriously, that’s the ingredient list.I have several gluten-free pancakes here, but these are the ones we make the most often. We love the more traditional too. And these , these are for when you’re feeling fancy. But for a lazy weekend (or weekday) breakfast? Nothing beats the ease of these simple two-ingredient cream cheese pancakes.Low Carb PancakesThat Saturday morning when I first made these pancakes? I was definitely not feeling fancy. I wanted breakfast on the table, and fast, so we could get out the door.This recipe is almost absurdly easy and I’ve now been making these pancakes for several years now. In literally 5 minutes, I can have a batch of pancakes ready to serve to the first hungry person to the table.My boys flipped out (see what I did there?) as soon as they hit the table. They declared them awesome and devoured them just as fast as I was flipping them off the griddle. I barely managed to save a handful to photograph. (And to eat myself!)If you’re anything like me, you’re always on the lookout for new breakfast ideas. I wanted something that wouldn’t leave me feeling overly full first thing in the morning, and these pancakes were exactly what I was hoping they would be!When breakfast is this amazingly easy and truly delicious, life is good. I’ve been busy imagining new sweet and savory toppings for these simple 2-Ingredient Pancakes for years now, and I’d love to hear what your favorites might be.You can easily double or triple this recipe (and probably should, since they freeze well, so long as you place wax paper between them), but it’s also super easy to pull together another batch while your crew is busy finishing off the first one. Yes – they’re that easy! What I love even more is that I can just throw the ingredients in a , and pour directly onto the from there.Cream Cheese PancakesSo let me hear it! What would you serve with these delicious, low carb, high protein pancakes?If you’re looking for more pancake inspiration, don’t miss these fun and – they sound delicious! Cream Cheese Pancakes are a low-carb breakfast option that does not disappoint! Just two ingredients are all you need. Recipe gently adapted from and with thanks to I Breathe, I’m Hungry Keyword: 2-ingredient cream cheese pancakes Servings: 14 3-inch pancakes 4 ounces cream cheese 4 eggs Optional: vanilla or cinnamon I rarely add anything but eggs and cream cheese, but these are fun to tryPut the eggs and cream cheese into the blender. If you want any additional flavors, add them now. Blend until smooth. (This takes just a few moments.) Let the batter rest a moment while the griddle heats. Butter the hot skillet or griddle and start by pouring just an 1/8 cup (or two tablespoons) of the mixture onto the hot surface. Remember that it will spread out a lot; these are very thin pancakes.Cook them for just a couple minutes on the first side, just until golden, and then carefully flip and cook another minute or so on the other. Once you have a feel for the way these cook, proceed to make them as big or small as you like. Plate them and then sprinkle, drizzle or dust with the topping of your choice. Enjoy!{originally published 2/3/12 – recipes notes and photos updated 1/13/20}