These incredibly fluffy and satisfying pancakes use just cream cheese, eggs, sweetener, and vanilla to create a perfect keto breakfast that tastes like traditional pancakes with only 2g net carbs per serving.
Recipe Details
Ingredients
- 115g cream cheese, softened
- 4 whole large eggs
- 30ml powdered erythritol
- 5ml pure vanilla extract
Instructions
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In a blender or food processor, combine 115g cream cheese, 4 whole large eggs, 30ml powdered erythritol, and 5ml pure vanilla extract. Blend until completely smooth, about 30-60 seconds.
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Let batter rest for 2-3 minutes to thicken slightly.
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Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or cooking spray.
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Pour 60ml (1/4 cup) of batter for each pancake onto the hot griddle.
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Cook for 2-3 minutes until bubbles form on the surface and edges look set.
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Carefully flip pancakes and cook for 1-2 minutes more until golden brown and cooked through.
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Serve immediately while warm with sugar-free syrup, butter, or fresh berries.
Tips
Cream Cheese Temperature: Use softened cream cheese for the smoothest batter. Cold cream cheese will create lumps.
Blending Time: Blend until completely smooth with no lumps visible. A high-speed blender works best for this.
Batter Rest: Let the batter sit briefly to thicken. This helps create more stable pancakes that won't fall apart.
Heat Control: Keep heat at medium-low. These pancakes are more delicate than traditional ones and can burn easily.
Flipping Technique: Use a thin spatula and flip gently. The pancakes will be more fragile when hot but firm up as they cool.
Size Matters: Make smaller pancakes (about 10cm/4 inches) for easier flipping and more even cooking.
Carb Count: Approximately 2g net carbs per serving (2-3 pancakes), perfect for ketogenic breakfasts.
Storage: Leftover pancakes can be refrigerated for 2 days or frozen for up to 1 month. Reheat gently in the microwave or toaster.