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Low Carb Cream Cheese Pancakes with Fresh Berries

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a stack of cream cheese pancakes topped with fresh cut strawberries and blueberries with maple syrup being poured over it

This easy low carb cream cheese pancakes recipe is really more like crepes, thin and flavorful for a quick and easy breakfast. Topped with fresh berries for a morning boost of super foods to begin your day.

Have you tried the two ingredient pancakes with bananas yet? I saw that recipe a while back and had to try it. I couldn’t eat them, had to toss them because no one else in my home cared for those either. Here we are back at it, trying to find a low carb pancake we can enjoy and we did it!

Have you seen the keto cream cheese pancake recipes popping up everywhere? This is my version, with a few more ingredients, still there are only 5 ingredients.

Ingredients for Cream Cheese Pancakes

  • Cream Cheese, softened and cut into cubes
  • Large eggs
  • Ground Cinnamon
  • Vanilla extract
  • Extra Virgin Olive Oil

Pancake Toppings

  • Fresh Blueberries
  • Fresh Strawberries
  • Powdered Sugar
  • Maple Syrup

How To Make Cream Cheese Pancakes

These pancakes are typically whipped up quickly in your blender. If you don’t have a blender, no problem. You can use either your mixer and a bowl or even a food processor. Use what you have.

Begin by adding the cream cheese, eggs, cinnamon and vanilla into your blender. Cover and blend on high until completely smooth. Set aside.

Heat your griddle or large skillet on medium heat. Add about 1/2 tablespoon of olive oil and spread around.

I love my griddle, like this one on Amazon, and have been using it for many years. It’s perfect for cooking a bunch of pancakes at one time and grilled cheese sandwiches, hot dogs and lots of other things.

Pouring Cream Cheese Pancake batter onto a hot griddle

Pour small pancakes onto your hot surface leaving space between each so they don’t touch while cooking. The batter is going to spread so go slow when pouring the next pancake to allow the first one to finish spreading. Cook until the edges just begin to turn brown and are set in the center, about 2 to 4 minutes.

Flip over carefully to cook the other side, about another 1 or 2 minutes or until nice and golden brown. Remove to a serving platter and set aside.

Repeat the process using a little oil each time until all of your batter has been cooked.

thin cream cheese pancakes with strawberries, blueberries and syrup on a white dish

Pancake Toppings

Serve pancakes with a variety of toppings. I like these cream cheese pancakes with only a sprinkle of powdered sugar on top.

Serve these thin pancakes with fresh cut thin strawberries and or fresh blueberries for added flavor.

My hubby likes fresh cut apples simmered until tender poured over his pancakes.

Maple syrup is always a good topping for pancakes but honey is also a good option.

a stack of cream cheese  pancakes with blueberries and strawberries on top
Cream Cheese Pancakes with Strawberries and Blueberries

This recipe is basically the two ingredient keto cream cheese pancakes which we have added a couple of extra ingredients for flavor; vanilla extract and cinnamon. Life is too short to skip the flavors y’all.

Yield: 4

Low Carb Cream Cheese Pancakes with Fresh Berries

a stack of pancakes with blueberries and strawberries on top

This recipe is basically the two ingredient keto cream cheese pancakes to which we have added a couple of extra ingredients for flavor; vanilla extract and cinnamon. Life is too short to skip the flavors y’all.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 8 oz. cream cheese, softened and cut into cubes
  • 6 large eggs
  • ½ tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 3 Tbsp. extra virgin olive oil, divided
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, sliced

Instructions

Begin by adding the cream cheese, eggs, cinnamon and vanilla into your blender. Cover and blend on high until completely smooth. Set aside.

Heat your griddle or large skillet on medium heat. Add about 1/2 tablespoon of olive oil and spread around.

Pour small pancakes onto your hot surface leaving space between each so they don’t touch while cooking. The batter is going to spread so go slow when pouring the next pancake to allow the first one to finish spreading. Cook until the edges just begin to turn brown and are set in the center, about 2 to 4 minutes.

Flip over carefully to cook the other side, about another 1 or 2 minutes or until nice and golden brown. Remove to a serving platter and set aside.

Repeat the process using a little oil each time until all of your batter has been cooked.

Serve with your choice of toppings and enjoy!

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 289Total Fat 25gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 12gCholesterol 224mgSodium 190mgCarbohydrates 9gFiber 1gSugar 6gProtein 9g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

Did you make this recipe?

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