Cream cheese pancakes prove that great pancakes need no flour at all. Eggs and cream cheese blend into a smooth, silky batter with cinnamon and Swerve, then cook into two tender, golden pancakes in buttered Instant Pot. Fifteen minutes, 17g protein, 3g net carbs — breakfast at its simplest.
Cream Cheese Pancakes
(Total Time: 15 MIN| Serves: 1)
Ingredients:
2 Eggs
2 ounces Cream Cheese
½ tsp Cinnamon
1 tsp (5 ml) Swerve
2 tsp (10 ml) Butter
Directions:
- Place the eggs, cream cheese, swerve, and cinnamon, in a blender.
- Blend until smooth.
- Melt half of the butter in your Instant Pot on SAUTE.
- Add half of the batter and cook for about 3 minutes.
- Flip over and cook for 1-2 minutes on the other side.
- Repeat with the other pancake.
- Serve and enjoy!
Per Serving (Calories 344 | Total Fats 29g | Net Carbs: 3g | Protein 17g |Fiber: 1.5g)
Pro Tips
- Blend the batter until completely smooth — any cream cheese lumps will cook into rubbery pockets in the pancakes.
- Melt half the butter for each pancake so the pan is properly coated; butter is also where the golden crust comes from.
- Cook about 3 minutes on the first side and only 1–2 on the second — these thin pancakes cook fast and dry out if left too long.
- The half teaspoon of cinnamon with the Swerve makes them taste like dessert; no syrup required.
Frequently Asked Questions
Are these pancakes keto?
The ultimate keto pancake — 3g net carbs, 17g protein, and 29g fat for the whole serving.
Can I double the recipe?
Yes — double everything and cook in batches. Each pancake still needs its own buttered surface and careful flip.
Why are they so delicate?
With no flour, the eggs and cream cheese do all the structure work. A wide spatula and a confident flip are your friends.
Can I make them in a skillet?
Absolutely — a nonstick pan over medium-low heat with butter works exactly like the Instant Pot's Sauté mode.
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