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Cook at home
Cream Cheese Cinnamon Pancakes
Thin, tender two-ingredient-style pancakes made from cream cheese and eggs, cooked in butter and dusted with cinnamon.
20 min · 2 servings · american
500
kcal
17
protein g
6
carbs g
46
fat g
Nutrition per serving from USDA FoodData Central.
About $1.61 / serving (est.)
Estimated from average US grocery prices.
- vegetarian
- pescatarian
- gluten-free
- keto
- low-carb
- atkins
- low-sugar
Contains: egg, milk
Ingredients
- 4 oz cream cheese, softened
- 4 large egg
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 tbsp butter, for the pan
- 2 tbsp heavy cream, whipped, to serve (optional)
Steps
- Blend the cream cheese, eggs, cinnamon and vanilla until completely smooth, then let the batter rest 2 minutes so the bubbles settle.
- Melt a little butter in a nonstick skillet over medium-low heat.
- Pour in about 3 tablespoons of batter per pancake and cook 2 to 3 minutes until the edges look set and the underside is golden.
- Flip carefully and cook 1 minute more, then repeat with the remaining batter and butter.
- Serve warm with a spoonful of whipped cream if you like.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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