Pancakes with savory cream-cheese topping

Pancakes with savory cream-cheese topping

Let’s talk about little pancakes with massively large flavor. These low-carb stunners are full of cheese and pesto-ey goodness. What more could you want?

Pancakes with savory cream-cheese topping

Let’s talk about little pancakes with massively large flavor. These low-carb stunners are full of cheese and pesto-ey goodness. What more could you want?
4 servingservings


  • 8 oz. 225 g cream cheese or ricotta cheese
  • 2 tbsp 2 tbsp green pesto or red pesto
  • 2 tbsp 2 tbsp olive oil
  • ½ ½ red onion, thinly slicedred onions, thinly sliced
  • sea salt
  • ground black pepper
  • 5 5 eggeggs
  • 9 oz. 250 g (275 ml) cottage cheese
  • 1 pinch 1 pinch salt
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • butter or coconut oil, for frying


Instructions are for 4 servings. Please modify as needed.

  1. Mix cream cheese, 1 tablespoon olive oil and pesto. Set aside.
  2. Mix eggs, cottage cheese, salt and psyllium husk powder with a hand blender into a smooth batter. Let sit for 10 minutes.
  3. Heat a couple of tablespoons butter or olive oil in a large frying pan on medium heat. Put a few dollops of the cottage cheese batter, maximum 2–3 inches in diameter, in the pan and fry the pancakes for a few minutes on each side.
  4. Serve with a generous amount of cream cheese mixture and a few red onion slices. Top with sea salt and freshly ground black pepper. Drizzle the remaining olive oil on top.


If you don't have any pesto at home, you can add flavor to the cream cheese with other things, like finely chopped chives, fresh herbs or smoked fish roe.

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  1. Deborah
    I clicked to see the rating of pancakes with savory cream topping and somehow it registered that I rated this recipe 4 stars. I did not. This recipe had a five star rating and I was just trying to view the comments.
  2. Derryn Lowrey
    Havent tried these yet.. however I use Eggbeaters in a bowl with Coconut milk and Truvia, Orange Extract, Cinnamon and sometimes Dark Unsweetened Cocoa as my go-to dessert instead of Grand Marnier Souffle.
  3. Kayla
    I didn't like this very much. I followed the recipe to a T and was disappointed. All the other recipes have been fantastic though!
  4. Vala
    Don´t like these much so I will stick to mine.
    My Sunday morning pancakes are 1c flaxseed flour, 1/2 tsp cinnamon, 1 tsp baking soda, 1tsp baking powder, 1 tsp salt, added to 1c runny yogurt, 1egg and finally 1/2 tsp vanilla extract. These I fry in lots of butter and serve with whatever I have to hand. On cheat days real maple syrup does not disappoint.
  5. Nat
    Not a great recipe. Tried adding almond flour and baking powder to make it thicker. It helped a little.
  6. Jennifer
    I don't eat eggs and make these pancakes and other bread recipes to get the eggs. I love these pancakes +make them with my stick blender, let them sit for 5mins and then fry in butter. I have them with 1tblsp double cream and a few berries....a real treat! I eat 1 which is 5 carbs which is sufficiently filling and carefully wrap+freeze the others.
  7. Sherrill
    I had to laugh at the quantity of egg required for some of the serving sizes. How can you add 1/2 , 1/4 or 3/4 of a raw egg to something? Given some of the negative comments above & the impossible egg quantities, I certainly won't be trying this recipe. It looks yummy, so perhaps keep the topping, and replace the batter with one of the other ones on the site? I have to say, though, that all the recipes I've tried from this website so far have been great - easy to execute & really tasty. ?
  8. 1 comment removed
  9. Chris
    Don't know what I did wrong but mine did not get thick enough to make pancakes. I just scrambled it all up like scrambled eggs. Wasn't too bad.
  10. Inga
    I add cinnamon and cocoa powder to give it some flavour. Other wise the egg flavour is overwhelming

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