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cauliflower pancake fritter fluffy savory breakfast

Cauliflower Pancakes

These cauliflower pancakes are a savory treat for breakfast, lunch, or dinner. They’re also quick to whip up if you pre-make your riced cauliflower, or just use store-bought.
Course Breakfast, Side Dish
Keyword breakfast, cauliflower, keto, low carb, pancakes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3 4" rounds
Calories 315kcal
Author Erin Vittoria


  • 100 grams riced cauliflower
  • 1 oz cream cheese softened
  • 1 egg
  • Pinch garlic powder
  • Pinch onion powder or raw onion would be good
  • Salt and pepper to taste


  • Put cream cheese and cauliflower into a bowl and mix together well with a fork. I put it into the microwave for about 20 seconds to get the cream cheese softened with it.
  • Whisk egg thoroughly, and add to cauliflower bowl. Mix until combined. (See UPDATE above for fluffier option)
  • Add in spices and salt/pepper
  • With a skillet on medium, melt a tablespoon of your choice of butter or oil. I like to use bacon fat…yum!
  • Take about 1/4 cup of the mixture and drop it onto the skillet. Flatten it out into about 1/4″ thick round.
  • Cook for about 7 minutes, or until golden brown on one side, then flip. Cook the other side for another 5 minutes, until golden and cooked through.
  • Top with some fresh avocado, sour cream, spinach, or whatever you like! Sometimes I poach and egg and put it on top as well.
  • That’s it!


This recipe is very versatile. I’ve even blended the egg with some fresh spinach before adding it to the cauliflower mixture, and it came out great.