Ultimate Carnivore Pancake Recipe | Low Carb Perfection

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Craving a light and fluffy treat on your carnivore journey? These soufflé pancakes are the perfect solution! Made with simple, animal-based ingredients, they’re airy, golden, and absolutely delicious. Whether you're indulging in a cozy breakfast or impressing guests, this recipe is a must-try. Watch the video for step-by-step instructions to make the fluffiest pancakes ever! 🥞
📋 Full Recipe: Carnivore Soufflé Pancakes
Ingredients (Makes 3 pancakes):
3 large eggs (separated)
2 oz cream cheese (softened)
1 tbsp beef gelatin powder
1 tbsp melted beef tallow or butter (plus extra for greasing)
1 pinch salt
Instructions:
1️⃣ Prepare the Batter: In a bowl, mix egg yolks, cream cheese, beef gelatin, and melted tallow until smooth.
2️⃣ Whip the Egg Whites: In a clean bowl, beat egg whites to stiff, glossy peaks.
3️⃣ Combine: Gently fold the whipped egg whites into the yolk mixture in thirds to keep the batter airy.
4️⃣ Cook: Heat a non-stick skillet over low heat. Lightly grease with tallow or butter. Scoop ½ cup batter for each pancake. Cover with a lid and cook for 5-6 minutes until golden. Flip carefully and cook for 3-4 minutes more.
5️⃣ Serve: Stack pancakes, top with butter, and enjoy warm!
🥞 Macros (Per Pancake):
Calories: ~110
Protein: ~7g
Fat: ~9g
Net Carbs: ~0g
💡 Pro Tips:
Whip egg whites to stiff, glossy peaks-don’t overdo it!
Fold gently to keep the batter fluffy.
Use low heat and a lid to steam the pancakes for that perfect soufflé texture.

[@kellytaylor7210]

Don’t change ANYTHING about how you do things no matter what people say! You doing you is what makes your channel stand out…Thanks for being you 😊

[@gotjunkinourtrunk]

Watching the opening egg demolition segment was the best thing that's happened all day. 😅

[@charlybucket2691]

Your first batch of egg whites were totally fine…

[@Nasauniverse001]

Easiest egg sep, break them all in the bowl, scoop each yoke out with your hand, easy.

[@Nasauniverse001]

Dave, less messing about please.

[@thelnepoet1]

@Nasauniverse001 I usually just crack the egg and use the shell to separate the yolk from the white. But I don't like the feel of raw eggs so that might be why.

[@KetoBaker007]

That's what makes his channel enjoyable 😊​@@Nasauniverse001

[@annd8425]

And your pancakes absolutely came out better than mine! Next time, I’ll start with juggling my eggs first.

[@MaryR7256]

@@annd8425 😂😂😂😂

[@shellyrocks211]

Great job!! Hint on the egg whites. Eggs need to be at room temperature, and the bowls need to be to be free of fat remnants. I usually wipe my bowls and beaters down with vinegar and then dry it off completely. your first batch of eggs whites were totally fine!

[@m.e.b9]

free of oil (even from hands) is critical 😜

[@Luxinda]

“That’s so weird! Why is it good?!” 🤣🤣🤣 that made my whole day. 🥞

[@angiesnyder5688]

Thank you for the laughs, @CookingWthDave - I enjoy all your videos. And I LOVE that you are normal person, not a real chef, showing us all what it's like to cook in the kitchen. Thank you, thank you, thank you for simply being YOU - AUTHENTIC!

[@wildflower1335]

You're adorable thank you for being real for us other real people! Great laughter🤣 and yummy pancakes!😋

[@BlueBearly923]

You are a nice person, Dave! And we love watching and knowing your " Third time's a Charm" ) We love you )

[@DeadlyKitty]

Dave Thanks, tried them this morning! They were great, I had heard from another carnivore/keto channel to add the gelatin gradually,as you beat the egg yolks, (or liquids) so the batter won’t clump.So, I added the beef gelatin in to the eggs (yolks) after I whipped the eggs some and continued to beat the eggs until the beef gelatin was mixed in. then added the cream cheese. This did smooth out the egg yolk batter some. They do taste great. Glad you posted this recipe. Thank you again.

[@denisejenkins9685]

Dave, new viewer. IGNORE negative comments, I really enjoy your videos. This video had me laughing hard. Actually sent to my friends. Just retired teacher, mom and wife. Ty🎉

[@cheriedoughan5583]

You never know what’s going to happen with Dave. The egg cracking was spectacular. That little camera for the above shots is working out great.

[@sstrand3321]

You had me bursting out laughing on the second egg.

[@paulb4985]

Cream cheese and tallow will thicken as they cool. Keep the bowl warm to get a creamy texture.then softly fold in the whipped egg whites.

[@jstefencavage]

Hey I greatly appreciate what you do, you have helped me with my cooking and eating.

[@malzimus]

Yes, real salt is carnivore, we all need good quality salt like celtic gray, Redmond Real (which gives amazing flavor to foods)!

[@cougmom50]

I agree, salt + carnivore= positive life

[@gritngrace-thefarmingflorist]

I needed this today😂 Thanks Dave

[@mandiehaze]

Sunday funday with Dave! 🤩🤩

[@Itsadarknight]

Just made these - thank you for the recipe it’s brilliant. I gently folded in the egg whites so the mixture retained its air and fluffiness and then gently cooked with no lid and got a gorgeous 2 inch thick soufflé pancake ❤❤❤

[@esther.f.g]

I always enjoy your videos, your comments make me smile, they are the best ingredients of the recipe. I am going to try this recipe next week end, I don't have enough time during the week. thank you

[@mariabrayton3861]

Those carnovire pancakes look great 🥞 😋

[@CookingWthDave]

Right?! 😋🤤

[@lindaf4968]

Your reaction to the taste sold me. Will try!

[@dara8125]

Dave, you can fry with your beef tallow! It is a lot like lard!

[@aprilmichele1647]

Often I use Tallow in place of lard😊

[@gailmcclendon7480]

My favorite armature chief. You do have great ideas and the perfect entertainer for my morning coffee time.

[@mitzieat307junkjournals4]

Noooooo!!!!! Those first egg whites were perfect. I love watching you cook, it’s like I’m cooking, 😂. TFS

[@sstrand3321]

I wish you could hear all your fans saying, " No, the egg whites are fine." When folding in ingredients, think of folding a towel, one side over the other, continue until combined. (Dont move mixture in a circle)

[@kimmimaloney]

Love your videos, I'm definitely going to try some of your recipes. Just a tip...don't crack your eggs on the side of the bowl, you're more likely to get shells in your eggs. Instead, crack them on a flat surface like your countertop 😊

[@KelownaSportsmanXPHunterEditio]

Hahaha awesome vid brother, sitting on the couch baked and craving pancakes and came upon your video. Funny as hell, excellent recipes and totally chill. Cheers brother 👍

[@JR-lg7un]

Find Alton Brown's Good Eats episode where he explains folding in ingredients. Good job on the pancakes.

[@judygriffin2029]

I watch these for the laughs, not the recipes! U r a funny man!!😅

[@tiamaria4207]

Comedy in the kitchen. Love it. And, it tastes good 😂

[@MaryLindsey-z5v]

I love your videos. You had me rolling 😂😂😂😂 with the eggs,the folding, the singing. We love you Dave. Keep them coming. Your doing great but please go watch how to FOLD. 😂. Your egg whites were just fine the 1st time.

[@purplekat9685]

Great job, Dave! They look delicious 😋 👍 Enjoy your blessings this week 💜 🙏 ✌️ 🎶 🌞 ☃️ ❄️

[@GraceHeart4]

I loved the comedy of egg errors 😂

[@roymeyer6837]

I know others have already mentioned the technique for folding in the egg whites, but I think maybe it would help to look for videos that show what that looks like. That could help you achieve the texture that would allow these to really be tall and fluffy! Either way, they looked tasty, so great effort.

[@DangerZone-w6y]

Careful with those eggs Dave, they're kind of like gold right now.

[@jdxx59]

😂😂 that’s what I was thinking! We have a bit of a shortage with here in Australia too. Wish I had a backyard where I could have some chickens.

[@carolynwhitney5268]

I thought the same thing!

[@heritageofhastur]

Ok, instinctively knowing that you need to redo a step shows that your cooking skills are taking hold. Good job!

[@davidbermudez7704]

Who cares what the haters think? What…are they perfect? I would like to see them making an authentic cooking channel like yours that’s fun, exciting, interesting, and humorous. You’re only an ordinary intelligent guy who only experiments with AI recipes and tries his best with a passion to replicate them. Btw The egg whites were stiff peaks you did good. What I do is get a spoon-full and turn it upside down above the mixing bowl in case it falls. If it doesn't fall those are stiff peaks! God bless you 😊😊😊😊😊

[@annmcstravick1921]

Love your videos Dave! Have tried some of your recipes 😊 that egg cracking/separating was great 😂

[@AustynSN]

Juggling sounds a lot more useful than anything I ever "learned" in gym class. (Though it also explains why your eggs came out of the shell somewhat pre-scrambled)

[@Belgarion1971]

Folding means going to the bottom and folding over the top.

[@pennycoleman9908]

I love beef tallow.... it really makes food taste good. It works well to beat the cream cheese first and add the egg yolks one at a time. It makes it really smooth.

[@paulamalone1382]

You, Dave, are such a lovable guy. It’s entertaining to watch you. Keep at it!

[@juliamcguire4465]

The recipe I used said to add a little water to the pan, after putting in batter, and then put the lid on for them to puff up.

[@mountaingalatheart]

One handed egg crackin', you got skills !💪

[@bobbyraystreet8614]

I love watching your videos. You're doing great! Who cares what the haters say. Haters gonna hate. Let them.

[@chrishitchings5128]

This was by far the most funny video I’ve watched! Excellent, and to heck with all those hecklers:( they need to get a life. I’ll have to give this a try. Great job. Thank you.

[@livingwiser]

Dave, you are awesome! Don't change a thing. I enjoy all of the talking and your transparency even when you make a mistake you are willing to share. I find you very funny as well. Thanks so much!

[@CookingWthDave]

I appreciate you, thanks! 😋

[@Naturegirl55]

You're so funny! Juggling: a new Dave skill! (a real Clown taught me!😉) I'm SO impressed! Great to watch you learn! (p.s. I love that you make me yell at the tv!) "NOOO don't throw that away!!" Luv ya, Super Dave😆🥰

[@ursulareed3743]

Loved the process. Good job, Dave!

[@mariehughey5390]

If you’re grilling a steak use tallow to prep the grill. It’s perfect in a pan to grill vegetables. Tallow adds flavor to soups in small quantities.

[@candacekerr4139]

I’m going to make these!

[@scottschalesky2598]

Made these yesterday morning. Absolutely delicious!

[@esragadelhak4646]

My cat just hunted a huge lizard so i feel you with the dog lol great video im gonna try this one. Also, tallow is great for fries, its like lard only healthier lol

[@profelis3312]

Re. Egg whites: even a speck of fat will prevent them becoming fluffy, so washing and drying both bowl and whisk attachments properly is vital. Best tool for separating egg yolks: your hands. Hold the yolk gently and the white will drip down between your fingers. Also good idea to do each egg separately and let the white flow into a small bowl/cup which you then add to the larger bowl (where you’ll whisk the whites). Reason is that if you’re separating lots of eggs and even a speck of yolk (=fat) gets into the whites, the whole lot is ruined. By doing each separately and you get yolk in the mix, you’ve only ruined one egg white. I’ve whisked egg whites hundreds of times and never had a fail and each time I’ve used fridge cold whites. Never tried room temperature ones so going by other comments, maybe it doesn’t matter.

[@AustynSN]

I'd like to add... Related to the matter of any amount of fat ruining the egg whites is also the reason one should never *EVER* use plastic when whipping egg whites. Plastic, being derived from oil, is technically a form of fat itself. The physically violent act of beating the whites can actually knock off a molecule or two of fat from the plastic itself or from previous food oils that have been in the bowl and were bonded to it. This will, of course, lead to the whites not whipping.

[@KimberleyRoy-f5v]

Dave I bet if you softened your cream cheese a little more before mixing w your eggs you may have less chunks. I am going to try! ❤

[@sharon6638]

They're taller if you use a mold or Mason jar lid without the disc that's sprayed really well with avocado spray etc. Then fill steam, flip & remove the ring. For folding use a spatula sideways to "cut" down the middle to the bottom, then fold up &over, then repeat til mostly mixed. Then add the rest of whites & do the same. It's a slow process but keeps the batter fluffy. Looks delicious!

[@libbymelton1567]

I agree the first batch of egg whites were just fine, but oh well we live and learn...😊 I would really love to see you make French Macarons, they are very finicky but I love the challenge! I'll bet you can make them for the first time and they will turn out great! Love your videos always!❤

[@midevalman1338]

From what i've seen about these styles of pancakes, you need to cook them for like 5+ minutes on low heat. some methods use ring molds to make them taller. Great job on yours Dave! keep making videos.

[@lizlauman3004]

Beef talow can take high heat.

[@rome3336]

DAVE! You know there is an egg shortage!! I luv how you are yourself on all your videos!

[@kpny8484]

4:45 I found a small bag at walmart in the baking isle, on the top shelf near the baking soda area. 13:10 I think the cooking would be easier if you used something like a dash pancake maker, likely about 5 minutes for one. 14:51 You could try filming the food from various angles, get a few minutes worth of it, then when you need to cut or talk about the "finished product" which you've not got to yet in the video, you can play the footage as B-roll while you talk over it showing what end product you want/need. Then cut back to what you're doing once you're ready. Or let the roll play towards the end during your wrap up, after you've tried it on camera and given your thoughts/opinions.

[@meblake7359]

Cream of Tartar is only to make the whipped egg whites stay firm longer and it is high in potassium. Wait until the first side forms a skin before adding more batter.

[@nagrabagra4924]

I first found this recipe on Steak & Butter Gal's you tube channel. I made her version and it's really good. But not easy to make the first time. It does help to have the pan pretty hot, and to cover it for a few minutes before you flip it, and cover it again for a minute or two before you remove it. I know when my egg whites are totally whipped, when I turn the bowl upside down and the egg whites don't move or slide out of the bowl. I'm on the carnivore lifestyle and I consume a lot of salt. It's up to the individual and their own salt requirements. The reason that I'm a Carnivore is because of health issues. I can't eat most or hardly any plants at all. They cause me body wide inflammation. I will use Tartar in baking if it doesn't cause me pain and so fat it doesn't bother me. So truly eat what makes you feel healthy and pain free. Carnivore is just a general term applied to anyone who eats predominately animal based foods. Thanks for the show, Dave!

[@smiling4u2]

I am going to try to make these with the butter and heavy cream "syrup"! Thanks

[@saleen12]

Just look up Chris cooking Nashville carnivore pancakes and make those. Amazing

[@pamr1947]

Those are good pancakes

[@cindydemanche3839]

The chunks were probably due to adding warm tallow to the yolks that could have started cooking the eggs. Next time after melting the tallow, or butter, let it cool down a little before adding to eggs.

[@sueellens]

Your first egg whites were fine. 😞

[@bo-xk9ki]

softening the cream cheese and melting tallow will help it all blend and be less solid, which will help the egg white fold in better.

[@denisekyle6603]

Try making a topping of a little honey and butter melted together in a pan and pour over the pancakes, these would make great Yorkshire pudding as well

[@kordelia.in.Albany]

Mine came out fluffy, I'm eating with lots of butter. Enjoying the crispiness.

[@Bobbi-upnorth]

Oh Dave, only you can make me laugh out loud at this silly computer.

[@thelnepoet1]

To "fold" - gently scoop into the mixture with the rubber spatula, then gently fold it over itself. Repeat until it's all mixed in. Yes, it will deflate a little, but not as much as if you were to just mix it together. Your first whipped egg whites were fine to use.

[@vdublady]

Can’t wait to try this one! ❤

[@RLCGOPRO]

Doing great my man keep up the good work

[@kaceycarter2972]

So, there was a reason it had you heat the tallow. You put the egg whites in with the warm yolk mixture. You let the tallow and get cold and turn into solids

[@Bonniemmorris]

I make pancakes with 4 eggs and 4 oz. cream cheese... Mix and pour some batter on a crepe or fry pan. I use crepe. Simple and delicious. Not real fluffy, but delicious with syrup or honey.

[@DLFH]

These look great and perfect for my carb cycling. Two suggestions, is to first prep egg whites so you can fold them in directly after mixing egg yolks, and second pour the melted tallow in as you are beating the yolks. I think the issue with folding in the whites was due to the yolks setting a bit firm as the tallow cooled giving you lumps.

[@Arcadia61]

It was probably the gelatin too. It's there to give body to the final product. If you leave it standing for a while without mixing it, it will start to coagulate whatever is in the vicinity.

[@DLFH]

@Arcadia61 And this to! I have other gelatin recipes that need quick and careful handling.

[@amyv8416]

Folding is different than stirring. It's a specific technique, but you did ok. Make sure the egg white bowl is squeaky clean. No oil, fat, grease or left over butter on the bowl or beaters at all. And, as someone else mentioned, keeping the cream cheese and tallow warm will make the folding part much easier.

[@candacekerr4139]

I ordered the wagyu tallow and it’s a smaller container. I really like it.

[@carolyntosko1891]

Dave, your ok

[@pennycoleman9908]

Egg separaters are perfectly fine. However, separate when cold and then let sit to room temp. The whites will beat up better. You got this!

[@M.M435]

You need to google, how to "fold"

[@cheriedoughan5583]

Lift and fold over with spatula

[@htmlcc92]

Sorry, literally laughed out loud at the precursor to attempting the separator the second time. Love the videos and recipes! Definitely another thing to keep in mind with whipping egg whites is that if *any* yolk gets in it, it will not whip up nicely. Also on the subject of eggs: cracking the egg on a flat surface, like the counter, rather than the edge of the bowl, makes it less likely that shells will get into the eggs. You can also more easily use the shell of the egg to get shells out of the bowl! I learned that a few years ago. More reliable than trying to fish it out with fingers or a spoon.

[@genesismccormack7540]

I think the issue you are having when separating the eggs is that the shell is touching the yolk and tearing it when you crack the eggs. Maybe try cracking with two hands when you need the yolk intact. That’s what I do when I fry eggs and have better luck.😊 I’m looking forward to making these for my kiddos! Thanks for the recipe ❤

[@Vicki_Benji]

Be careful with those eggs, they're like gold now!

[@pennieamburgey1113]

What site did you find that Large Beef Talo... I use it not able to find that Large of one 8:16

[@cori8457]

A good way to soften cream cheese fairly quickly is to put it in hot water for 5 to 10 minutes. If it's open, just put it in a Ziploc bag and immerse in hot water. Gets it really soft and easy to beat smooth.

[@carolbenge-u9m]

Use a plastic water bottle hold it over the yolk and squeeze the bottle. It will go up into the bottle and then you can place it in your bowl.

[@dtharge4082]

Good try. Chris Cooking Nashville has a super recipe for pancakes♥️

[@spiralflash6169]

Google a video on “folding” egg whites. Once you get the hang of that, it’s perfect!

[@KimberleyRoy-f5v]

Dave I love your channel! You’re so real! 😂

[@KittyFoxArtWorld]

Dave, you are adorable ❤. I also think your first batch of egg whites was just fine.

[@ivetteme3707]

Your eggs whites were fine before you decided to whip it longer. And even after, you didn't need to re- do it. You can tell stiff peaks when you look at the "beater" right after you are done whipping, and the amount on the tip looks like a peak. 😊

[@gln9068]

Just need to adjust your technique for 'folding in', gentle swipe down one side, while swirling to the centre, rotate the bowl about 1/4 repeat... less back and forth = smoother mix :) Maybe try cooking them in an egg ring to get a deeper pancake...

[@leanoraspadaro9491]

I enjoy your recipe videos. They are real and funny😅.

[@shawnswain5813]

You’re priceless! You need a Home Economics class!

[@Lara-jh6xf]

You need to say affirmations, affirming that you are a great cook and can do stuff. Bring the positivity.

[@cindydemanche3839]

I have now made 2 sales on your Kitchen Market so far! Woohoo me!! lol

[@CookingWthDave]

Yay, that’s awesome!

[@cindydemanche3839]

@ Thank you Dave!

[@lizlauman3004]

Should use butter in pancakes and beef talow for pan