Pancake Rolls

Hey there, pancake fan! If you want to try a fun twist on regular pancakes, you’re in the right place. Pancake rolls are just thin, soft pancakes rolled around any filling you like — sweet or savory. Great for breakfast, brunch, or a snack anytime.

This recipe is all about simple, comforting food you can make fast. Whether you grew up loving crepes or just want a rolled-up pancake stuffed with Nutella or peanut butter, you’ll find this recipe easy and flexible. Let me guide you step-by-step like a friend cooking beside you!

Recipe Overview

Prep and Cook Time

The whole thing takes about 25 minutes. Just 5 minutes to get ready and 20 minutes to cook. Perfect for busy mornings or a casual weekend treat.

Servings and Scaling Tips

This recipe makes about 18 pancake rolls — enough for the family or a small brunch crowd.

If you want fewer, just cut everything in half for 9 rolls. Need more? Double it easily. The batter scales well; just watch your cooking time if you make bigger pancakes.

Servings	Flour (cups)	Baking Powder (tsp)	Milk (cups)	Eggs	Butter (Tbsp)
9	3/4	1 1/4	1 1/8	1/2	1 1/2
18	1 1/2	2 1/2	2 1/4	1	3
36	3	5	4 1/2	2	6

Difficulty Level

Super easy. Great if you’re new to cooking, but quick enough if you’re already comfortable in the kitchen.

Equipment Needed

All you need is a small non-stick pan, a mixing bowl, whisk, spatula, and something to grease the pan like butter or oil. A plate for your cooked pancakes finishes the setup.

Make-Ahead Tips

You can mix the batter a day ahead and keep it in the fridge. Just give it a quick stir before using. Cooked pancakes can be stacked with parchment paper between layers, wrapped, and stored up to 2 days in the fridge. Warm gently before filling and rolling.

Ingredients

Let’s break down what you’ll need:

• 1 1/2 cups (177g) all-purpose flour — Gluten-free works too. Just pick one meant for baking.
• 2 1/2 teaspoons baking powder — This makes your pancakes light and fluffy. Fresh powder is best!
• 1/2 teaspoon salt — Balances flavors nicely.
• 1/4 cup (25g) granulated sugar — Adds just the right touch of sweetness.
• 2 1/4 cups (650ml) milk — Whole milk gives richness, but any milk or plant-based substitute works.
• 3 tablespoons (42g) unsalted butter, melted and cooled — Keeps the pancakes tender and tasty.
• 1 egg — Helps everything stick together.
• Fillings and toppings — Powdered sugar, syrup, Nutella, peanut butter, lemon curd, whipped cream — your choice!

Pro tip: Use melted butter that’s cool so it doesn’t cook the egg when mixed. The batter should be smooth with a few tiny lumps — that keeps pancakes soft. Room temperature milk and egg help the batter blend better.

Step-by-Step Method

Ready? Let’s get cooking!

1. Mix Dry Ingredients

In a bowl, whisk flour, baking powder, salt, and sugar together. This spreads the leavening evenly, helping your pancakes puff up nicely.

Look for: A light, airy mix with no clumps.

2. Add Wet Ingredients and Whisk

Pour in butter, egg, and milk. Whisk gently until smooth but don’t overdo it. Overmixing makes pancakes tough.

Texture check: Batter should flow easily but not be super runny — thinner than usual pancake batter so it spreads well in the pan.

3. Heat and Prep Your Pan

Lightly grease your pan and heat on medium-high. Flick a drop of water on it — it should sizzle softly.

Tip: Too hot, and pancakes burn outside while raw inside. Too cool, and they won’t brown.

4. Cook the Pancakes

Pour about 1/4 cup batter into the pan. Swirl the pan so it spreads thin.

Cook around 2 minutes until bottom is golden and bubbles form on top. Flip and cook another minute.

Don’t: Press down with your spatula — this squashes the air out and makes pancakes dense.

5. Transfer and Keep Warm

Use a spatula to move pancakes to a plate. Stack with parchment paper between to stop sticking. Repeat until all batter is used.

6. Roll with Your Favorite Fillings

While warm, spread your filling — butter, Nutella, peanut butter, lemon curd, or fresh fruit.

Roll from one end, keeping it snug but gentle. Warm pancakes roll easily and hold shape better.

Fancy tip: Serve with whipped cream and syrup for a nice touch.

Variations & Customization

Make this recipe your own:

• Diet tweaks: Use gluten-free flour and plant milk to go dairy-free. Swap the egg for flax or chia for vegan pancakes.
• Sweet or savory: Stick with sweet spreads like jam or Nutella, or go savory with cream cheese and smoked salmon or scrambled eggs with herbs.
• Spice it up: Add cinnamon or vanilla to the batter. Want heat? A pinch of cayenne or chili powder is fun.
• Seasonal ideas: Summer? Fresh berries and cream. Fall? Apple cinnamon compote or pumpkin puree with maple syrup.

Serving & Storage

How to Serve

Arrange rolls on a plate, dust with powdered sugar, and add syrup or whipped cream on the side. Fresh fruit or nuts make a nice garnish.

Best Sides

Try a fruit salad, yogurt, or even a fresh leafy salad. Coffee, tea, or juice go great with this too.

Storage

Wrap leftover rolls tight or keep in an airtight container in the fridge for up to 2 days. To avoid sogginess, keep fillings separate and add before eating.

Reheat

Warm carefully in a pan over low heat, flipping now and then. You can microwave for 20-30 seconds but avoid overheating.

Freezing

Freeze cooked pancakes (without filling) on a tray. Once solid, move to a freezer bag for up to 2 months. Thaw in fridge overnight, then reheat before rolling.

Final Thoughts

These pancake rolls are easy, flexible, and fun to make. Thin, tender pancakes rolled around your favorite fillings make a simple but special meal or snack. The trick is smooth batter, the right pan heat, and rolling while warm.

Don’t be shy about experimenting. Sweet, savory, classic, or creative — pancake rolls can fit any taste or occasion.

Now grab your whisk and pan. Time to roll into some delicious pancake joy!

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