Pancake Rolls
Thin, tender pancakes rolled with your favorite sweet or savory fillings. Perfect for breakfast, brunch, or a quick snack. Easy to make and fully customizable.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 18 rolls 1x
- Category: Breakfast / Snack
- Cuisine: American-inspired
Ingredients
Scale
- 1 1/2 cups (177g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup (25g) granulated sugar
- 2 1/4 cups (650ml) milk (dairy or plant-based)
- 3 tbsp (42g) unsalted butter, melted and cooled
- 1 large egg
- Fillings/toppings of choice (Nutella, peanut butter, syrup, fruit, etc.)
Instructions
- Mix dry: Whisk together flour, baking powder, salt, and sugar in a bowl.
- Add wet: Stir in melted butter, egg, and milk gently until smooth. Don’t overmix — a few small lumps are fine.
- Heat pan: Grease a non-stick skillet and heat on medium-high until a drop of water sizzles gently.
- Cook pancakes: Pour ¼ cup batter, swirl to spread thin. Cook 2 minutes until bubbles form and bottom is golden. Flip and cook 1 minute more.
- Stack & keep warm: Transfer cooked pancakes to a plate, layering with parchment paper to prevent sticking.
- Fill & roll: Spread filling on warm pancakes, then roll up gently but tight. Serve immediately or keep warm.
Notes
Serving suggestions: Dust with powdered sugar; serve with syrup, whipped cream, or fresh fruit.
Tips & Tricks:
- Use room temperature milk and egg for even batter.
- Avoid pressing pancakes while cooking to keep them light.
- Thin batter spreads easier for perfect rolls.
Storage & Reheating:
- Store leftover rolls wrapped airtight in fridge up to 2 days (keep fillings separate if possible).
- Reheat gently on low heat in a pan or microwave 20-30 seconds.
- Pancakes freeze well without filling; thaw overnight before reheating.
Find it online: https://cakeshungry.com/pancake-rolls/