Pancake Rolls

Hey everyone! Today, I want to share a recipe that’s super close to my heart. It’s part pancake, part crepe, and totally delicious. Let’s talk about pancake rolls.

There’s just something so comforting about them, right? You see them everywhere in different forms. Think about crispy spring rolls from Asia or the delicate, fruit-stuffed Palatschinken in Europe. This recipe is a nod to all of those, but with a simple, weekend breakfast feel. I’ve been making them this way for years.

So, what’s the big deal with this version?

It’s all about the texture. These pancake rolls are sturdy. That means you can load them up with fillings and they won’t tear. But they’re also lighter and more delicate than those big, fluffy buttermilk pancakes. They are the perfect base for whatever you’re craving. Ready to get started?

A Quick Look at What We’re Doing

Don’t worry, this is a really easy recipe. It’s designed to be quick and fun.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Difficulty: Super easy. If you can make a pancake, you can definitely make these. The only new trick is a little swirl of the wrist!

How Many Does This Make?

This recipe makes about 18 pancake rolls, which is perfect for my family on a Saturday morning or for when friends come over for brunch.

Need to make more or less? No problem. I made this little chart to help you scale the ingredients up or down easily.

Ingredient	Small Batch (9 Rolls)	Original (18 Rolls)	Large Batch (36 Rolls)
All-Purpose Flour	¾ cup (89g)	1 ½ cups (177g)	3 cups (354g)
Baking Powder	1 ¼ tsp	2 ½ tsp	5 tsp
Salt	¼ tsp	½ tsp	1 tsp
Granulated Sugar	2 tbsp (12.5g)	¼ cup (25g)	½ cup (50g)
Milk	1 ⅛ cups (275ml)	2 ¼ cups (550ml)	4 ½ cups (1100ml)
Melted Butter	1 ½ tbsp (21g)	3 tbsp (42g)	6 tbsp (84g)
Egg	1 small egg	1 large egg	2 large eggs

Kitchen Tools You’ll Need

You don’t need anything fancy, I promise. Here’s what makes it easier:

• A medium mixing bowl: For the batter.
• A whisk: This is your best friend for getting a smooth, lump-free batter. A fork will do if you’re in a bind, but a whisk works much better.
• Measuring cups and spoons.
• A small non-stick frying pan (about 8-10 inches): This size is perfect. A seasoned cast-iron pan or a special crepe pan also work great.
• A spatula: For the flip!

Want to Prep Ahead?

Life gets busy, I get it. The good news? You can totally make this ahead of time. You can mix the batter, cover it, and keep it in the fridge for up to 24 hours. Just give it a quick stir before you start cooking.

Or, you can cook all the pancakes and store them for later. Easy peasy.

The Ingredients: What You’ll Need

Good food starts with good ingredients. Let’s walk through the list.

For the batter, we use 1 ½ cups (177g) of all-purpose flour. It gives the rolls the right structure. We also add 2 ½ teaspoons of baking powder for a little bit of lift so they aren’t too heavy, and ½ teaspoon of salt to make all the other flavors pop. A little sweetness comes from ¼ cup (25g) of granulated sugar.

For the wet stuff, you’ll need 2 ¼ cups (550ml) of milk. This is what makes the batter nice and thin. I like using whole milk for a richer taste, but 2% or even almond milk works just fine. We’ll also add 3 Tablespoons (42g) of unsalted butter, which you’ll want to melt and let cool down a bit. Why? So it doesn’t cook the egg when you mix it in! Lastly, one large egg, which helps hold everything together. I find letting the egg sit on the counter for a few minutes to come to room temperature helps it mix in better.

And now the fun part… toppings! Powdered sugar, syrup, and whipped cream are classics. But you can go wild here. Think Nutella, peanut butter, fresh berries, or even a cream cheese filling.

Let’s Get Cooking: Step-by-Step

Alright, let’s do this. I’ll walk you through every step.

Step 1: Make the Batter

First up, the batter.

In your bowl, mix the dry ingredients together: the flour, baking powder, salt, and sugar. Give them a good whisk. This seems like a small step, but it’s important! It makes sure every pancake roll has the same great taste and texture.

Now add the wet stuff. Pour in the melted butter (make sure it’s cooled a bit!), the egg, and the milk. Whisk it all together until it’s smooth. You’re looking for a specific consistency here. It should be thinner than regular pancake batter, but a little thicker than crepe batter. I like to think of it like heavy cream. Just be careful not to over-mix! Once the lumps are gone, you’re done. Mixing too much can make the pancakes tough.

Step 2: The Swirl and Flip

Heat your non-stick pan over medium-high heat. How do you know it’s ready? Drop a tiny bit of water in the pan. If it sizzles and disappears right away, you’re good to go. Lightly spray the pan with cooking spray or wipe it with a little butter.

Pour about ¼ cup of batter right into the middle of the hot pan.

This next part is key. Immediately pick up the pan and gently swirl your wrist. You want to guide the batter out from the center to cover the whole bottom of the pan in a thin layer. My first one is never a perfect circle. Don’t worry about it! The first pancake is always a snack for the chef.

Let it cook for about 2 minutes. You’ll see the edges start to look dry. The whole kitchen will start to smell amazing. That’s your sign to check. Use your spatula to lift an edge. You’re looking for a nice, golden-brown color. Once you see it, it’s time to flip. Cook it for just another minute on the other side. That second side cooks much faster.

Step 3: Fill, Roll, and Eat!

Slide the finished pancake onto a plate. Now, while it’s still warm, it’s time to add your fillings.

For a simple treat, I just spread on a little butter and sprinkle it with powdered sugar. If I’m feeling fancy, I’ll go for Nutella and sliced strawberries. It’s so good.

Once you’ve added your filling, just roll it up into a little log. Keep going until all the batter is used up. I like to stack the finished rolls on a plate and serve them warm with some whipped cream and a drizzle of maple syrup.

A Little Tip for Crispy Rolls: Want some extra crunch? Fill the pancake with just butter and sugar. Roll it up. Then, put the roll back in the hot pan for about a minute, turning it until the outside gets a little crispy and caramelized.

Ways to Mix It Up

This recipe is a great starting point. Here are a few ideas to make it your own:

• Gluten-Free: Use a good 1:1 gluten-free all-purpose flour. It works like a charm.
• Vegan: Easy! Use your favorite plant-based milk (oat is great), swap the butter for melted coconut oil or vegan butter, and use a “flax egg.” (Just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes).
• Go Savory: Take out the sugar and add a pinch of black pepper and some chopped herbs like chives. Then you can fill them with scrambled eggs and cheese for an awesome breakfast burrito.
• Use What’s in Season: In the fall, I love adding pumpkin spice to the batter and filling it with a cinnamon cream cheese. In the summer? Fresh berries and lemon curd all the way.

Storing and Reheating

Got leftovers? No problem at all.

• To Store: Keep the cooked, unfilled pancakes in an airtight container in the fridge for up to 3 days. It’s best to store them without fillings so they don’t get soggy.
• To Reheat: The best way is to pop them back in a dry, non-stick pan over medium heat for a minute on each side. They get a little of their fresh texture back this way. You can also microwave them for 15-20 seconds, but they’ll be softer.
• To Freeze: These freeze beautifully! Lay the cooled, unfilled pancakes on a baking sheet to freeze them flat. Then, move them to a freezer bag with a small piece of parchment paper between each one so they don’t stick. They’ll be good for up to 2 months. You can reheat them straight from the freezer in a warm pan.

I really hope you have fun making these. Enjoy every single bite!

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