Estimated reading time: 2 minutes
A Simple Breakfast That Never Gets Old
These pancake roll ups are one of those recipes that instantly takes me back to childhood. My mom used to make them for my brothers and me growing up, and they were always one of those breakfasts that felt a little extra special even though they were made with simple pantry ingredients.
The pancakes are thin, soft, lightly sweetened with vanilla, and perfect for rolling up with a little butter, jam, Nutella, or your favorite spread. I still love them the same way I did as a kid: brushed with a little butter while they’re warm, rolled up, and finished with a dusting of powdered sugar.
Why You’ll Love This Recipe
- Made with simple pantry staples
- Ready in under 20 minutes
- Perfect for kids and adults
- Easy to customize with different fillings
- Great for weekend breakfasts or brunch
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
FAQs
Can I fill these pancake roll ups?
Absolutely. My favorite way to serve them is with a little butter and powdered sugar, but they’re also delicious filled with strawberry jam, raspberry preserves, Nutella, cookie butter, peanut butter, or cream cheese.
What’s the difference between pancake roll ups and regular pancakes?
These pancakes are cooked thinner than traditional fluffy pancakes, making them soft and flexible enough to roll. The result is a breakfast that’s easy to eat and perfect for filling.
Can I make these ahead of time?
Yes. Store leftover pancake roll ups in an airtight container in the refrigerator and reheat them in the microwave for 15-20 seconds before serving.
Storage Instructions
Store leftover pancake roll ups in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave for 15-20 seconds or warm in a skillet over low heat until heated through.
Pancake Roll Ups
Equipment
- Large Mixing Bowl
- sifter
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 2 1/4 cups milk
- 3 tbsp unsalted butter melted and cooled slightly
- 2 tsp vanilla extract
For serving
- softened butter
- powdered sugar
- jam or jelly optional
- nutella or other spreads optional
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the egg, milk, melted butter, and vanilla extract. Whisk until smooth and no lumps remain.
- Heat a lightly greased nonstick skillet over medium heat.
- Pour a small amount of batter into the skillet and immediately swirl the pan to create a thin, even layer that covers most of the bottom of the skillet.
- Cook for 1-2 minutes, or until the edges begin to set and the bottom is lightly golden.
- Carefully flip and cook for another 30-60 seconds.
- Transfer the pancake to a plate and immediately spread a thin layer of butter over one side while it's still warm.
- Roll the pancake up tightly and place it seam-side down on a serving platter.
- Repeat with the remaining batter until all of the pancake roll ups are made.
- Dust generously with powdered sugar and serve warm. Add jam, Nutella, or your favorite spread if desired.
Notes
- Strawberry jam
- Raspberry preserves
- Nutella
- Cookie butter
- Peanut butter
- Cream cheese
- Fruit preserves of your choice
- The key to perfect pancake roll ups is keeping the pancakes thin so they’re easy to roll without cracking.
- Swirling the pan immediately after adding the batter helps create an even layer.
- For the classic version I grew up eating, brush the warm pancakes with butter, roll them up, and finish with powdered sugar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.
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