Easy Pancake Roll Ups
Easy pancake roll ups are thin, flexible pancakes perfect for filling, rolling, and customizing with sweet or savory toppings. They’re great for breakfast or brunch.
Servings: 12 pancakes
Ingredients
- 1 ½ cups all purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 2 cups milk
- 3 tablespoons unsalted butter melted and cooled slightly
- 1 teaspoon vanilla extract
- FOR SERVING: Maple syrup Nutella, cookie butter, peanut butter, whipped cream, sweetened cream cheese, butter, powdered sugar, jelly or jam, lemon curd, fresh berries
Instructions
- Add all of the ingredients to a blender and blend until smooth.
- Heat a lightly greased 8- or 10-inch non-stick skillet over medium-low heat.
- Pour about ¼ cup of batter into the pan and swirl to spread into a thin layer.
- Cook for 1–2 minutes until the edges look set and the bottom is lightly golden.
- Flip and cook for another 1–2 minutes until just set.
- Transfer to a plate and cover with foil or a clean towel to keep warm. Repeat with the remaining batter, lightly greasing the pan as needed.
- Spread each pancake with your desired filling and fruit if using, then gently roll and serve.
Notes
- Keep heat at medium-low to avoid over-browning.
- Batter should be thin enough to swirl easily.
- Don’t overcook or they may crack when rolling.
- Store leftovers in the fridge or freezer for easy reheating.
- Nutrition is calculated for the pancakes only and does not include fillings or toppings.
Nutrition
Calories: 135kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 124mg | Potassium: 157mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 193IU | Calcium: 86mg | Iron: 1mg