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Pancake Rolls are like crepes, but made with pancake batter and no special equipment. You can fill them with anything you like, but we always use a cinnamon sugar filling. These freeze great, are perfect for making ahead, and everyone will love them (especially the kids).

A stack of thin, golden Norwegian pancakes on a plate, with some pancakes rolled up and sliced to show a cinnamon filling. A stick of butter and a glass bowl are in the background.

My mom made Cinnamon Sugar Pancake Rolls for me my entire childhood, and when Jordan was little I started making them for her. We both grew up loving these way more than regular pancakes because they’re lighter and more fun to eat, so you can eat more of them.

My mom always made these with Bisquick baking mix (in the yellow box) because that was a staple in our pantry. The trick is adding just enough milk to make a much thinner pancake, so you cook it almost like a crepe. While they’re hot you spread them with cinnamon sugar or any other filling and then eat them, no syrup needed!

Top view of a pan and five labeled ingredients in bowls: egg, vanilla, milk, pancake mix, and cinnamon sugar, arranged on a white surface.

Pancake Roll Ingredients

Pancake Mix: I always use Bisquick, but you can make pancakes from scratch or use any pancake mix you like. Make sure to read the instructions on the box of mix you’re using, as different brands require different additions. The recipe is written for Bisquick but as long as you increase the liquid, you’ll be able to make these.
You’ll follow the directions on the mix you’re using, but Bisquick requires an egg. I also add vanilla extract for flavor.
You can use any kind of milk (regular, 2%, fat free, nondairy milk) and you’ll need more of it than is called for on the mix.
You’ll need a 6- or 8-inch nonstick frying pan to make the pancake rolls. You could use larger, or a griddle, but it’s much easier to get them to the right size in that size pan.
Filling: We always use a mix of cinnamon and sugar, but I’ve also made pancake rolls with other fillings like Nutella, lemon curd, peanut butter, apple pie filling, or jam.

A stack of thin, golden crepes sits on a white plate. In the background, there is a dish of butter and a small glass bowl with a brown powder, possibly cinnamon or sugar.

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Dorothy’s Testing Notes

A nonstick pan will save your life, as will a heat-safe spatula for flipping.
Add batter to the pan and then twirl the pan to spread the pancake roll to almost the size of the pan.
How to know when to flip pancakes: Wait until the bubbles have risen to the top and popped before flipping.
I’ll use cooking spray for the first pancake, but then not after. You can also use melted butter.
These will last a few days in the fridge, so you can make them ahead and reheat them in the microwave.
I always make a large double batch and then freeze cooled pancakes between paper towel or wax paper layers. That way I can grab as many as I need whenever I want without them sticking together.

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