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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).
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!
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.
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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.
Cinnamon Sugar Pancake Rolls
Ingredients
- 1 cup Bisquick baking mix, (see note)
- 1 large egg
- ¼ teaspoon vanilla extract
- ¾ cup nonfat milk
- ¼ cup (50g) sugar
- 1 teaspoon cinnamon, (or more to taste)
Instructions
- Whisk Bisquick, egg, vanilla, and milk until thin. The batter will be very thin and will drip easily off a spoon.
- Heat a small 6-8-inch frying pan over medium-low heat. Spray with cooking spray (or grease with butter) and add about ⅛ cup of batter in the pan. Swirl the pan to spread the batter into a large thin circle (like you're making a crepe). Cook until the top is filled with bubbles and you can easily flip the pancake. Cook for just a few seconds more then place on a plate. Repeat until all batter is gone.
- Stir the sugar and cinnamon in a small bowl. You can add more cinnamon if you’d like; we like it more sweet so I use less cinnamon. (Optional: spread each pancake with butter.) Sprinkle some cinnamon sugar mix on each pancake and roll up. Serve warm.
- Once cool, refrigerate for 3 days or layer between paper towels or wax paper pieces and freeze for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Pancake Rolls
- The pancake batter should run off the spatula easily, like liquid. That’s how you know you added the right amount of milk.
- Spread the batter to a very thin pancake in the pan by swirling around.
I’m sure I would eat too many of these too. Sounds delicious!
Just made these and they are so yummy! My 3yr old gobbled them up. I put the cinnamon & sugar on the raw side before I flipped it so it was cooked into the pancake. Thx for the easy breakfast recipe.
You’re welcome! I’m glad you enjoyed them!
I love this idea as I have never liked my pancakes drowned in syrup..I’m more apt to roll them up and dip them instead. These are perfect! Growing up, we never had cinnamon sugar either. Your post reminded me of the cinnamon toast my Mom made for as kids..complete with a sprinkling of the sugar then the cinnamon. I really want to give these a try! Great recipe. 🙂
Yes, we had that too! Cinnamon toast is still our go-to feel good breakfast, especially when my daughter isn’t feeling 100%!
These are similar to traditional pannenkoeken. I grew up eating these Dutch pancakes. They’re very thin and dinner plate sized and you can spread whatever on them. Roll em up with the edge of your fork. They’re much better from scratch. Biquick puffs them too much.
Do you have a recipe Anna? I’d love to try it from scratch!
Hi do u have yr receipe for yr thin pancakes.
I just made these pancakes and they were delicious ! Reminds me of ones I had as a kid!
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