Easy Pancake Rolls
Leave a Review »
Servings: 10 -12 pancakes

Easy Pancake Rolls, 3 ways

Make a batch of these easy pancake rolls and make everyone happy at breakfast by filling them with Nutella, peanut butter, or lemon curd!


  • 1 cup Bisquick baking mix — see note
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 3/4 cup nonfat milk
  • Fillings: lemon curd — Nutella, or peanut butter and honey/jam


  1. Whisk Bisquick, egg, vanilla, and milk until thin. The batter will be very thin and will drip easily off a spoon.
  2. Heat a small 7-8" frying pan over medium-low heat. Spray with cooking spray (or grease with butter) and add about 1/8 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.
  3. Top each pancake with desired filling and roll up. Serve warm.
  4. Pancakes are good for up to 3 days if stored in the refrigerator. Or, layer each pancake between paper towels or wax paper and freeze in a ziploc bag for up to 1 month. To reheat, removed desired amount of pancakes from freezer and microwave each for 15-30 seconds.

Nutrition Information

Amount per serving (1 pancake) — Calories: 150, Fat: 1g, Cholesterol: 19mg, Sodium: 129mg, Carbohydrates: 9g, Sugar: 2g, Protein: 2g