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Stuff these soft and fluffy crepe-like pancake roll-ups with butter and powdered sugar. Dip them in Nutella or syrup! They’re a great finger food to serve for breakfast or brunch.

Need another breakfast recipe for a crowd? Make these cheesy breakfast sliders, this blueberry waffle casserole, or breakfast nachos.

syrup covering a stack of pancake roll ups
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This is what my brunch dreams are made of.

Brunch is my favorite meal of the day. Mostly because it means you likely got to sleep in. And because coffee, mimosas, pizza and pancakes are all served at the same time.

These Pancake Roll Ups Are:

  1. Quick and easy
  2. Kid-friendly
  3. Simple to customize
  4. Perfect for special occasions and holidays
  5. Unbelievably delicious
pancake roll ups with berries, butter, and syrup

It’s been a long time since pancakes made an appearance on my brunch slash breakfast menu.  Pancakes are one of my childhood favorites. Because I was OBSESSED with syrup. I used to eat syrup out of the bottle before Elf made it cool.

Need another elf pancake recipe with Elf vibes? Try this pancake spaghetti.

Whyyy have I not made them recently? I’ve been stuck on a chocolate peanut butter protein shake and sometimes it’s difficult to think outside the chocolate, peanut butter, healthy, milkshake-like breakfast box.

But when my daughter requested these for here birthday, I remembered why they’re so good!

How to Make Pancake Roll-Ups

The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This chocolate chip pie recipe is really easy and these step-by-step instructions will make sure it turns out every time.

Make the batter: mix the dry ingredients in a bowl. Add the wet ingredients and whisk to combine.

pancake batter in a bowl with a whisk

Cook: Pour 1/4 cup of the batter into a small saucepan and swirl it so it covers the bottom. Cook for 2 minutes, flip, and cook for one more minute. Transfer to a plate and roll them immediately so they stay rolled as they cool.

Fill: Unroll each pancake and spread your favorite fillings inside like peanut butter, Nutella, or butter. Re-roll and repeat with all of the pancakes.

two images of a pancake roll up withe peanut butter spread on it and then one with nutella

Serve: top the pancake roll-ups with butter and sprinkle powdered sugar on top if desired. Serve with maple syrup.

pouring syrup over pancake roll ups

But it wasn’t long before my syrup-calling came back and I was filling, stacking (and in this case, rolling) them back onto my morning menu.

Let’s get down to the basics of these pancake roll-ups. It’s essentially your favorite pancake batter, with double the milk to create a thinner consistency. Then you pour them into a frying pan and swirl it around until it covers the bottom of the pan. Cook for 2 minutes, flip and cook for another minute or so until they turn golden brown.

Then you spread them with butter, dust some powdered sugar and roll them up. All you’ve got to do is dunk and enjoy!

Filling Ideas

But as I was making these I started thinking about all the wonderful, amazing fillings I could stuff in these. Here are a few ideas!

  • Nutella
  • Berry jam
  • Butter and cinnamon sugar,
  • Strawberries and mascarpone
  • Peanut butter
  • Peanut butter and bananas

The list is endless. Which is why I’ve decided I’m going to host a brunch and create a pancake roll-up bar.

a plate of pancake roll ups with fresh berries, powdered sugar, and syrup

I can imagine it now: stacks of thin crepe-like pancakes, bowls of fruit and chocolate and warm syrup ready for dunking.

Mimosa bar: not included, but mandatory. Or make a delicious apple cider sangria. Stay tuned on how that turns out, though I’m sure it will be fantastic.

More Brunch Recipes

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5 from 2 votes

Pancake Roll-Ups

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Stuff these soft and fluffy crepe-like pancake roll-ups with butter and powdered sugar. Dip them in Nutella or syrup! They're a great finger food to serve for breakfast or brunch.

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Servings: 18 pancakes


  • 1 1/2 cups (177g) all purpose flour gluten-free if needed
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (25g) granulated sugar
  • 2 1/4 cups (650ml) milk
  • 3 Tablespoons (42g) unsalted butter melted and cooled slightly
  • 1 egg
  • Toppings: powdered sugar, syrup, whipped cream, Nutella, lemon curd, peanut butter, etc. for dusting


  • Whisk together the dry ingredients in a medium bowl, including the flour, baking soda, salt, and sugar.
  • Add the melted butter, egg, and milk, and whisk until no lumps remain, being careful not to over-mix.
  • Spray a small frying pan with cooking spray and warm on medium-high heat. Pour approximately 1/4 cup batter into the pan. Us ethe handle of the pan to swirl the batter around until it covers the bottom of the pan. Cook for about 2 minutes, until bottom is golden brown. Flip and cook for another minute or so. Carefully transfer the pancake to a clean plate. Repeat until all the batter is gone.
  • While the pancakes will warm, spread with butter and dust with powdered sugar. You can also spread any other filling inside like peanut butter, Nutella, cream cheese and strawberries, etc. Take one end of the pancake and roll it up. Serve with whipped cream and syrup.
Last step! If you make this, please leave a review letting us know how it was!


*Nutrition information does not include filling, toppings or syrup.


  • Small saucepan
  • Mixing bowl


Serving: 3pancakes | Calories: 244kcal | Carbohydrates: 38.8g | Protein: 7.4g | Fat: 6.9g | Cholesterol: 48.1mg | Sodium: 249mg | Fiber: 0.9g | Sugar: 13.1g | Vitamin A: 63.7IU

Nutrition information is automatically calculated, so should only be used as an approximation.

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