Pancake Rolls: Super Easy and Delicious

These pancake rolls are the kind of treat that feels like a win on every level, quick to whip up, fun to eat, and endlessly satisfying. With a batter built from everyday ingredients and filled with hazelnut cream, this recipe delivers that irresistible contrast between warm, tender pancakes and cool, sweet filling.

What Are Pancake Rolls?

Pancakes have been around since ancient times, with cultures from Greece to China flipping their own variations. But pancake rolls are thin, flexible, and ready to be stuffed or slathered. Crepes rolled up with sweet fillings became a breakfast and dessert staple, especially in places like France, Hungary, and Italy.

In Eastern Europe, rolled pancakes called palacsinta are often filled with jams, sweet cheese, or nut pastes.

Pro Tips for the Best Pancake Rolls

• Use room temperature ingredients, as it helps everything mix together more smoothly and avoids lumpy batter drama.
• Stick to a non-stick pan or a lightly greased grill pan because wrestling pancakes off a sticky surface is not how you win the day.
• Spread the hazelnut cream while the pancakes are still warm to enable it to melt into every crevice.
• Don’t overstuff your filling, a thin layer is all you need because too much filling and they won’t roll.

Can I Use Other Fillings Instead of Hazelnut Cream?

Absolutely. Peanut butter, jam, lemon curd, whipped cream, or even sweetened ricotta all play nicely with pancakes. You can customize based on what’s in your fridge or your craving of the day. The key is to avoid anything too runny or chunky, it needs to spread easily and roll without tearing the pancake.

How Thin Should the Pancakes Be?

Aim for crepe-thin. You're not going for fluffy American stacks here, but think flexible but not paper-thin. The batter should spread easily in the pan when tilted in a circular motion. So, they should be thin enough to roll, sturdy enough to hold a spread.

Are Pancake Rolls Good for Meal Prep?

They sure are! Make a batch, roll them up with your chosen filling, and store in the fridge. You can enjoy them cold, at room temperature, or gently warmed in the microwave.

Are Pancake Rolls a Dessert or a Breakfast?

Yes, they can be both. Or even a brunch centerpiece. Basically, any time you want something sweet that doesn’t involve turning on the oven.

How to Make Pancake Rolls

Step 1

Step 1

Crack the eggs into a mixing bowl and add the sugar and vanilla sugar. Now whisk like you mean it until the sugar dissolves and the eggs look fluffy and well-aerated.

Crack the eggs into a mixing bowl and add the sugar and vanilla sugar. Now whisk like you mean it until the sugar dissolves and the eggs look fluffy and well-aerated.

Step 2

Step 2

Pour in the vegetable oil and milk. Sift in the flour and baking powder directly into the bowl. Whisk again until the batter is smooth and lump-free.

Pour in the vegetable oil and milk. Sift in the flour and baking powder directly into the bowl. Whisk again until the batter is smooth and lump-free.

Step 3

Step 3

Heat a non-stick or grill pan over medium heat. Using a ladle, pour just enough batter to coat the pan thinly. Let the pancake cook for about a minute or two until the bottom sets. Flip carefully and cook the other side briefly until just done. Repeat for the rest of the batter.

Heat a non-stick or grill pan over medium heat. Using a ladle, pour just enough batter to coat the pan thinly. Let the pancake cook for about a minute or two until the bottom sets. Flip carefully and cook the other side briefly until just done. Repeat for the rest of the batter.

Step 4

Step 4

While the pancakes are still warm, spread a thin layer of hazelnut cream across each one. Roll them up snugly like a dessert burrito.

While the pancakes are still warm, spread a thin layer of hazelnut cream across each one. Roll them up snugly like a dessert burrito.

Step 5

Step 5

Place your rolled beauties on a plate, give them a snowy sprinkle of powdered sugar, and call it a wrap.

Place your rolled beauties on a plate, give them a snowy sprinkle of powdered sugar, and call it a wrap.