Rolled-up pancakes are a family favorite and have been for as long as I can remember! They are so easy to make and fun to eat! The texture is unique and much different than traditional pancakes. Cinnamon sugar is a great topping and one of my nephew’s favorites. You can use syrup but expect to get sticky fingers if you’re eating these right! Butter and powdered sugar are definitely my favorite toppings. My brother always loved to pile on the powdered sugar when he was a kid. My mom told us about one morning he wanted to eat on the trampoline so after making his plate he went outside and just as he stepped off the porch a breeze came up and a cloud of powdered sugar rose off his pancake and floated off in the distance. My mom stood at the window laughing as he watched it float away. Check out our favorite time to make Rolled-up Pancakes, during our Weekend Christmas Tradition! Ok, now on to the recipe!
1/2 tsp Salt
1 Cup Flour
1 Cup Milk or Mocha Mix (we use Mocha Mix since most of the family is lactose intolerant)
1/4 Cup Sugar
Set griddle at 375 degrees. Beat the eggs with an immersion blender. Add each ingredient in order of the above list, beating with the immersion blender between each ingredient. Make sure there are no lumps in the batter, it should be fairly thin. Pour on the griddle as you would a normal pancake. When the bubbles start coming up, then flip and cook on the other side. The pancake should be slightly browned and cooked through. Throw some butter and your favorite topping on (like cinnamon or powdered sugar), roll them up and eat!
This post may contain affiliate links. Please visit our disclosure page for more information.