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Fluffy Strawberry Cream Stuffed Pancake Rolls

Strawberry cream stuffed pancake rolls - featured image
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These pillowy pancake rolls are filled with a luscious strawberry cream and make an impressive, crowd-pleasing brunch treat. Easy to prepare and endlessly customizable, they’re perfect for family gatherings or a cozy weekend breakfast.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 3/4 cup buttermilk (or regular milk)
  • 2 tablespoons unsalted butter, melted (plus more for greasing)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar (plus more for dusting)
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh strawberries, finely diced (plus extra for garnish)
  • Maple syrup or strawberry sauce (optional, for serving)

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk egg, buttermilk, melted butter, and vanilla extract.
  3. Pour wet ingredients into dry and stir until just combined. Let batter rest for 5 minutes.
  4. In another bowl, beat cream cheese until smooth. Add heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
  5. Fold in diced strawberries. Chill filling in the fridge while pancakes cook.
  6. Heat a nonstick skillet or griddle over medium heat and lightly butter the surface.
  7. Pour about 1/4 cup batter per pancake, spreading thin to make 7-inch circles. Cook 1-2 minutes until bubbles form, flip, and cook another minute.
  8. Transfer pancakes to a plate and cover loosely with a towel to keep warm. Repeat until all batter is used (yields 6-8 pancakes).
  9. Place a cooled pancake on a flat surface. Spread about 2 tablespoons strawberry cream filling evenly, leaving a small border.
  10. Gently roll up from one edge, tucking as you go. If pancakes crack, warm slightly in the microwave.
  11. Slice each roll into halves or thirds. Arrange on a serving platter.
  12. Top with extra strawberries, dust with powdered sugar, and drizzle with maple syrup or strawberry sauce if desired.

Notes

For best results, roll pancakes while just warm. If using frozen strawberries, thaw and drain well before adding to the filling. Pancakes can be made gluten-free or dairy-free with appropriate substitutions. Keep pancakes warm in a 200°F oven if making a large batch. Filling can be made ahead and chilled.

Nutrition

Keywords: pancake rolls, strawberry cream, brunch, easy breakfast, stuffed pancakes, spring recipe, Mother's Day, kid-friendly, comfort food

Find it online: https://jodierecipes.com/fluffy-strawberry-cream-stuffed-pancake-rolls-easy-brunch-recipe/