Pancake Roll-Ups
Make pancakes, spread them with whatever you have — peanut butter, jam, banana — and roll them up. A fun twist on regular pancakes that kids love.
Time
15 min
Difficulty
Easy
Serves
2–3
Ingredients 5 items
- 2 cups pancake mix
- 1 egg
- 1 cup water
- Syrup or honey for drizzling
- 1 tablespoon vegetable oil (for the pan)
- Optional: Peanut butter spread inside, Jam or jelly spread inside, Sliced banana rolled in, Butter, Cinnamon in the batter
Equipment
- Mixing bowl
- Skillet or griddle
- Spatula
Allergens: Contains Gluten (pancake mix), Eggs. Check mix label for dairy. Contains Peanuts if using peanut butter.
Instructions
- Mix the pancake mix, egg, and water in a bowl until just combined.
- Heat a skillet with a little oil over medium heat.
- Pour batter to make thin, wide pancakes (about 6 inches across) — thinner than usual so they're easy to roll.
- Cook for 2 minutes until bubbles form, flip, cook 1 more minute.
- Spread each pancake with peanut butter, jam, or just butter. Add banana slices if you have them.
- Roll up tightly. Drizzle with syrup or honey. Eat with your hands or cut into pinwheels.
notes & tips
- Make the pancakes thin. Add a little extra water to the batter if needed. Thin pancakes roll better.
- Filling combos: PB & banana, jam & butter, honey & cinnamon, applesauce & cinnamon.
- Pack for lunch. Wrap them in foil — they're good at room temperature.
- Leftover pancakes: Make the pancakes ahead, refrigerate, and fill/roll them cold the next morning.
- Syrup for dipping instead of drizzling works great too.