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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.

Vegetarian BreakfastSnack
Prep: 5 min Cook: 10 min Total: 15 min Servings: 2–3 Difficulty: Easy

Allergens: Contains Gluten (pancake mix), Eggs. Check mix label for dairy. Contains Peanuts if using peanut butter.

Ingredients

  • 2 cups pancake mix
  • 1 egg
  • 1 cup water
  • Syrup or honey for drizzling
  • 1 tablespoon vegetable oil (for the pan)

Optional Extras

  • 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

Instructions

  1. Mix the pancake mix, egg, and water in a bowl until just combined.
  2. Heat a skillet with a little oil over medium heat.
  3. Pour batter to make thin, wide pancakes (about 6 inches across) — thinner than usual so they're easy to roll.
  4. Cook for 2 minutes until bubbles form, flip, cook 1 more minute.
  5. Spread each pancake with peanut butter, jam, or just butter. Add banana slices if you have them.
  6. Roll up tightly. Drizzle with syrup or honey. Eat with your hands or cut into pinwheels.

Notes

  • 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.