Strawberry Cream Cheese Stuffed Pancake Rolls
Thin golden pancakes rolled around cold, sweet cream cheese and fresh strawberries, then crisped in butter until the edges crackle. This 30-minute breakfast tastes like a weekend splurge but comes together in one skillet — and Simone asks for them by name.
Equipment
- Large Non-Stick Skillet or Griddle
- Medium Mixing Bowl
- Whisk
- Rubber spatula
- Second Large Skillet
- Sharp knife
- Cutting Board
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling
- 8 oz brick-style cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup finely diced fresh strawberries
- 2 tablespoons butter, for frying
Instructions
- Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Make a well in the center and add the milk, egg, and vanilla. Whisk until smooth. The batter should be slightly thinner than regular pancake batter and pour easily off the whisk.
- Heat a large skillet or griddle over medium heat. Lightly butter the pan if it is not non-stick. Pour about 1/4 cup of batter into the pan and swirl it around to spread it thin. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another minute.
- Transfer the cooked pancakes to a plate without overlapping. Let them cool completely before filling — this keeps the cream cheese from melting.
- Beat the softened cream cheese, powdered sugar, and vanilla together until smooth. Fold in the finely diced strawberries gently. The filling should be thick and spreadable, like a frosting.
- Lay a cooled pancake flat. Spread a generous tablespoon of the cream cheese mixture evenly across the surface, leaving a small border around the edges. Roll it up tightly, but not so tight that the filling squishes out the ends. Set seam-side down.
- Heat the 2 tablespoons of butter in a clean skillet over medium heat. Place the rolls seam-side down and cook in batches if needed, turning occasionally, until golden brown and crispy on all sides, about 2 to 3 minutes total.
- Let the rolls rest for a minute, then slice each one diagonally into two or three pieces. Dust with powdered sugar and serve warm.
Notes
Use brick-style cream cheese, not the whipped tub, and let it soften for about 20 minutes before mixing. Let the pancakes cool completely before filling so the cream cheese stays cold and thick. Assemble the rolls ahead and keep them in the fridge for up to 3 days, then crisp in butter when ready to serve. Uncrisped rolls freeze for up to 2 months; go straight from the freezer to a buttered skillet.