Best 7 Strawberry Pancake Roll Ups Recipes
Strawberry pancake roll ups are a delightful and versatile dish that combines the flavors of fresh strawberries, fluffy pancakes, and creamy fillings. Whether you prefer a sweet and tangy treat for breakfast, a delectable snack, or an impressive dessert, these roll ups offer endless possibilities for customization, making them a popular choice among food enthusiasts. From classic fillings like whipped cream and fresh berries to decadent options such as Nutella and peanut butter, these roll ups cater to a wide range of preferences, promising a satisfying culinary experience with every bite. The simplicity of the ingredients and the ease of preparation make strawberry pancake roll ups an accessible and enjoyable recipe for home cooks of all skill levels. So, let's embark on a culinary journey to discover the best recipe for creating irresistible strawberry pancake roll ups that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
PANCAKE ROLL-UPS
What could be more fun and yummy than pancakes with sausages rolled inside!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Cook sausages as directed on package. Cover to keep warm.
- Meanwhile, make pancakes as directed on box, using 2 cups pancake mix and 1 1/2 cups water.
- Wrap each pancake around a sausage; place seam side down on serving platter. Sprinkle with powdered sugar. Serve with maple syrup.
Nutrition Facts : Calories 180, Carbohydrate 32 g, Cholesterol 25 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Roll-Up, Sodium 300 mg, Sugar 11 g, TransFat 0 g
FRUIT PANCAKE ROLL-UPS
Steps:
- In a large bowl, combine the sour cream and sugar. Spread over warm pancakes; top with pie filling. Roll up jelly-roll style. Serve with fruit and additional pie filling if desired.
Nutrition Facts : Calories 150 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 202mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY CREPE ROLL-UPS
"I grew up enjoying these sweet crepes, which my grandmother, aunts and uncles always called 'Swedish pancakes'. My husband, Chuck, sometimes makes this delicious dietary version for me on weekends," relates Cheryl Erikson of Grass Valley, California.
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the milk, egg substitute and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Coat a 7- or 8-in. nonstick skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed., Spread each crepe with about 2 teaspoons spreadable fruit. Top with about 3 tablespoons strawberries. Roll up. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 137 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 145mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
STRAWBERRY VANILLA PANCAKES
Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.
Provided by Kristi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
- Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 37.7 g, Cholesterol 51.4 mg, Fat 9.7 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 807.2 mg, Sugar 12.3 g
STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, cream cheese, strawberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
- Place cream cheese on top of the batter, followed by the strawberry slices.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 133 grams, Fat 27 grams, Fiber 5 grams, Protein 30 grams, Sugar 36 grams
PANCAKE ROLL-UPS
What a great treat for Sunday brunch! These are easy to make and quite elegant! So many topping ideas come to mind.
Provided by MizzNezz
Categories Breakfast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the 1/2 cup sugar with the lemon peel, set aside.
- Mix flour, salt, and remaining sugar.
- Beat eggs, milk and butter; stir into dry ingredients.
- Pour batter by 1/3 cupfulls on lightly greased hot griddle.
- Cook on each side until light brown.
- Sprinkle with reserved sugar mixture.
- Roll up and keep warm.
- Serve with your favorite topping.
STRAWBERRY PANCAKE ROLL-UPS
Make and share this Strawberry Pancake Roll-Ups recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice 2 cups strawberries. In a blender or food processor, whirl remaining 1 quart strawberries until smooth.
- Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard residue. Whisk 1/4 cup sugar and the lemon juice into strawberry purée.
- In the blender or food processor (no need to rinse), whirl cream cheese and 1/2 cup of the strawberry purée until blended and smooth.
- In a bowl, mix flour, baking soda, salt, and remaining 2 tablespoons sugar. In another bowl, whisk eggs, buttermilk, and milk just to blend. Whisk milk mixture into flour mixture just until evenly moistened.
- Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature.
- Spoon batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer.
- As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Coat pan with more oil as necessary to pan to cook remaining pancakes.
- Spread each pancake with about 2 tablespoons cream cheese mixture and roll up. Set two roll-ups on each plate, top evenly with sliced strawberries, and drizzle with a little strawberry purée; serve with remaining purée to add to taste.
Nutrition Facts : Calories 625.2, Fat 26.4, SaturatedFat 15.2, Cholesterol 180.3, Sodium 937.7, Carbohydrate 80.8, Fiber 5.6, Sugar 34, Protein 18.8
Tips:
- For the best results, use fresh strawberries. If you're using frozen strawberries, thaw them completely before using.
- To make the pancake batter, you can use your favorite pancake mix or make your own from scratch. If you're using a mix, follow the directions on the package. If you're making your own batter, whisk together all of the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- To cook the pancakes, heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
- To make the strawberry filling, combine the strawberries, sugar, and lemon juice in a medium bowl. Stir to combine and set aside.
- To assemble the pancake roll-ups, place a pancake on a plate. Spread some of the strawberry filling down the center of the pancake. Roll the pancake up tightly and secure with a toothpick. Repeat with the remaining pancakes and filling.
- Serve the pancake roll-ups immediately, or store them in the refrigerator for later. They can be stored in the refrigerator for up to 3 days.
Conclusion:
Strawberry pancake roll-ups are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They're also a great way to use up leftover pancakes. With just a few simple ingredients, you can make a delicious and satisfying meal that the whole family will enjoy.
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