Lemon Cream Cheese Stuffed Pancake Rolls
Lemon Cream Cheese Stuffed Pancake Rolls are a delightful brunch treat that combines fluffy pancakes with a creamy, citrus-infused filling. This easy recipe transforms simple ingredients into an impressive dish that’s perfect for special occasions or leisurely mornings. With their vibrant flavors and inviting aroma, these pancake rolls are sure to brighten any gathering. Serve them warm topped with maple syrup or fresh berries for an indulgent breakfast experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup whole milk
- 2 large eggs
- Zest of 1 lemon
- 4 oz cream cheese (softened)
- 2 tbsp lemon juice
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt until combined.
- In another bowl, whisk together milk, eggs, and lemon zest until frothy. Pour this mixture into the dry ingredients and stir gently until just combined.
- In a separate bowl, beat cream cheese with lemon juice until smooth.
- Preheat a skillet over medium heat and grease lightly with butter or oil. Pour about half a cup of batter for each pancake and cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown.
- Once pancakes cool slightly, spread two tablespoons of cream cheese filling on each pancake and roll them up.
- Serve warm, drizzled with maple syrup or dusted with powdered sugar.
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 220
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg