These Jelly Roll Pancakes are what we make for breakfast whenever we get together with family. These pancakes are a recipe that’s a mix between a crepe and a German pancake. 

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Jelly Roll Pancakes on a plate



Regular pancakes…I can take ’em or leave ’em. These Jelly Roll Pancakes on the other hand I have to physically restrain myself from eating ten. These aren’t the usual fluffy pancakes. They have a texture totally different from regular pancakes similar to German pancakes.
This is a Denney family recipe and John’s mom always makes them when we go home to Denver. Austin likes them with honey and butter. John likes them rolled up with jelly. I like them straight up with butter and sugar. I cut the recipe in half for my little family.

What makes Jelly Roll Pancakes different from regular pancakes?

Jelly Roll Pancakes are thinner than regular pancakes but thicker than a crepe. These are known to be rolled up with your favorite fillings rather than eaten flat like a traditional pancake with syrup.

How do I cook Jelly Roll Pancakes? Do I need a special pan?

No special pan to cook these. Just cook them in a little butter on a skillet. The key to these is LOW heat. If they’re brown, your heat is too high. You want to have little to no brown spots.

Can I make the batter ahead of time?

Yes! We have made the batter ahead of time and poured into an empty milk jug so that it’s easy to transport and pour for campouts and family functions.

Jelly Roll Pancakes stuffed with Nutella and jam


You can top these with really anything you want. Eat them flat like a pancake or roll them up and eat them with all the fillings inside. My favorite filling is just butter and sugar, or strawberries and cream, or nutella. Okay, I love it all.
  • Nutella
  • Whipped cream
  • Sugar
  • Jam
  • Peanut butter
  • Strawberries, blueberries, raspberries
  • Syrup


Jelly Roll Pancakes

4.39 from 18 votes
These Jelly Roll Pancakes are a recipe that's a mix between a crepe and a German pancake. 
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 servings


  • 4 eggs
  • 3 cups milk
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt


  • Add all of the ingredients to a blender or mixer and blend until smooth.
  • Melt a little butter in a pan and cook the batter as you would regular pancakes. The key is to cook on really low heat until just barely golden.
  • Serve with butter, powdered sugar, syrup, jam, or Nutella.


Source: My mother-in-law Sheri Denney
Cuisine: American
Course: Breakfast
Jelly Roll Pancakes on a plate