Jelly Roll Pancakes
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.
JELLY ROLL PANCAKES
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.
TOPPINGS
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
OTHER BREAKFAST RECIPES
- Fluffy Pancakes
- Homemade Buttermilk Syrup
- Pumpkin Pancakes
- Healthy Oatmeal Pancakes
- Soft Cinnamon Rolls
- French Toast Roll-Ups
- Red Velvet Cinnamon Rolls
- Cheesy Baked Eggs
Jelly Roll Pancakes
These Jelly Roll Pancakes are a recipe that's a mix between a crepe and a German pancake.
Ingredients
- 4 eggs
- 3 cups milk
- 1 teaspoon vanilla
- 3 cups flour
- 1/2 cup sugar
- 1/2 teaspoon salt
Instructions
- 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.
Notes
Source: My mother-in-law Sheri Denney
My mom made these once/week when I was young. I grew up and had crepes, and figured she had just always made crepes wrong and called them “jelly rolls”, so seeing this is blowing my
Mind! She just spread them with butter and sprinkled powdered sugar over them, and we could fill them with different jellies and jams if we chose to. I hated them, but also they are nastalgic, so I might need to make them for my kids and see what they think.
These are amazing! They’re also versatile and, once I’d gotten the hang of it, easy to make. For fillings we loved lightly-sweetened cream cheese, nutella, and sliced strawberries. May try powdered sugar with a squeeze of lemon next time… Great recipe – thank you!!
All great fillings!
Followed the recipe as specified and they came out so weird. Not a fan. They will not roll, they break in half and they are this weird Teflon-like texture. I didn’t use high heat. They ended up dense and like sticky bread.
Hi there love your recipes- please add metrics measurements option as well to them- makes life easier that way- keep sharing!! Xx
It’s hard to do. I will look into it.
These are great! So much easier then crepes and the key really is low heat. We loved them with orange marmalade and powder sugar. The recipe with 4 eggs makes about 25 to 30 pancakes.
So good, right?
How come this recipe has no fat or raising agent?
These are a crepe like pancake and so they are dense. No fat or raising agent needed.
These looked so good I just had to make them right away! Mine turned out a little browner than these (I live in fear of undercooking), but oh so, so good.
I miiiight have gone a little crazy with the fillings (who knew I had so many kinds of preserves in the house?), but this is the perfect recipe for using up the last little bit of jam in the jar. The cinnamon sugar ones are also turning out to be a hit (I hope my family leaves one for me- they’re disappearing at an alarming rate).
Next time I’m going to try sautéing some apple slices in brown sugar and throwing them in, too.
Overall it’s a fantastic, easy, and flexible recipe!
So glad you liked them!
It doesn’t sound like you are in love with pancakes, but I am curious to know if you’ve ever made Ann Romney’s pancake recipe? My sisters aware by them. I would be curious to see if you liked those.
Ooh. Now I’m curious! I have her cookbook so I’m gonna have to check it out.
Great to find someone else who knows about jelly rolls, my childhood comfort food! My mother’s version was a bit thinner, I think, closer to crepes. Recently figured out they were probably palachinke, since her background was Slovenian. Our favorite filling was butter and brown sugar.
Gorgeous and really tempting, I’m gonna make it for tea today. Thanks for the wonderful ideas.
These sound delecious and stir up all sorts of ideas for fillings (and toppings). I will be trying these soon!
just a tip- if you mix the flour and milk separatly first its easier to get the mixture smooth, THEN add the whipped eggs and just fold together- it keeps the batter from getting too tough 🙂
I love German pancakes so I’m going to have to try these…I’m sure they’re delicious!
Wow, made these yesterday for brunch and we ate them until the sun came down, so delicious! I love the texture. This recipe is a keeper for sure. Thank you for sharing.
Oh great, I love pancakes thanks for sharing.
Okay so I just made them too! And you were right, I had to tear myself away from the kitchen to STOP EATING THE JELLY ROLLS!!! Thanks so much for sharing they were truly amazing!!!
Christy I made these for our Sunday breakfast today & they were a huge hit!! We had them with powdered sugar & syrup but I really think they would be amazing with fresh strawberries & whip cream too. They are in between crepes (a family favorite for us) & pancakes. Thanks for sharing!
I’ve been known to make a half-batch for myself and refrigerate them…then eat them plain, as a snack. I won’t confess how long they last…(not very)
These are my favorites, but I have yet to make them!! So delish!