Jelly Roll Pancakes
These Jelly Roll Pancakes are what we make for breakfast whenever we get together with family.
These Jelly Roll 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.
If you love these Jelly Roll Pancakes, you’ll love these pancake recipes:
Jelly Roll Pancakes
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.
Recipe Notes
Source: My mother-in-law Sheri Denney
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.
EXACTLY the same thing as crepes only thicker. Taste was delicious but i prefer the lightness of the crepe.
I understand that Kelly but can you give it three stars because it’s not crepes? I never said it was a crepe.
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!