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Lemon Cream Cheese Stuffed Pancake Rolls

Lemon Cream Cheese Stuffed Pancake Rolls for a Blissful Brunch

Lemon Cream Cheese Stuffed Pancake Rolls are a delightful treat, combining tangy lemon with creamy filling, perfect for brunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Assembly Time 5 minutes
Total Time 35 minutes
Servings: 4 rolls
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup All-Purpose Flour can be substituted with a 1:1 gluten-free flour blend
  • 2 tablespoons Granulated Sugar adds sweetness
  • 2 teaspoons Baking Powder acts as a leavening agent
  • 1/2 teaspoon Salt enhances flavor
  • 1 cup Milk can be non-dairy
  • 1 large Egg can substitute with a flax egg
  • 2 tablespoons Melted Butter or Oil or coconut oil
  • 1 teaspoon Vanilla Extract use pure for best flavor
For the Filling
  • 8 ounces Cream Cheese room temperature
  • 1/2 cup Powdered Sugar adjust to taste
  • 1 tablespoon Lemon Zest adds flavor
  • 1-2 tablespoons Milk or Cream for consistency
For Serving
  • 1 tablespoon Powdered Sugar for dusting
  • 1 tablespoon Extra Lemon Zest for garnish

Equipment

  • mixing bowls
  • non-stick skillet
  • mixer
  • Spatula
  • Measuring cups and spoons

Method
 

How to Make Lemon Cream Cheese Stuffed Pancake Rolls
  1. Prepare Batter: In a bowl, whisk together the flour, sugar, baking powder, and salt until combined. In another bowl, mix the milk, egg, melted butter, and vanilla, then add them to the dry ingredients and stir until smooth.
  2. Cook Pancakes: Preheat a greased non-stick skillet over medium heat. Pour in a small amount of the batter to create a thin pancake, cooking until lightly golden brown on each side for about 1-2 minutes. Continue with remaining batter, stacking the pancakes with parchment paper in between.
  3. Make Filling: Using a mixer, beat the cream cheese until smooth. Gradually add powdered sugar, vanilla, and lemon zest, mixing until fluffy. Adjust consistency with milk or cream as needed for spreading.
  4. Assemble Pancakes: Take a cooked pancake, spread a thin layer of the lemon cream cheese filling on top, and roll it up tightly. Place the roll seam-side down on a serving plate.
  5. Serve: Dust the rolls with powdered sugar and garnish with extra lemon zest. Enjoy immediately for the best taste experience.

Nutrition

Serving: 1rollCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 80mgSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Optional: Serve with fresh berries or a dollop of whipped cream for an extra touch!

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