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Raspberry and Cream Pancake Rolls

Pancakes are a staple in my house.  The kids love them and they require very little thought.  What they do require though is plates and utensils.  That’s where these handy pancake rolls come in.  They are sweet enough to not need syrup–eliminating those dreaded sticky fingers– and they are just the right size for little hands to pick up. They are even portable on the hectic mornings when you are loading up everyone to go to school. (I know, I’m sorry I even mentioned it!  My daughter goes back in six weeks and there are still clothes to buy, backpacks to pick out, and tears to shed over no more days at the pool.)  Experiment away with different types of fruit and let me know which one is your favorite!

Raspberry and Cream Pancake Rolls


Katie @ onceamonthmeals.com


  • 1.5 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 0.25 teaspoons salt
  • 2 eggs
  • 1 cup milk
  • 1 Tablespoon honey
  • 2 Tablespoons butter, melted
Raspberry Cream Cheese
  • 0.5 cups raspberries, fresh or frozen
  • 0.25 cups sugar
  • 2 Tablespoons lemon juice
  • 8 ounces cream cheese
  • 0.5 cups powdered sugar


In a small saucepan on the stove, heat the raspberries, sugar and lemon juice, mashing raspberries as you mix. Simmer for 15 minutes or until mixture begins to gel a bit. Remove from heat and chill.

In a large bowl, stir together the flour, baking powder, and salt. Make a well in the flour and pour in the egg, milk, honey, and butter. Mix until just combined.

Once raspberry mixture has cooled a bit, place 1/2 of raspberry mixture, cream cheese and powdered sugar in a small blender or food processor, pulse until well blended. Set aside.

Pour 1/4 cup of batter onto a heated griddle, taking care to make long pancakes and cook each side until lightly browned. Remove from griddle and allow to only cool for a few moments before spreading cream cheese mixture and rolling. You may use a toothpick to secure if having trouble but seam-side down works also. Serve covered in remaining raspberry sauce if you desire.

Freezing Directions:

Follow directions as indicated above to the point of rolling the pancakes. Once rolled, flash freeze them for an hour or so then add them to a gallon freezer bag for freezing. Place remaining raspberry sauce in a pint freezer bag for use when serving, if desired. To serve: Thaw in refrigerator and serve. You may also defrost in microwave to slightly warmed.

Servings: 10 Pancake Rolls


**conversion chart image provided by Erik Spiekermann


21 Responses to “Raspberry and Cream Pancake Rolls”

  1. Sharon says:

    I love your site, you have the most interesting ideal, many of which I have used and passed onto others (along with you sites name and address). You’re quite the inspriation. Thank you sharon

  2. Amanda B. says:

    These sound so yummy! Will have to try them. I have fresh raspberries and cream cheese in the fridge now!

  3. Rhonda says:

    what is FLASH freeze? can we use a different berry?

  4. Heather d says:

    Well, I don’t think I did anything ‘wrong’ but these were a disaster. The filling refused to be thick enough to be usable, even after adding lots of extra icing sugar to try to thicken it up and sticking it in the freezer for an hour. It’s a dribbly and runny mess. I gave up on turning it into pancake rolls and will try to use it as a dip. The filling tastes good but won’t ‘work’ for this concept. It seems an awful lot of filling for the amount of pancakes, too.

  5. Katherine says:

    Surprisingly delicious, though my kids don’t eat anything. =)

  6. Diane says:

    Okay I don’t understand .25 cups of sugar?? Or 0.05 cups of raspberries help me please

    • Kelly says:

      Diane, .25 = 1/4 and .5 = 1/2 if you scroll to the bottom of the post we have a very convenient conversion chart for you.

  7. Aron says:

    The milk is missing from the instructions (and I dont think its on the printout for August at all)

    • Tricia says:

      I have been racking my brain trying to figure out what you meant since milk was in the post instructions and recipe cards. Now that another person has commented, I realize you meant on the August Traditional Instructions for the menu. Sorry. I am fixing that now.

  8. Melissa says:

    Sounds like a great recipe? If I choose to thaw in fridge, how long? After it thaws, then should You put itin the microwave ro heat it?And if I choose to microwave, how long?

  9. anon says:

    I’m going to try this with gluten free pancake mix!

  10. Miriam says:

    Agree with others, I had lots of trouble with this one.
    while it seemed easy enough, and it is yummy, it probably took me 2 times as long to get through this recipe.
    The mixture was too thick to truly make “long” pancake, I ended up wit half of the cream cheese mixture left over because putting more than just a tiny bit would make it ooze out after rolling, and during the rolling process most of my pancakes ended up wit deep cracks.
    The rest of the august traditional cook went very smoothly, but this one part was a tad frustrating.

    The upside is that I can use the remaining mixture on my bagels!!

    • katie says:

      Miriam, thanks for the feedback. On my couple of pancakes that turned out too thick, I made them into “tacos” instead of rolls. My 7 year old thought pancake tacos were hilarious!

  11. Michelle says:

    After reading these comments, I added a little oil to my batter and a little more milk (I used buttermilk) It made it easier to pour and my pancakes didn’t crumble.

  12. Emilie Strong says:

    First of all, I just came across this website and am ssssssooooo inspired by what I’ve read and tried! Thank you! Thank you!
    Secondly, I struggled with this recipe too :( Very thick pancake batter. I ended up throwing the first round out and just using my own homemade batter. Then I added too much syrup to my cream cheese filling…having had those struggles, we still munched away on this ‘yummy disaster’ (the best type of disaster, in my book!). Will give it another go another day!

  13. Amanda says:

    I had trouble with getting the long pancakes to roll (I even used a cleaned out ketchup bottle to squeeze out rectangles.) So…after my first few, I switched it up: I made a lot of silver dollar pancakes and used the cream to make oreo-like sandwiches. Less frustrating and VERY yummy!

    • katie says:

      Amanda, how funny! My first batch I actually made as “pancake tacos” and just folded in half because they were so thick. My kids thought it was hilarious but the pictures weren’t nearly as pretty. :)

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