Freezer Meal Recipes / Breakfast / Raspberry and Cream Pancake Rolls

Raspberry and Cream Pancake Rolls

Raspberry and Cream Pancake Rolls have a perfect summer fruit flavor and are convenient for hectic mornings.
10 Servings Meet The Cook Print
Raspberry and Cream Pancake Rolls

Ingredients

  • ½ cups Raspberries
  • ¼ cups Sugar
  • 2 tablespoons Lemon Juice
  • 1 ½ cups Flour, All-Purpose
  • 1 tablespoon Baking Powder
  • ¼ teaspoons Salt
  • 2 individual Egg
  • 1 cup Milk
  • 1 tablespoon Honey
  • 2 tablespoons melt Butter
  • 8 ounces Cream Cheese
  • ½ cups Powdered Sugar

Freezer Containers

  • 1 Gallon Freezer Bag
  • 10 Pint Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a saucepan on the stove, heat raspberries, sugar and lemon juice, mashing raspberries as you mix.
  2. Simmer for 15 minutes or until mixture begins to gel a bit.
  3. Remove from heat and place in refrigerator to chill for 30 minutes.
  4. In a large bowl, stir together flour, baking powder, and salt.
  5. Make a well in the flour mixture and pour in the egg, milk, honey and butter. Mix just until combined.
  6. Once raspberry mixture has cooled, place 1/2 of raspberry mixture, cream cheese and powdered sugar in a blender. Pulse until well blended. Set aside.
  7. Pour 1/4 cup of pancake batter onto a heated griddle, taking care to make long thin pancakes and cook each side until lightly browned.
  8. Remove from griddle and allow to cool for a few minutes before spreading cream cheese mixture and rolling.
  9. Serve drizzled with remaining raspberry sauce if desired.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan on the stove, heat raspberries, sugar and lemon juice, mashing raspberries as you mix.
  2. Simmer for 15 minutes or until mixture begins to gel a bit.
  3. Remove from heat and place in refrigerator to chill for 30 minutes.
  4. In a large bowl, stir together flour, baking powder, and salt.
  5. Make a well in the flour mixture and pour in the egg, milk, honey and butter. Mix just until combined.
  6. Once raspberry mixture has cooled, place 1/2 of raspberry mixture, cream cheese and powdered sugar in a blender. Pulse until well blended. Set aside.
  7. Pour 1/4 cup of pancake batter onto a heated griddle, taking care to make long thin pancakes and cook each side until lightly browned.
  8. Remove from griddle and allow to cool for a few minutes before spreading cream cheese mixture and rolling.
  9. Once rolled, flash freeze.
  10. Place remaining raspberry sauce in a pint freezer bag for use when serving, if desired.
  11. Divide pancake rolls into indicated number of gallon freezer bags. Place pint bags of sauce in each gallon bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Serve at room temperature or warm in microwave until slightly warmed.

19 Comments

Join the discussion
  1. 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.

    1. 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.

    1. 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.

  2. 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?

    1. It really just depends. I haven’t tested to see how long in fridge to defrost. I microwave for 30 seconds from frozen and they are fine.

  3. 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!!

    1. 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!

  4. 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.

  5. 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!

  6. 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!

    1. 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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