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–+ servings
Lemon Cream Cheese Stuffed Pancake Rolls

Lemon Cream Cheese Stuffed Pancake Rolls

Delightful Lemon Cream Cheese Stuffed Pancake Rolls filled with creamy lemon goodness, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 rolls
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup All-purpose flour
  • 2 tablespoons Granulated sugar
  • 2 teaspoons Baking powder
  • 1 cup Whole milk
  • 2 large Large eggs
  • 1 tablespoon Zest of 1 lemon
For the Cream Cheese Filling
  • 8 ounces Cream cheese softened
  • 2 tablespoons Powdered sugar
  • 1 tablespoon Additional lemon zest

Equipment

  • bowl
  • non-stick skillet

Method
 

How to Make Lemon Cream Cheese Stuffed Pancake Rolls
  1. In a large bowl, blend the flour, sugar, baking powder, milk, eggs, and lemon zest until smooth.
  2. Preheat your non-stick skillet over medium heat with a light coating of cooking spray.
  3. Pour about ¼ cup of batter onto the skillet. Cook until bubbles form (about 2 minutes), then flip to cook until golden brown.
  4. In another bowl, mix softened cream cheese with powdered sugar and remaining lemon zest until creamy.
  5. Spread 2 tablespoons of filling on each warm pancake and gently roll them up.
  6. Serve warm, dusted with powdered sugar if desired.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 90mgIron: 1mg

Notes

Optional: Add fresh berries on top for a colorful and tasty garnish.

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