Bright, zesty, and silky, these Lemon Cream Cheese Stuffed Pancake Rolls are a bright twist on a classic breakfast favorite. Light, tender pancakes cradle a smooth, tangy lemon cream cheese filling that melts on your tongue. They smell of fresh lemon and butter while the filling adds a creamy, slightly sweet contrast. They roll up easily and look pretty on a plate—perfect for a cozy weekend brunch or a simple weekday treat.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 6 rolls
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 roll):
- Calories per serving: 330 kcal
- Protein: 7 g
- Carbohydrates: 27 g
- Fat: 21 g
- Fiber: 1 g
- Sugar: 11 g
- Sodium: 450 mg
Why Make This Lemon Cream Cheese Stuffed Pancake Rolls
These rolls are quick, bright, and crowd-pleasing. They combine fluffy pancakes with a silky lemon cream cheese filling for a mix of tang, sweetness, and comfort. They look elegant but are easy to make. Serve them for brunch, a light dessert, or a special breakfast. They feel fresh from the lemon zest and rich from the cream cheese, giving you both brightness and creaminess in each bite.
How to Make Lemon Cream Cheese Stuffed Pancake Rolls
This recipe is straightforward. You whisk dry ingredients, combine wet ingredients, cook small pancakes, then spread and roll with lemon cream cheese. Keep the pancake size small so they roll without tearing. Use a gentle hand when spreading the filling. Serve warm to enjoy the soft texture and melty filling.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Butter or oil for cooking
Directions:
Step 1: Preparation
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, egg, and melted butter. Keep the dry and wet bowls ready before you start cooking.
Step 2: Mixing
Combine wet and dry ingredients until just blended. Do not overmix; a few small lumps are fine. Overmixing makes pancakes tough. Let the batter rest 5 minutes if you have time.
Step 3: Cooking
Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges set, about 1–2 minutes, then flip and cook the other side 30–60 seconds. Cook 6 small pancakes in total. Keep them warm in a low oven (200°F / 95°C) while you finish.
Step 4: Finishing
In a separate bowl, beat cream cheese until smooth, then mix in powdered sugar, lemon juice, and lemon zest. Spread an even layer of the lemon cream cheese mixture on each cooked pancake. Roll the pancakes up tightly. Serve warm. Optionally, dust with powdered sugar or drizzle a simple lemon glaze.
How to Serve Lemon Cream Cheese Stuffed Pancake Rolls
Serve them warm so the filling is soft and creamy. Plate two rolls per person for brunch or one roll as a sweet breakfast. Top with a dusting of powdered sugar, fresh berries (blueberries or raspberries), or a light lemon glaze. A dollop of whipped cream or a spoonful of fruit compote brightens the plate. They pair well with coffee or a lightly sweetened iced tea.
How to Store Lemon Cream Cheese Stuffed Pancake Rolls
- Refrigerator: Store in an airtight container for up to 3 days. Place parchment between rolls to prevent sticking. Reheat gently in a microwave for 20–30 seconds or in a 300°F (150°C) oven for 5–8 minutes until warm.
- Freezer: Wrap each roll tightly in plastic wrap and place in a freezer bag. Freeze up to 1 month. Thaw overnight in the refrigerator and reheat gently.
- Tip: If you plan to make ahead, store the pancakes and the cream cheese filling separately. Assemble just before serving for the best texture.
Expert Tips for Perfect Lemon Cream Cheese Stuffed Pancake Rolls
- Use room-temperature cream cheese. It blends smoothly and spreads easily.
- Don’t overmix the batter. Stop when the ingredients come together.
- Keep pancakes small (1/4 cup batter). Small pancakes roll without tearing.
- If batter is too thick, add 1–2 tablespoons of milk to loosen it.
- If the filling is runny, chill it 10–15 minutes to firm up before spreading.
- For extra lemon flavor, add more zest but keep juice balanced so the filling isn’t too thin.
- Use a thin offset spatula to spread filling evenly without ripping the pancake.
- Cook over medium heat; too hot and pancakes brown too fast without cooking through.
Delicious Variations
- Lemon Blueberry Rolls: Fold a handful of fresh or frozen blueberries into the cooked pancakes before rolling.
- Honey-Lemon Glaze: Mix 1/2 cup powdered sugar with 1–2 tablespoons lemon juice and 1 teaspoon honey. Drizzle over rolls.
- Berry Compote Filling: Replace half the cream cheese filling with a quick berry compote for a fruity swirl.
- Lighter Version: Use low-fat cream cheese and Greek yogurt in the filling to reduce fat while keeping creaminess.
- Savory Twist: Skip the sugar in the batter. Fill with herbed cream cheese and smoked salmon for a brunch-savory roll.
Frequently Asked Questions
Q: Can I use regular milk instead of buttermilk?
A: Yes. To mimic buttermilk, add 1 tablespoon lemon juice or vinegar to 1 cup regular milk and let sit 5 minutes. This gives the batter a tang and helps the baking soda react.
Q: How do I prevent the pancakes from breaking when rolling?
A: Make sure pancakes are small and thin and fully cooked. Spread filling lightly and roll gently. Warm pancakes are more flexible than cold ones.
Q: Can I make the cream cheese filling ahead?
A: Yes. Make the filling up to 2 days ahead and keep refrigerated. Stir before using. If it firms up too much, let it sit at room temperature 15 minutes or beat gently.
Q: Can I freeze the assembled rolls?
A: You can, but texture may change slightly. For best results, freeze unassembled pancakes and the filling separately. Assemble after thawing and warm gently.
Q: My filling is runny. How do I fix it?
A: Chill it for 10–20 minutes to firm up. If still thin, add a tablespoon of powdered sugar at a time until it thickens, or add 1–2 tablespoons of cream cheese to increase body.
Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend. The texture may vary. Let batter rest a few minutes to hydrate the flour.
Conclusion
These Lemon Cream Cheese Stuffed Pancake Rolls are an easy, bright treat that feels special. The tender pancakes, tangy cream cheese, and fresh lemon zest create a lovely balance of flavor and texture. Try them for a relaxed weekend brunch or whenever you want a cheerful, creamy breakfast. For more ideas on lemon cream cheese uses and a berry-sweet take on a similar filling, see Raspberry Sweet Rolls with Lemon Cream Cheese Glaze – Casual …. Enjoy making them—serve warm and savor the lemony creaminess.
Print
Lemon Cream Cheese Stuffed Pancake Rolls
- Total Time: 27 minutes
- Yield: 6 rolls 1x
- Diet: Vegetarian
Description
Bright, zesty, and silky, these pancake rolls feature tender pancakes filled with a smooth, tangy lemon cream cheese mixture, perfect for brunch or breakfast.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Butter or oil for cooking
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, egg, and melted butter.
- Combine wet and dry ingredients until just blended. Let the batter rest for 5 minutes.
- Heat a non-stick skillet over medium heat and lightly grease. Pour about 1/4 cup batter for each pancake and cook until bubbles form, about 1–2 minutes per side. Cook 6 small pancakes in total.
- In a bowl, beat cream cheese until smooth, then mix in powdered sugar, lemon juice, and lemon zest. Spread on each cooked pancake, roll tightly, and serve warm.
Notes
Optionally dust with powdered sugar or drizzle with lemon glaze before serving. Great served warm with fresh berries.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 330
- Sugar: 11g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
