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
Scale
- 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