Lemon Cream Cheese Stuffed Pancake Rolls are a delightful twist on your breakfast or brunch, offering a burst of tangy lemon and creamy indulgence wrapped in a tender pancake. This recipe is your shortcut to an impressive yet easy-to-make treat that will elevate any meal.
Key Ingredients for Lemon Cream Cheese Stuffed Pancake Rolls :
- For the Pancake Batter:
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- For the Lemon Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- For Garnish (Optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Powdered sugar for dusting
- Maple syrup or honey
How to Make Lemon Cream Cheese Stuffed Pancake Rolls
These Lemon Cream Cheese Stuffed Pancake Rolls are designed for ultimate deliciousness and satisfaction with minimal fuss. The secret lies in the perfectly balanced tangy cream cheese filling and the fluffy, golden pancakes, all coming together in under 30 minutes of active prep. You’ll love how easily they come together, transforming a simple pancake into a decadent roll.
Step-by-Step Instructions
1. Prepare the Pancake Batter:
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined. In a separate medium bowl, whisk together the milk, egg, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing can lead to tough pancakes.
2. Prepare the Lemon Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese with an electric mixer or a whisk until smooth and creamy. Add the powdered sugar, lemon zest, fresh lemon juice, and vanilla extract. Beat again until everything is well incorporated and the filling is smooth and fragrant.
3. Cook the Pancakes:
Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour about ¼ cup of pancake batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll want them to be slightly larger than a standard pancake to accommodate the filling and rolling.
4. Assemble the Pancake Rolls:
While the pancakes are still warm, carefully spread a generous tablespoon or two of the lemon cream cheese filling evenly over the surface of each pancake, leaving a small border around the edges.
5. Roll Up the Pancakes:
Starting from one edge, carefully and snugly roll up each pancake. The warmth of the pancake will help the cream cheese filling slightly melt, creating a delicious, integrated taste.
6. Serve Immediately:
Arrange the Lemon Cream Cheese Stuffed Pancake Rolls on a serving platter. Garnish with fresh berries, a dusting of powdered sugar, and drizzle with maple syrup or honey if desired. Serve immediately for the best texture and flavor.
Why You’ll Love This Lemon Cream Cheese Stuffed Pancake Rolls
You’ll absolutely adore these Lemon Cream Cheese Stuffed Pancake Rolls for their exquisite blend of bright citrus and luscious creaminess, all tucked inside a perfectly fluffy pancake. Unlike plain pancakes, these offer an exciting textural and flavor contrast that truly elevates your breakfast experience. Plus, making them at home is incredibly cost-effective compared to bakery versions, allowing you to indulge in this gourmet treat without breaking the bank.
The vibrant lemon zest and tangy juice in the filling provide a refreshing counterpoint to the rich, velvety cream cheese, creating a flavor profile that’s both sophisticated and comforting. Imagine a delightful cross between a classic fluffy pancake and a delicate, no-bake cheesecake – that’s the magic these rolls offer! So go on, ditch the usual and treat yourself to something special; try these delightful Lemon Cream Cheese Stuffed Pancake Rolls today!
Storing and Reheating Tips
Store any leftover Lemon Cream Cheese Stuffed Pancake Rolls in an airtight container in the refrigerator for up to 2-3 days. The cream cheese filling can become a bit softer over time.
To reheat, you can gently warm them in a non-stick skillet over low heat for a minute or two per side, or microwave them for 15-20 seconds, being careful not to overheat them, which can cause the filling to become too runny. For freezing, it’s best to freeze them individually spaced on a baking sheet lined with parchment paper until solid, then transfer them to a freezer-safe bag or container for up to 1-2 months. Reheat from frozen in a low oven (around 300°F / 150°C) for about 10-15 minutes, or until warmed through.
Final Thoughts
These Lemon Cream Cheese Stuffed Pancake Rolls are a simple yet utterly delightful way to add a touch of sunshine and luxury to your meals. Give them a try for a breakfast or brunch that’s guaranteed to impress and satisfy. Happy cooking!
Lemon Cream Cheese Stuffed Pancake Rolls
Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined. In a separate medium bowl, whisk together the milk, egg, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing can lead to tough pancakes.1.5 cups all-purpose flour, 3.5 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon white sugar, 1.25 cups milk, 1 egg, 3 tablespoons melted butter
- In a medium bowl, beat the softened cream cheese with an electric mixer or a whisk until smooth and creamy. Add the powdered sugar, lemon zest, fresh lemon juice, and vanilla extract. Beat again until everything is well incorporated and the filling is smooth and fragrant.8 ounces cream cheese, softened, 0.25 cup powdered sugar, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 0.5 teaspoon vanilla extract
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour about ¼ cup of pancake batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll want them to be slightly larger than a standard pancake to accommodate the filling and rolling.1.5 cups all-purpose flour
- While the pancakes are still warm, carefully spread a generous tablespoon or two of the lemon cream cheese filling evenly over the surface of each pancake, leaving a small border around the edges.1.5 cups all-purpose flour
- Starting from one edge, carefully and snugly roll up each pancake. The warmth of the pancake will help the cream cheese filling slightly melt, creating a delicious, integrated taste.
- Arrange the Lemon Cream Cheese Stuffed Pancake Rolls on a serving platter. Garnish with fresh berries, a dusting of powdered sugar, and drizzle with maple syrup or honey if desired. Serve immediately for the best texture and flavor.Fresh berries (strawberries, blueberries, raspberries), Powdered sugar for dusting, Maple syrup or honey