Jelly Roll Pancakes(Makes Eight 6-Inch Pancakes)
Sweet and versatile jelly roll pancakes feature fluffy layers spread with jam, perfect for breakfast or brunch enthusiasts who enjoy a delightful combination of flavors and textures.
Ingredients
Instructions
- In a medium bowl, stir together flour, baking powder, and salt.
- In a small bowl or in a blender, beat milk, eggs, and vegetable oil.
- Stir the egg mixture into the flour mixture just until blended, a few lumps may remain.
- Heat a greased or nonstick griddle or skillet over medium-high heat until a drop of water dances on the surface.
- Pour about 1/4 cup batter for each pancake onto the hot surface.
- Cook until bubbles on top burst, then turn and cook on the second side.
- Lift out with a spatula and let cool slightly.
- Spread each pancake with about 2 teaspoons of jam.
- Roll up and place on a serving plate, seam side down.
- Keep warm in a 250°F oven.
- Sprinkle with confectioners' sugar, if desired.
Tips & Substitutions
For fluffier pancakes, be careful not to overmix the batter; a few lumps are fine. You can substitute whole wheat flour for all-purpose flour for a healthier version. If you prefer a different flavor, try using flavored yogurt instead of some of the milk. Adding a pinch of cinnamon could enhance the taste as well.
Serving Suggestions
These jelly roll pancakes are delightful on their own, but you can serve them with fresh fruit like strawberries or blueberries for added freshness. A dollop of whipped cream or a drizzle of maple syrup can elevate the experience. They pair beautifully with My Mama'S Coconut Cream Pies for a sweet breakfast or brunch spread.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or on a skillet over medium heat until warmed through. You can also microwave them for about 30 seconds, but be cautious not to overheat, as this can make them rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Jelly Roll Pancakes(Makes Eight 6-Inch Pancakes) contains roughly 229 calories, with 3g protein, 40g carbohydrates, and 6g fat. It is a good source of iron (10% of the Daily Value) and vitamin A (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of jam or jelly?
Absolutely! Feel free to experiment with any flavor of jam or jelly you prefer, such as raspberry, apricot, or even nut butter for a unique twist. Just ensure it spreads well for easy rolling.
Can I make the batter ahead of time?
Yes, you can prepare the pancake batter a few hours in advance. Just cover it and store it in the refrigerator. Stir it gently before using, as it may thicken while sitting.
What can I do with leftover pancakes?
Leftover pancakes can be turned into a delicious breakfast sandwich. Layer them with cream cheese and fruit or even savory options like smoked salmon. Alternatively, they can be frozen for quick breakfasts later.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).