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Chocolate Stuffed Pancake Rolls

Chocolate Stuffed Pancake Rolls

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Soft and tender pancake rolls filled with creamy chocolate spread, lightly golden on the outside and perfectly sweet inside. A simple yet indulgent breakfast or dessert that feels special but comes together in minutes.

Ingredients

Scale
  • 1 cup all purpose flour (125 grams)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk (240 milliliters)
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1/2 cup chocolate spread (150 grams)

Instructions

  1. Heat a non stick pan over medium heat and lightly grease it.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add milk, eggs, and melted butter, then whisk until the batter is smooth and lump free. Let the batter rest for 10 minutes.
  4. Pour about 1/4 cup of batter into the pan and swirl gently to form a thin round pancake.
  5. Cook for 1 to 2 minutes per side until lightly golden and set. Repeat with remaining batter.
  6. While each pancake is still slightly warm, spread a thin layer of chocolate spread evenly over the surface.
  7. Roll each pancake tightly and slice in halves if desired. Serve warm.

Notes

  • Keep pancakes thin to prevent cracking when rolling.
  • Cook on medium heat to avoid over browning.
  • Warm the chocolate spread slightly if it feels too thick for easy spreading.