Yogurt Berry Pancake Rolls Recipe

Name: Yogurt Berry Pancake Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1/2 cups Flour; 1/2 cups Milk; 1 whole Egg; 1 Tablespoon Sugar; 1 teaspoon Vanilla Extract; 1 teaspoon Baking Soda; 3 dashes Salt; FOR THE FILLING AND TOPPING:; 3 cups Greek Nonfat Plain Yogurt; 1 cup Maple Syrup; 3 cups Berries (Blackberries, Blueberries, And Sliced Or Cut Strawberries); 5 Tablespoons Granola

Servings: persons

FOR THE PANCAKES:
1/2 cups Flour
1/2 cups Milk
1 whole Egg
1 Tablespoon Sugar
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
3 dashes Salt
FOR THE FILLING AND TOPPING:
3 cups Greek Nonfat Plain Yogurt
1 cup Maple Syrup
3 cups Berries (Blackberries, Blueberries, And Sliced Or Cut Strawberries)
5 Tablespoons Granola

1
For the pancakes:
2
In a medium size bowl, add the flour, milk, egg, sugar, vanilla extract, baking soda and salt. Whisk together until fairly smooth.
3
Heat a medium size non-stick skillet on medium heat and ladle in 1/3 of the batter. When the bottom side of the pancake turns a golden color flip it onto the other side. Cook until both sides are a golden color. Remove the cooked pancake from the pan and repeat cooking the rest of the batter.
4
For the filling and topping:
5
Set a pancake on a plate and spread about 1/4 cup of yogurt on top. Drizzle some of the maple syrup on top of the yogurt. Roll the pancake and set it in the center of the serving plate. Repeat the process with the remaining pancakes. Top the pancake rolls with the remaining yogurt and add the berries. Top with the granola. Drizzle maple syrup on top and serve.
6
Inspired by Pete's Pancake Rolls from a restaurant featured on Diners Drive-Ins and Dives called Pete's Breakfast House.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE PANCAKES:, 1/2 cups Flour, 1/2 cups Milk, 1 whole Egg, and more.

Yes, Yogurt Berry Pancake Rolls falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yogurt Berry Pancake Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions