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Strawberry Cream Stuffed Pancake Sushi Rolls

Soft thin pancakes filled with vanilla cream and fresh strawberries, rolled into sushi-style bites for a fun breakfast dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American, Fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Pancake Base
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
Cream Filling
  • 0.5 cup cream cheese softened
  • 0.5 cup whipped cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
Fruit Layer
  • 1 cup fresh strawberries sliced

Equipment

  • Mixing bowls
  • Nonstick pan
  • Whisk
  • Spatula

Method
 

  1. Mix dry pancake ingredients in a bowl.
  2. Add wet ingredients and whisk until smooth batter forms.
  3. Cook thin pancakes in a nonstick pan and let cool.
  4. Beat cream cheese, powdered sugar, and vanilla. Fold in whipped cream.
  5. Spread cream over pancakes and add strawberry slices.
  6. Roll tightly and chill for 10–15 minutes.
  7. Slice into bite-sized rolls and serve chilled.

Notes

Best served fresh and chilled. Do not overfill pancakes for clean slicing.