The first time I discovered chocolate rolled pancakes was during a rainy Sunday morning when my usual pancake routine felt uninspired. I had been standing in my kitchen, staring at the familiar ingredients, when my daughter wandered in and asked if we could make something « fancy but not fancy. » Her words sparked an idea that would forever change our weekend breakfast traditions. Instead of stacking pancakes in the usual tower, what if I could transform them into something that felt like a celebration? The answer came in the form of thin, delicate crepes rolled around a luscious chocolate filling, creating individual parcels of morning joy. As I whisked the batter that first time, watching it transform from lumpy to silky smooth, I realized I was creating more than breakfast – I was crafting a memory. The kitchen filled with the sweet aroma of vanilla and chocolate, and my daughter’s eyes lit up as she watched me carefully roll each golden pancake around its rich filling. These chocolate rolled pancakes became our special tradition, a way to turn ordinary mornings into something extraordinary with ingredients we already had in our pantry.
What makes these chocolate rolled pancakes truly special is their perfect balance of elegance and simplicity. Unlike traditional thick pancakes, these delicate crepes offer a sophisticated texture that melts on your tongue while delivering rich chocolate satisfaction. The thin pancakes become a canvas for the creamy chocolate filling, creating a dessert-like breakfast that feels indulgent without being overwhelming. Each bite combines the subtle sweetness of the pancake with the deep richness of chocolate, making every morning feel like a celebration.
Table of Contents
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 3 large eggs
- 2½ cups whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons melted butter, plus extra for cooking
For the Chocolate Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For Garnish:
- Powdered sugar for dusting
- Fresh berries (optional)
- Chocolate shavings (optional)
Instructions
Begin by creating the pancake batter, a process that requires patience but rewards you with silky perfection. In a large mixing bowl, whisk together the flour, sugar, and salt until evenly combined. The dry ingredients should look uniform, with no streaks of flour visible. In a separate bowl, beat the eggs thoroughly until they’re pale yellow and slightly frothy – this aerates them and helps create the tender texture we’re after. Slowly add the milk to the eggs, whisking constantly to prevent any lumps from forming. The mixture should be completely smooth and pale. Pour this wet mixture into the dry ingredients gradually, whisking continuously in circular motions from the center outward. Don’t worry if the batter looks lumpy at first; this is normal. Continue whisking until the batter is completely smooth and has the consistency of heavy cream. Add the melted butter and vanilla extract, whisking until fully incorporated. The finished batter should pour easily and have a glossy appearance.
Let the batter rest for at least 30 minutes at room temperature, a crucial step that allows the flour to fully hydrate and creates the perfect texture. During this time, prepare your chocolate filling by combining the softened cream cheese with powdered sugar in a medium bowl. Beat with an electric mixer until the mixture is light and fluffy, about three minutes. Gradually add the cocoa powder, beating continuously to prevent lumps. The mixture should turn a rich chocolate brown. Slowly pour in the heavy cream and vanilla extract, beating until the filling reaches a smooth, spreadable consistency that holds its shape but isn’t stiff.
Heat a non-stick pan or crepe pan over medium-low heat, and lightly brush with melted butter. The pan is ready when a drop of water sizzles gently on the surface. Pour about ¼ cup of batter into the center of the pan, immediately tilting and swirling to spread the batter into a thin, even circle. The key is working quickly while the batter is still liquid. Cook for about 2-3 minutes until the edges begin to curl slightly and the surface appears set with tiny bubbles. You’ll know it’s ready to flip when the pancake no longer looks wet on top and the edges start to look golden. Carefully flip using a thin spatula and cook for another 30-60 seconds until the bottom is lightly golden. The second side cooks much faster, so watch carefully.
Transfer each pancake to a plate and cover with a clean kitchen towel to keep warm and prevent drying. Repeat this process with the remaining batter, adding a small amount of butter to the pan between pancakes as needed. You should end up with 8-10 thin, flexible pancakes that smell subtly sweet and have a gorgeous golden color.
Once all pancakes are cooked, begin the rolling process while they’re still warm and pliable. Place a pancake on a clean work surface and spread about 2-3 tablespoons of chocolate filling evenly across the surface, leaving about an inch border on all sides. The filling should be thick enough to stay put but not so thick that it squeezes out when rolled. Starting from one edge, carefully roll the pancake into a tight cylinder, using gentle pressure to ensure it holds its shape. The warm pancake will wrap beautifully around the cool filling, creating an appealing contrast in temperature and texture.
Chef’s Notes
Store any leftover chocolate filling in the refrigerator for up to three days – it makes an excellent fruit dip or spread for toast. If preparing these pancakes ahead of time, you can cook the pancakes the night before and store them covered in the refrigerator. Simply bring them to room temperature before filling and rolling. For variation, try adding orange zest to the chocolate filling for a citrus twist, or substitute the cocoa powder with melted dark chocolate for an even richer experience.
Servings: 4-5 people
Total Time: 45 minutes (including resting time)