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Yogurt Berry Pancake Rolls with Granola

You can totally eat these pancake rolls for breakfast.  Or dessert.  Or just because.

Yogurt Berry Pancake Rolls on plate

Here’s a breakfast that’s a little bit pancake and a little bit parfait.

It’s such a delicious combination of flavors and perfect for something a bit different for breakfast.

What’s really great about these pancake rolls is that they will trick you into thinking you’re eating a dessert.

Yes, a dessert for breakfast with nonfat plain yogurt in it…only it’s not really a dessert.

Yogurt Berry Pancake Rolls on plate

So get your day off to a colorful and delicious start and give these yummies a try.

This recipe was inspired by Pete’s Pancake Rolls from a restaurant featured on Diners Drive-Ins and Dives called Pete’s Breakfast House.

Here are more recipes with berries you may like “Blueberry Muffins with Lemon Streusel“, “Blueberry Streusel Coffee Cake with Lemon Glaze” and “Blackberry and Lemon Mason Jar Lid Pies“.

Let’s check out the ingredients.

Yogurt Berry Pancake Rolls ingredients

For the Pancakes – flour, milk, egg, sugar, vanilla extract, baking soda, salt

For the Filling and Topping – fresh berries, maple syrup, and Greek nonfat plain yogurt….

Add Granola to Pancake Rolls

…and granola

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Pancakes:

In a medium size bowl,

Add flour to bowl

add the flour,

Add sugar to bowl

sugar,

Add baking soda to bowl

baking soda,

Add salt in bowl

salt,

Add milk in bowl

milk,

Add egg in bowl

egg…

TIP – It’s a good idea to crack the egg open first in a separate bowl instead of cracking the egg right into the batter.  This way, you can see if the egg is bad first before it’s mixed in with the batter. 

Also, if there’s a piece of shell that makes its way along with the egg, when in a separate bowl the shell can be removed before adding the egg into the batter.

Add vanilla in bowl

…and vanilla extract.

Whisk pancake batter in bowl

Next,

Whisk pancake batter in bowl

Whisk pancake batter in bowl

whisk together….

Pancake batter in bowl

….until the batter is fairly smooth (leaving some small lumps).

TIP – Mix the pancake batter just enough to incorporate the ingredients so that there are still some lumps left in the batter.   If the pancake batter is over-mixed gluten can form, making the pancakes chewy rather than light and fluffy.

Next, heat a medium size non-stick skillet on medium heat and,

Pancake cooking in skillet

ladle in 1/3 of the batter.

Cooking pancake in skillet

When the bottom side of the pancake turns a golden color (about 2 minutes) flip it onto the other side.

Cook until both sides are a golden color (about 4 minutes total).

For the Filling and Topping:

Set one of the pancakes on a plate….

Spread yogurt on pancake on plate

and spread about ¼ cup of yogurt on top of the pancake.

Pour syrup on pancake on plate

Then,

Pour syrup on pancake on plate

drizzle half of the maple syrup on top of the yogurt (reserve the remaining syrup for the topping).

Rolled pancake with yogurt filling

Roll the pancake…

Pour syrup on yogurt berry pancake roll

…and place it on to the center of a serving plate.

Top the pancake roll with the remaining yogurt and berries.

Drizzle maple syrup on top.

Add granola to pancake rolls

and…

Add granola to pancake rolls

…top with granola.

Pour syrup on berry pancake rolls

Drizzle a little bit more maple syrup on top and repeat the process with the remaining pancakes.

Yogurt Berry Pancake Rolls on plate

Then enjoy each and every bite.

Yogurt Berry Pancake Rolls on plate

Thank you so much for stopping by CCC!

More Breakfast Recipes on the Sweet Side You May Like:

Blueberry Pancake Whoopie Pies with Ricotta Cheese Frosting

Blueberry Cinnamon Cornbread

Raspberry Cinnamon Biscuits

Blackberry and Oatmeal Malted Smoothie

Don’t miss a CCC recipe.  Subscribe to Coupon Clipping Cook and get an email each time we have a new post.  Here’s the link to subscribe to CCC.

Yogurt Berry Pancake Rolls

Yogurt Berry Pancake Rolls with Granola

You can totally eat these pancake rolls for breakfast.  Or dessert.  Or just because.
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Pancakes
Servings: 3

Ingredients

For the Pancakes:

  • ½ cup flour
  • ½ cup milk
  • 1 egg
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 3 dashes salt

For the Filling and Toppings:

  • 3 cups Greek nonfat plain yogurt
  • 1 cup maple syrup
  • 3 cups berries (blackberries, blueberries and sliced or cut strawberries)
  • 5 tablespoons granola

Instructions

For the Pancakes:

  • In a medium size bowl, add flour, milk, egg, sugar, vanilla extract, baking soda and salt.  Whisk together until fairly smooth (still has some lumps in it).
  • Heat a medium size non-stick skillet on medium heat.   
  • To the pan, ladle in 1/3 of the batter. 
  • When the bottom side of the pancake turns a golden color flip it onto the other side (about 2 minutes). Cook until both sides are a golden color (about 4 minutes total for each side).

For the Filling and Topping:

  • Set a pancake on a plate and spread about ¼ cup of yogurt on top of each pancake.  Drizzle half of the maple syrup on top of the yogurt (reserving the rest for the topping).
  • 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.

Notes

TIPS:

  1. It's a good idea to crack the egg open first in a separate bowl instead of cracking the egg right into the batter.  This way, you can see if the egg is bad first before it's mixed in with the batter.  Also, if there's a piece of shell that makes its way along with the egg, when in a separate bowl the shell can be removed before adding the egg into the batter.
  2. Mix the pancake batter just enough to incorporate the ingredients so that there are still some lumps left in the batter.   If the pancake batter is over-mixed gluten can form, making the pancakes chewy rather than light and fluffy.
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This recipe was originally published on February 23, 2014.

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