A simple and delicious way to enjoy breakfast, these thin, tender pancakes are cooked in a skillet and are rolled up with any assortment of toppings!

I know you are thinking these delightful rolled up pancakes look like a crepe and therefore must be a crepe. But can I gently ask you to think again? Because they aren’t. A crepe. And let me tell you why.

First of all, while they are thin and tender and the method of cooking is similar to a crepe, the batter differs both in ingredients and texture and the resulting pancake is thicker and a little softer than a traditional thin, crispy-on-the-edges crepe.

A side view of a white plate full of jam-filled rollup pancakes.

Second of all, they just aren’t a crepe. I mean, I don’t know what else to say. They are a rollup blender pancake and they are proud of it.

It might seem odd to throw cottage cheese into a blender to make pancakes but the smooth, silky batter cooks up into some of the most delicious little pancakes to ever come our way.

We’ve made these several times, and call us creatures of habit, but we’ve stuck pretty close to our favorite toppings: jam, nutella, maple syrup, and a delicious melted butter and powdered sugar combo (not all of those at the same time, of course, unless you are my 7-year old who likes to combine everything onto one vehicle to his mouth, and just yesterday ate a peanut butter, pickle, ham, provolone and ketchup sandwich; pardon me while I go chase down my lost appetite).

Two white plates with a stack of cooked crepes.

I first made these at my mom’s house while visiting this summer.

She has these nifty white 10-inch nonstick skillets she uses for crepes (she’s pretty much famous for her crepe making abilities and the kids capitalize on it every time we see her); I included a picture below the recipe of the rollup pancakes cooking to give you a quick idea of how they should look.

If you have a nonstick skillet of any variety and a wide, flat spatula, you’ll be good to go – they are super easy and cook up really fast. As in, keep your eyes on the prize or you might have super burned rollup pancakes instead of soft and fluffy rollup pancakes.

My parents pulled out jam to slather on the pancakes and I’m pretty sure I was convinced then and there that I need huckleberry, plum and peach jams in my life forever. Best jams everrrrr.

I’m off to find me some huckleberries to make into jam. Wish me luck.

While I hunt (most likely in vain, you don’t have to tell me), enjoy these pancakes this weekend or next Tuesday or whenever.

Huckleberry jam or not, I’m sure you can find something delicious to roll up in them.

A white plate with six jam-filled rollup pancakes stacked on each other.

Rollup Blender Pancakes

4.88 stars (72 ratings)


  • 1 cup lowfat cottage cheese
  • 6 large eggs
  • ½ cup (71 g) all-purpose or whole wheat flour
  • ¼ teaspoon salt
  • ¼ cup oil, canola, vegetable or coconut oil
  • ¼ cup milk
  • ½ teaspoon vanilla
  • 2 tablespoons sugar


  • Combine all the ingredients in a blender and process until smooth.
  • Heat a 10-inch nonstick skillet over medium heat until a drop of water sizzles on the surface. Lightly spray with nonstick cooking spray. Lift the skillet from the heat and ladle in about 1/4 cup batter, spinning the skillet in a circle to form a somewhat even circle about 6 or 8-inches across (it doesn’t have to be perfect).
  • On the heat, cook the pancake until golden, about a minute, then use a wide, flat spatula to carefully flip the pancake and cook for 30 seconds or so on the other side.
  • Slide the pancake to a plate and repeat with the remaining batter, spraying with cooking spray every few pancakes or so and making sure the skillet is hot before adding a new scoop of batter (although make sure it isn’t so hot that the pancakes burn – adjust the temperature as needed). Stack the pancakes on top of each other as they finish cooking.
  • Serve with butter, jam, powdered sugar, syrup, fruit and whipped cream – whatever your little heart desires! Spread the filling down the center and roll up to eat.


Make Ahead: these pancakes can be cooked, cooled, stacked and sealed in a ziploc bag and refrigerated for a few days (reheat in the microwave or quickly in a warm skillet). They can also be frozen for several months.
Serving: 1 Pancake, Calories: 118kcal, Carbohydrates: 7g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 94mg, Sodium: 163mg, Fiber: 1g, Sugar: 3g
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Recipe Source: from my friend Sunny’s family recipe book, adapted slightly from her sister, Desiree’s recipe; I’m kind of, sort of hoping they’re going to adopt me into their family eventually.

Here’s a quick picture of the lovely pancakes cooking. You can tell they don’t have to be completely perfect. Once they’re rolled all those little flaws are completely forgotten. This picture was taken at my mom’s house with her skillets (I have a traditional, old black nonstick skillet that works just fine, too). I think she said she got these white beauties at Target or maybe Kohls.
Two skillets with a flat cooked pancake in each one.