Rollup Blender Pancakes

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. 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).

Rollup Blender Pancakes

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.

Rollup Blender Pancakes

Rollup Blender Pancakes

Yield: Makes about 12 pancakes

Rollup Blender Pancakes

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.


  • 1 cup lowfat cottage cheese
  • 6 large eggs
  • 1/2 cup all-purpose or whole wheat flour (about 2 1/2 ounces)
  • 1/4 teaspoon salt
  • 1/4 cup oil (canola, vegetable or coconut oil)
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 2 tablespoons sugar


  1. Combine all the ingredients in a blender and process until smooth.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

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.
Rollup Blender Pancakes

82 Responses to Rollup Blender Pancakes

  1. Gail says:

    Oh! These were great! I love crepes…but these I will enjoy eating much more because of the healthy ingredients and protein….cottage cheese, eggs and w/w flour. Thanks for sharing such a wonderful breakfast treat. I used whole wheat pastry flour because that’s what I had. For fillings I loved cinnamon sugar on one, lemon and powdered sugar on another… and I was surprised how much I loved the brown sugar. So tasty! My husband thinks honey butter will taste good too so next time I make some will have to try. They reheated nicely as well!

  2. […] cheese is the secret ingredient in these Rollup Blender Pancakes at Mel’s Kitchen Café, helping to create a light and tender pancake. Mel, a rock star mom of […]

  3. Emily says:

    After watching the FB video, I finally made these pancakes with success! You’re right, they’re not rocket science, but there were a few tips in the video that made all the difference. First, I wast trying to flip them WAY too soon, I had the heat too high, I was using a non-stick pan (the griddle is much easier!) and using the quarter cup measure to spread out the batter gave me a visual regarding the size and thickness. Anyway, we love these pancakes, and I am so excited to add them to my breakfast rotation! Thanks Mel 🙂

  4. Amanda says:

    We made these this morning as a fun conference morning breakfast, and they were fun and delicious! I didn’t have cottage cheese, so I subbed in plain Greek yogurt, and it worked perfectly!

  5. Britt-Marie says:

    What is that skillet you are using for this? I didn’t see if under your “My Favorite Things.” Do you like it better than the nonstick Farberware version with a lid? I’m in real need of a new one.

    • Mel says:

      It’s a nonstick skillet I got at Target – I have two, actually and use them all the time. They are 10-inch and the brand is Farberware (but I don’t see them online to give you a visual – sorry). I still use my 12-inch nonstick Farberware with a lid constantly (mostly for dinners) but these smaller skillets are perfect for breakfast or smaller batches of ground meat, etc.

  6. Erica Ernstrom says:

    These were a big surprise hit with my picky eaters! Thank you for a high protein, delicious breakfast idea!

  7. Kristin says:

    Mel…you rock!

    I couldn’t believe how many of these delicious babies my dainty girls devoured! Maybe it’s just me, but all the eggs (and a smidge more vanilla) give a wonderful custard undertone.

    I did make the batter the night prior and blended just prior to use. Maximizing minutes on a school morning. Worked great! Thanks for yet another fabulous recipe!

  8. Allison says:

    I don’t know why it took me so long to try these – they are amazing!! So quick – with my electric griddle, I cooked 6 at a time, and got 15 1/4-cup pancakes in 10 minutes, start to table. My husband said there’s no need to ever make traditional pancakes again. Love the protein too, perfect! Thank you!!

  9. Tammy gates says:

    My husband’s family had a tradition of “skinny pancakes” very similar to these. I’ve been making them now for over three decades. Our favorite topping is butter, granulated sugar and a sprinkle of lemon juice. Delicious!

  10. Sonia says:

    Hi Mel. I believe you when you say these aint crepes 🙂 and I’m absolutely trying this. I hope my blender will make things quicker as I can’t wait to taste these. Your 7 yo is so much like my 10 yo old – always mixing sauces and stuff and calls them cool.

  11. Whitney says:

    Made these this morning and love them!!! I love that they’re thicker than regular crepes, and my kids ate sooo many!

  12. sarahi says:

    I just want to say thank you! They are delicious! !!!!! My family loves me more now!! lol

  13. Michelle says:

    These were fabulous!! I’ll definitely make them again. 🙂

  14. Laurie says:

    I just happened to check my email during the day and had to make the little pancakes right this minute. Grabbed my money and drove off to the store for cottage cheese. Blended them up, poured each one in a ten inch pan and ate pancakes in minutes! I followed the directions EXACTLY and they are PERFECT! Thanks, Mel. Merry Christmas to you.

  15. Julia says:

    These were the perfect conference morning breakfast. I made them the night before and stored them in the fridge overnight. In the morning I just warmed them up and they were a huge hit. Our favorite filling was discovered by accident: my 2yo rolled her sliced pears up in hers and then we all tried it. Yummmmm!! And you were right that even though these resemble crepes, they aren’t the same. Excellent with whole wheat flour–still tender and light. Thanks!

  16. Maria Osorio says:

    I have a question, how many of each ingredient would you need if you only want to make 6 pancakes?

  17. Maria Osorio says:

    I have aquestion how many of each ingredient would you need if you only wanted to make 6 pancakes

  18. Kylie says:

    We made these this morning and LOVED them! They were so good and the kids kept saying, “mom, these are the best things ever”.

  19. Julia says:

    First of all I stink at making pancakes. So it was with much trepidation that I attempted these. They were PERFECT. The best part is that they cook fast so the pancake maker actually gets warm pancakes! Also they didn’t require that much cooking spray or butter in the pan. Also they used up leftover cottage cheese (from spaghetti pie!) They were declared the best pancakes ever in my house.

  20. Cassie says:

    Hi Mel! If I were to prepare the batter the night before would it keep until the next morning? It sure would save some time on the morning rush. Thank you.

    • Mel says:

      Cassie – You know, I haven’t tried that but I think it would work just fine, especially if you give it a quick pulse in the blender the morning of to recombine.

  21. Lynda M. says:

    Very yummy recipe. Super easy to make. We had them with Nutella, strawberry, apricot, raspberry, and strawberry rhubarb preserves each one unique not sure I could pick a favorite. Great canvas for my imagination. Will be making these over and over. Thank you.

  22. Rebecca says:

    These were a huge hit at our house! My husband’s exact words were “these are just like the ones I ate at in a restaurant in California”! How’s that for a compliment. Thanks for another great recipe!

  23. Marci says:

    I love this recipe! I made them on my griddle because I had 3 kids clinging to my shirt screaming “food!” And I needed to get them out fast. They weren’t perfect circles but I could do 3 at a time and once rolled up, they looked fantastic. I’m thinking these are a great high protein alternative to bread. Do you have any idea If it would work okay to make PB&J roll ups out of these and freeze them for easy lunch time grabs?

  24. jennie says:

    another yummy recipe from you! thanks for this one, we all loved them. I only had 3 eggs this rainy morning and no desire to run to the store, so I just did 3 rather than 6 eggs and it worked out wonderfully.

  25. Bree says:

    In the words of my 10 year old daughter: “They were delicious!”

    Thanks so much!

  26. Lori says:

    I made these for a fun supper last night. We all loved them. My daughter’s favorite = melted butter and cinnamon sugar. My son’s favorite = Nutella. My husband’s favorite = peanut butter. My favorite = plain dipped in pure maple syrup.

  27. Kimber says:

    Finally got to make these this morning, we haven’t had blender for weeks but while visiting my parents they did! At 6 months pregnant with twins I may have eaten like 2/3rds of these…

  28. Helen says:

    Made them this morning and LOVED them.. we are big crepe eaters.. so I had some skeptics about how they were different than crepes.. THEY ARE and I loved that they were more filling than a crepe and had the texture of a German pancake (another favorite breakfast).. Each kid didn’t need 6 or more crepes to get full 🙂 bonus for me. Another winner Mel !!!!

  29. Leah says:

    These were delicious! I made them on the griddle (I tried one in a pan that one was not pretty). My kids saw that they didn’t look like regular pancakes and started complaining. When I said it’s a recipe from Mel they immediately said “oh, never mind, they’ll be good!” And they were!!!

  30. Amy C. says:

    Mel, these were fantastic. Now, I’m going to have to go out and buy a bigger blender because mine is too small to make two batches at once. I loved the texture and taste of these guys! So good! My boys devoured them and they were really filling. I wasn’t even hungry for lunch. Yeah!

  31. Amy says:

    P.S. We put Trader Joe’s cookie butter on them- I don’t think it gets much better than that! 🙂 ( no vested interest in tillamook or TJ- we just enjoy yummy stuff!)

  32. Amy says:

    I made these tonight in a pinch and used whatever I had on hand, which included 6 oz. French vanilla yogurt and 3 oz. marionberry yogurt (both tillamook brand) instead of cottage cheese, and wow, were they yummy!! The texture and flavor was amazing. I think I will use yogurt next time on purpose… 😉 thanks, Mel, for another amazing recipe!

  33. Amy C. says:

    Hi Mel. Thanks for this recipe. I am going to try it in the morning for my boys who are suckers for any kind of pancakes. Would you kindly share your melted butter and powdered sugar combination you use on your pancakes? I can’t wait!

    • Mel says:

      Hi Amy – I’m afraid it isn’t anything special – I usually melt butter in a little dish and the boys use a pastry brush to put a little on their pancake and then sprinkle a teaspoon or so of powdered sugar over the top (it helps to use a fine mesh strainer but a spoon is just fine, too). Hope you like them!

  34. mamalala says:

    Another fabulous recipe Mel! I made these rollup blender pancakes exactly like the recipe. They were soooo good I had to quickly mix up another batch. Hubby loved them and was shocked that cottage cheese was in them. I am going to make these ahead of time and include them in my kiddo’s lunchbox when school starts.

  35. Jen T says:

    made these for lunch today. yum! my 4 kids loved them! Thanks Mel!

  36. Thea says:

    Mel, these are my kids newest fav- with huckleberry preserves! Just a note- you can buy huckleberry preserves (and the black cap is super yummy too) from this small family business in Bigfork, Montana, called Eva Gates homemade preserves. Their ingredient list is huckleberries, sugar, pectin, lemon juice, and butter… there’s a bunch of whole huckleberries in there and it’s awesomely the real deal! Their number is (800) 682- 4283 and they ship! I have no vested interest, they are just THAT good (amazing on homemade english muffins)! We were there on vacation last year and have been ordering from them ever since. Enjoy!

  37. Melissa says:

    First off, we made this on Sunday before church and LOVED them! BUT, I couldn’t flip them to save my life. We ended up making mini ones and that worked better. I think I followed the directions to a “T” but could not flip them without them falling apart. Any tips or something I maybe missed? Thanks!

    • Mel says:

      Melissa – Two tips that come to mind are to make sure they aren’t super big. They should be smaller than a crepe – like a really big pancake but not over the size specified in the recipe. Also, sometimes I have trouble flipping them if they haven’t cooked long enough on the first side (they fall apart, too) – they should cook the majority of the time on the first side and then just flip and cook them 20-30 seconds more on the other side. Hope that helps!

  38. Taryn says:

    Do you think this could be made gluten free or does it require the gluten to hold together?

  39. Maria S. says:

    Would ricotta be an okay substitute for the cottage cheese? I don’t normally buy cottage cheese but I always have ricotta.

    Thanks for the recipe!

  40. What a great idea! I now have a massive craving for pancakes 🙂

  41. Kate says:

    I don’t recommend using pastry flour for this. Not enough gluten to hold them together. Discovered this the hard way. 🙁

  42. Jessica says:

    These are Swedish Pancakes! Our family loves them and we’ve been eating them for years. So fun to see them here!

  43. Mim says:

    These look amazing and solo delicious. I just have one question, can you substitute the wheat flour for white flour? Thank you 🙂

  44. Jolene P says:

    Sounds delish! Making these soon – my kids love pancakes for breakfast (& dinner too). Right now we’re loving your oatmeal pancake mix but this looks yummy too.

  45. Our special breakfast is roll ups. But I think your recipe for the dough is better than mine. Whoopee Ding. I can’t wait to try them.

  46. Those look awesome, I think I finally have a solution to the request for pancakes in lunches when school starts! Rollup pancakes would pack so much better than the regular kind do, and less messy to eat I’m sure!

  47. Stephanie says:

    Can’t wait to try these. Our favorite pancake recipe is 1cup cottage cheese, 3 eggs and 1/4 cup ww flour blended in the blender.

  48. Ashlee T says:

    I LOVE It when you say “toss it all in the blender”. Easy yummy meals make me happy! I’m pretty sure my lil boys will love these! Thank you!!

  49. Lynda says:

    Has anyone tried making these on a griddle? Just wondering if it would work, since I don’t own a non-stick pan anymore. (but I may have to get one just for this recipe!)

  50. These look so good! I love that they can be made ahead of time!!

  51. Emily Hansen says:

    Hey Mel! These look delish – quick question – can you use whole wheat kernels in the blender to make the wheat flour, like your other blender wheat pancake recipe? I don’t have a wheat grinder, so I use my blender to grind fresh wheat in recipes…

    • Mel says:

      Emily Hansen – I haven’t tried that but I don’t know how well it would work here since these pancakes don’t blend as long as the whole wheat blender ones. You could try blending up the wheat kernels before adding everything else, measuring out 1/2 cup of the ground wheat (saving any remainder for another use) and then blending it all up.

  52. Audrey says:

    I’ve got a recipe for lemon ricotta pancakes that I love so I’m going to try some plain and some with some lemon zest added. I’m thinking the taste will be similar but easier to make. Always a good thing. Plus I frequently have cottage cheese in the house but ricotta is a special buy. Thanks for another winner, Mel.

  53. Anna says:

    OH my goodness! these are to our family “special pancakes” we love them! Our recipe is the same except we skip the salt, vanilla, and sugar and we blend for a solid two minutes. My personal favorite addition is to sprinkle cinnamon before the first flip. Fun to see others enjoying these as well!

  54. Amber Carpenter says:

    These look delicious. Trying them this morning. And WE just picked an enormous amount of huckleberries yesterday on Blacktail Mountain so I am using the precious berries. Maybe you should come to Montana to pick?? :). I have lots of room for you to stay.

  55. Isabelle says:

    These look amazing! I have a slightlly unrelated, but very important, question for you. We are moving into a new house that does not have a stove/oven, and so we have to buy one for the first time in our lives. What should we look for in a range? Is there a brand you are particularly partial to? I believe the hookups are electric. I cook A LOT and most of your recipes, so I’d really value your input!

    • Mel says:

      Hi Isabelle – that’s a great question! I bought a new stove/range last year when we moved into our current home because we remodeled the kitchen. I wanted one of the split stoves that has a smaller oven on top and a larger one on bottom (I wasn’t able to get a true double oven in the kitchen). You lose your bottom drawer that way but I have loved it! I have a whirlpool model and while I’m not crazy about some of the quirky things (sometimes the oven doors don’t close all the way unless you push really hard on them), overall, I’ve been happy. It was a mid-priced oven that isn’t currently made anymore but I learned a lot just by reading reviews on Sears, Consumer Reports, and some of the home improvement stores like Lowes. We ended up buying from Sears. One thing I looked for is a stovetop (ours is electric, too) that has two large burners and two small. So many of them have three small burners and only one large which is a real pain, in my opinion. Good luck on your search!

      • Isabelle says:

        Thank you so much!

        • Alicia W says:

          I have an oven that has a smaller oven and a larger oven as well, but the smaller oven is on the bottom and looks just like the drawer would. I like this a lot, since I use the larger oven more…I don’t have to lean down as far when I’m putting something heavy in the larger oven as I would if the smaller oven was on top. Happy oven shopping!

  56. Becky says:

    I am eating one of these right now (is that some sort of blog to table/mouth record? ;))! SO delicious! My girls loved being able to choose what’s on the inside jam for 2 of them and butter with cinnamon sugar and then dipped in syrup. The littlest one said we should have them for breakfast every morning!

    I like that these a high in protein, too, and will hopefully keep us full!

    Thanks for yet another winner!

  57. These sound sooo good! And so pretty! What a great weekend treat!

  58. Yousra says:

    You can grab those pans at Walmart too! I believe they’re called GreenLife.

  59. Kim in MD says:

    Wow…these pancakes look amazing! I am intrigued by the cottage cheese in the batter. I am going to make these this weekend. I know my family will love this recipe!

    Mel- Recipe Source made me laugh out loud! 🙂

  60. Sheila says:

    Love the words: blender, super easy, fast and can be placed in a Ziploc bag for a few days! By this time, I always have a freezer full of black raspberries. The summer has been so busy that by the time I went out there searching, I too searched in vain. 🙁 Thank you, Mel, for another quick, easy, and creative recipe that looks so impressive to serve.

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