Cherry Bomb Pancake Rolls

Cherry Bomb Pancake Rolls are a showstopping dessert that combines the joy of pancakes with playful sushi-style presentation. Each roll is packed with a layer of tangy cherry jam and creamy white chocolate, then dipped in rich dark chocolate for a bite that is both decadent and fun to serve. These make an eye-catching finale for any dinner party or a special weekend treat.

I first brought these to a holiday brunch and the platter was empty before anything else was touched. Watching kids and adults compete for the last roll is now a running family joke.

Ingredients

• All purpose flour: gives structure and a slightly tender bite make sure to use fresh flour for best results
• Large eggs: help bind the batter and create a rich texture opt for free range if possible
• Whole milk: adds moisture and a subtle creaminess full fat milk is best for flavor
• Granulated sugar: offers light sweetness and helps browning
• Salt: brings out the flavors and keeps the batter balanced use fine sea salt
• Unsalted butter: enriches the pancakes and keeps them tender use high quality for best results
• Vanilla extract: brings warmth and background notes always choose pure vanilla
• White chocolate: creates a sweet ganache layer with creamy richness select a block or quality chips that melt smoothly
• Heavy cream: is necessary for a silky ganache do not substitute with milk
• Cherry jam: brings tart fruitiness and vivid color look for jam with visible cherry pieces when possible
• Dark chocolate: adds a bittersweet shell to balance the sweetness use chocolate with at least sixty percent cocoa
• Coconut oil or neutral oil: ensures smooth melting and a glossy finish is optional but helpful
• Fresh or maraschino cherries: deliver a bright pop of flavor and a pretty garnish use plump unblemished fruit

Step-by-Step Instructions

Prepare the pancake batter:

Start by whisking the flour sugar and salt in a medium bowl to incorporate and aerate the dry ingredients. In another bowl thoroughly beat the eggs milk melted butter and vanilla until well combined. Gradually add the wet mixture to the dry ingredients whisking constantly until you have a completely smooth batter. Allow the batter to rest for ten minutes to relax the gluten and prevent rubbery pancakes

Cook the pancakes:

Heat a nonstick skillet over medium heat and run a paper towel with a bit of butter over the surface. Pour in a quarter cup of batter lifting and swirling the pan so it coats the bottom in a thin even layer. Cook for one to two minutes until the edges begin to lift and the underside is lightly golden. Flip carefully with a spatula and cook for thirty more seconds. Repeat with the remaining batter to make about four or five thin pancakes then let them cool entirely on a wire rack or plate

White chocolate ganache:

Place the finely chopped white chocolate in a heatproof bowl. In a small saucepan heat the heavy cream just until steaming but not boiling. Pour the hot cream over the chocolate and let it sit undisturbed for two minutes to soften. Stir gently until the chocolate melts fully and the mixture is smooth and glossy. Allow to cool until the consistency is spreadable but not stiff

Assemble the rolls:

Lay one cooled pancake flat on a clean surface. Spread a thin even layer of cherry jam across the pancake almost to the edges. Add a generous but not heavy layer of white chocolate ganache on top of the jam. Tightly roll up the pancake starting from one edge taking care not to squeeze out the filling. Repeat this process with the remaining pancakes and fillings

Chill and slice:

Wrap each rolled pancake snugly in plastic wrap to help them hold their shape. Place in the refrigerator for at least thirty minutes or until the rolls are firm. Once chilled remove the plastic and use a very sharp knife to slice the rolls into one inch pieces aiming for even sushi style bites

Dip in dark chocolate:

Melt the dark chocolate with the coconut oil if using in a heatproof bowl over a pan of gently simmering water or by microwaving in short bursts. Stir until the chocolate is just smooth. Dip one end of each pancake roll piece into the chocolate letting any excess drip off. Set the finished pieces on a tray lined with parchment paper. Refrigerate until the chocolate is firm and glossy

Garnish:

If desired top each roll with a fresh cherry or maraschino cherry half for a playful look and added fruitiness

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The cherry jam is my favorite part because it cuts through all the rich chocolate giving every bite a bright tart lift. My nieces always want to help spread the cherry jam and fight over licking the spoon.

Storage tips

Once assembled and dipped in chocolate keep these pancake rolls covered in the refrigerator for up to three days. Lay them in a single layer on parchment paper to avoid sticking. For longer storage freeze them before dipping in chocolate then thaw and dip just before serving for best freshness and texture.

Ingredient substitutions

Raspberry or strawberry jam works beautifully in place of cherry for a new flavor twist. If white chocolate is not your favorite you can use milk or bittersweet chocolate for the ganache layer. For gluten free pancake rolls choose a reputable one to one gluten free flour blend and check all ingredient labels for allergens.

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Serving suggestions

Arrange the rolls sushi style on a platter and garnish with mint or extra chopped chocolate for a festive finish. They pair well with coffee or tea as a sweet brunch treat. Add a small dish of whipped cream or a dusting of powdered sugar on the side for an extra luxurious presentation.

Cultural context

This dessert takes inspiration from both European filled pancakes and Japanese sushi style presentation. The playful look and hand held bites make it perfect for parties where you want something unique yet approachable. My family loves using local cherries in summer for a seasonal touch.

Recipe FAQs

→ Can I use a different jam filling?

Yes, you can substitute cherry jam with raspberry or strawberry jam for a flavorful variation.

→ How do I prevent the pancakes from tearing when rolling?

Ensure the pancakes are thin and fully cooled before assembling. Gentle handling helps prevent tearing.

→ Should the ganache be cold or soft when spreading?

The ganache should be cool but still spreadable to keep the pancakes easy to roll without tearing.

→ Can these pancake rolls be made ahead?

Yes, you can assemble and chill the rolls ahead, then slice and dip in chocolate before serving.

→ What is the best way to slice the rolls cleanly?

Use a sharp knife and wipe between cuts for neat, sushi-style pieces without smearing the filling.

→ Are these suitable for vegetarians?

Yes, as prepared, these pancake rolls are vegetarian-friendly unless your chocolate contains animal additives.