Berry Pancake Rollups

berry pancake roll up on plate

Serves: 6

Fruits and Vegetables: ½ cup per serving


1 cup strawberries, fresh

1 cup blueberries, fresh

1 cup blackberries, fresh

½ cup strawberry preserves

2 cups buttermilk pancake mix

Vegetable oil cooking spray

½ cup vanilla yogurt, non-fat or low-fat (optional)


  1. Gently wash berries and pat dry. Remove leaves and slice strawberries.
  2. To make pancake filling, mix berries and preserves in saucepan over medium heat for about 5 minutes or until slightly thickened.
  3. Spray frying pan with cooking spray and preheat.
  4. Prepare pancake mix in a large bowl according to package directions. The batter should make 6 -8 pancakes about 5-6 inches in size. Cook pancakes according to package directions.
  5. Remove pancakes from pan and top with ½ cup hot berry mixture and roll up.
  6. Top each rolled pancake with 1 tablespoon of yogurt.


  • Use any type of fresh berry, depending on price or what’s in season.

Nutrition Facts

Serving size: 1 pancake with berry mixture and low-fat yogurt; Calories: 290; Carbohydrates: 60 g; Fiber: 2 g; Fat: 3.5 g; Saturated fat: 0.5 g; Sodium: 490 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see