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Maple “PanCake” Roll

We make several cake rolls here at Polly’s. Our baker Sam decided to try her hand at making one from our pancake mix. She also wanted to feature the DELICIOUS maple buttercream she makes. This is a sweet recipe, make no mistake, the maple flavor is strong with this one. Even a small piece feels indulgent and rich. It has a delicate texture that compliments the smooth buttercream. It does take a bit of time to make, but is a fun and adventurous take on a cake roll. 

Pancake Roll:


4 Eggs

3/4 Cup of Maple Sugar 

1/4 Cup Water

1 tsp water

1 tsp vanilla

3/4 cup of Polly’s Plain Pancake Mix

1/2 tsp of Baking Powder 

1/4 Tsp Salt 

Powdered Sugar to Coat the Towel

Pancake Cake Roll Instructions: 

Preheat oven to 350. Prepare and 9×13 inch pan or baking sheet by placing a piece of parchment paper on the bottom, grease AND flour this parchment paper. 

Whisk eggs and vanilla until pale. Add water and continue to whisk. Gradually add maple sugar and whisk it in. 

Sift together Pancake Mix, baking powder, and salt together. Add this to the eggs gradually and whisk to combine. 

Pour into prepared pan and evenly spread it out. 


It will be thin and seem loose. Bake for 10-15 minutes or until it springs back when you touch it. 

While the cake is baking prepare a towel with powdered sugar coating it. Once the cake is ready immediately flip it out of the pan onto the towel.

Carefully pull away the parchment paper. Roll the cake into its final shape, roll it up along the short edge and with the towel in it. Set aside and let it cool. While that is cooling prepare your maple buttercream and maple glaze. 

Maple Buttercream: 

1 Cup of Butter

3 Cups of Powder Sugar 

3-4 tbsp of milk

1/3 cup of maple syrup

Using a stand or hand mixer cream butter, add sugar and milk. Whip until white and fluffy. Add syrup until well combined. If too thick, you can add more milk. 

Maple Glaze: 

2 Cups of Powdered Sugar

2 Tbsp of Maple Syrup

3 Tbsp of Milk 

Whisk together. Add more milk for a thinner glaze- more sugar for a thicker one. 


Once your components are all made, make sure your cake is cool. It should no longer be hot to the touch. Very, very, carefully and gently unroll. Fill with maple buttercream, spread gently.

Roll back up (using the towel to help you make a tight roll).

Place seam side down on a pan, or drying rack above a pan.

Pour glaze over the top and set in freezer for about 30 minutes, or until the glaze as stiffened. remove from freezer and slice and serve.