Pancake Spaghetti

Name: Pancake Spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1/4 tsp salt; 1 1/2 cups whole milk; 2 egg; 2 tbsp unsalted butter (for batter), melted; 2 tbsp unsalted butter (for serving); 1/2 cup maple syrup

Thin pancake batter piped through a squeeze bottle into long noodle strands on the griddle, piled high like a plate of spaghetti and finished with butter and syrup, the breakfast re-trend everyone tried.

25 minMediumServes 4480 cal/serving

AmericanBreakfastStovetopVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

1 1/2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/4 tsp salt
1 1/2 cups whole milk
2 egg
2 tbsp unsalted butter (for batter), melted
2 tbsp unsalted butter (for serving)
1/2 cup maple syrup

Instructions

1

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 1/4 tsp salt.
2

In a separate bowl, whisk 1 1/2 cups whole milk, 2 egg, and 2 tbsp melted unsalted butter (for batter) together, then pour into the dry ingredients and whisk until smooth and thin enough to pour easily off a spoon.
3

Transfer the batter to a squeeze bottle with a narrow tip, or a zip-top bag with a small corner snipped off.
4

Heat a nonstick griddle or large skillet over medium-low heat and lightly grease it.
5

Squeeze the batter onto the griddle in thin, continuous back-and-forth strands about the width of spaghetti, working in small batches so the strands stay separate.
6

Cook for 1 to 2 minutes until the strands are set and bubbling, then flip the whole tangle with a wide spatula and cook 1 minute more until cooked through.
7

Pile the pancake noodles onto plates like a nest of spaghetti, top with 2 tbsp unsalted butter (for serving), and drizzle generously with 1/2 cup maple syrup.

Questions

Can I make Pancake Spaghetti dairy-free?

Yes. The dairy in this entry is 1 1/2 cups whole milk, 2 tbsp unsalted butter (for batter), melted, 2 tbsp unsalted butter (for serving). Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pancake Spaghetti gluten-free?

Yes. The gluten in this entry is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pancake Spaghetti keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pancake Spaghetti?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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