Forget boring stacks of pancakes. spaghetti pancakes are the breakfast twist you didn’t know you needed. Imagine golden strands of pancake batter sizzling into delicate “noodles,” then piled high and topped with rich chocolate “sauce” and fresh fruit.
They look like a playful plate of pasta, but taste just as soft, sweet, and buttery as your favorite pancakes. It’s the kind of breakfast that makes kids lose their minds, adults pull out their phones, and everyone ask for seconds
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Spoiler: It’s Way More Fun Than Plain Pancakes
❀ Pure breakfast magic: There’s something unforgettable about serving “pasta” for breakfast. Watching everyone’s faces light up when they realize it’s actually pancakes in disguise is priceless. It’s playful, creative, and guaranteed to make your morning a little more fun.
❀ Zero flipping stress: Say goodbye to the struggle of uneven pancakes or messy flips. These thin strands cook evenly and quickly on both sides, no flipping required. It’s the easiest way to enjoy all the flavor of pancakes without the usual hassle.
❀ Ready in minutes: You’ll have breakfast on the table faster than you can brew a pot of coffee. Each batch cooks in just 2–3 minutes, so you can feed everyone without being stuck at the stove. Perfect for busy mornings or lazy weekends alike.
❀ Uses pantry staples: No fancy ingredients or extra grocery runs here. You’ll use the same simple items you’d grab for classic pancakes — flour, eggs, milk, sugar, and a touch of butter. It’s all about technique, not complexity.
❀ Kid-approved fun: Kids absolutely love this twist on a breakfast favorite. The fun “pasta” shape makes even the pickiest eaters excited to dig in. It’s a great way to get everyone smiling around the breakfast table.
What You’ll Need to Make Them
For the Spaghetti Pancakes:
• 25g butter, melted (about 2 tablespoons)
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (250ml) whole milk, room temperature
• 1 large egg, room temperature
• 140g all-purpose flour (about 1 cup, spooned and leveled)
• 10g baking powder (about 1 packet or 2 teaspoons)
• Pinch of salt (about 1/8 teaspoon)
For Serving:
• Melted chocolate or chocolate sauce
• Fresh banana slices
• Fresh strawberries, sliced
• Maple syrup (optional)
• Powdered sugar for dusting
Equipment You’ll Need
Squeeze bottle: Grab one from the kitchen store or Amazon. In desperation mode, a ziplock bag with the corner snipped off works, but you’ll have way better control with a proper bottle.
Non-stick pan: Trust me on this one. Thin pancake strands plus sticky pan equals breakfast disaster.
Room temperature ingredients: Cold eggs and milk won’t mix as smoothly. Pull them out while you’re having your coffee.
Cooking It Up, One Line at a Time
⤷ Prepare Your Batter Base
In a medium mixing bowl, whisk together the melted butter, sugar, and vanilla extract until well combined. The mixture should be smooth and slightly glossy. Let the butter cool slightly if it’s too hot, as you don’t want it to cook the egg in the next step.
⤷ Add Wet Ingredients
Crack the egg into the butter mixture and whisk vigorously until fully incorporated. Gradually add the milk while whisking continuously. This gradual addition prevents the batter from becoming lumpy and ensures a smooth consistency throughout.
⤷ Incorporate Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in two additions, stirring gently after each addition. Mix just until combined—a few small lumps are perfectly fine. Overmixing will create tough, chewy pancakes instead of tender ones.
⤷ Transfer to Squeeze Bottle
Using a funnel or large spoon, carefully transfer the batter into your squeeze bottle. Fill it about 3/4 full to leave room for squeezing. Give the bottle a gentle shake to settle the batter and eliminate air bubbles. Test the flow by squeezing a small amount onto a plate—adjust the tip opening if needed.
⤷ Heat and Grease Your Pan
Heat a non-stick pan or well-seasoned cast iron skillet over medium-low heat. Lightly grease with butter or cooking spray. The pan is ready when a drop of water sizzles gently but doesn’t dance aggressively across the surface.
⤷ Create Your Spaghetti Design
Starting from one edge of the pan, squeeze the batter in long, continuous lines across the surface, creating a spaghetti-like pattern. Work quickly but steadily—the batter should flow smoothly without breaking. You can create parallel lines, swirls, or even crosshatch patterns. Cook for 2-3 minutes until the surface appears set and slightly golden at the edges.
⤷ Finish and Serve
The beauty of spaghetti pancakes is that they don’t need flipping—the thin strands cook completely from the bottom heat. Once set, carefully slide the entire “pancake sheet” onto a serving plate. Drizzle with melted chocolate to mimic pasta sauce, then top with fresh fruit. Serve immediately while warm.
Tips That Take You From Good to Wow
❀ Start steady, stay steady: Think of decorating a cake—you want smooth, even pressure. Too aggressive and you get pancake blobs. Too gentle and your “spaghetti” breaks apart mid-squeeze.
❀ Don’t overthink the pattern: Honestly, messy looks more realistic anyway. Some of my best batches happened when stopped trying to make perfect parallel lines.
❀ Get your timing down: Medium-low heat is your friend. Too hot and the batter sets before you finish your design. Too cool and you’ll be waiting forever for golden edges.
❀ Make extra batter: These disappear fast, and you’ll definitely want seconds. The recipe doubles easily.
❀ Prep everything first: Have your toppings ready to go. These taste best served immediately, and you don’t want to scramble for chocolate sauce while your pancakes get cold.
Got Questions? I’ve Got Answers
➲ Can you make these ahead?
The batter holds up okay in the fridge for a couple hours, but honestly, they’re so quick to make that there’s no real need. If you must prep ahead, give the batter a gentle stir before using—it separates naturally.
➲ No squeeze bottle, no problem?
Ziplock bag with a corner cut off works in a pinch. Some people even use clean ketchup bottles. The goal is controlling the flow, so whatever gives you that control works.
➲ Do they reheat well?
They’re really best fresh, but if you have leftovers (rare in my house), a quick toast in a 350°F oven for about 5 minutes brings back some of that texture.
➲ Why do my strands keep breaking?
Usually means your batter’s too thick or your pan’s too hot. Add a splash of milk to thin things out, and dial back that heat a notch.
Your Turn to Try Them
Look, spaghetti pancakes might sound gimmicky, but they’re genuinely delicious and surprisingly addictive. The texture is completely different from regular pancakes—lighter and more delicate—and the visual impact never gets old. Even adults do a double-take when you walk out with what looks like a plate of pasta topped with chocolate sauce.
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❀ Best Sopapilla Cheesecake Bars: 5-Ingredient Mexican Dessert
❀ How to Make Gluten Free Chips: 3 Crispy Wins You’ll Crave
Have you tried making spaghetti pancakes yet? I’d love to hear how your first attempt went! Drop a comment below and share your experience — the successes, the funny mishaps, or any creative twists you tried. It’s always exciting to see how home cooks put their own spin on a recipe.
These pancakes are such a playful and surprising twist on breakfast, brunch, or even a fun dinner. Whether you topped them with syrup, cheese, or fresh herbs, every variation is worth celebrating.
If your spaghetti pancakes turned out as cute and delicious as you hoped, don’t forget to save this recipe to your Pinterest board. That way, you’ll have it ready whenever you want to impress your family, host a brunch, or just make a weekday morning a little more magical.
Crispy Chocolate Banana Pancake Ribbons
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- Pinch of salt
- 3/4 cup milk
- 1 egg
- 1 tbsp melted butter
- 1/2 tsp vanilla extract
- 1 banana sliced
- 2 tbsp melted chocolate or Nutella for drizzle
- Butter or oil for greasing pan
Instructions
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Add milk, egg, butter, and vanilla; whisk until smooth.
- Pour batter into a squeeze bottle.
- Heat a non-stick pan over medium heat, grease lightly, and pipe thin wavy lines of batter.
- Cook until golden, flip, and finish cooking.
- Pile into bowls, drizzle with chocolate, and top with banana slices.
- Serve warm and crispy.
