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
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Spoiler: It’s Way More Fun Than Plain Pancakes
❀ Pure breakfast magic: Watching faces light up when you serve “pasta” for breakfast never gets old
❀ Zero flipping stress: The thin strands cook completely through—no pancake-flipping anxiety here
❀ Ready in minutes: Each batch takes 2-3 minutes max, so you’re not stuck at the stove forever
❀ Uses pantry staples: Same ingredients as regular pancakes, just a different technique
❀ Kid-approved fun: Even picky eaters get excited about this novelty breakfast
❀ Social media gold: These photograph beautifully and always get comments
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.
You may also like:
❀ Creamy Green Goddess Pasta Salad : Easy & and ready in 15 Min
❀ Crispy Crab Cake Recipe: 7 Steps to Restaurant Quality Results
❀ Easy Asiago Bagel Recipe (Better Than Store-Bought!)
❀ Best Sopapilla Cheesecake Bars: 5-Ingredient Mexican Dessert
Have you tried making spaghetti pancakes yet? Let me know in the comments how your first attempt went and definitely share a photo if they turned out Instagram-worthy!
Spaghetti Pancakes Recipe: Why 12M People Can't Stop Making These
how to make viral spaghetti pancakes using a squeeze bottle technique. These fun, Instagram-worthy pancakes are perfect for kids and special occasions.
Type: Breakfast
Cuisine: International
Keywords: spaghetti pancakes, viral pancakes, squeeze bottle pancakes, breakfast art, kids breakfast, Instagram pancakes
Recipe Yield: 4 servings
Calories: 285 calories
Preparation Time: PT10M
Cooking Time: PT15M
Total Time: PT20M
Recipe Ingredients:
- 25g melted butter, 2 tbsp granulated sugar, 1 tsp vanilla extract.
- 1 large egg, 1 cup whole milk, 140g all-purpose flour.
- 10g baking powder, pinch of salt.
- Melted chocolate or chocolate sauce, fresh bananas.
- fresh strawberries, optional maple syrup, powdered sugar.
Recipe Instructions: Prepare the Base: Mix melted butter, sugar, and vanilla until smooth. Whisk in the egg, then gradually add milk, stirring continuously to prevent lumps. Create the Batter: Combine flour, baking powder, and salt, then fold into the wet ingredients in two additions. Stir gently to combine, avoiding overmixing. Fill Squeeze Bottle: Transfer batter to a squeeze bottle, filling 3/4 full. Shake gently to eliminate air bubbles and test the flow on a plate. Heat the Pan: Heat a non-stick pan over medium-low and lightly grease with butter. It's ready when water droplets sizzle gently. Create Spaghetti Design: Squeeze batter in long, continuous lines to form spaghetti-like patterns. Keep steady pressure for even strands. Cook and Serve: Cook for 2-3 minutes until edges are golden. No flipping needed, just slide the pancake sheet onto a plate. Final Presentation: Drizzle with melted chocolate and arrange fresh fruit. Serve immediately while warm.
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