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Spaghetti Pancakes are a fun treat made by drizzling batter onto the griddle in long, skinny strands. They take a little more effort than a regular stack, but they’re a great way to do something different on a weekend morning.
Say goodbye to stressing over perfectly shaped pancakes. These pancakes are the polar opposite of perfectly round silver dollar pancakes, and they couldn’t be more different from the sheet pan pancakes we make for a brunch crowd.
Spaghetti Pancakes
When I first saw someone talking about pancake spaghetti, I did a double take. It took me a minute to wrap my mind around this TikTok trend. I knew right away I had to try it. With dozens of pancake recipes here already, we’re always up for something new to try
What I love about spaghetti pancakes is that they don’t ask for perfection. All you have to do is grab a squeeze bottle (or a sturdy zip-close bag with the end snipped off) and drizzle the batter in just about any way you fancy. Twirling strands of “pancake spaghetti” around a fork just never stops being fun. I hope these pancakes bring as much joy and whimsy to your breakfast table as they have to mine!
Ingredients and Substitutions
Flour – I use all-purpose flour in my pancake batter.
Sugar – Granulated white sugar provides a hint of sweetness.
Dry Leavening Agents – I use both baking soda and baking powder in these pancakes for a light, fluffy texture.
Buttermilk and Eggs – I use real store bought buttermilk here. It has the exact right amount of acid to create a chemical reaction with the baking soda to achieve that fluffy, airy quality.
Butter and Oil – Salted butter goes into the pancake batter for flavor and richness. For greasing the pan, I use a neutral flavored vegetable or olive oil.
Salt – I always use kosher salt.
Notes on Equipment
- Mixing bowl
- Measuring cups and spoons
- Dough whisk
- Kitchen squeeze bottle or zip-close bag
- 12-inch nonstick skillet – I have been through about a million skillets over the years. Well, maybe not quite that many. But, I’ve tried pretty much everything, including some crazy expensive trendy brand names. And, for the past several years this All-Clad 12″ Frying Pan has been my everyday champ.
- Flexible turner – I reach for this nylon flexible turner almost every single day. It’s thin enough to slide cleanly under eggs and pancakes, yet sturdy enough to handle a full burger flip without bending. And, the nylon is gentle on my nonstick pans.
How to Make Spaghetti Pancakes
Make the Pancake Batter
Combining the Dry Ingredients: I put my flour, sugar, kosher salt, baking powder, and baking soda in big mixing bowl. Give it a good whisk to make sure everything gets combined.
Adding the Wet Ingredients: You’ll add the buttermilk and eggs to the bowl with the dry ingredients. Give it a whisk to combine, taking care not to overstir. It’s fine if there are still a few lumps in the batter.
Mixing in the Butter: I pour the melted butter into the batter and stir it just until it’s combined. Let the batter rest while you heat up a skillet.
Cooking the Pancakes
Heating the Pan: Place a large nonstick pan over medium heat. I like to use a wide flat-bottomed skillet.
Transferring the Batter: Pour the batter into a kitchen squeeze bottle. You can also use a gallon Ziploc bag with a hole snipped off one corner.
Oiling the Skillet: We’ll pour about a tablespoon of oil over the hot skillet.
Drizzling the Batter: I squeeze the batter into long spaghetti-shaped strands in the skillet. The batter should sizzle right away when it touches the pan.
Cooking and Flipping: You’ll let the spaghetti pancakes cook for one minute on the first side. Then, flip and cook on the second side for just a few seconds. (Don’t stress the flip if it isn’t perfect.)
Serving with Toppings: Transfer the spaghetti pancakes onto a plate and enjoy with your preferred toppings.
Expert Tip
For a true spaghetti-like shape, you want to use the narrowest possible hole to drizzle in the batter. If you’re using a Ziploc bag, try to snip off the teeniest possible hole in the corner. I also find keeping the bag or bottle just an inch or two from the griddle as I squeeze makes a difference. If you drizzle the batter from a higher angle, it hits the pan with more force and can spread or splatter.
Don’t over mix the batter – Like any pancake batter, the more you mix, the tougher your finished pancakes are likely to taste. For best results, mix just until you don’t see any dry flour clumps. It doesn’t need to be perfectly smooth.
Let the batter rest – Letting the batter sit for a minute or two after mixing is another way you can ensure a fluffy spaghetti pancake texture. This gives the glutens in the flour a chance to settle, making it more likely your pancakes will come out pillowy rather than chewy.
Use the sizzle test – Whenever I make pancakes, I check that the pan is hot enough by sprinkling a few drops of water over the surface. If they sizzle and dance across the pan, it’s ready.
Serving Suggestion
We like to top our spaghetti pancakes with powdered sugar and fresh fruit, and a drizzle of maple syrup too. I like to make it extra special with a batch of Strawberry Coulis or Strawberry Puree for toppings when I have berries on hand!
You’ll never go wrong with a plate of Brown Sugar Bacon on the table and you can turn this into a full hearty brunch if you tuck an Amish Breakfast Casserole in the oven while you’re mixing up and flipping the pancakes.
Storage and Reheating
Make Ahead: You really only want to rest the batter for as long as it takes your pan to heat up. And due to the nature of this particular style of pancake, this really isn’t a make ahead recipe.
How to Store: If you do happen to have any leftover spaghetti pancakes, they can be kept in any airtight container in the refrigerator for up to 3 days.
How to reheat: To reheat spaghetti pancakes in the microwave, spread them across a microwave-safe plate. Heat in 20-second increments to thaw them. Flip the pancakes over each time you check them. It usually takes about 40-60 seconds to reheat a serving.
More Pancake Recipes
- M&M Pancakes
- Blueberry Banana Pancakes
- Muffin Mix Pancakes
- Hawaiian Pancakes
- Fruity Pebbles Pancakes
- Pecan Pancakes
Frequently Asked Questions
This is one instance when you need to use store bought buttermilk. Acidity levels can vary widely in homemade buttermilk substitutes made with milk and lemon juice. You need the proper amount of acidity to cause the chemical reaction with the baking soda that creates pillowy, airy pancakes.
Spaghetti pancakes are similar to funnel cakes in method made, except they’re cooked on a griddle instead of in a deep fryer.
Due to the thin, delicate shape of spaghetti pancakes, I wouldn’t add anything else to the batter. Berries are too large to squeeze through the small opening. Save the berries as a topping for the cooked pancakes instead.
I would not recommend trying to do that. This is a fun breakfast for a few servings, but it is not going to be easy to make enough for a crowd. You’ll be stuck at the stove or griddle making the pancakes for a very long time.
Spaghetti Pancakes
Ingredients
- 1 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1¼ cups store-bought buttermilk not a buttermilk substitute
- 1 eggs
- 2 tablespoons butter melted
- neutral-flavored vegetable or olive oil for the pan
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter.
- Whisk once more and then let the batter rest while the pan heats. Be careful not to overbeat the pancake batter, lumps are fine. Pour the pancake batter into a kitchen squeeze bottle or a gallon-size freezer Zip-close bag.
- Heat a flat-bottom nonstick skillet over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then drizzle the pancake batter across the pan in strings as pictured above.
- Let cook for about 1 minute and then flip and cook the second side for just a moment or two. Transfer to a bowl and serve warm with the toppings of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
