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A plate of funnel cakes dusted with powdered sugar on a white speckled dish, set on a white cloth with a black grid pattern—perfect for those who love creative spaghetti pancakes recipes.
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Spaghetti Pancakes

Spaghetti pancakes—aka pancake spaghetti—are a fun and trendy twist on classic pancakes! Made by piping pancake batter into squiggly strands, they’re crispy on the edges, fluffy inside, and perfect for dipping or drizzling with syrup. A great breakfast for kids and brunch-worthy for adults too.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Method: Piping, Skillet
Servings: 4
Calories: 490kcal
Author: Corinne Schmitt

Ingredients

For Pancake Mix Version:

  • 2 cups prepared pancake mix according to package directions
  • Water or milk as needed to thin
  • Cooking oil for frying

For Homemade Pancake Batter (optional substitute):

  • 1 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar optional
  • 1 ¼ cups milk
  • 1 large egg
  • 4 tablespoons melted butter

Instructions

  • Prepare the pancake batter using your favorite mix or the homemade ingredients. Stir until smooth.
  • Let the batter sit for 10 minutes. Thin with a little water or milk, if needed, until it reaches a pourable consistency.
  • Pour the batter into a squeeze bottle, piping bag, or zip-top bag with the corner snipped.
  • Heat a non-stick skillet or griddle over medium heat. Lightly brush with oil.
  • Pipe the batter into the hot pan in thin, wavy lines (about ¼ inch thick), like spaghetti strands.
  • Cook for 2 minutes, or until bubbles form on the surface.
  • Flip and cook for 1 to 2 more minutes, until golden brown.
  • Transfer to a plate and repeat with the remaining batter, adding more oil as needed.
  • Serve warm with maple syrup, powdered sugar, fruit, or your favorite pancake toppings.

Notes

Get creative with toppings—try fruit, chocolate sauce, or a dusting of cinnamon sugar.
For a fun twist, plate like spaghetti: drizzle with strawberry jam and add chocolate truffles to mimic “meatballs.”
Reheat leftovers in a skillet or toaster oven for best texture.
Store cooked strands in an airtight container in the fridge for up to 2 days.
 

Nutrition

Calories: 490kcal | Carbohydrates: 63g | Protein: 14g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 1049mg | Potassium: 717mg | Fiber: 3g | Sugar: 7g | Vitamin A: 695IU | Vitamin C: 0.4mg | Calcium: 424mg | Iron: 4mg