Pancake Spaghetti Actually Exists

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 cup Milk (whole or 2% milk)
• 2 large Eggs (room temperature)
• 1 teaspoon Baking Powder
• 0.25 teaspoon Salt
• 2 tablespoons Unsalted Butter (melted, cooled slightly)
• 1 tablespoon Olive Oil (for skillet)
• 2 tablespoons Powdered Sugar (for dusting)
• 1 pinch Ground Cinnamon
• 0.5 cup Fresh Berries (e.g., strawberries, blueberries)
• 0.25 cup Whipped Cream (optional, for serving)

Instructions

1. Combine dry ingredients

   In a mixing bowl, whisk together the sifted flour, baking powder, and salt until evenly distributed.

   Time: PT5M

2. Add wet ingredients and mix batter

   Create a well in the dry mixture, pour in the milk, eggs, and melted butter, then whisk until you have a smooth, pourable batter. No lumps should remain.

   Time: PT3M

3. Rest the batter

   Cover the bowl with plastic wrap and let the batter rest at room temperature for 5 minutes. This relaxes the gluten and yields tender strands.

   Time: PT5M

4. Transfer batter to piping tool

   Pour the rested batter into a squeeze bottle or pastry bag fitted with a large plain tip. Tap gently to release air bubbles.

   Time: PT2M

5. Heat the skillet

   Place the non‑stick skillet over medium heat and add the olive oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

   Temperature: 180°C

6. Pipe and cook pancake spaghetti

   Holding the bottle about 2‑3 cm above the skillet, pipe long, thin strands in a loose “spaghetti” pattern, spacing them slightly apart. Cook for 2‑3 minutes until the underside is golden, then gently flip with a spatula and cook another 2‑3 minutes. Transfer to a plate and repeat with remaining batter.

   Time: PT10M

   Temperature: 180°C

7. Finish with toppings

   Arrange the cooked pancake spaghetti on a serving platter, drizzle with a little melted butter, dust with powdered sugar and a pinch of cinnamon, then scatter fresh berries and a dollop of whipped cream if desired.

   Time: PT3M

Nutrition Facts

Calories

380

Protein

9 g

Carbohydrates

55 g

Fat

14 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
• Instead of Milk: Almond Milk, Soy Milk
• Instead of Eggs: Flax Egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Baking Powder: Cream of Tartar (1/2 tsp) + Baking Soda (1/4 tsp)
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Unsalted Butter: Margarine, Vegetable Oil (2 tbsp)
• Instead of Olive Oil: Canola Oil, Butter
• Instead of Powdered Sugar: Granulated Sugar (powdered in blender)
• Instead of Ground Cinnamon: Ground Nutmeg, Allspice
• Instead of Fresh Berries: Frozen Berries (thawed)
• Instead of Whipped Cream: Greek Yogurt, Mascarpone

Equipment Needed

• Mixing Bowl
• Whisk
• Squeeze Bottle or Pastry Bag
• Non‑Stick Skillet
• Spatula
• Plate or Serving Platter

Critical Steps — Do Not Skip

• Piping the batter into thin, even strands without breaking them.
• Cooking the strands on medium heat to achieve a golden exterior without burning.

Chef Tips from the Video

• Use a pastry bag with a large round tip for the most authentic spaghetti shape.
• For a savory twist, omit the powdered sugar and top with feta cheese, chopped herbs, and a drizzle of olive oil.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; re‑heat gently in a skillet.

Freezer: Not recommended; texture becomes soggy after freezing.

Room temperature: Can sit at room temperature for up to 1 hour, but best served warm.

Make-Ahead Tips

• Prepare the batter up to step 3 and refrigerate for up to 24 hours; bring to room temperature before piping.
• Pre‑measure and set out all toppings so assembly is quick.

Frequently Asked Questions