RecipePancake Spaghetti

Nutrition Facts
Amount per Serving
  • Calories: 280
  • Protein: 14 g
  • Total Fat: 7 g
    • Unsaturated Fat: 6 g
    • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 39 g
  • Dietary Fiber: 5 g
  • Total Sugar: 12 g
    • Natural Sugar: 0 g
    • Added Sugar: 12 g
  • Sodium: 430 g

Bet you’ve never had pancake “spaghetti,” haha. It’s fun to make and super-delicious to eat. It’s definitely a breakfast worth waking up for!

All you need: a few cups of prepared batter (boxed or homemade) and a condiment squeeze bottle. Oh, and a steady hand. Holding the bottle close to the pan, you’ll be squeezing the batter out in one, smooth motion to create long, spaghetti-like strands, continuing to squeeze until you’ve covered most of the surface area of the pan. Then, the only thing left to do is finish off your silly, scrumptious strands with your favorite toppings: a drizzle of melty peanut butter and maple syrup…or perhaps shredded coconut and whipped cream. Give it a swirl!

  • Prep time
  • Total Time
This recipe makes 3 servings
  • • 2 cups prepared pancake batter*
  • • 2 tablespoons peanut butter, melted**
  • • 1 tablespoon maple syrup

*I use whole-grain boxed pancake mix. You can also make your own pancake batter from scratch.
**You can skip the PB completely or choose to use any other nut butter, like almond, cashew, soy nut, etc. To get it melty and pourable, place in a small microwave-safe ramekin and microwave ~25 seconds.


Prepare 2 cups pancake batter. Liberally mist skillet with nonstick spray and warm over medium to medium-low heat.

Spoon batter into a condiment squeeze bottle and screw on cap. Turn bottle upside down, with the opening hole facing downward (cover the hole with one of your fingers to ensure no batter drips out), and shake the bottle in a downward motion to move batter to the top of container. Hold the bottle directly over the heated pan (position the opened nozzle as close as possible to the pan’s surface—about 2 inches away; this will help to form smooth lines without ridges) and squeeze consistently to create the design you want. Do not stop squeezing until your design is done and you’ve used up most of the surface area on the pan. Be careful not to touch the hot pan with bottle opening or your fingers/hands.

Let the pancake strands cook for 1 to 2 minutes (check for doneness by nudging them with a spatula). Transfer the finished strands to a plate by tilting the pan and letting them slide off, or using a spatula. There’s no need to flip the strands, unless you’d like them more well done.

Try my Chocolate Glazed Skillet Pancake.