Pancake Spaghetti: Easy and Fun Pancake Recipe for Kids

Recipe

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These pancake spaghetti strands are soft, golden and guaranteed to make breakfast a lot more fun.

They’re easy to make with simple pantry ingredients (or a mix) and turn an ordinary weekend breakfast into something kids can't wait to eat.

pancake spaghetti on a plate which is pancake batter cooked to look like spaghetti strands on a plate, with fresh fruit and powdered sugar on top as toppings

Spaghetti Pancakes

When my kids were little, I'd whip up a batch of pancake spaghetti every now and then because there’s something about eating pancakes with a fork that instantly made everyone smile. You can use the pancake recipe below or a mix, and the short video makes the process super easy to follow.

How to Make Pancake Spaghetti

Make the pancake batter.
Once the pancake batter is smooth, pour it into a squeeze bottle (using a funnel works great).
Create the spaghetti strands.
Pipe the batter onto a greased skillet or griddle in long zigzags or circles, creating thin pancake "noodles."
Cook and flip.
Cook the first side for a little over a minute, and once the batter no longer looks wet, gather them with a spatula and flip them over just to set the strands a bit more.
Serve and enjoy.
Pile the pancake spaghetti into bowls or onto plates and top with pancake syrup and or your favorite pancake toppings.

What to Use if You Don’t Have a Squeeze Bottle

If you don’t have a squeeze bottle, transfer the batter into a gallon-sized zip bag, snip one corner to create a small hole, and pour it through onto the hot pan.

Favorite Ways to Serve Them

The possibilities are endless for topping the pancake spaghetti! You can add fresh berries, sliced bananas, mini chocolate chips, powdered sugar, a drizzle of pancake syrup, or a drizzle of nut butter.

Laura’s Tips for Pancake Spaghetti

A griddle or a pan, which works best?

For longer spaghetti or to cook more of it at once, use a griddle. In a pan, you’ll be able to fit 1 serving at a time, while on a griddle, up to 2!

Can these be made gluten-free?

Absolutely! This recipe works well using a 1:1 gluten-free baking flour suitable for making pancakes.

Can I use pancake mix?

Absolutely! Follow the directions on the package to make the batter; then, add 1 to 2 teaspoons of additional liquid per 1 cup of mix to thin out the batter so it pours through the squeeze bottle.

Easy Pancake Spaghetti

overhead view of pancake batter cooked to look like spaghetti strands on a plate, with fresh fruit and powdered sugar on top as toppings

Servings: 4 (kid-sized)

Prep Time: 5

Cook Time: 10

These pancake spaghetti strands are soft, golden and guaranteed to make breakfast a lot more fun.

5 from 2 votes

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Watch how it’s made:

Ingredients

1 egg
¾ cup milk, lightly warmed
1 tablespoon melted butter
1 teaspoon vanilla
1 cup flour
1 ½ teaspoons baking powder
2 tablespoons sugar
Pinch salt

Instructions

Prep:

Measure the milk into a liquid measuring cup and let it sit out of the fridge for 20 minutes, or lightly warm it in the microwave. Room temperature or slightly warmed milk makes the batter easier to pour. Melt the butter and let it sit for 5 minutes so it’s not hot.
Tip: mixing the batter in a 4-cup glass measuring cup with a spout makes pouring the batter into a condiment bottle much easier. If you don’t have one, mix it in a bowl, then use a ladle with a spout or a funnel to fill the bottle.

Make the batter:

In a bowl or 4-cup measuring cup, whisk the egg and milk. Add the melted butter and vanilla and mix.
In a small bowl, combine the flour, baking powder, sugar, and salt. Add the flour mix to the liquid ingredients and whisk to combine. Fill a condiment bottle with some of the batter. You’ll have enough for a few batches.

Cook the pancakes:

Heat a non-stick pan or griddle over medium heat. Once hot, grease it, then immediately squeeze pancake batter through the tip of the bottle, forming 6 to 8-inch circles or side-to-side zigzags. Personally, I find the zigzag method easier to flip and handle.
Let the batter cook for about 90 seconds, then, using a large spatula, flip the strands over, or use kitchen tongs to gather a bunch of strands from the griddle and flip them as best you can. They’ll need to cook for 30 more seconds. Then, transfer them to a plate or baking sheet, where you can keep them warm in the oven at 200F while you cook the rest of the batter.

Serve:

Scoop them into a pasta bowl or plate, then top with fresh fruit, syrup, butter and syrup, or powdered sugar.

Notes

Using pancake mix: follow the directions on the package to make the batter. Add 2 teaspoons additional liquid per 1 cup of mix to thin out the batter so it pours through the squeeze bottle.