Topped with fresh strawberries and a tart lemon cream cheese glaze, Pancake Spaghetti is a fun way to eat your morning pancakes. A great idea for brunch, serve the Pancake Spaghetti with a smorgasbord of sweet and savoury toppings to ‘sauce’ them up.
I love pancakes, so I’m always keen to try new flavours and new ways of eating them, and I had to try this Pancake Spaghetti when I saw it on Instagram (via tiktok).
And even though my Pancake Spaghetti turned out more like Pancake Linguine, it was a fun way to enjoy a bowlful of pancakes. I topped mine with fresh strawberries and a tangy lemon cream cheese glaze for a luxurious breakfast treat.
Cook along with me:
Why you’ll Love this Pancake Spaghetti Recipe
- It’s actually so much fun to eat pancakes like they’re spaghetti!
- This is a simple, tasty, go-to pancake batter that you can use time and time again, no matter the pancake shape
- The lemon glaze is tart and bright and perfect (and pairs amazingly well with my lemon ricotta pancakes).
Dessert Pasta?
This viral Pancake Spaghetti trend, also called squiggle cakes by the creator, is not the first sweet spin on pasta.
There’s cookie nests of fried angel hair pasta served during Carnivale and ricotta and pasta pies served in Italy for easter. There’s Polish strawberry pasta and a sweet, layered Hungarian noodle dessert.
There’s a cinnamon and brown sugar dessert pasta made in a similar way to rice pudding, and let’s not forget Nigella’s chocolate and pasta pudding!
Then there’s desserts that are made to resemble pasta, like spaghettieis, German spaghetti ice cream. And lots and lots of variations of sweet ravioli fillings.
So if we have so many takes on dessert pasta already, faux or otherwise, why not Pancake Spaghetti?
Tips and Tricks to Making Pancake Spaghetti
Here are my takeaways from making this viral Pancake Spaghetti. Hopefully they help you make them a little easier:
- If you have a rectangular pan or griddle, use it. You’ll get much longer and consistent strips of pancake batter. And it won’t take so long to get through the batter.
- (If you’re using my pancake batter from the recipe card below, you can save any leftover batter in the fridge for the next morning and make regular pancakes.)
- If you have a squeezy bottle, use it. The ziplock baggie is a great substitute but you have to cut the teeniest tiniest hole to get nice thin strips of batter; hence why my Pancake Spaghetti was Pancake Linguine. My second attempt was much better, and I think it would continue to get easier the more you do it (I only used half the batter; in my small round crepe pan, it was just taking too long!).
- Or, if you just want to have fun with the concept without all the messing around with strips of batter, simply make some crepes, slice them into thin spaghetti strips with a sharp knife and you’re done!
No matter how you get there, this is a fun idea for a special brunch, where you can offer a smorgasbord of sweet and savoury toppings to ‘sauce’ up your pancake spaghetti.
Looking for other Pancake Recipes? Try these:
If you make this Pancake Spaghetti, please be sure to leave a comment and let me know. Did you make my lemon cream cheese glaze or did you switch the toppings up? Or tag me over on Instagram, I love seeing what you guys are making from the blog!
Pancake Spaghetti
Equipment
Ingredients
For the Lemon Cream Cheese Glaze
- 100 g cream cheese, softened
- ¾ cup icing sugar
- ½ teaspoon vanilla bean paste, or extract
- Zest of 1 lemon + 3-5 tablespoons lemon juice
For the Pancake Batter
- 1 cup flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 eggs
- 1 ¼ cup milk
- 2 tablespoon butter, melted and cooled
- Extra butter for cooking
- Chopped fresh strawberries, to serve
Instructions
- To make the lemon cream cheese glaze, add the softened cream cheese and icing sugar to a small bowl and mix until smooth using a handheld electric mixer.100 g cream cheese, ¾ cup icing sugar
- Beat in the vanilla, lemon zest and lemon juice – 1 tablespoon at a time – until the desired consistency is achieved. Cover and set aside until the pancakes are ready.½ teaspoon vanilla bean paste, Zest of 1 lemon + 3-5 tablespoons lemon juice
- To make the pancake batter, whisk together the flour, baking powder, sugar and salt in a large bowl. Make a well in the middle and crack in the eggs. Whisk briefly from the centre out.1 cup flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1 teaspoon salt, 2 eggs
- Add the milk, one third of it at a time, all the while whisking from the centre out, combining a little bit of flour at a time into the wet ingredients (this is a crepe technique that ensures no lumps).1 ¼ cup milk
- When the batter is well combined, add the melted and cooled butter and whisk gently to combine.2 tablespoon butter
- Pour the batter either into a ziplock bag (use a glass to keep it upright, like I did in the video) or a squeezy sauce bottle.
- Melt extra butter in a pan or griddle (rectangular is best for longer Pancake Spaghetti strips) over medium low heat. If using the ziplock bag, cut the tiniest tip off one corner and squeeze thin strips of pancake batter into the pan.Extra butter for cooking
- Cook the Pancake Spaghetti strips on one side only, so they remain soft and pliable. They’re ready after about 1 ½ minutes or until they dry out and bubbles form on top and they’re just golden on the bottom.
- Layer the Pancake Spaghetti into bowls, top with fresh strawberries and dollops of lemon cream cheese glaze as sauce and enjoy!Chopped fresh strawberries
