Quick Festive Pancake Spaghetti (Print)

Fluffy pancake strands served with fresh berries and a dusting of powdered sugar for a festive touch.

# Components:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Toppings

10 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
11 - 2 tablespoons powdered sugar
12 - 1/2 cup whipped cream (optional)
13 - 2 tablespoons maple syrup (optional)
14 - Festive sprinkles (optional)

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth.
03 - Gradually pour wet ingredients into dry ingredients, whisking until a smooth batter forms.
04 - Transfer batter into a piping bag or squeeze bottle fitted with a small round tip.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pipe batter onto the skillet in thin, spaghetti-like strands about 4 to 6 inches long. Cook 1 to 2 minutes until bubbles appear.
07 - Gently flip the strands and cook for an additional 30 seconds until golden.
08 - Repeat piping and cooking with remaining batter, working in batches.
09 - Arrange pancake spaghetti on plates. Top with berries, powdered sugar, optional whipped cream, maple syrup, and festive sprinkles. Serve immediately.

# Expert Advice:

01 -
  • A fun and unique way to enjoy pancakes with a festive flair.
  • Quick to prepare and cook, perfect for busy mornings.
  • Light, fluffy texture that pairs beautifully with fresh berries and sweet toppings.
  • Customizable with optional whipped cream, maple syrup, and sprinkles for extra indulgence.
02 -
  • Use a piping bag or squeeze bottle with a small round tip for the most precise spaghetti strands.
  • Ensure the skillet is well-heated but not too hot to avoid burning the thin batter strands.
  • Work in small batches to maintain even cooking and freshness.
  • Gently flip the strands using a spatula to keep their delicate shape intact.
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