Why You’ll Love This Recipe
Chocolate Pancake Spaghetti combines two breakfast favorites: pancakes and chocolate. What makes this dish stand out is its fun presentation—pancakes in spaghetti form! The added twist of Oreo cookies gives the batter a delightful chocolatey crunch that pairs beautifully with the rich, fluffy texture of the pancakes. Whether served with syrup, whipped cream, or fresh berries, this dish offers a deliciously indulgent breakfast experience.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 10 Oreo cookies
- 1 cup milk
- 1/4 cup cream
- 1 egg
- 1 tablespoon vanilla extract
- 3 tablespoons butter, melted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Oreo Cookies: Crush the Oreo cookies into small crumbs by placing them in a plastic bag and gently rolling over them with a rolling pin or using a food processor.
- Make the Batter: In a large bowl, whisk together the flour, baking powder, and granulated sugar. Stir in the crushed Oreo cookies.
- In a separate bowl, mix the milk, cream, egg, vanilla extract, and melted butter until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Cook the Pancake Spaghetti: Heat a large skillet or griddle over medium heat and lightly grease with butter or oil. Using a piping bag or a plastic squeeze bottle, pour the pancake batter into the pan in long, spaghetti-like strands.
- Cook the pancake spaghetti for about 2-3 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to ensure they cook evenly without burning.
- Serve: Once the pancake spaghetti is cooked, serve it immediately with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Total Time: 20-25 minutes
Variations
- Vegan: Use a plant-based milk, dairy-free butter, and flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) to make this dish vegan.
- Chocolate Chips: Add a handful of chocolate chips to the batter for extra chocolatey goodness.
- Nutty Twist: Add chopped nuts like walnuts or almonds to the batter for a crunchy contrast to the soft pancakes.
- Different Cookies: Swap out Oreos for other cookie varieties, like chocolate chip cookies or even graham crackers, for a new flavor combination.
Storage/Reheating
- Storage: Leftover pancake spaghetti can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Reheat in the microwave or on a skillet for a few minutes until warmed through. For extra crispness, you can heat them in a toaster or oven.
FAQs
Can I use a different type of cookie?
Yes, you can use other cookies such as chocolate chip, peanut butter, or even graham crackers to flavor the batter in place of Oreos.
Do I have to make the batter into spaghetti shape?
No, you can make traditional round pancakes if you prefer. Just pour the batter in circles instead of long strands.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free.
Can I add fruit to the pancake spaghetti?
Yes, you can mix in berries, banana slices, or other fruits to the batter for added flavor and texture.
Can I use buttermilk instead of milk and cream?
Yes, you can substitute buttermilk for a tangy twist and a slightly fluffier texture.
Can I make this recipe ahead of time?
It’s best to cook the pancake spaghetti fresh, but you can prepare the batter and store it in the refrigerator for up to 24 hours before cooking.
How do I make the pancake spaghetti strands thinner?
To make thinner strands, use a piping bag with a smaller opening or a squeeze bottle to control the size of the batter strands.
What should I serve with these pancake spaghetti?
These are delicious on their own, but you can add toppings like syrup, whipped cream, fresh berries, or a drizzle of chocolate sauce for extra flavor.
Can I freeze leftover pancake spaghetti?
Yes, you can freeze leftover pancake spaghetti in an airtight container or freezer bag for up to 1 month. Reheat in the microwave or on a skillet when ready to eat.
Can I use regular milk instead of cream?
Yes, you can replace the cream with more milk, though the pancakes may be a bit less rich.
Conclusion
Chocolate Pancake Spaghetti is a fun and delicious twist on traditional pancakes that’s perfect for any occasion. With its playful spaghetti shape and chocolatey flavor, this dish is sure to bring a smile to anyone’s face. The addition of Oreo cookies makes each bite irresistible, and the endless topping possibilities allow for a completely customizable experience. Whether for breakfast, brunch, or dessert, this creative dish will become a favorite in no time!
Print
Chocolate Pancake Spaghetti
Chocolate Pancake Spaghetti is a creative and fun twist on traditional pancakes, turning them into long spaghetti-like strands infused with chocolate and Oreo cookies. A playful and delicious dish perfect for breakfast or dessert.
- Total Time: 20-25 minutes
- Yield: 4 servings
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
10 Oreo cookies
1 cup milk
1/4 cup cream
1 egg
1 tablespoon vanilla extract
3 tablespoons butter, melted
Instructions
- Prepare the Oreo Cookies: Crush the Oreo cookies into small crumbs by placing them in a plastic bag and gently rolling over them with a rolling pin or using a food processor.
- Make the Batter: In a large bowl, whisk together the flour, baking powder, and granulated sugar. Stir in the crushed Oreo cookies.
- In a separate bowl, mix the milk, cream, egg, vanilla extract, and melted butter until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Cook the Pancake Spaghetti: Heat a large skillet or griddle over medium heat and lightly grease with butter or oil. Using a piping bag or a plastic squeeze bottle, pour the pancake batter into the pan in long, spaghetti-like strands.
- Cook the pancake spaghetti for about 2-3 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to ensure they cook evenly without burning.
- Serve: Once the pancake spaghetti is cooked, serve it immediately with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.
Notes
For a vegan version, use plant-based milk, dairy-free butter, and a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water).
Add chocolate chips to the batter for extra chocolatey flavor.
Use different types of cookies, like chocolate chip, peanut butter, or graham crackers, to experiment with flavors.
If you prefer traditional pancakes, you can pour the batter in circular shapes instead of spaghetti strands.
Leftover pancake spaghetti can be refrigerated for 2-3 days or frozen for up to a month. Reheat in the microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast, Dessert
- Method: Skillet, Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg