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Chocolate Pancake Spaghetti

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Chocolate Pancake Spaghetti is a fun twist on classic chocolate pancakes, piped into long spaghetti-like strands for a playful breakfast or brunch. Topped with syrup, fruit, or whipped cream, it’s an easy recipe that’s sure to impress kids and adults alike.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 2 large eggs
  • 1 1/4 cups milk
  • 1 tsp vanilla extract
  • 2 tbsp melted butter or vegetable oil
  • 1/4 cup mini chocolate chips (optional)
  • Cooking spray or butter for the pan
  • Optional toppings: maple syrup, fresh strawberries, bananas, whipped cream, chocolate sauce, powdered sugar, chopped nuts

Instructions

  1. Whisk together the flour, cocoa powder, baking powder, sugar, and salt in a large bowl.
  2. In a separate bowl, whisk together the eggs, milk, vanilla extract, and melted butter.
  3. Gradually add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
  4. Fold in the mini chocolate chips if using.
  5. Transfer the batter to a squeeze bottle or piping bag fitted with a small round opening.
  6. Heat a lightly greased nonstick skillet or griddle over medium heat.
  7. Pipe long, thin strands of batter onto the hot skillet to resemble spaghetti.
  8. Cook for 1 to 2 minutes, carefully flip, and cook for another minute until fully cooked.
  9. Transfer the pancake spaghetti to serving plates and top with your favorite toppings before serving.

Notes

  • Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
  • Use buttermilk for extra fluffy pancake strands.
  • Replace the cocoa powder with an equal amount of flour for classic pancake spaghetti.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat in the microwave or a nonstick skillet over low heat before serving.
  • Serve with fresh fruit, whipped cream, maple syrup, or chocolate sauce for extra indulgence.

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