Spaghetti Pancakes Recipe
Spaghetti pancakes are a creative and tasty way to reinvent leftover pasta or simply create a fun dish that combines two favorites—spaghetti and pancakes. Whether you’re looking for a new breakfast idea, a snack, or a quick dinner, this dish is sure to please. The concept is similar to a frittata or hash browns but with the unique twist of using cooked spaghetti as the base. Spaghetti pancakes are crispy on the outside and soft on the inside, and they can be customized with your favorite ingredients like cheese, vegetables, or even bacon.
This recipe provides a versatile base that you can adapt to your preferences. Whether you want to serve it with marinara sauce, sour cream, or a sprinkle of Parmesan, the choice is yours!
Ingredients:
- 2 cups cooked spaghetti (leftovers work great)
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella (optional)
- 1/4 cup all-purpose flour (or 2 tbsp for lighter pancakes)
- 2 tbsp milk or water
- 2 tbsp chopped fresh parsley (optional)
- Salt and pepper, to taste
- 2 tbsp olive oil or butter (for frying)
- Optional add-ins: diced ham, cooked bacon bits, sautéed vegetables (onion, bell peppers, spinach, etc.)
Instructions:
1. Prepare the Spaghetti:
- If you’re using leftover spaghetti, make sure it’s not too clumpy. You can give it a quick rinse under cold water to separate the strands. If freshly cooked, allow it to cool down to room temperature. The pasta shouldn’t be too hot when mixing with the egg mixture.
2. Whisk the Eggs:
- In a large mixing bowl, crack the eggs and whisk them until well beaten. Add the milk (or water), Parmesan cheese, and a pinch of salt and pepper. For extra cheesiness, you can toss in shredded mozzarella at this stage as well. Whisk everything together until smooth.
3. Add the Flour:
- Gradually add the flour into the egg mixture while whisking to avoid lumps. The flour helps bind the ingredients and gives the pancakes a firmer texture. If you prefer a lighter, fluffier pancake, reduce the flour to just 2 tablespoons. The batter should be thick enough to coat the pasta without being too stiff.
4. Mix in the Spaghetti:
- Add the cooked spaghetti to the egg-flour mixture. Using tongs or a fork, gently toss and coat the pasta until it is fully mixed with the egg batter. Ensure that every strand of spaghetti is well coated. At this point, you can also add any optional ingredients like chopped parsley, ham, bacon, or vegetables.
5. Heat the Pan:
- Heat a non-stick skillet or frying pan over medium heat. Add about 1 tablespoon of olive oil or butter, swirling it around the pan to evenly coat the surface. You want the oil to be hot but not smoking, so the pancakes cook evenly and develop a crispy exterior.
6. Cook the Pancakes:
- Take a portion of the spaghetti mixture (about 1/4 cup or so for each pancake) and place it into the pan. Flatten it out slightly with the back of a spatula to create a pancake shape. Repeat with additional pancakes, but don’t overcrowd the pan. Cook each pancake for 3-4 minutes on each side, until golden brown and crispy on the outside. If necessary, adjust the heat to prevent burning while ensuring the inside cooks through.
7. Keep Warm:
- As the pancakes are done, transfer them to a plate lined with paper towels to drain any excess oil. You can keep the cooked pancakes warm in a 200°F (90°C) oven while you cook the rest of the batch.
8. Serve:
- Serve the spaghetti pancakes hot. They can be enjoyed plain or with your favorite toppings or dipping sauces. Popular options include marinara sauce, sour cream, or a drizzle of balsamic glaze. For a breakfast twist, try serving them with scrambled eggs or bacon on the side.
Tips and Variations:
- Customize the Flavor: Spaghetti pancakes are versatile, and you can play around with different flavors. Try adding a tablespoon of pesto for an herby flavor, or toss in some chili flakes for a bit of heat.
- Cheese Lovers: For extra cheesiness, you can sprinkle additional cheese (like mozzarella or cheddar) on top of the pancakes right after flipping them in the pan.
- Healthy Additions: You can mix in chopped vegetables like spinach, zucchini, or bell peppers for a healthier option. Make sure to sauté the veggies first to soften them before adding them to the pancake batter.
- Meat Add-ins: Ham, cooked bacon, or even sausage pieces work wonderfully in this recipe for added protein and flavor.
- Gluten-Free Option: If you want to make these pancakes gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or almond flour.
- Leftover Pasta: This recipe is ideal for using up leftover pasta, but it works with freshly cooked spaghetti too. You can even experiment with different types of pasta, like linguine or fettuccine, for a fun twist.
Storage:
- Refrigeration: Store any leftover spaghetti pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them in a skillet over medium heat to regain their crispiness or microwave them for a quick snack.
- Freezing: These pancakes also freeze well! Stack them between layers of parchment paper, and store them in a freezer-safe bag or container. When ready to eat, reheat them directly from frozen in a skillet or oven until heated through.
Conclusion
Spaghetti pancakes are an easy, delicious way to turn your pasta leftovers into a new meal. They’re versatile and perfect for breakfast, lunch, dinner, or even a snack. Whether you enjoy them with savory toppings or on their own, these crispy pasta pancakes will be a hit with everyone!