Pancake Spaghetti
Category
Breakfast & Brunch
Servings
Prep Time
Cook Time
Try this sweet and swirly breakfast treat that the kids will go crazy for! Fun for the breakfast chef as well.
Ingredients
-
¾ cup Cabot Plain Greek Yogurt
1½ cups all purpose flour
- 2 teaspoons baking powder
2 tablespoons sugar
- ½ teaspoon salt
- 2 eggs
1 cup milk
-
2 tablespoons Cabot Salted Butter, melted
½ teaspoon vanilla extract
- Spray oil, for the pan
- Maple syrup
- Sprinkles
- Powdered sugar
For Topping
Directions
ADD the Greek yogurt to a large bowl and sprinkle in the dry ingredients. Stir until just combined.
WHISK together the eggs, milk, melted butter and vanilla in a separate bowl, then pour them into the bowl with the yogurt mixture.
STIR until well combined and smooth.
HEAT a large non-stick skillet over medium-heat, and spray with cooking oil.
POUR the batter into a squeeze bottle or ziploc bag. Cut a tiny piece off of one corner of the bag (if using). Start piping the batter into the skillet in small spirals. Let cook for 2 - 3 minutes and gently flip with a spatula. Continue cooking 1 - 2 minutes, until cooked through and golden on both sides.
COOK the remaining batter in batches until finished.
SERVE with your favorite toppings, and enjoy!
Nutrition
Nutrition
- Serving Size
- 1/4 recipe - pancakes only
- per serving
- Calories
- 370
- Fat
- 13 grams
- 20%
- Saturated Fat
- 7 grams
- 35%
- Cholesterol
- 125 milligrams
- 42%
- Sodium
- 640 milligrams
- 27%
- Carbs
- 48 grams
- 16%
- Fiber
- 1 grams
- 4%
- Sugar
- 11 grams
- Protein
- 13 grams
- Calcium
- 308 milligrams
- 30%
