Spaghetti Pancake Recipe

Transform leftover spaghetti into a delicious and surprisingly easy Spaghetti Pancake! This recipe is perfect for using up those extra portions, whether you're feeding one or five. Imagine crispy, browned edges enclosing a warm, cheesy spaghetti interior. This unique twist on a classic is quick, customizable, and sure to impress. Feel free to substitute dehydrated minced onion for fresh, and add grated Parmesan cheese (freshly grated, canned, or bottled) for extra flavor. Cooking time adjusts to your heat level, making it adaptable to your kitchen.

Prep Time 5 mins
Cook Time 15 mins
Calories 1237.2 kcal
Protein 83g
Rating 4.5 (2 Reviews)
Spaghetti Pancake 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spaghetti Pancake

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How to Make Spaghetti Pancake

  1. In a medium bowl, whisk together eggs, onion, oregano, salt, and pepper until well combined.
  2. Gently fold in the cooked spaghetti until evenly distributed.
  3. Melt 2 tablespoons of butter in a large, non-stick skillet over medium heat. Cook until the foam subsides.
  4. Pour the spaghetti mixture into the skillet and spread evenly. Sprinkle with Parmesan cheese, if desired.
  5. Cook for 5-7 minutes, or until the bottom is lightly browned and crispy.
  6. Carefully flip the spaghetti pancake using a large spatula. You may need to gently coax it loose from the pan.
  7. Melt the remaining 2 tablespoons of butter in the skillet.
  8. Transfer the spaghetti pancake to the skillet, uncooked side down.
  9. Cook for another 5-7 minutes, or until the other side is lightly browned and heated through.
  10. Transfer the pancake to a plate, let it rest for a minute, then slice and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

64 g

Sugar

17g

Fat

129g

Carbs

51g