Spaghetti Pancake Brunch with Chocolate & Fruit: A Whimsical Twist on a Breakfast Classic

Why You’ll Love This Recipe

Spaghetti pancakes are not your ordinary breakfast — they’re playful, indulgent, and absolutely delightful. This creative brunch idea takes traditional pancake batter and transforms it into spaghetti-like strands, served with rich chocolate sauce and a medley of fresh fruits. The result is a dish that looks fancy but is surprisingly easy to make. I once made these for a weekend brunch, and they instantly became the centerpiece of the table — both kids and adults loved them. The combination of soft, golden pancake “noodles,” smooth melted chocolate, and juicy fruit is pure breakfast bliss. Whether you’re hosting brunch, treating yourself, or looking for something Instagram-worthy, this recipe turns simple ingredients into something magical.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour — Forms the base for light and fluffy pancakes.

Baking powder — Gives the pancake batter a tender rise.

Salt — Enhances the sweetness and flavor balance.

Sugar — Adds a hint of sweetness to the batter.

Milk — Creates a smooth, pourable consistency for the pancake “spaghetti.”

Egg — Binds the ingredients and gives the batter structure.

Butter — Adds richness and helps the pancakes brown beautifully.

Vanilla extract — Infuses the batter with warm, aromatic sweetness.

Chocolate sauce — The “syrup” for your spaghetti pancakes; drizzle or toss to coat.

Fresh fruit — Strawberries, blueberries, raspberries, or sliced bananas add freshness and color.

Powdered sugar — A light dusting for the perfect finishing touch.

Directions

In a bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, whisk milk, egg, melted butter, and vanilla extract. Combine the wet and dry ingredients, whisking until smooth but not overmixed. The batter should be slightly thick yet pourable — adjust with more milk if needed.

Transfer the batter to a squeeze bottle or piping bag fitted with a small round tip. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Squeeze the batter into the pan in thin, spaghetti-like strands. Cook for 1–2 minutes until golden, then flip gently and cook another 30 seconds. Transfer to a plate and repeat until all batter is used.

To serve, twist the pancake strands into “nests” or layer them like spaghetti. Drizzle generously with warm chocolate sauce, top with fresh fruit, and dust with powdered sugar. Serve immediately for a brunch that’s as fun as it is delicious.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 4. Preparation takes 10 minutes, cooking 15 minutes. Total time: about 25 minutes.

Storage/reheating

Store leftover pancake “spaghetti” in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in the microwave for 20–30 seconds. Keep chocolate sauce and fruit separate until serving. Freezing is not recommended as it may alter texture.

Variations and Customizations

Berry Bliss — Add blueberries or chopped strawberries directly into the batter.

Nutella Dream — Replace chocolate sauce with warm Nutella or chocolate-hazelnut spread.

Tropical Twist — Top with mango, pineapple, and coconut flakes for a sunny flavor.

Cinnamon Swirl — Add cinnamon to the batter and drizzle with cream cheese icing.

Peanut Butter Drizzle — Combine chocolate sauce with peanut butter for a rich twist.

Protein Boost — Use protein pancake mix or add a scoop of vanilla protein powder.

Gluten-Free — Substitute all-purpose flour with a gluten-free blend.

Vegan Version — Use plant-based milk and a flaxseed “egg,” plus vegan butter or oil.

Mini Stack — Roll the spaghetti strands into tiny nests and stack for bite-sized servings.

Dessert Style — Serve with ice cream instead of fruit for a sweet finale.

FAQs

How do I make pancake batter thin enough for spaghetti strands?

Add a bit more milk until the batter flows smoothly from the bottle without clumping.

Can I make this without a squeeze bottle?

Yes, use a piping bag, a zip-top bag with the corner snipped, or even a spoon for thin ribbons.

What type of chocolate sauce works best?

A simple mix of melted chocolate and cream, or store-bought chocolate syrup works great.

Can I use pre-made pancake mix?

Yes, just prepare it according to package directions and adjust the consistency as needed.

What fruits pair best with this dish?

Strawberries, blueberries, bananas, and raspberries complement the chocolate perfectly.

How do I prevent the strands from sticking together?

Cook in small batches and separate gently with a fork before plating.

Can I make the batter ahead of time?

Yes, refrigerate for up to 24 hours and stir before using.

How can I make it extra indulgent?

Add whipped cream or a scoop of vanilla ice cream before serving.

Do I have to flip the spaghetti pancakes?

Yes, briefly flipping helps cook both sides evenly and gives a light golden color.

Can I make savory spaghetti pancakes?

Definitely — skip the sugar and vanilla, and serve with cheese and herbs instead.

Conclusion

Spaghetti pancake brunch with chocolate and fruit is a whimsical and delicious way to elevate your breakfast or brunch routine. Light, golden pancake strands paired with rich chocolate sauce and fresh fruit make this dish both beautiful and indulgent. It’s a fun twist that will impress guests and delight anyone who loves a creative take on comfort food. Whether for a special morning or a weekend treat, this recipe brings a touch of playfulness and luxury to your plate — one sweet “spaghetti” swirl at a time.

Looking for more tasty recipes? Visit our website for full details and follow us on Pinterest for daily food ideas to save and share