Macaroni and Cheese Pancakes

Macaroni and Cheese Pancakes
Macaroni and Cheese Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups all-purpose flour

  • 1/2

    cup whole wheat flour

  • 1

    Tbsp. sugar

  • 2

    tsp. baking powder

  • 1

    tsp. coarse salt

  • 1 1/3

    cup buttermilk (*Note: the original recipe calls for 2 1/3 cups buttermilk, which I felt was a little heavy. Here, I’m cutting it down with whole milk for a milder taste. But feel free to use all buttermilk and no whole milk!)

  • 1

    cup whole milk

  • 2

    eggs

  • 2

    Tbsp. butter, melted

  • 2 1/2

    cups cooked macaroni, preferably elbows or small shells, drained and cooled

  • 1 1/2

    cups grated cheddar

  • Maple syrup and hot sauce for serving

Directions

In a large bowl, whist the dry ingredients. In a separate bowl, whisk together the milks, eggs and butter. Add the milk mixture to the dry ingredients and stir until just combined (the batter will be slightly lumpy) . Fold in the macaroni and cheddar. Pre-heat and lightly grease a griddle or large skillet over medium heat. Scoop batter onto the griddle to make pancakes. Cook until undersides are golden brown and slightly stiff, about 5 minutes. Flip and cook until second side is golden brown. Repeat with remaining batter and serve warm with syrup and hot sauce (if desired).

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