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Macaroni n Cheese Pancakes

Macaroni n Cheese Pancakes

by 34 people

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Makes: 4 to 6 servings

Prep: 10 mins

Cook: 30 mins

  • 2 cups flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 2 1/3 cups buttermilk
  • 2 eggs
  • 2 tablespoons butter, melted
  • 2 1/2 cups cooked macaroni (1 1/4 cups dried), preferably elbows, drained and cooled
  • 1 1/2 cups grated cheddar
  • Maple syrup, for serving
  1. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  2. In a separate bowl, whisk together the buttermilk, eggs and butter. Add the liquid ingredients to the dry ingredients and whisk until just combined (the batter will be a bit lumpy). Using a spoon, fold in the macaroni and cheddar.
  3. Preheat a griddle or large nonstick skillet over medium-low heat and lightly grease. Using a 1/4-cup measure and working in batches of 4, scoop the batter onto the griddle to make pancakes. Cook until the undersides are golden-brown and bubbles start to form on the top, about 5 minutes. Flip and cook until the second side is golden-brown, 3 to 4 minutes. repeat with the remaining pancake batter. Serve with maple syrup.
  • To keep the pancakes warm while you make the remaining batches, transfer them to a rack-lined baking sheet in a 200 degrees oven.