Macaroni and Cheese Pancakes

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 pancakes (4 servings)
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1 cup all-purpose flour

1 tablespoon sugar 

1 teaspoon baking powder 

1 teaspoon kosher salt, plus more for seasoning 

1/2 teaspoon dry mustard powder 

1/2 teaspoon paprika 

1/4 teaspoon ground cayenne 

1 1/4 cups buttermilk, at room temperature 

1 large egg, at room temperature 

4 tablespoons unsalted butter, melted and cooled, plus 2 tablespoons unmelted

1 1/2 cups cooked elbow macaroni 

1 cup shredded yellow Cheddar 

1 cup pure maple syrup

2 tablespoons chopped chives


  1. For the pancakes, whisk together the flour, sugar, baking powder, salt, mustard powder, paprika and cayenne in a large bowl. Whisk in the buttermilk and egg until just smooth. Stir in 3 tablespoons of the melted butter. Toss the macaroni with the remaining 1 tablespoon melted butter in a small bowl. Season with salt. Sprinkle with the Cheddar; toss to combine. Stir the macaroni mixture into the pancake batter.
  2. Heat a griddle or large skillet over medium heat. Melt the remaining 2 tablespoons butter on the griddle. Scoop the batter with a 1/2 cup measuring cup and add as many pancakes as will fit without crowding. Cook until the bottoms are golden brown, 2 to 3 minutes. Flip and cook to brown the other side, about 1 minute more. 
  3. Once all the pancakes are done, warm the syrup in a small saucepan. Serve the pancakes with the syrup and a sprinkling of chives. 
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