Golden brown, mega cheesy, and perfect for picky eaters, these mac and cheese pancakes are a guaranteed winner. They’re the best way to repurpose leftover mac and cheese!
2cupscooked macaroni and cheese(leftover works well)
½ cupshredded sharp cheddar cheese
Optional toppings: green onions, chives, sour cream, hot honey, cheese sauce, chive butter
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Instructions
In a large mixing bowl, whisk together milk, egg, and oil.
Add flour, sugar, baking powder, and salt to the top of the wet ingredients. Gently toss dry ingredients together before stirring into batter. Mix until just combined.
Fold in macaroni and cheese and cheddar cheese.
Heat a griddle over medium-low heat. If desired, add a bit of butter or oil to the pan to keep the pancakes from sticking.
Add batter to hot pan by ¼ cup portions. Spread to an even layer of desired thickness (we recommend about ½ -inch). Cook for 3 to 4 minutes or until golden brown. Flip and cook for another 3 to 4 minutes or until cooked all the way through and golden brown on both sides. These are thick and need quite a bit of time to cook through, so turn the heat down as needed to keep them from burning on the outside before they are cooked all the way through.
Notes
Makes about 10 pancakes.
Nutrition information will vary based on what type of macaroni and cheese you use. Nutrition information does not include toppings.
Like a little heat and want to make these more savory? Try stirring in black pepper or red pepper flakes into the batter. We recommend starting with ¼ teaspoon and adding more to taste.