Best Macaroni And Cheese Pancakes Recipes

Macaroni and Cheese Pancakes image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings (12 pancakes)

Number Of Ingredients 7

1 stick (8 tablespoons) unsalted butter, plus more for serving
1/3 cup pure maple syrup
1/4 cup buffalo-style hot sauce, such as Frank's Red Hot
Kosher salt
2 cups prepared macaroni and cheese, cold or at room temperature
2 1/2 cups prepared pancake batter
1 1/2 cups shredded sharp Cheddar

Steps:

Melt 4 tablespoons of the butter in a small saucepan over medium heat. Turn off the heat and whisk in the maple syrup and hot sauce. Season with salt. Cover to keep warm.
Gently stir the macaroni and cheese into the pancake batter. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat.
Scoop 3 pancakes into the pan, about 1/3 cup each. Use the back of a spoon to lightly spread out the batter, making sure that there is enough space around each pancake so they do not touch. Sprinkle 2 tablespoons of Cheddar on top of each pancake, using the back of a spoon to lightly press into the batter. Cook until there are a few bubbles around the edges of the pancakes and the undersides are lightly browned, about 3 minutes. Flip the pancakes and cook until the cheese is completely melted and lightly browned, about 2 minutes more.
Carefully wipe out the skillet and repeat the process with the remaining pancake batter and Cheddar, adding 1 tablespoon butter to the skillet for each new batch.
Serve the pancakes in stacks of 3 topped with the remaining butter and hot sauce-maple syrup mixture.

Macaroni and Cheese Pancakes image

Provided by Wanna Make This?

Categories main-dish

Time 30m

Yield 8 pancakes (4 servings)

Number Of Ingredients 14

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

Steps:

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.
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.
Once all the pancakes are done, warm the syrup in a small saucepan. Serve the pancakes with the syrup and a sprinkling of chives.