Macaroni and Cheese Pancakes


This last month has been a physical, psychological and emotional tour de force.

Along the way, I discovered something. I didn’t even know I was looking.

I learned that for a long time, I’ve had a worried look on my face. I’ve been taking life way too seriously. I’m stressed.

Why? Life is too short for that nonsense. It’s just too darn short. 

It’s fine if things don’t make sense sometimes. It will all work out.

It’s okay to sometimes have breakfast for lunch. Or dinner. Or dinner for breakfast. Whatever.

Darn it, sometimes you just need Macaroni and Cheese Pancakes.

I first encountered these quirky little cakes on the eclectic (and ridiculously extensive) menu at Shopsin’s in the Essex Street Market on Mahattan’s Lower East Side. I thought they were a little off-beat but I liked the idea.

Even so, I had no desire to make them at home.

That is until I came across them in a magazine. I was baffled to see them again: Macaroni and Cheese Pancakes.

So I went for it. Why not? I’m a fan of sweet and savory. I’m a big fan of pasta. And cheese. And pancakes.

I know it seems strange. But you must try these pancakes at least once. They are different and just plain tasty. And they are fun. We got a big kick out of preparing, eating and talking about them.

I’m making a promise right now: No more furrowed, worried brow.

Life is too short.

Too short not to try Macaroni and Cheese Pancakes. They don’t make sense. They just taste good.


5.0 from 2 reviews

Macaroni and Cheese Pancakes

  • 1½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 Tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. coarse salt
  • 1⅓ cup buttermilk (*Note: the original recipe calls for 2⅓ 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
  • 2½ cups cooked macaroni, preferably elbows or small shells, drained and cooled
  • 1½ cups grated cheddar
  • Maple syrup and hot sauce for serving

  1. In a large bowl, whist the dry ingredients.
  2. 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.
  3. 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.
  4. Flip and cook until second side is golden brown.
  5. Repeat with remaining batter and serve warm with syrup and hot sauce (if desired).

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11 Comments to “Macaroni and Cheese Pancakes”

  1. Kaitlyn H says:

    These are wonderful! I recommend adding extra cheese, 1/2 cup or to taste.

  2. [...] sometimes you just need Macaroni and Cheese Pancakes… since a bowl of pasta for breakfast still just doesn’t feel quite [...]

  3. [...] 2012, self-taught baker and cook Andrea of Misc. Kitchen has created something great: Macaroni and Cheese Pancakes. She was inspired by a menu item at Shopsin …read [...]

  4. Amanda says:

    Why does the recipe need whole wheat flour?

  5. [...] brunch food. Macaroni and cheese pancakes has that curiosity thing going in your head. Just in case here is the recipe for the daring out [...]

  6. Bill says:

    Kenny Shopsin in NYC invented this years ago, genius.

    Batter Up – Video – The New York Times

  7. [...] Macaroni and Cheese Pancakes | Misc. Kitchen. [...]

  8. [...] what about macaroni ‘n’ cheese pancakes? The recipe was concocted by Andrea of Misc. Kitchen and inspired by pancakes at Manhattan eatery Shopsins and, as she explains, “I’m a fan [...]

  9. [...] what about macaroni ‘n’ cheese pancakes? The recipe was concocted by Andrea of Misc. Kitchen and inspired by pancakes at Manhattan eatery Shopsins and, as she explains, “I’m a fan [...]

  10. Chris says:

    I wish i had the chance to try these. BUT they kept sticking to my nonstck frypan even with pam sprayed on it. Was it the cheese? What a bummer. After my 3rd attempt i ended up throwing the rest down the sink. What a waste of ingredients.

    • Andrea says:

      Hi! I’m sorry these didn’t work for you. Did you try using butter on the pan instead? Sometimes that works better for me. If you do try these again, please let me know how they turn out!

  11. [...] Click HERE for the instructions [...]

  12. [...] or Twitter. For example, the network’s fifth most shared story of the month was a recipe for macaroni and cheese pancakes on a small blog called Misc Kitchen, with over 41,000 Pinterest shares. This post was shared just [...]

  13. Alicia says:

    Wow. I am in the process of making these and they aren’t hitting the plate, I’m eating as I go. Simply delicious.

  14. Christine says:

    I’m not a big mac and cheese fan, but I thought my kids would like these. It turned out that I was the one who loved them! The taste reminds me of potato pancakes, so I put a dollop of sour cream on mine. After tasting the first batch, I added more cheese, too. Thanks for posting this recipe!

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