Savoury Spaghetti Pancake with Ricotta Tomatoes & Balsamic Reduction Recipe

This tasty spaghetti pancake is a great way to use up leftovers. So good, you’ll make extra spaghetti just so you can make it!


  1. Toss together spaghetti, eggs, green onions, garlic, Parmesan, oregano, salt and pepper.
  2. Heat oil in 10-inch nonstick skillet set over medium-heat; cook spaghetti mixture, without stirring, for about 5 minutes or until bottom of pancake is golden brown and crisp. Flip over; cook for 5 minutes.
  3. Transfer to cutting board. Cut into 4 wedges; top each wedge with dollop of ricotta, cherry tomatoes, basil, and drizzle of balsamic glaze.


  • You can find balsamic glaze in the same aisle as balsamic vinegar in the supermarket.
  • To make your own balsamic glaze or reduction: In small saucepan, bring 1/4 cup balsamic vinegar and 2 tsp. honey to boil. Cook for a few minutes until thick and syrupy.

Makes 4 servings. Per serving: 280 calories, 13 g fat, 4 g saturated fat, 108 mg cholesterol, 364 mg sodium, 29 g carbohydrate, 2 g fiber, 6 g sugars, 12 g protein

A Pasta Fits original recipe.

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