Prepare the pancake batter of your choosing. It is highly suggested that you sift the dry ingredients or mix fix to reduce lumps in the batter that can clog the squeeze bottle.
Fill the condiment bottle/squeeze bottle with pancake batter and snip the tip to make a slightly wider opening. This will also prevent clogs.
Heat the griddle (350°F) or skillet (medium heat) and grease it with cooking spray.
In a back and forth motion or a bullseye pattern, squirt pancake batter onto your skillet.
Cook until the wet batter on top starts to bubble and the edges are lightly browned. Scoop up using a spatula and try to flip over gently.
Repeat this process until your bowl or plate is filled with “spaghetti.”
Top with powdered sugar, butter, pecans, and syrup.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.