Ingredients

• 2 cups Homestyle Buttermilk Pancake & Waffle Mix
• 1 cup + 2 Tbsp Water Water
• 1 tsp Vanilla Extract
• 2 Tbsp Neutral Oil (plus more for cooking)

• Maple Syrup
• Mini Marshmallows
• Sprinkles
• Chocolate Chips

Instructions

1. In a large mixing bowl, whisk together pancake mix, water, vanilla and oil until smooth, with no large lumps remaining. The batter should be pourable but not thin—adjust with a small splash of water if needed. 

2. Transfer batter to a squeeze bottle. 

3. Preheat a large nonstick skillet over medium heat. Lightly grease the surface with a paper towel dipped in oil. 

4. Working one at a time, squeeze the batter into the pan in a tight spiral pattern, starting from the center and circling outward, leaving one inch of space around the edge of the skillet. Let the spiral cook undisturbed for about 2 minutes, or until the surface appears dry and the bottom is lightly golden. Adjust the heat as needed.  

5. Do not flip. Using chopsticks or small tongs, gently begin coiling the pancake into a tight spiral. Once shaped, slide a spatula underneath and transfer the pancake nest to a cooling rack or sheet tray while you cook the remaining batter. Repeat with remaining batter, re-greasing the pan as needed. 

6. To serve warm, place pancake nests in a 300°F oven for 3–5 minutes. 

7. Top as desired with maple syrup, sprinkles, mini marshmallows and chocolate chips. Serve immediately. 

1. Preheat a nonstick griddle to 350°F or set a large nonstick skillet over medium heat. Lightly grease the surface. 

2. Squeeze batter into long, thin strands—like spaghetti—directly onto the hot surface. Keep the strands about 6–8 inches long, leaving space between each. 

3. Cook for about 2 minutes, or until the tops appear dry and the bottoms are golden. Transfer to a rack or plate and repeat.