Save This pancake pasta salad with maple syrup vinaigrette has become my signature dish for weekend brunches and potlucks where I want to surprise everyone with something unexpected yet delicious. The combination of fluffy mini pancakes with pasta and vegetables creates a playful twist on traditional pasta salad that bridges breakfast and lunch perfectly.
I first created this recipe when hosting a brunch where half my guests were pancake lovers and half preferred savory options. The compromise became this beloved fusion dish that now appears at nearly every family gathering by popular demand.
Ingredients
- All purpose flour: forms the base for fluffy mini pancakes that hold their texture in the salad
- Sugar: adds just enough sweetness to the pancakes to complement the savory components
- Baking powder: ensures your pancakes rise properly for the perfect texture
- Short pasta: like fusilli or farfalle holds the dressing beautifully in all its curves and crevices
- Cherry tomatoes: provide juicy bursts of flavor and bright color
- Cucumber: adds refreshing crunch and lightness
- Red bell pepper: brings vibrant color and sweet crispness
- Red onion: delivers a gentle bite that balances the sweet elements
- Fresh arugula or baby spinach: incorporates necessary greens with a peppery note
- Pure maple syrup: forms the foundation of our vinaigrette with complex sweetness
- Apple cider vinegar: balances the sweetness with necessary acidity
- Dijon mustard: acts as both an emulsifier and flavor enhancer in the dressing
Instructions
- Pasta Preparation:
- Cook your pasta in generously salted water until perfectly al dente about 8 to 10 minutes depending on the shape. The pasta should retain some firmness as it will continue to absorb the dressing. Immediately rinse under cold water after draining to stop the cooking process and prevent sticking.
- Pancake Batter Mixing:
- Combine your dry ingredients first ensuring even distribution of the baking powder. In a separate bowl whisk the egg until frothy before adding milk and melted butter. When combining wet and dry ingredients use a light hand with minimal stirring just until no dry flour remains. Small lumps are actually desirable for fluffy pancakes.
- Pancake Cooking:
- Heat your nonstick skillet over medium heat until a drop of water sizzles gently when it hits the surface. Apply butter in a thin layer using a paper towel. Pour tablespoon sized portions of batter to create mini pancakes approximately 2 inches in diameter. Look for tiny bubbles forming on the surface before flipping after about 90 seconds. The second side needs only about 60 seconds. Transfer to a wire rack rather than stacking to maintain crispness.
- Vegetable Preparation:
- Cut all vegetables into uniform bite sized pieces similar to the pasta and pancake size for balanced forkfuls. For the red onion slice as thinly as possible and soak in ice water for 10 minutes to remove some of the sharpness if desired.
- Vinaigrette Creation:
- Begin by whisking together the maple syrup vinegar and mustard until completely smooth. Very slowly drizzle in the olive oil while continuously whisking to create an emulsion. Season with salt and freshly ground black pepper adjusting to taste. The dressing should be slightly more intense than you think necessary as the pasta will absorb some flavor.
- Final Assembly:
- Place pasta and vegetables in your serving bowl. Add the pancakes last cutting any larger ones into quarters. Pour about two thirds of the dressing over the salad and gently fold with wooden spoons to coat everything evenly. Add remaining dressing only if needed. The gentle folding motion preserves the integrity of both the pancakes and delicate vegetables.
Save The maple syrup vinaigrette is truly the magical element that brings this unusual combination together. I discovered its versatility when my daughter accidentally poured maple syrup over her pasta one morning and insisted it tasted wonderful. After some culinary experimentation I refined it into this balanced dressing that now appears on many other salads in our household.
Make Ahead Options
This salad can be partially prepared in advance to make assembly quicker when needed. Cook the pasta and prepare the vinaigrette up to two days ahead storing them separately in airtight containers in the refrigerator. The vegetables can be chopped the night before and stored in sealed containers. Make the mini pancakes fresh on the day of serving for best texture or prepare them up to 4 hours ahead keeping them at room temperature covered with a clean kitchen towel. Final assembly should happen no more than 2 hours before serving for optimal texture and freshness.
Seasonal Adaptations
Spring Version: Swap in fresh asparagus tips blanched briefly and chilled fresh peas and mint leaves for a bright spring variation. Add lemon zest to the vinaigrette for extra brightness and consider incorporating goat cheese crumbles for creaminess.
Summer Version: Incorporate diced ripe peaches or nectarines fresh corn kernels cut from the cob and basil instead of parsley. The sweetness of seasonal summer produce pairs wonderfully with the maple vinaigrette.
Fall Version: Include roasted butternut squash cubes dried cranberries and toasted pumpkin seeds. Add a pinch of cinnamon to the pancake batter and vinaigrette for warming autumn flavors that complement the maple syrup beautifully.
Winter Version: Feature roasted brussels sprouts pomegranate seeds and candied walnuts for a festive winter option. Consider adding orange zest to the vinaigrette for a citrus note that brightens winter meals.
Kid Friendly Modifications
Children absolutely love this salad concept but might prefer a simplified version. Consider these adjustments to make it more appealing to younger palates: Make slightly larger pancakes with chocolate chips added to some of them for a special treat Serve components separately on the plate allowing kids to mix as desired Use milder vegetables like sweet bell peppers and carrots instead of arugula or red onion Offer the dressing on the side for dipping
My own children enjoy helping make the mini pancakes and setting up a "salad bar" where everyone can customize their own portion with their preferred mix of ingredients.
Save This pancake pasta salad is a delightful way to bring a sense of fun and surprise to your meals. It offers a unique flavor profile that is both satisfying and memorable.
Recipe FAQ
- → Can I prepare the pancakes ahead of time?
Yes, you can make the pancakes in advance and store them in an airtight container for up to one day. Let them cool completely before storing.
- → What types of pasta work best for this dish?
Short pasta varieties like fusilli, farfalle, or penne work best as they hold the vinaigrette and mix well with other salad components.
- → Can I substitute the maple syrup in the vinaigrette?
If maple syrup is unavailable, honey or agave can be used for a similar sweetness and balance in the dressing.
- → How can I make this dish vegan?
Use plant-based milk and an egg replacer in the pancakes to make this dish fully vegan. Ensure your pasta is egg-free as well.
- → Is it possible to add extra protein?
Absolutely! Top the salad with crumbled feta or grilled chicken (if not vegetarian). For a plant-based option, use chickpeas or tofu.
- → How do I keep the pancakes from getting soggy?
Add the pancakes just before serving and toss gently with the other ingredients to preserve their texture.