Scrapple, also known by the Pennsylvania Dutch name Pannhaas ('pan tenderloin' in English; compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.

Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scraps of meat left over from butchering not otherwise used or sold were made into scrapple to avoid waste.

More broadly, scrapple is primarily eaten in the southern Mid-Atlantic areas of the United States (Delaware, Maryland, South Jersey, Pennsylvania, Virginia, North Carolina, and Washington, D.C.).

Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning vary based on the region and the cook's taste.

A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.

Due to its composition, it is often jokingly described as being made from "everything but the oink".

Scrapple is fully cooked when purchased. It is then typically cut into 1⁄4-to-3⁄4-inch-thick (0.6 to 1.9 cm) slices and pan-fried until brown to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried. Scrapple can also be broiled.

Scrapple is usually eaten as a breakfast side dish. It can be served plain or with either sweet or savory condiments: apple butter, ketchup, jelly, maple syrup, honey, or mustard.