These Cheesy Yellow Squash Pancakes are a fun twist on regular pancakes! Packed with fresh squash and cheesy goodness, they are perfect for breakfast or a tasty snack.
Who knew veggies could taste this good? I like to enjoy them with a dollop of sour cream or some salsa for a little zing. They’re easy to whip up, and your taste buds will definitely thank you!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the recipe! You could also use zucchini if yellow squash isn’t available. Both have a mild flavor and work great when grated.
Cheese: Cheddar cheese adds a nice flavor. However, feel free to experiment with mozzarella, pepper jack, or even feta for a twist!
Flour: All-purpose flour is commonly used, but you can substitute gluten-free flour to make these pancakes gluten-free. Just check that it’s a one-to-one baking blend for best results.
Milk: If you’re dairy-free, almond milk or oat milk are good substitutes. The pancakes will still turn out delicious!
How Do I Avoid Soggy Pancakes?
A key step is to remove extra moisture from the grated squash. Squeezing it in a kitchen towel really helps! Here’s how to do it effectively:
- After grating, gather the squash in a clean towel.
- Squeeze tightly over the sink or bowl to remove as much water as possible.
- Make sure you do this step, as it helps create fluffier pancakes that won’t fall apart.
Also, don’t be afraid to adjust the heat on your skillet as you cook. If the pancakes are browning too fast, lower the temperature a bit. Happy cooking!
Cheesy Yellow Squash Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 2 medium yellow squash, peeled and grated (about 2 cups)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (cheddar or your favorite cheese)
- 2 large eggs
- 1/2 cup milk
- 2 tbsp melted butter or vegetable oil, plus extra for cooking
- Optional: 1/4 cup finely chopped green onions or herbs for added flavor
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 15–20 minutes to cook. You can have a delicious, savory treat ready in under 40 minutes!
Step-by-Step Instructions:
1. Prepare the Squash:
Start by peeling and grating the yellow squash. To remove the excess moisture, place the grated squash into a clean kitchen towel and squeeze out as much water as you can. This step is key to ensuring your pancakes don’t turn out soggy, so take your time here!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined. It’s important to mix the dry ingredients thoroughly so that the baking powder is evenly distributed.
3. Add the Cheese:
Stir in the shredded cheese to the flour mixture. This will add flavor and a delightful cheesy texture to your pancakes.
4. Combine the Wet Ingredients:
In a separate bowl, beat together the eggs, milk, and melted butter or vegetable oil. Mix well until you have a smooth mixture.
5. Bring it All Together:
Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Do not overmix; it’s okay if there are a few lumps. Then, gently fold in the grated squash and any optional green onions or herbs you want to include.
6. Heat the Pan:
Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Make sure the pan is hot before you pour in the batter.
7. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes. Once ready, flip the pancakes and cook for an additional 2 minutes until they are golden brown and fully cooked through.
8. Continue Cooking:
Repeat the process with the remaining batter, adding more butter or oil to the pan as needed to prevent sticking.
9. Serve and Enjoy!
Once all the pancakes are cooked, serve them warm with your choice of toppings, like sour cream, salsa, or even a sprinkle of fresh herbs! Enjoy the cheesy goodness!
FAQ for Cheesy Yellow Squash Pancakes
Can I Use Zucchini Instead of Yellow Squash?
Absolutely! Zucchini works great as a substitute for yellow squash in this recipe. Just make sure to follow the same preparation steps, including squeezing out excess moisture.
What Can I Substitute for All-Purpose Flour?
If you’re looking for a gluten-free option, you can use a 1-to-1 gluten-free baking blend. Keep in mind that the texture might vary slightly, but they will still be delicious!
How Do I Store Leftover Pancakes?
To store leftovers, place the pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on a skillet over low heat until warmed through.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter in advance and store it in the fridge for up to a day. Just give it a good stir before cooking, as it may thicken slightly while stored.
