These cheesy yellow squash pancakes are a fun twist on your usual breakfast! With grated squash mixed in the batter, they’re fluffy, savory, and oh-so-delicious.
I love making these on lazy weekends. They’re a great way to sneak in veggies, and my family can’t even tell! Pair them with a dollop of sour cream for extra yum!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! It adds moisture and a subtle sweetness. If you can’t find yellow squash, zucchini works as a great substitute. Just make sure to squeeze out the excess moisture as well.
Cheese: Cheddar is a classic choice, but feel free to mix it up! Monterey Jack, gruyère, or even feta can add a unique twist. Using a combination of cheeses can also enhance the flavor.
Flour: All-purpose flour is the go-to, but if you’re looking for a gluten-free option, you can try chickpea flour or gluten-free all-purpose blends. It may alter the texture slightly, but it’s worth a try!
Milk: Regular cow’s milk works well, but you can also use almond milk, soy milk, or oat milk for a dairy-free version. Just make sure to choose a variety that doesn’t have too strong of a flavor.
How Can I Ensure My Pancakes are Fluffy?
The secret to fluffy pancakes lies in careful mixing! When you combine the wet and dry ingredients, mix just until everything is combined. Some lumps are okay; overmixing can make the pancakes dense.
- When grating the squash, press it to remove moisture thoroughly. This prevents sogginess.
- Allow the batter to rest for a few minutes before cooking. This helps with texture, making the pancakes fluffier.
- Cook on medium heat; too high can burn the outside while leaving the inside raw.
By following these tips and suggestions, you’ll be on your way to making delicious, cheesy yellow squash pancakes that everyone will enjoy!
Cheesy Yellow Squash Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 2 medium yellow squash, grated
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 cup shredded cheddar cheese (or cheese of choice)
- 1/2 cup milk
- 2 tablespoons melted butter or vegetable oil
- 1/4 teaspoon black pepper (optional)
- Cooking oil or butter for the pan
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 20 minutes for cooking. It’s a quick and easy meal that you can have ready in about 35 minutes!
Step-by-Step Instructions:
1. Prepare the Squash:
Grate the yellow squash and transfer it into a colander. Sprinkle it with salt and let it sit for about 10 minutes. This step helps draw out excess moisture from the squash so your pancakes don’t turn out soggy.
2. Squeeze Out the Water:
After letting the squash sit, take some time to press and squeeze the grated squash tightly using your hands or a clean kitchen towel. Aim to remove as much water as you can to ensure a nice texture.
3. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the flour, baking powder, and black pepper. This will help distribute the baking powder evenly throughout the batter.
4. Combine the Wet Ingredients:
In another bowl, beat the eggs, then add the milk and melted butter. Mix well until combined, making sure everything is nice and smooth.
5. Combine Wet and Dry Mixtures:
Add the wet ingredients to the dry ingredients. Stir gently just until everything is combined; don’t overmix as a few lumps are perfectly okay.
6. Fold in Squash and Cheese:
Gently fold the grated squash and shredded cheese into the batter until everything is evenly mixed. This will give your pancakes their delicious flavor!
7. Heat the Pan:
Preheat a lightly oiled griddle or non-stick skillet over medium heat. You want it hot enough for pancakes to cook properly.
8. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the griddle. Cook for about 2-3 minutes or until you see bubbles forming on the surface and the edges look set.
9. Flip and Finish Cooking:
Gently flip each pancake and cook the other side until it is golden brown, which should take another 2 minutes. They should be fluffy and fragrant!
10. Keep Warm and Repeat:
Once cooked, remove the pancakes from the pan and keep warm. Repeat the process with the remaining batter.
11. Serve and Enjoy:
Serve the pancakes warm with your choice of toppings like sour cream, extra cheese, or even a drizzle of maple syrup for a sweet twist!
Enjoy your savory cheesy yellow squash pancakes—they’re sure to be a family favorite!
FAQ for Cheesy Yellow Squash Pancakes
Can I Use Frozen Squash Instead of Fresh?
Yes, you can use frozen grated squash! Just make sure to thaw it completely and squeeze out any excess water before using it in the recipe. This will help maintain the texture of the pancakes!
How Can I Make These Pancakes Gluten-Free?
You can easily make these pancakes gluten-free by substituting all-purpose flour with a gluten-free all-purpose blend. Just ensure that your blend contains a binding agent like xanthan gum for the best texture.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter in advance! Store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking as some ingredients may settle.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave or warm them on a skillet over low heat until heated through.
