These Cheesy Yellow Squash Pancakes are a tasty and fun way to use up summer squash! Soft, cheesy, and slightly crispy, they make for a delightful meal or snack.
Who knew adding squash to pancakes would be so great? I whip these up quickly, and they disappear just as fast—perfect for breakfast or dinner! 🌟
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! Grating the squash helps it blend smoothly into the batter. If you can’t find yellow squash, zucchini works well too. Just squeeze out the moisture as you would with yellow squash.
Cheddar Cheese: I like using sharp cheddar for more flavor, but feel free to switch to mozzarella, feta, or even pepper jack if you want some spice! Just remember that a softer cheese might change the texture a bit.
Flour: All-purpose flour is a great choice, but for a healthier twist, you can use whole wheat flour or a gluten-free blend. You might need to adjust the liquid slightly if you substitute.
Onion or Scallions: These add an extra layer of flavor! If you want milder taste, try using green onions or chives, or skip them completely for a simpler pancake.
How Do I Ensure My Pancakes Are Perfectly Cooked?
Cooking pancakes can be tricky, but here’s how to get them just right:
- Make sure your skillet is at the right temperature—medium heat is usually best. If it’s too hot, the outside will cook quickly while the inside remains raw.
- Watch for bubbles forming on the surface of the pancake. This is your sign that it’s time to flip. If you see a lot of bubbles, you’re good to go!
- Use a gentle hand when flipping. A thin spatula works best to slide under the pancake. Flip only once to keep them fluffy.
- Don’t overcrowd the skillet! Cook a few pancakes at a time to maintain an even temperature.
- If you’re making a big batch, keep finished pancakes warm in an oven set at low heat (around 200°F) until you’re ready to serve. This keeps them nice and warm without overcooking.
Enjoy your fluffy, cheesy pancakes!
Cheesy Yellow Squash Pancakes
Ingredients You’ll Need:
For the Pancattakae:
- 2 medium yellow squash, peeled and grated
- 1/2 cup shredded cheddar cheese (or cheese of your choice)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 3/4 cup milk
- 2 tablespoons melted butter or vegetable oil, plus extra for cooking
- Optional: 1/4 cup finely chopped onion or scallions for extra flavor
Time Needed:
This recipe takes about 15 minutes to prep and around 15-20 minutes for cooking. You’ll be enjoying these warm pancakes in about 30-35 minutes total. Perfect for a quick meal!
Step-by-Step Instructions:
1. Prepare the Squash:
Start by peeling and grating your yellow squash. Place the grated squash in a clean kitchen towel and squeeze out any excess moisture. This step is important to ensure your pancakes are not too watery.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Stir everything together until well mixed so that the leavening agents are evenly distributed.
3. Whisk the Wet Ingredients:
In a separate bowl, whisk together the eggs, milk, and melted butter or vegetable oil until well blended. This will create a creamy and smooth mixture.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps. Overmixing can lead to tough pancakes, so mix just until you see no dry flour.
5. Add Squash and Cheese:
Fold in the grated squash and shredded cheese (plus chopped onion or scallions if you’re using them) into the batter. Make sure everything is evenly distributed throughout the mixture.
6. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly oil it with a little butter or vegetable oil to prevent sticking.
7. Cook the Pancakes:
Pour 1/4 cup portions of batter onto the skillet, gently spreading them into rounds. Cook for about 3-4 minutes, or until the tops begin to bubble and the edges look set.
8. Flip and Finish Cooking:
Carefully flip the pancakes using a spatula and cook for another 2-3 minutes, or until they are golden brown and cooked through. Make sure to adjust the heat if they’re cooking too quickly.
9. Keep Warm and Serve:
Remove the pancakes from the skillet and keep them warm in a low oven if you are making multiple batches. Serve them warm with your favorite syrup, sour cream, or even a sprinkle of extra cheese for that cheesy twist.
These Cheesy Yellow Squash Pancakes are a delightful treat, fluffy with a mild cheesy flavor and a touch of sweetness from the squash. Enjoy your delicious meal! 😊
Cheesy Yellow Squash Pancakes FAQ
Can I Use Different Types of Cheese?
Absolutely! While cheddar is a great option, feel free to substitute with mozzarella, feta, or pepper jack for a different flavor profile. Just keep in mind that softer cheeses like mozzarella might change the texture slightly.
What’s the Best Way to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for about 30 seconds or warm them up in a skillet over low heat until heated through.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter ahead of time! Just cover it and refrigerate for up to 2 hours before cooking. If the batter thickens too much, you can add a splash of milk to loosen it up before frying.
Can I Freeze the Pancakes?
Absolutely! Once cooled, place the pancakes in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag. They can be frozen for up to 2 months. Reheat directly from the freezer in the microwave or on a skillet.
