These Easy Cheesy Yellow Squash Pancakes are a fun twist on breakfast! Packed with grated yellow squash and melted cheese, they’re fluffy and tasty.
Who knew veggies could make such yummy pancakes? I love serving them with a dollop of sour cream or just plain for a quick snack. They disappear fast, so make extras!
Key Ingredients & Substitutions
Yellow Squash: Grating fresh yellow squash gives these pancakes moisture and a subtle sweetness. If you can’t find yellow squash, zucchini is a great substitute — they work almost the same way!
Cheese: I love using sharp cheddar for its bold flavor, but feel free to swap it with mozzarella, gouda, or even a dairy-free cheese for a non-dairy option.
Flour: All-purpose flour is standard here, but for a gluten-free version, you can use a gluten-free flour blend instead. Just check that it contains a binding agent like xanthan gum.
Milk: Regular milk works well, but almond milk, oat milk, or any plant-based milk is a good choice too if you need a dairy-free option.
How Do I Get Perfectly Fluffy Pancakes?
The key to fluffy pancakes is not to overmix the batter. Combine the wet and dry ingredients until just blended. A few lumps are okay! Additionally, let the batter sit for a few minutes; this helps create tender pancakes.
- Preheat your skillet on medium heat for even cooking.
- Use a 1/4 cup measure for the batter; this keeps the pancakes uniform in size, helping them cook evenly.
- Flip the pancakes gently when you see bubbles forming on top. They should be golden brown and feel firm when done.
These simple techniques ensure your pancakes turn out perfect every time! Enjoy your cooking!
Easy Cheesy Yellow Squash Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 2 medium yellow squash, grated
- 1 cup all-purpose flour
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons melted butter or oil (plus extra for cooking)
- Optional: 1/2 teaspoon garlic powder or onion powder for extra flavor
Time Needed:
This recipe takes about 10 minutes to prep and about 15 minutes to cook, making a total of around 25 minutes from start to finish. It’s a quick and delicious way to enjoy pancakes with a veggie twist!
Step-by-Step Instructions:
1. Prepare the Squash:
Start by washing the yellow squash and then grate it using a box grater or food processor. Make sure to squeeze out any excess moisture from the squash using a clean kitchen towel or some paper towels. This helps prevent the pancakes from becoming soggy.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, milk, and melted butter until they are well combined. You want everything to be nice and smooth!
3. Combine the Dry Ingredients:
In a separate bowl, mix together the flour, baking powder, salt, black pepper, and any optional spices like garlic or onion powder for added flavor. Stir well to combine.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. It’s okay if there are a few lumps; do not overmix, as this keeps the pancakes light and fluffy!
5. Add the Squash and Cheese:
Fold in the grated yellow squash and shredded cheese into the batter. Make sure everything is evenly distributed, and you’re ready to cook!
6. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for about 2-3 minutes or until you see bubbles forming on the surface and the edges start to set.
7. Flip and Cook More:
Carefully flip the pancakes and cook for another 2 minutes or until they are golden brown on the other side. Cook in batches, keeping the cooked pancakes warm in a low oven if necessary.
8. Serve and Enjoy!
Transfer the pancakes to a plate and serve them warm. They’re great with sour cream, syrup, or your favorite savory toppings. Enjoy these fantastic cheesy yellow squash pancakes!
Happy cooking! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Other Types of Squash?
Absolutely! While yellow squash is perfect for this recipe, zucchini works just as well. Just make sure to squeeze out the excess moisture as you would with yellow squash.
Can I Make These Pancakes Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains a binding agent like xanthan gum for the best texture. The pancakes should turn out just as fluffy!
How to Store Leftover Pancakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet or microwave until heated through.
Can I Prepare the Batter Ahead of Time?
Yes, you can! Prepare the batter and store it in the fridge for up to 24 hours. Just give it a stir before cooking, as it may thicken up a bit in the fridge.
