These Easy Yellow Squash Pancakes are a tasty way to enjoy veggies in your breakfast! Made with fresh yellow squash, they’re light, fluffy, and oh-so-simple to whip up.
I love serving them with a drizzle of honey or a dollop of yogurt. Trust me, even the kids won’t mind eating their veggies when they’re this delicious! 😄
Key Ingredients & Substitutions
Yellow Squash: This is the star of the show! Grate fresh yellow squash to add moisture and nutrients to your pancakes. If yellow squash isn’t available, zucchini works well too; they have a similar texture and taste.
Buttermilk: Buttermilk gives the pancakes a delicious tang and helps them rise. If you don’t have any, just add a tablespoon of lemon juice or vinegar to regular milk and let it sit for about 5 minutes.
Flour: All-purpose flour is standard, but you can use whole wheat flour for a healthier option. Just note that the texture may be slightly denser.
Eggs: Eggs help bind everything together and provide structure. If you’re looking for an egg substitute, try 1/4 cup of applesauce or mashed banana for a similar effect.
How Do You Properly Grate and Squeeze Yellow Squash?
Getting the squash prepped properly is essential for the texture of your pancakes. Start by grating it using a box grater.
- Once grated, place the squash in a clean kitchen towel or cheesecloth.
- Squeeze it firmly to remove as much liquid as possible; this prevents soggy pancakes.
Being thorough here makes a big difference in achieving fluffy pancakes—don’t skip this step!
What’s the Best Cooking Method for Uniform Pancakes?
Cooking pancakes evenly requires a few careful steps:
- Ensure your skillet or griddle is preheated to medium heat before pouring in the batter. A hot surface is key.
- Grease it lightly with butter or oil to prevent sticking.
- When pouring batter, aim for about ¼ cup for each pancake. This promotes even cooking.
- Watch for bubbles on the surface; this is when they are ready to flip. If you flip too early, they can be undercooked.
With these tips, you’ll have perfectly cooked pancakes every time!
Easy Yellow Squash Pancakes Recipe
Ingredients You’ll Need:
For the Pancakes:
- 1 ½ cups yellow squash, grated and squeezed dry
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice as a substitute)
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
- Butter or oil for cooking
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep time and an additional 10-15 minutes for cooking. In total, you can have these delicious pancakes ready in under 30 minutes, making it perfect for a quick breakfast or brunch!
Step-by-Step Instructions:
1. Prepare the Squash:
Start by grating the yellow squash using a box grater. Once grated, place it into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is important to ensure your pancakes aren’t too watery!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Make sure it’s well combined to ensure even rising when cooking.
3. Blend the Wet Ingredients:
In another bowl, whisk the buttermilk (or your substitute), eggs, melted butter (or oil), and optional vanilla extract until smooth. This will create a rich base for your pancake batter.
4. Combine the Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined—be careful not to overmix! This helps keep the pancakes light and fluffy.
5. Add the Squash:
Now, fold in the grated yellow squash gently. This adds moisture and flavor to your pancakes without overworking the batter.
6. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of pancake batter onto the skillet for each pancake.
7. Flip and Finish Cooking:
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Then, carefully flip the pancake and cook for another 2 minutes, or until golden brown.
8. Serve and Enjoy!
Repeat the process with the remaining batter, greasing the skillet as needed. Serve your pancakes warm with syrup, honey, or your favorite toppings. Enjoy your fluffy, tender yellow squash pancakes!
Frequently Asked Questions (FAQ)
Can I Substitute Yellow Squash with Zucchini?
Yes, zucchini is a great substitute! It has a similar texture and flavor, making it an excellent alternative in this recipe. Just make sure to squeeze out any excess moisture as you would with yellow squash.
How Can I Make These Pancakes Gluten-Free?
To make gluten-free yellow squash pancakes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend includes xanthan gum to help bind the ingredients. The rest of the recipe remains the same!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just place a piece of parchment paper between stacked pancakes and store them in a freezer-safe bag for up to 2 months. To reheat, pop them in the toaster or microwave.
Can I Add Other Ingredients to the Batter?
Absolutely! Feel free to mix in ingredients like shredded cheese, chopped herbs, or spices (like cinnamon) to customize your pancakes. Just be mindful of the total moisture content if adding wet ingredients.
