These fluffy yellow squash pancakes are a fun twist on breakfast! With tender squash mixed into the batter, they’re both tasty and colorful. Plus, they’re super simple to whip up!
I love adding a sprinkle of cheese on top. It makes every bite extra yummy! Honestly, my family can’t even tell there’s squash in them. Sneaky, right? 😄
Key Ingredients & Substitutions
Yellow Squash: Get those vibrant, fresh yellow squashes! If you’re in a pinch, zucchini also works well. Just remember to squeeze out as much moisture as possible to avoid soggy pancakes.
Flour: All-purpose flour is great, but if you’re gluten-free, you can use a gluten-free flour blend. I’ve found that almond flour gives a nice texture too!
Buttermilk: If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. It works just as well!
Cheese: The cheese is optional, but it adds a nice flavor. I personally love using sharp cheddar for that extra kick! If you’re looking for a dairy-free option, try nutritional yeast for a cheesy flavor.
How Do I Get the Pancakes Fluffy?
To achieve those light and fluffy pancakes, proper mixing is key. Be gentle when combining the wet and dry ingredients; it’s okay if there are a few lumps left. Overmixing leads to dense pancakes!
- Finally, make sure to preheat your skillet properly. A medium heat works best; if it’s too hot, the pancakes will brown too quickly on the outside before cooking through.
- Watch for bubbles forming around the edges before flipping. That’s your cue they’re ready to turn!
Easy Yellow Squash Pancakes
Ingredients You’ll Need:
- 1 cup grated yellow squash, squeezed to remove excess moisture
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- Optional: 1/4 cup shredded cheddar cheese or parmesan for extra flavor
- Butter or oil for cooking
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 15 minutes for cooking, making it about 25 minutes total. It’s a quick and fun way to add vegetables to your breakfast!
Step-by-Step Instructions:
1. Prepare the Yellow Squash:
Start by grating your yellow squash. Then, take a clean kitchen towel or some paper towels and squeeze the grated squash to remove as much moisture as you can. This helps keep the pancakes from getting too soggy.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This is your dry mixture.
3. Combine Wet Ingredients:
In another bowl, whisk together the buttermilk, egg, and melted butter (or oil) until everything is well mixed.
4. Combine and Mix:
Now it’s time to bring the two mixtures together! Pour the wet ingredients into the dry ingredients and gently stir. Mix until just combined, but don’t overmix! A few lumps are okay; they’ll help keep the pancakes fluffy.
5. Add the Squash:
Carefully fold in the grated squash and any cheese you want to add at this point. If you love cheese like I do, some shredded cheddar or parmesan adds a delightful flavor!
6. Heat the Skillet:
Take a large skillet or griddle and heat it over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
7. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Let them cook until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes.
8. Flip and Finish:
Carefully flip the pancakes and let them cook on the other side for another 2 minutes until they’re golden brown and cooked through.
9. Serve and Enjoy!
Once done, serve your pancakes warm! You can add butter, syrup, or any of your favorite toppings. Enjoy the delicious flavors of these fluffy yellow squash pancakes!
Frequently Asked Questions (FAQ)
Can I Use Zucchini Instead of Yellow Squash?
Absolutely! Zucchini is a great substitute and will work just as well. Just remember to squeeze out any extra moisture to keep the pancakes fluffy!
How Can I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet until warmed through!
Can I Make These Pancakes Vegan?
Yes, you can! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). Use plant-based milk and oil instead of butter as well!
What Toppings Pair Well with Yellow Squash Pancakes?
These pancakes taste great with traditional maple syrup, but you can also try honey, yogurt, fresh fruit, or even a dollop of cream cheese for a delicious twist!
