These Cheesy Yellow Squash Pancakes are a yummy twist on your regular pancakes! They blend fresh yellow squash with cheese, giving you a fluffy and tasty bite every time.
Who knew veggies could taste so good, right? They’re perfect for breakfast or a snack, and I can’t resist dipping them in a little sour cream. You’ll want to make a big batch!
Key Ingredients & Substitutions
Yellow Squash: This is the star ingredient! Use fresh yellow squash for the best flavor and texture. If you’re short on squash, zucchini works as a fantastic substitute, giving similar moisture and taste.
Cheddar Cheese: Cheddar adds a sharp flavor. You can swap it with any cheese you like. Monterey Jack or mozzarella are great alternatives for a milder taste, or try feta for something different!
All-Purpose Flour: This keeps the pancakes fluffy. If you’re gluten-free, use a gluten-free flour blend. Almond flour can work as a low-carb option, but you may need to adjust the liquid a bit.
Onion or Scallions: These are optional, but they add a nice savory touch. If you want a milder flavor, go for chives instead of onions, or skip them altogether for a simpler taste.
How Do I Squeeze the Right Amount of Moisture from the Squash?
Squeezing out the moisture from the grated squash is super important to achieve great pancakes. Too much liquid makes them soggy!
- Place the grated squash in a clean kitchen towel or cheesecloth.
- Gather the corners and twist to form a pouch.
- Squeeze firmly over the sink or a bowl until no more liquid drips out.
Don’t worry if you can’t get it all out – just do your best! This step helps keep your pancakes fluffy and prevents them from falling apart.
What’s the Best Way to Cook These Pancakes Perfectly?
Cooking them just right is key! Here’s how to get a golden-brown finish:
- Make sure your skillet is preheated but not too hot; medium heat works best.
- Let the pancakes cook until you start seeing bubbles on the surface and the edges look firm. This usually takes about 2-3 minutes.
- Use a spatula to gently flip them. If they resist, give them another few seconds before flipping.
- Cook the other side until it’s golden brown, usually about 2 more minutes.
Keep an eye on them while cooking, as some stoves run hotter than others. Eating them warm is the best part!
Cheesy Yellow Squash Pancakes
Ingredients:
- 2 cups yellow squash, peeled and grated
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 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 for preparation and around 10 minutes for cooking, totaling approximately 25 minutes from start to finish. You’ll have delicious pancakes ready to enjoy in no time!
Instructions:
1. Prepare the Squash:
Start by placing the grated yellow squash in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as you can. This step keeps your pancakes fluffy and prevents them from becoming soggy.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined. This will give your pancakes the right texture and flavor!
3. Combine Wet Ingredients:
In a separate bowl, whisk the eggs, milk, and melted butter or oil together. Make sure everything is blended nicely.
4. Combine Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the mixture is combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Add Squash and Cheese:
Now it’s time to fold in the grated yellow squash, shredded cheese, and optional chopped onion or scallions if you’re using them. Mix until everything is evenly distributed but keep it gentle.
6. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly brush it with oil or butter to prevent sticking.
7. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles start to form on the surface and the edges look set, which should take about 2-3 minutes.
8. Flip and Finish Cooking:
Carefully flip the pancakes using a spatula and cook the other side until it’s golden brown and cooked through, about 2 more minutes.
9. Keep Warm:
Once done, remove the pancakes from the skillet and keep them warm. Repeat with the remaining batter, adding more oil or butter as necessary between batches.
10. Serve and Enjoy:
Serve the pancakes warm with your choice of toppings, such as sour cream, maple syrup, or even a sprinkle of fresh herbs for a burst of flavor!
Enjoy these fluffy, cheesy pancakes that highlight the fresh sweetness of yellow squash. They make for a delightful breakfast or snack!
FAQ: Cheesy Yellow Squash Pancakes
Can I Use Zucchini Instead of Yellow Squash?
Absolutely! Zucchini makes a great substitute for yellow squash, providing a similar moisture content and flavor. Just follow the same preparation steps for grating and squeezing out excess moisture.
What Can I Substitute for Cheddar Cheese?
If you’re not a fan of cheddar, feel free to substitute it with mozzarella, Monterey Jack, or even feta cheese for something different. Just make sure it’s grated or crumbled for easy mixing!
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over low heat or pop them in the microwave for about 30-60 seconds until heated through.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter a few hours ahead and store it in the fridge. Just give it a good stir before cooking, as it may thicken up slightly while sitting. I recommend cooking the pancakes fresh for the best texture!
