These Cheesy Yellow Squash Pancakes are a fun and tasty way to enjoy your veggies! Light and fluffy, they’re filled with cheesy goodness and packed with flavor.
Who knew adding squash to pancakes could be this good? I love serving them with a dollop of sour cream or yogurt. You might sneak in extra veggies without even knowing it! 😄
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! It adds moisture and a subtle sweetness. If you can’t find yellow squash, zucchini is a great substitute. Just be sure to squeeze out excess moisture as well!
Cheddar Cheese: I love using sharp cheddar for a stronger flavor, but you can choose mild if you prefer. Feel free to substitute with any cheese you like or have on hand, like Monterey Jack or feta for a twist!
Parmesan Cheese: This adds a nice salty bite. If you’re out, Pecorino Romano works well too. If you want a vegan option, nutritional yeast can give a cheesy flavor.
Flour: All-purpose flour is perfect here, but you can swap with whole wheat flour for a healthier option or use gluten-free flour if needed. Just check that it can act as a 1:1 substitution.
How Do I Ensure My Pancakes Aren’t Soggy?
Getting the moisture right is key! Grating the squash is excellent, but you also need to remove excess moisture. Here’s how:
- After grating, place the squash in a fine mesh sieve or some cheesecloth and squeeze out as much liquid as possible.
- This extra step makes sure your pancakes are fluffy and not watery, which leads to a better texture!
Also, cooking them on medium heat ensures they cook through without burning so you achieve that lovely golden brown color.
Cheesy Yellow Squash Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 2 medium yellow squash
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup milk
- 2 tablespoons melted butter or oil, plus more for cooking
- 1/4 teaspoon black pepper (optional)
- 1/4 teaspoon garlic powder (optional)
Time Needed:
This recipe will take you about 15-20 minutes to prepare and another 15-20 minutes to cook all the pancakes, making it a quick and delightful meal or snack in about 40 minutes!
Step-by-Step Instructions:
1. Preparing the Squash:
Start by washing and trimming the ends off the yellow squash. Next, grate the squash using a box grater or food processor until you have a fine texture. This will ensure your pancakes are light and fluffy!
2. Squeezing Out the Moisture:
Place the grated squash into a fine mesh sieve or some cheesecloth. Squeeze out as much moisture as you can. This is an important step as it helps to prevent soggy pancakes and gives you the perfect texture!
3. Mixing the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and optional black pepper and garlic powder if you’d like a little extra flavor. Mix everything together well so that the baking powder and baking soda are evenly distributed.
4. Preparing the Wet Ingredients:
In another bowl, whisk together the eggs, milk, and melted butter or oil until you have a smooth mixture. It’s best to get these ingredients well combined for a better pancake batter.
5. Combining Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined—but don’t overmix! It’s fine if there are a few lumps.
6. Adding Squash and Cheese:
Fold in the grated yellow squash, cheddar cheese, and Parmesan cheese. Make sure everything is evenly incorporated without overworking the batter.
7. Cooking the Pancakes:
Preheat a skillet or griddle over medium heat and lightly grease it with butter or oil. Using a 1/4 cup measure, pour the batter onto the skillet to form pancakes. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes.
8. Flipping and Finishing:
Carefully flip each pancake and cook for another 2 minutes, or until they’re golden brown and cooked through. Remove from the skillet and keep warm while cooking the remaining pancakes.
9. Serving:
Serve your Cheesy Yellow Squash Pancakes warm, and feel free to add toppings like sour cream, yogurt, or maple syrup for a little extra flavor. Enjoy your delicious creation!
These pancakes are not just tasty, but they also make a great way to sneak some vegetables into your meals! Enjoy! 😊
Frequently Asked Questions (FAQ)
Can I Use Other Types of Squash?
Absolutely! If you can’t find yellow squash, zucchini is a great alternative. Just make sure to squeeze out the moisture like you would with yellow squash to keep the pancakes from getting soggy.
How Can I Make This Recipe Gluten-Free?
You can easily make these pancakes gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that the substitute can be used as a 1:1 replacement for best results!
Can I Prepare the Batter in Advance?
Yes, you can prepare the batter a few hours ahead of time and refrigerate it until you’re ready to cook. Just give it a gentle stir before cooking, as it may thicken slightly when chilled.
What’s the Best Way to Store Leftovers?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop them in the microwave or warm them in a skillet over medium heat until heated through.
