These Cheesy Yellow Squash Pancakes are a fun twist on a classic dish! Made with fresh yellow squash and melty cheese, they’re light, fluffy, and super tasty.
Perfect for breakfast or a snack, these pancakes are so easy to whip up. I love serving them with a little sour cream or yogurt on top—talk about yum! 🥞
Key Ingredients & Substitutions
Yellow Squash: This is the star of the pancakes! If yellow squash isn’t available, zucchini works just as well. Just remember to squeeze out the moisture to avoid watery pancakes.
Cheddar Cheese: I love using sharp cheddar for extra flavor, but feel free to experiment! Mozzarella, Monterey Jack, or even feta can be interesting alternatives.
All-Purpose Flour: For a gluten-free option, you can use a 1:1 gluten-free flour blend. If you’re aiming for a healthier choice, whole wheat flour is also great – it adds extra fiber and a nuttier taste.
Milk: You can substitute with almond milk or soy milk for a dairy-free version. Coconut milk will add a hint of sweetness, which can be fun!
How Do I Ensure My Pancakes Are Fluffy?
To achieve fluffy pancakes, it’s crucial not to overmix the batter. Mix just until combined to keep those air pockets intact. Additionally, the baking powder helps with the lift, so make sure it’s fresh for the best results!
- After mixing wet and dry ingredients, if the batter looks a little lumpy, that’s perfectly fine.
- Also, ensure your skillet is preheated and not too hot; cooking on medium heat allows the pancakes to rise nicely without burning.
Cheesy Yellow Squash Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 2 cups yellow squash, shredded
- 1 cup all-purpose flour
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons melted butter or vegetable oil (plus more for cooking)
- Optional: 1/4 cup finely chopped green onions or herbs for extra flavor
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 10 minutes to cook, totaling around 25 minutes. It’s quick and simple, perfect for a delicious weekday breakfast or a cozy weekend brunch!
Step-by-Step Instructions:
1. Shred the Yellow Squash:
Start by shredding the yellow squash using a grater. Then, to remove excess moisture, place the shredded squash in a clean kitchen towel or paper towels and squeeze firmly until most of the liquid is out.
2. Prepare the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Give it a good whisk to ensure everything is mixed evenly.
3. Mix the Wet Ingredients:
In a separate bowl, crack the eggs and beat them. Then add the milk and melted butter or oil to the eggs, stirring to combine all the wet ingredients smoothly.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—don’t worry if the batter is a little lumpy; this will help keep the pancakes fluffy!
5. Fold In the Squash and Cheese:
Gently fold in the shredded yellow squash and cheddar cheese. If you’re using green onions or herbs, mix those in as well. This adds nice flavor and freshness!
6. Heat the Skillet:
Place a non-stick skillet or griddle on medium heat and lightly grease it with butter or oil. You want it hot enough that the batter sizzles when you pour it in.
7. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set.
8. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes, or until they are golden brown and cooked through. They should feel slightly firm to the touch.
9. Repeat Cooking:
Repeat this process with the remaining batter, adding more butter or oil to the skillet as necessary to ensure a lovely golden crust.
10. Serve and Enjoy:
Serve your cheesy yellow squash pancakes warm, topped with sour cream, yogurt, or even a drizzle of honey or maple syrup for a sweet touch. Enjoy this delightful dish!
These pancakes are soft, cheesy, and just a bit sweet from the squash—perfect for any time of day! Enjoy every bite!
FAQ for Cheesy Yellow Squash Pancakes
Can I Use Zucchini Instead of Yellow Squash?
Absolutely! Zucchini is a great substitute. Just make sure to squeeze out excess moisture just like you would with yellow squash to keep your pancakes from getting soggy!
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in a toaster or skillet to maintain their texture.
Can I Freeze These Pancakes?
Yes! To freeze pancakes, let them cool completely, then place them in a single layer on a baking sheet until frozen. Once frozen, transfer them to a freezer-safe bag and they’ll keep well for up to 2 months. Just reheat directly from the freezer when you’re ready to eat!
Can I Make These Pancakes Gluten-Free?
Definitely! Use a 1:1 gluten-free flour blend in place of the all-purpose flour for a gluten-free version. Just be sure your baking powder is gluten-free as well!
