These Easy Cheesy Yellow Squash Pancakes are a fun way to enjoy veggies! Made with fresh yellow squash and loaded with tasty cheese, they’re fluffy and oh-so-delicious.
They make a great snack or side for any meal. I love making these for brunch, and they always get smiles from everyone. Plus, who knew veggies could taste this good? 🥞
Key Ingredients & Substitutions
Yellow Squash: Fresh yellow squash adds moisture and a subtle sweetness to the pancakes. If you can’t find yellow squash, zucchini works just as well. Both have a similar flavor and texture.
Cheese: Cheddar cheese is my go-to for these pancakes, but feel free to experiment! Monterey Jack, pepper jack, or even feta can change up the flavor profile. Try what you have on hand!
All-purpose Flour: This is essential for binding the pancakes together. If you need a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. Just check that it contains xanthan gum for the right texture.
Milk: Any type of milk works here! I usually use whole milk, but almond or oat milk are great alternatives for those avoiding dairy.
How Do I Properly Prepare Yellow Squash for the Pancakes?
The key to great pancakes is handling your squash well! Start by washing and shredding it. Squeezing out excess moisture is crucial; this prevents the pancakes from becoming soggy.
- Use a cheesecloth or clean kitchen towel to wring out the shredded squash.
- This step may seem tedious, but it’s what gives you that perfect pancake texture!
Taking your time on this will ensure your pancakes cook up fluffy and delicious. Don’t skip it!
How to Make Easy Cheesy Yellow Squash Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 2 cups yellow squash, shredded (about 2 medium squash)
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons melted butter or vegetable oil
- Optional: 1/4 teaspoon black pepper or garlic powder for extra flavor
- Cooking oil or butter for the pan
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and another 15-20 minutes for cooking. In total, you’re looking at around 30-35 minutes from start to finish. Perfect for a deliciously quick breakfast or snack!
Step-by-Step Instructions:
1. Prepare the Squash:
Begin by washing your yellow squash. Next, use a cheese grater to shred it finely. To eliminate excess moisture (the secret to fluffy pancakes!), place the shredded squash in a clean kitchen towel or some cheesecloth and squeeze it tightly to draw out as much liquid as you can. Set it aside.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and any optional seasonings you’re using (like black pepper or garlic powder). Whisk these together until they are well combined.
3. Combine Wet Ingredients:
In a separate bowl, crack the eggs and beat them lightly. Then, add the milk and melted butter or vegetable oil, stirring until everything is blended together nicely.
4. Combine Wet and Dry Ingredients:
Now, add the wet ingredients into the bowl with the dry mixture. Gently stir until just combined. Be careful not to overmix! A few lumps are okay.
5. Add Squash and Cheese:
Fold the squeezed yellow squash and shredded cheese into the batter, ensuring everything is equally distributed without overmixing.
6. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of cooking oil or butter to prevent sticking.
7. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until you start to see bubbles forming on the surface and the edges appear slightly set, which should take about 2-3 minutes.
8. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes, or until the pancakes are golden brown and fully cooked through. You can adjust the heat if needed to prevent burning.
9. Keep Warm:
Remove the pancakes from the skillet and place them on a plate. Cover them with a clean kitchen towel to keep warm while you repeat with the remaining batter.
10. Serve and Enjoy:
Serve your warm yellow squash pancakes straight away! They are delicious on their own, or you can top them with sour cream, salsa, or some maple syrup for a delightful twist!
Enjoy these fluffy, cheesy yellow squash pancakes as a comforting breakfast or a tasty side! They’re sure to be a hit!
FAQ for Easy Cheesy Yellow Squash Pancakes
Can I Use Different Types of Cheese?
Absolutely! While cheddar is a classic choice, you can use any cheese you prefer. Monterey Jack, feta, or even pepper jack will add different flavors and textures. Just keep in mind that some cheeses may melt differently!
How Can I Make These Pancakes Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum for the right texture. The pancakes will still turn out delicious and fluffy!
What’s the Best Way to Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, you can warm them on the stove over low heat or pop them in the microwave for about 30 seconds to a minute until heated through.
Can I Add Other Ingredients or Veggies?
Definitely! Feel free to customize by adding ingredients like chopped green onions, bell peppers, or even some cooked bacon for extra flavor. Just be cautious not to add too much moisture, which can affect the pancake texture.
