These easy cheesy yellow squash pancakes are light and delicious! They mix fresh squash with gooey cheese for a tasty treat that works great for breakfast or any meal.
Who knew getting veggies could be this fun? I love serving these pancakes with a dollop of sour cream or a sprinkle of herbs. They disappear fast—my family can’t get enough! 😄
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! Make sure to grate and squeeze it dry. If yellow squash isn’t available, zucchini works well too, or even a mix of both for extra flavor.
Cheddar Cheese: I love using sharp cheddar for its bold flavor. If you want something milder, go for mozzarella or Monterey Jack. For a little kick, try pepper jack cheese instead!
Flour: All-purpose flour gives the pancakes great structure. For a gluten-free option, you can use a blend of gluten-free flour or almond flour, but the texture might vary slightly.
Eggs: Eggs help bind everything together. If you need a vegan substitute, try using a flax egg (1 tablespoon ground flaxseed with 2.5 tablespoons water) for every egg.
How Can I Avoid Soggy Pancakes?
To keep your pancakes fluffy and prevent sogginess, squeezing the grated squash is vital. Here’s how to do it right:
- Grate your yellow squash and pack it into a clean kitchen towel.
- Twist and squeeze the towel over the sink to remove extra moisture. Repeat until the squash is quite dry.
By following this step, your pancakes will hold their shape and have the perfect texture! Enjoy cooking these delightful pancakes! 😊
Easy Cheesy Yellow Squash Pancakes
Ingredients You’ll Need:
- 2 cups yellow squash, grated and squeezed dry
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons butter, melted
- Optional: 1/4 teaspoon black pepper or herbs like chives for extra flavor
How Much Time Will You Need?
This delicious pancake recipe takes about 15 minutes of prep time and another 15-20 minutes for cooking. So, in about 30-35 minutes, you’ll have a stack of warm, cheesy yellow squash pancakes ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Squash:
Grate the yellow squash using a box grater. Once grated, place the squash in a clean kitchen towel or cheesecloth and squeeze it tightly to remove as much moisture as you can. This will help ensure your pancakes aren’t soggy.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and the optional black pepper. This will create a nice base for your pancakes.
3. Mix the Wet Ingredients:
In a separate bowl, beat the eggs. Then, add in the milk and melted butter, stirring to combine everything well.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined! Do not overmix; it’s okay if there are still a few lumps.
5. Add the Squash and Cheese:
Carefully fold the grated yellow squash and shredded cheddar cheese into the batter. Make sure everything is evenly distributed throughout the mixture.
6. Cook the Pancakes:
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip and Finish Cooking:
Gently flip the pancake and cook for another 2-3 minutes, or until they are golden brown and cooked through. Remove and keep warm while you repeat with the remaining batter.
8. Serve and Enjoy:
Serve your warm yellow squash pancakes with a dollop of sour cream, maple syrup, or your favorite toppings. Enjoy this savory twist on traditional pancakes!
These fluffy, cheesy yellow squash pancakes make an easy and tasty way to enjoy vegetables with a cheesy twist!
FAQ for Easy Cheesy Yellow Squash Pancakes
Can I Use Different Types of Squash?
Absolutely! While yellow squash is perfect for this recipe, zucchini is a great alternative. You can even mix both for extra flavor and texture!
Can I Make These Pancakes Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend or almond flour. Just keep in mind that the texture might differ slightly with these alternatives.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for a quick warm-up or place them in a skillet over low heat until heated through.
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to add ingredients like diced bell peppers, green onions, or even cooked bacon pieces for extra flavor. Just be sure not to overload the batter to maintain the pancake’s structure!
