These easy yellow squash pancakes are a fun twist on your breakfast! Made with fresh squash, they are wonderfully fluffy and a little sweet, perfect for starting your day off right.
I love how they are a sneaky way to add veggies to breakfast! Just top them with a dab of butter and syrup, and I promise you won’t even notice the squash is there. Yum!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! Any kind of summer squash works, but yellow squash offers great flavor. If you’re out of yellow squash, zucchini works well too—just be sure to peel and grate it the same way!
Flour: All-purpose flour is the go-to here, but you could substitute whole wheat flour for a healthier option. If you’re gluten-free, a 1:1 gluten-free flour mix should work nicely!
Milk: I recommend using whole milk for richness, but any milk (dairy or plant-based) can substitute. Almond or oat milk are great alternatives if you prefer non-dairy.
Eggs: Eggs help bind everything together. For a vegan option, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) to achieve a similar effect.
How Do You Make Fluffy Pancakes Without Overmixing?
Overmixing can lead to dense pancakes, which we definitely want to avoid! It’s key to gently combine the wet and dry ingredients. When you mix them together, stir just until you see no more flour. Small lumps in the batter are totally fine—this means your pancakes will be fluffy!
- Combine wet ingredients first, then add dry mix gradually.
- Use a rubber spatula to fold the ingredients gently until just combined.
- Avoid beating the batter; it should remain thick and slightly lumpy.
How to Make Easy Yellow Squash Pancakes
Ingredients You’ll Need:
- 2 cups yellow squash, peeled and grated
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Butter or oil for cooking
- Optional: maple syrup or powdered sugar for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-20 minutes to cook, depending on how many pancakes you make. In total, you’ll be ready to enjoy these delicious pancakes in about 30 minutes!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a medium bowl, combine the peeled and grated yellow squash with the eggs, milk, sugar, and vanilla extract. Stir well to make sure everything is mixed together nicely. This is where the flavor starts!
2. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This will help ensure that your pancakes are fluffy and rise nicely when cooked.
3. Combine and Mix:
Now, gradually add the dry mixture into the squash mixture. Stir gently until just combined. Be careful not to overmix it—small lumps are totally okay! The batter should be slightly thick and ready for cooking.
4. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface. This will help prevent the pancakes from sticking and ensure they get that lovely golden brown color.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes. Don’t rush this step; it helps develop flavor!
6. Flip and Finish:
Gently flip the pancake and cook the other side until it’s golden brown as well, another 2-3 minutes. Keep an eye on them as cooking times can vary a bit!
7. Keep Warm:
Transfer the pancakes to a plate and keep them warm while you cook the remaining batter. If you like, you can place the plate in a low oven to keep everything nice and warm for serving.
8. Serve and Enjoy:
Serve the pancakes warm with a dollop of butter and a drizzle of maple syrup, or sprinkle them with powdered sugar if you prefer. Dig in and enjoy your delicious, fluffy yellow squash pancakes!
Happy cooking!
FAQ for Easy Yellow Squash Pancakes
Can I Use Zucchini Instead of Yellow Squash?
Absolutely! Zucchini is a great substitute for yellow squash in this recipe. Just be sure to peel and grate it the same way, and you’ll achieve a similar texture and flavor.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave for about 30 seconds or on a skillet for a few minutes until heated through.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter in advance! Store it in the fridge for up to 24 hours. Just give it a little stir before using, as it may thicken while sitting.
What Can I Add to the Batter for Extra Flavor?
Feel free to customize your pancakes! You can add ingredients like cinnamon, nutmeg, or even some chocolate chips for a sweet touch. Fresh herbs like basil or chives can add an interesting savory flavor. Just fold them in gently before cooking!
