Place the sliced summer squash in a medium saucepan, add about three cups of water and heat on high until water comes to a boil.

When water reaches a boil, reduce heat to medium and cover the pan. Simmer squash for 5 minutes. When squash is done, a fork should pierce through easily. Drain the squash in a colander.

Place drained summer squash in a blender and blend until smooth. Add the melted butter, eggs, and milk to blender and mix for a few seconds until thoroughly mixed.

In a medium bowl, whisk together flour, granulated sugar, salt and baking powder. Add yellow squash mixture from blender and whisk together until just barely combined.

Let the batter rest while prepping the griddle. This will allow the baking powder to react and the batter to rise. REMEMBER do not mix it again or you will flatten the air pockets and won't get soft, tender pancakes like you want.

Heat a nonstick griddle to medium for a couple of minutes until a drop of water sizzles on it (about 350 on my griddle, but every griddle will be different).

Scoop batter into rounds on the preheated griddle. I use my #20 cookie scoop to portion out the batter which holds about 3-4 tablespoons and makes about a 4-inch diameter pancake.

Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.

Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.

Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes. Or see recipe notes for freezing instructions.