These yellow squash pancakes are light and fluffy and delicious. Veggies for breakfast and you’d never know it!
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Hello, my friends!
My garden is in full glory right now. I love this time of year and the wonderful harvest of veggies. Yellow summer squash is one of my favorite things to grow in the garden because it’s easy to grow, prolific, and tasty.
I love creating recipes that use up produce from my garden, including yellow summer squash.
We’ve been making these yellow squash muffins for years now and they are so satisfying. Last year I made a lemon version of those muffins based on this lemon squash poppy seed bread. Both have quickly made the favorites list.
Last summer I decided I needed to come up with a recipe for yellow squash pancakes. And after a few trial and error batches, I’m ready to share the perfected recipe with you.
These pancakes are something special. They are light and fluffy and have a delicious flavor. You would never guess there is yellow squash in them. What a great way to eat your veggies for breakfast.
What you need to make these pancakes
- Yellow summer squash – either crookneck or straight neck will work
- Melted butter
- eggs
- milk
- all-purpose flour
- granulated sugar
- salt
- baking powder
Favorite pancake making products
I just bought this griddle a few months ago and it’s been a huge game changer around here. I love how large it is and so easy to clean up.
Everyone needs the perfect pancake turning spatula and this spatula is it. Perfectly thin but still sturdy.
A #20 Cookie Scoop makes scooping pancake batter super easy so you can create nice uniform pancakes.
This balloon whisk is my favorite for making perfect pancakes.
I love this OXO mixing bowl set. It’s lightweight but sturdy, I reach for it every time when I’m cooking.
Perfect Pancake Making Tips and Tricks
- Make sure to stop mixing the batter when it is barely combined and resist the urge to mix it again. Let the batter rest so the baking powder has a chance to do it’s thing. This will give you nice light, tender and airy pancakes.
- Always heat your griddle before adding the pancake batter. I like to test it with a drop of water. If it sizzles, it’s ready to go.
- Be patient and don’t flip too early. You know it’s time to flip when bubbles start to form on top and the batter hardens just a bit around the edges.
- Don’t flip your pancakes more than once! And don’t squash them flat after flipping. Leave all that nice air inside. That’s what makes them tasty.
Our Favorite Toppings
We love the pancakes with this coconut buttermilk syrup. Or for variety you can sub vanilla extract for the coconut extract and it’s super delicious that way too.
This low-sugar strawberry freezer jam is always a hit.
Butter and a drizzle of raw honey or pure agave is simple, but so delicious.
What’s your favorite pancake toppings?
FAQs for Yellow Squash Pancakes
Yes! To freeze, wait until the pancakes are completely cool. Then line a baking sheet with parchment paper and place pancakes on the paper in a single layer. Place baking sheet in the freezer for 30 minutes or until pancakes are most of the way frozen through. Then remove pancakes from the parchment paper and place in gallon freezer bags and freeze up to a month (or probably longer).
Yes! I’ve made these pancakes successfully with 1-3/4 cup of frozen, cooked & pureed yellow squash that’s been thawed and lightly drained.
Time to get making these delicious yellow squash pancakes, my friends. The perfect breakfast, right here.
Yellow Squash Pancakes
These yellow squash pancakes are light and fluffy and delicious. Veggies for breakfast and you'd never know it!
Ingredients
- 1 pound yellow summer squash about 2 small, trimmed and sliced into rounds about ½” thick (or 1 3/4 cup yellow squash, cooked and pureed)
- 10 tablespoons butter
- 4 eggs
- 1/2 cup milk
- 2 cups (10 ounces) all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons baking powder
Instructions
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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.
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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.
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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.
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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.
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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.
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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).
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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.
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Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.
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Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.
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Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes. Or see recipe notes for freezing instructions.
Recipe Notes
1. I’ve made these pancakes successfully with 1 3/4 cup of frozen, cooked & pureed yellow squash that’s been thawed and lightly drained.
2. To freeze pancakes, wait until they are completely cool. Then line a baking sheet with parchment paper and place pancakes on the paper in a single layer. Place baking sheet in the freezer for 30 minutes or until pancakes are most of the way frozen through. Then remove pancakes from the parchment paper and place in gallon freezer bags and freeze up to a month (or probably longer). We usually reheat them in a microwave or toaster (if you want them a little crisper) until they are warmed through.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Yummy! And a great way to sneak a veggie in. Even with the changes I made to make them healthier, they were great. Replaced butter with applesauce and AP flour with whole wheat flour. Omitted the sugar and salt. Served with toppings – in the following order: 100% peanut butter (no oil, sugar, salt, just peanuts), chopped up veggies, cocoa powder, sliced banana, and little bit of 100% maple syrup. Weird, I know, but it helps get in more fruit and veggies for the day. Absolutely delicious.
Love your subs Jennifer!
These were delicious! All three children (10, 7, and 2) enjoyed them immensely, as did I. The 7-year-old (who ordinarily hates anything resembling a vegetable) declared it her favorite dinner ever. Made as directed except subbing out most of the butter for canola oil and topped with homemade chokecherry syrup. We will continue to make these as long as the crooknecks keep producing. Thank you!
Thanks Anne!
I made these yesterday and they were delicious! When you say that you’ve used “frozen, cooked & pureed” squash, do you mean you freeze it first, and then cook & puree it after? Or do you cook & puree it before freezing?
Thanks Jessica. I measure (weigh a pound), cook and purée the squash and then freeze it in a quart sized bag. It works perfectly.
Awesome, thanks!
I’m excited to try this recipe. How many pancakes does it make?
Good question Debbie! I forgot to include that in the recipe (I will update that next time I make them). My guess is it’s around fourteen to sixteen 4-inch pancakes. Thanks for catching that! 🙂