These Cheesy Yellow Squash Pancakes are a tasty way to sneak in some veggies! Made with fresh yellow squash and gooey cheese, they are crispy on the outside and soft inside.
They’re perfect for breakfast or a snack, and honestly, who can resist cheese? I love serving them with a dollop of sour cream or yogurt on top for an extra treat!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! Any type of summer squash works, but yellow squash gives a lovely color. If squash isn’t available, you can use zucchini as a substitute.
Cheddar Cheese: I prefer sharp cheddar for its rich flavor, but you could use mild cheddar, Monterey Jack, or even a mix of cheeses for something different.
All-Purpose Flour: This flour keeps things simple, but whole wheat flour can add a nice nutty flavor and extra nutrition. For gluten-free options, try a gluten-free flour blend.
Milk: Any milk works here, so use whole, skim, almond, or oat milk depending on your preference or dietary needs.
Black Pepper: This is optional, but it can add a nice zing to your pancakes. If you like a bit more spice, consider adding a pinch of cayenne or paprika!
How Do You Get the Perfect Texture for Your Pancakes?
Getting the pancakes fluffy yet still cheesy can be tricky. Here’s how to nail the texture:
- Start by squeezing out excess moisture from the grated squash. This avoids soggy pancakes.
- Mix the wet and dry ingredients until just combined. Overmixing can lead to tough pancakes.
- Cook on medium heat, not high. A lower heat ensures they cook through without burning.
- Don’t flip too early! Wait for bubbles to form on the surface before turning for even cooking.
How to Make Cheesy Yellow Squash Pancakes
Ingredients You’ll Need:
- 2 cups yellow squash, peeled and grated
- 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 melted butter (plus extra for cooking)
- 1/4 teaspoon black pepper (optional)
How Much Time Will You Need?
This delightful recipe takes about 10-15 minutes to prep and another 10-15 minutes to cook, making it a quick and easy meal or snack. So, in just about 30 minutes, you’ll have a stack of delicious, cheesy pancakes ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Squash:
Start by grating the yellow squash and then place it in a clean kitchen towel. Squeeze out any excess moisture from the squash. This step is essential to keep your pancakes from becoming soggy!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and optional black pepper. Stir these ingredients together so they are well mixed.
3. Combine the Wet Ingredients:
In a separate bowl, beat the large eggs. Then stir in the milk and melted butter until everything is nicely combined.
4. Combine Wet and Dry Ingredients:
Now, pour the egg mixture into the bowl with the dry ingredients. Stir gently until just combined. Remember, it’s okay if some lumps remain—overmixing can make the pancakes tough!
5. Fold in the Squash and Cheese:
Gently fold in the drained grated squash and shredded cheddar cheese until everything is evenly incorporated.
6. Heat the Skillet:
Heat a skillet or griddle over medium heat and lightly grease it with a bit of butter. This helps the pancakes cook evenly and prevents sticking.
7. Cook the Pancakes:
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes until you see bubbles forming on the surface and the edges begin to look set.
8. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through. Adjust the heat as necessary to prevent burning.
9. Serve and Enjoy:
Serve the pancakes warm with your choice of toppings, such as sour cream, yogurt, or salsa for a delicious twist!
Enjoy your warm, cheesy yellow squash pancakes!
FAQ for Cheesy Yellow Squash Pancakes
Can I Use Frozen Squash Instead of Fresh?
While fresh yellow squash yields the best texture, you can use frozen squash. Just be sure to thaw it completely and squeeze out excess moisture before using it in the recipe.
What Can I Substitute for Cheddar Cheese?
If you’d like to switch up the cheese, feel free to use mozzarella, pepper jack, or a cheese blend according to your taste preferences. Each will bring a different flavor profile to your pancakes!
How Do I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in a skillet over low heat until warmed through.
Can I Make These Pancakes Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes a binding agent like xanthan gum for the best results.
