These easy yellow squash pancakes are a fun twist on the classic breakfast dish! With a touch of sweetness and a soft, fluffy texture, they’re sure to brighten your morning.
What’s great is that you can sneak in some veggies without anyone noticing! I love serving these with a drizzle of honey or a sprinkle of powdered sugar—so good!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! It adds moisture and a hint of sweetness. If you don’t have yellow squash, zucchini can be a great substitute as it has a similar texture and mild flavor.
Flour: All-purpose flour works perfectly here. For a gluten-free option, try using a gluten-free flour blend or oat flour. Both should work well, just watch the consistency!
Milk: I usually use regular cow’s milk, but almond milk or oat milk can be excellent dairy-free options. Adjust the quantity until you get that perfect batter consistency.
Egg: The egg helps bind everything together. For a vegan alternative, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or unsweetened applesauce.
How Do I Achieve the Perfect Pancake Texture?
Getting your pancakes fluffy yet soft is key. This comes down to how you mix your ingredients. Here are some tips:
- Don’t overmix the batter. Stir just until the dry ingredients are combined to keep the pancakes airy.
- If your batter is too thick, add a splash more milk. It should be thick but pourable.
- Use medium heat for cooking. Too high and you may burn the pancake’s outside before the inside cooks through.
- Let bubbles form on the surface of the pancake before flipping. This means they’re ready to turn.
Following these tips will help you create delicious pancakes every time!
Easy Yellow Squash Pancakes
Ingredients You’ll Need:
For the Batter:
- 1 medium yellow squash (about 1 cup shredded)
- 1 egg
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup milk (or more as needed)
- 1 teaspoon vanilla extract
For Cooking:
- Butter or oil for cooking
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time, plus about 15 minutes for cooking. In just 25 minutes, you’ll have a stack of warm, fluffy pancakes ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Squash:
Start by washing and trimming your yellow squash. Then, using a box grater, shred it into bite-size pieces. To remove some of the excess moisture, gently squeeze the shredded squash, but be sure to keep it moist for the batter.
2. Mix the Wet Ingredients:
In a mixing bowl, crack the egg and whisk it together with the milk and vanilla extract until everything is well blended and smooth. This will be your wet mixture.
3. Combine with Shredded Squash:
Add the shredded yellow squash into the bowl with the wet ingredients. Give it a good stir until the squash is evenly mixed in.
4. Prepare the Dry Ingredients:
In a different bowl, combine the flour, granulated sugar, baking powder, salt, and optional cinnamon. Mix it all together to combine these dry ingredients.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to over mix; the batter should be thick but pourable. If it seems too thick, feel free to add a splash more milk.
6. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Once hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges look a little set—this usually takes about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes, or until they turn golden brown on both sides. Make sure to adjust the heat if needed to prevent burning.
8. Repeat the Process:
Keep cooking the remaining batter in the same way, adding more butter or oil to the pan as needed to keep them from sticking.
9. Serve and Enjoy:
Once all the pancakes are cooked, serve them warm with your favorite toppings, such as maple syrup, honey, or a sprinkle of powdered sugar. Enjoy your subtly sweet and fluffy yellow squash pancakes!
FAQ for Easy Yellow Squash Pancakes
Can I Substitute Yellow Squash with Zucchini?
Absolutely! Zucchini is a great alternative and will yield a similar texture and flavor. Just make sure to squeeze out any excess moisture, as you would with yellow squash.
How Can I Make These Pancakes Gluten-Free?
You can easily make this recipe gluten-free by using a gluten-free all-purpose flour blend. Look for one that includes xanthan gum for the best texture.
Can I Prep the Batter Ahead of Time?
Yes, you can prepare the batter in advance! Store it in an airtight container in the refrigerator for up to 24 hours. Give it a good stir before cooking, as it may thicken a bit while sitting.
What’s the Best Way to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster, microwave, or warm them on a skillet for a few minutes on each side.
