These Cheesy Yellow Squash Pancakes are a tasty twist on regular pancakes! They combine fresh squash with gooey cheese to create a crunchy and soft treat that everyone will love.
I enjoy making these for brunch—super easy to whip up, and they add a fun color to the table! Plus, who doesn’t love cheese? It’s a perfect way to sneak in some veggies!
Ingredients & Substitutions
Yellow Squash: Grated yellow squash is the star here! If you can’t find yellow squash, zucchini works just as well. Just make sure to squeeze out the excess moisture if it’s watery.
Cheddar Cheese: I recommend using sharp cheddar for a robust flavor. However, feel free to substitute with mozzarella or pepper jack for a milder taste, or add some heat!
Flour: All-purpose flour is the base, but you can use whole wheat flour for a nuttier flavor or a gluten-free blend if needed.
Milk: If you’re dairy-free, almond milk or oat milk will work nicely without compromising the pancake’s texture.
How Do You Achieve the Best Texture in Your Pancakes?
The key to fluffy pancakes is two-fold: don’t overmix the batter and let it rest for a few minutes. When you combine the wet and dry ingredients, mix just until incorporated; lumps are okay! Letting the batter sit helps the baking soda activate, leading to a lighter texture.
- After combining wet and dry ingredients, set the batter aside for about 5-10 minutes before cooking.
- Ensure your skillet is at medium heat—not too hot, or the outside will cook too fast, leaving the inside raw.
Cheesy Yellow Squash Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 2 cups grated yellow squash (about 2 medium squash)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
- 2 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese (sharp or mild, based on preference)
- 2 tablespoons melted butter or vegetable oil, plus extra for cooking
Time Needed:
This recipe takes about 15 minutes to prepare and another 15-20 minutes to cook. Altogether, you’ll need about 30-35 minutes to have a delicious stack of cheesy yellow squash pancakes ready to enjoy!
Step-by-Step Instructions:
1. Grate the Squash:
Start by grating your yellow squash. If it’s very watery, use a clean kitchen towel to gently squeeze out some of the moisture. This helps your pancakes maintain a nice texture without becoming soggy.
2. Make the Dry Mixture:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and sugar. This helps to evenly distribute the leavening agents and flavors throughout your batter!
3. Prepare the Wet Ingredients:
In another bowl, beat the eggs, and then stir in the milk and melted butter or oil. Mixing these separately ensures that everything blends together smoothly.
4. Combine Everything:
Pour the wet ingredients into the dry mixture and stir them together gently. Be careful not to overmix; it’s okay if there are a few lumps! Overmixing can lead to tougher pancakes.
5. Fold in the Good Stuff:
Gently fold in the grated yellow squash and shredded cheddar cheese until they are evenly mixed into the batter. This is where the magic happens!
6. Heat Up the Pan:
Place a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Wait until it’s hot before pouring in the batter.
7. Cook the Pancakes:
Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook them until bubbles form on the surface and the edges look set, which takes about 2-3 minutes.
8. Flip and Finish:
Carefully flip the pancakes and cook on the other side until they are golden brown and cooked through, about another 1-2 minutes.
9. Keep Warm:
Transfer the cooked pancakes to a plate and keep warm while you finish cooking the remaining batter.
10. Serve and Enjoy:
Serve your fluffy, cheesy yellow squash pancakes warm. They can be enjoyed straight up or with a dollop of sour cream or a drizzle of maple syrup for a delicious sweet-savory experience!
Enjoy your delightful stack of Cheesy Yellow Squash Pancakes for breakfast or brunch!
Frequently Asked Questions (FAQ)
Can I Substitute Other Vegetables for Yellow Squash?
Absolutely! Zucchini is a great substitute if you’re looking for an alternative. Grated carrots can also work for a sweeter flavor. Just make sure to squeeze out excess moisture if the vegetable is watery.
How Do I Store Leftover Pancakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave for about 30-40 seconds until heated through.
Can I Use Whole Wheat or Gluten-Free Flour in This Recipe?
Yes, you can! Whole wheat flour can add a nuttier flavor and more nutrients. If using gluten-free flour, choose a blend that includes a leavening agent for best results. The texture may vary slightly but should still be delicious!
How Can I Make These Pancakes Dairy-Free?
To make dairy-free pancakes, substitute the milk with almond milk, oat milk, or any preferred non-dairy milk. For cheese, try a dairy-free cheese alternative that melts well for the best flavor!
