These easy yellow squash pancakes are light, fluffy, and perfect for breakfast! Made with fresh squash, they add a yummy twist to the classic pancake.
I love how they sneak in some veggies, making mornings feel a bit healthier. Top with syrup or yogurt, and you’re all set for a delicious day! 🥞😊
Key Ingredients & Substitutions
Yellow Squash: Fresh yellow squash brings moisture and nutrition. If you’re in a pinch, zucchini works well, too! Both add a nice texture without overpowering the flavor.
All-Purpose Flour: This recipe uses all-purpose flour for light, fluffy pancakes. If you need a gluten-free option, try almond flour or a gluten-free flour blend.
Buttermilk: Buttermilk adds a nice tang. You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar—let it sit for 5-10 minutes before using.
Vanilla Extract: This adds sweetness and depth. If you’re out of vanilla, consider using almond extract for a different flavor profile, but go easy on it, as it’s stronger!
How Do I Avoid Overmixing My Pancake Batter?
Overmixing can lead to tough pancakes. When mixing the wet and dry ingredients, gently fold them together until just combined. It’s okay if some lumps remain! After that, add your grated squash and fold it in lightly as well.
- Use a rubber spatula to fold in the ingredients; it helps avoid excess mixing.
- Don’t worry about a few lumps—this keeps the pancakes fluffy!
Following this tip will give you delightful, airy pancakes every time! Enjoy your cooking! 😊
Easy Yellow Squash Pancakes
Ingredients You’ll Need:
- 2 medium yellow squash (about 1 to 1 ½ cups grated)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- Butter or oil for cooking
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 10 minutes for cooking, making a total of approximately 25 minutes. You’ll be enjoying fluffy pancakes in no time!
Step-by-Step Instructions:
1. Prepare the Squash:
Start by washing and trimming the yellow squash. Grate the squash finely, then squeeze out the excess moisture using a clean kitchen towel or paper towels. This will help keep your pancakes light and fluffy—set the grated squash aside.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Make sure everything is well combined so your pancakes rise nicely.
3. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk, large egg, and vanilla extract until they are well mixed. This will create a smooth batter when you combine it with the dry ingredients.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients and stir gently just until combined. Be careful not to overmix, as this can make your pancakes tough. It’s okay if a few lumps remain!
5. Fold in the Squash:
Fold the grated yellow squash gently into the pancake batter. Make sure it’s evenly distributed so that every bite has those delicious hints of squash.
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 ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes or until the other side is golden brown. Remove them from the skillet and keep warm while you cook the rest of the batter.
8. Serve and Enjoy:
Serve the pancakes warm with maple syrup, honey, or your favorite toppings. Enjoy your fluffy, slightly sweet yellow squash pancakes that are perfect for breakfast or brunch!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Squash?
Absolutely! While yellow squash is the star of this recipe, zucchini makes a fantastic substitute. Just be sure to grate and squeeze out the excess moisture to keep the pancakes from becoming watery.
How Can I Make the Pancakes Gluten-Free?
You can easily make these pancakes gluten-free by substituting all-purpose flour with a gluten-free flour blend. Just ensure that it has a 1:1 ratio for best results, and your pancakes will still be fluffy and delicious!
What’s the Best Way to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Just make sure to separate each pancake with parchment paper before placing them in a freezer bag. Thaw and reheat in the toaster or microwave when ready to enjoy!
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to mix in ingredients like blueberries, chocolate chips, or chopped nuts for additional flavor and texture. Just fold them in gently along with the grated squash to keep the batter light and fluffy.
