These Easy Cheesy Yellow Squash Pancakes are a fun twist on breakfast! Made with soft yellow squash and gooey cheese, they are both tasty and unique.
Who knew veggies could make pancakes this delicious? I love serving them with a dollop of sour cream or yogurt on top—it adds a little extra zing! 
Key Ingredients & Substitutions
Yellow Squash: Grated yellow squash adds moisture and nutrition. You can swap it with zucchini if that’s what you have on hand—it works just as well!
Cheese: Cheddar cheese gives a nice sharp flavor, but feel free to use mozzarella, gouda, or even feta for a different taste. I love a mixture for extra flavor.
Flour: All-purpose flour is standard, but whole wheat flour can be a healthier option. Just remember, it may make the pancakes a bit denser!
How Do I Make Sure My Pancakes Are Fluffy?
Getting fluffy pancakes is all about mixing techniques! Avoid over-mixing your batter; it should be lumpy. This keeps the pancakes light. Another tip is to let the batter rest for about 5-10 minutes before cooking. It allows the baking powder to work.
- Heat your skillet or griddle properly—medium heat is best. If it’s too hot, the pancakes will cook too quickly on the outside.
- When pouring the batter, don’t overcrowd the pan. This allows for even cooking.
- Watch carefully for bubbles forming; that’s your cue to flip!
Easy Cheesy Yellow Squash Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup grated yellow squash (squeeze out excess moisture)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- Butter or oil for cooking
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and another 15-20 minutes for cooking, giving you delicious pancakes in about 30-35 minutes. Perfect for a tasty breakfast or brunch!
Step-by-Step Instructions:
1. Prepare the Yellow Squash:
Start by grating the yellow squash. Use a clean kitchen towel or cheesecloth to squeeze out any excess moisture. This will help the pancakes have the right texture and avoid being too watery.
2. Mix Dry Ingredients:
In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk them together until well mixed. This will help in evenly distributing the leavening agents for fluffy pancakes.
3. Combine Wet Ingredients:
In another bowl, mix together the milk, egg, and melted butter or vegetable oil. Ensure everything is well combined before adding it to the dry mix.
4. Mix It All Together:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined—don’t overmix! This will keep your pancakes light and fluffy. Then fold in the grated yellow squash and shredded cheese until everything is evenly distributed.
5. Cook the Pancakes:
Heat a lightly greased griddle or frying pan over medium heat. Once it’s hot, pour about 1/4 cup of batter onto the pan for each pancake. Cook until you see bubbles forming on the surface and the edges look set, around 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and fully cooked through. Adjust the heat if needed to ensure they’re cooking evenly.
7. Serve and Enjoy:
Repeat the cooking process with the remaining batter, greasing the pan as necessary. Serve your pancakes warm with a dollop of sour cream, yogurt, or a drizzle of maple syrup if you like!
Enjoy your fluffy and cheesy yellow squash pancakes! They’re delicious and a fun way to sneak in some veggies at breakfast!
FAQ for Easy Cheesy Yellow Squash Pancakes
Can I Use Frozen Yellow Squash?
Yes, you can use frozen yellow squash! Just be sure to thaw it completely and squeeze out as much moisture as possible before adding it to the batter. This helps prevent the pancakes from being too watery.
Can I Make These Pancakes Dairy-Free?
Absolutely! You can substitute the milk with a non-dairy alternative like almond milk, oat milk, or coconut milk. Use a dairy-free cheese option to keep it completely dairy-free!
How Do I Store Leftovers?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a toaster or microwave for a quick snack or breakfast.
What Can I Serve with These Pancakes?
These pancakes pair beautifully with sour cream, yogurt, or maple syrup. For a savory twist, try serving them with a side of eggs or crispy bacon! They also go well with a fresh salad for lunch.
