Best 8 Squash Pancakes Recipes

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Discover the delightful world of squash pancakes, a culinary symphony that blends the earthy flavors of squash with the comforting warmth of pancakes. These versatile treats are a delectable fusion of sweet and savory, perfect for breakfast, lunch, or dinner. Whether you prefer classic or gluten-free options, this article offers a diverse collection of recipes that cater to every palate. Embark on a culinary journey with our carefully curated selection, ranging from the traditional Butternut Squash Pancakes to the innovative Zucchini and Sweet Potato Pancakes. Each recipe is a testament to the versatility of squash, showcasing its ability to transform into a crispy, golden-brown pancake that is sure to tantalize your taste buds. Let your creativity shine as you explore the endless possibilities of squash pancakes, a dish that promises to become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SQUASH PANCAKES



Squash Pancakes image

These are savory pancakes and my favorite way to eat summer squash. I could eat a whole batch myself.

Provided by Chele B

Categories     Vegetable

Time 25m

Yield 12 pancakes, 2-6 serving(s)

Number Of Ingredients 8

1 cup grated yellow squash (or zucchini would be good too)
1 green onion, finely diced
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons flour
1 tablespoon melted margarine or 1 tablespoon butter
1 beaten egg
1 dash pepper

Steps:

  • combine all ingredients and mix well. pour by spoonfuls onto a hot pan. fry until golden brown.
  • NOTE: when doubling recipe, do not double salt.

PATTYPAN SQUASH PANCAKES



Pattypan Squash Pancakes image

A savory side dish using pattypan squash. My family can't wait every year until the squash are ripe and these cheesy little pancakes start showing up on their dinner plates. Crisp and flavorful, you can't eat just one! Keep in warm oven to 275 degrees F (135 degrees C) until ready to serve.

Provided by Candice

Categories     Side Dish     Vegetables     Squash

Time 30m

Yield 8

Number Of Ingredients 8

2 tablespoons chicken stock
2 eggs, slightly beaten
1 cup baking mix (such as Bisquick®)
4 pattypan squash, grated
¼ cup diced onion
¼ cup grated Parmesan cheese
1 teaspoon minced garlic
½ cup vegetable oil, or as needed

Steps:

  • Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
  • Heat oil in a large skillet to 350 degrees F (175 degrees C).
  • Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 10.6 g, Cholesterol 48.7 mg, Fat 5.7 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 255.2 mg, Sugar 0.6 g

SPICED SQUASH PANCAKES



Spiced Squash Pancakes image

Plain yogurt mixed with chopped fresh cilantro is delicious alongside these savory pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 40m

Yield Makes 12

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
3 shallots, minced
2 small jalapenos, seeded and minced
3 tablespoons minced peeled fresh ginger
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
Coarse salt and ground pepper
3 cups Simple Roasted Spaghetti Squash, patted dry
2 large eggs, lightly beaten
1/4 cup all-purpose flour (spooned and leveled)
Nonstick cooking spray

Steps:

  • Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
  • Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.

Nutrition Facts : Calories 178 g, Fat 7 g, Fiber 3 g, Protein 7 g, SaturatedFat 1 g

BUTTERNUT SQUASH PANCAKES RECIPE BY TASTY



Butternut Squash Pancakes Recipe by Tasty image

Inspired by Curaçaoan pumpkin pancakes, these butternut squash pancakes bring you the perfect balance of fluffiness and butternut squash flavor.

Provided by Chris Rosa

Categories     Breakfast

Time 55m

Yield 4 servings

Number Of Ingredients 18

⅓ cup warm water
⅓ cup dried cranberries
1 can butternut squash purée
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons dark brown sugar
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon cinnamon
⅓ cup semi-sweet chocolate chips
8 tablespoons unsalted butter, for cooking pancakes
½ cup pecan, roughly chopped
½ cup maple syrup
½ stick unsalted butter

Steps:

  • Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10-15 minutes while you prepare the pancake batter, then drain well.
  • In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.
  • Let the batter rest for 15-30 minutes at room temperature.
  • Meanwhile, make the toasted pecan maple syrup: Toast the pecans in a small saucepan over medium heat until fragrant and beginning to brown, 3-4 minutes. Add the maple syrup and butter and cook until the bubbling diminishes slightly, stirring throughout to keep from burning, 3-4 minutes. Remove the pot from the heat and keep warm until ready to serve.
  • Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Once the butter begins to foam, add ⅓ cup (40 G)of pancake batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2-3 minutes on the other side, until golden brown and cooked through. Transfer the pancake to a platter and repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.
  • Serve the pancakes warm with the toasted pecan maple syrup on top.
  • Enjoy!

Nutrition Facts : Calories 758 calories, Carbohydrate 98 grams, Fat 38 grams, Fiber 9 grams, Protein 13 grams, Sugar 42 grams

SAVORY BUTTERNUT SQUASH PANCAKES



Savory Butternut Squash Pancakes image

This is a breakfast alternative and can be served with omelets and/or breakfast meat. They are not meant to be sweet, although the squash has it's own sweetness. The dried shallots add a subtle background flavor and are not at all obvious. No one will have a clue that they are eating squash, so it's a good way to get nutrients into those picky eaters. If desired, you could serve them with maple syrup.

Provided by Josie Adams

Categories     Side Dish     Vegetables     Squash

Time 35m

Yield 4

Number Of Ingredients 15

1 tablespoon dried minced shallots
1 tablespoon hot water
½ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon Saigon cinnamon
½ teaspoon freshly grated nutmeg
2 eggs
2 cups mashed, cooked butternut squash
1 teaspoon vanilla extract
¼ cup dried currants
1 teaspoon vegetable oil, or as needed
½ cup fat free sour cream
1 teaspoon vanilla extract
1 teaspoon maple syrup

Steps:

  • Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
  • Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
  • Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.
  • Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.2 g, Cholesterol 98 mg, Fat 4 g, Fiber 4 g, Protein 8.1 g, SaturatedFat 1.1 g, Sodium 1037.5 mg, Sugar 12.7 g

SWEET POTATO AND SQUASH PANCAKES



Sweet Potato and Squash Pancakes image

Make and share this Sweet Potato and Squash Pancakes recipe from Food.com.

Provided by Oolala

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon vegetable oil
2 cups sweet potatoes, unpeeled and shredded, about 1 large
1 1/2 cups yellow squash, unpeeled and shredded, about 1 large
1/4 cup onion, shredded, about half a small onion
2 egg whites
2 tablespoons fresh chives, chopped
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cilantro

Steps:

  • Heat oven to only 200°F.
  • Spray griddle or 10 inch skillet with nonstick cooking spray; add oil.
  • Heat griddle over medium heat or to 375°F.
  • Mix remaining ingredients.
  • For each pancake, spoon a scant 1/3 cup batter onto hot griddle; flatten slightly.
  • Cook about 5 minutes on each side or until golden brown.
  • Place cooked pancakes on ungreased cookie sheet, and keep warm in oven while cooking remaining pancakes.

CINNAMON-NUTMEG BUTTERNUT SQUASH PANCAKES!



Cinnamon-Nutmeg Butternut Squash Pancakes! image

Make and share this Cinnamon-Nutmeg Butternut Squash Pancakes! recipe from Food.com.

Provided by shadowplaycupcake

Categories     Breakfast

Time 30m

Yield 4 pancakes, 2 serving(s)

Number Of Ingredients 9

1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon brown sugar substitute
2 cups butternut squash
1/8-1/4 teaspoon vanilla extract
2 egg whites

Steps:

  • Heat up the squash in a microwave and blend until smooth, creating the pureé.
  • Sift dry ingredients.
  • Mix wet ingredients.
  • Add dry mixture to wet mixture.
  • Cook like you would a regular pancake!

SPAGHETTI SQUASH PANCAKES



Spaghetti Squash Pancakes image

These healthy pancakes are creamy and lightly sweetened. You would never guess that the secret ingredient is spaghetti squash!

Provided by Arlyn Osborne

Categories     Breakfast

Time 35m

Yield 8 pancakes

Number Of Ingredients 10

2 cups cooked spaghetti squash
2 eggs
1 cup flour
1/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon salt
butter, for the pan
1/2 cup blueberries
maple syrup, for serving

Steps:

  • Add spaghetti squash and eggs to a food processer and pulse until smooth.
  • Transfer squash mixture to a bowl and add flour, sugar, vanilla, baking powder, and salt. Stir with a fork until combined.
  • Heat butter in a nonstick skillet over medium heat. Scoop batter onto the skillet, about ½ cup per pancake. Add blueberries on top of the batter. Cook 5-7 minutes per side.
  • Serve with maple syrup.

Tips:

  • To make sure your pancakes are fluffy, be sure to not overmix the batter.
  • If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • If you want your pancakes to be extra crispy, cook them over medium-high heat.
  • If you want fluffy pancakes, cook them over medium-low heat and cover the pan.
  • To keep your pancakes warm while you cook the rest of the batch, place them in a warm oven.

Conclusion:

These squash pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover squash. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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