Mrs. Siniard'S Squash Pancakes
Mrs. Siniard's Squash Pancakes offer a savory, tender breakfast option with the sweetness of squash and onion, perfect for family brunches or quick weekday mornings.
Ingredients
Instructions
- Mix all ingredients together to the consistency of pancake mix.
- Cook on a hot griddle or skillet until golden brown on both sides.
Tips & Substitutions
For a lighter texture, consider adding a tablespoon of baking powder to the mix. If you want to enhance the flavor, try substituting half of the squash with sweet potato or zucchini. Adding herbs like chives or parsley can also elevate the taste. Adjust the seasoning according to your preference, and feel free to use plant-based milk for a dairy-free version.
Serving Suggestions
Serve these delicious pancakes warm, topped with a dollop of sour cream or yogurt for a creamy contrast. They pair wonderfully with a fresh salad or sautéed greens for a balanced meal. You can also enjoy them alongside eggs or as a side to a hearty soup, making them a versatile addition to your brunch spread.
Storage & Reheating
Store leftover pancakes 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 a toaster oven until heated through. For longer storage, freeze the pancakes layered with parchment paper and store them in a freezer-safe bag for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Siniard'S Squash Pancakes contains roughly 789 calories, with 14g protein, 158g carbohydrates, and 13g fat. It is an excellent source of calcium (32% of the Daily Value), protein (27% of the Daily Value), and iron (22% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1022mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash for this recipe?
Yes, you can use frozen squash, but be sure to thaw and drain it well before mashing to remove excess moisture. This will help maintain the right pancake consistency.
What can I substitute for the egg in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) to achieve a similar binding effect.
How can I make these pancakes spicier?
To add some heat, mix in a pinch of cayenne pepper or diced jalapeños into the batter. This will give the pancakes a nice kick and complement the sweetness of the squash.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).