Squash Pancakes
Squash pancakes offer a delightful blend of sweet and savory flavors, with tender cooked squash mixed into a light batter. Crispy on the outside and soft inside, they are perfect for breakfast, brunch, or a light snack, appealing to vegetarians and squash lovers alike.
Ingredients
Instructions
- Cook unpeeled squash until tender.
- Drain the squash and let it cool slightly.
- Add all the ingredients except oil to the cooked squash and mix well.
- Heat oil in a skillet over medium heat.
- Drop spoonfuls of batter into the hot oil and fry until brown on one side.
- Flip and fry the other side until golden brown.
- Serve hot, with optional jalapenos added to the mixture before frying.
Tips & Substitutions
For a fluffier texture, you can substitute half of the plain flour with whole wheat flour. If you prefer a sweeter flavor, consider adding a tablespoon of sugar or maple syrup. Make sure the squash is well-drained to avoid watery pancakes. For added flavor, spices like cinnamon or nutmeg can enhance the taste. If you're looking for more breakfast ideas, browse more American recipes.
Serving Suggestions
Serve these delicious squash pancakes hot, topped with a dollop of sour cream or Greek yogurt for a creamy contrast. They pair excellently with a side of sautéed greens or a fresh salad. For an extra kick, consider adding sliced jalapenos to the batter before frying. They also complement well with a refreshing drink like Orange Blossom Punch.
Storage & Reheating
Leftover squash pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat for a few minutes on each side until warmed through. Alternatively, you can reheat them in a microwave for about 30 seconds, but this may soften their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Pancakes contains roughly 104 calories, with 1g protein, 20g carbohydrates, and 2g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1630mg per serving (71% 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 other types of squash for this recipe?
Yes, you can substitute yellow crookneck squash with other varieties like zucchini or butternut squash. Just ensure they are cooked until tender and well-drained to maintain the right batter consistency.
How can I make these pancakes vegan?
To make squash pancakes vegan, replace the egg (if used) with a flaxseed egg or a chia seed egg. Additionally, ensure the oil used for frying is plant-based, like coconut or canola oil.
What can I serve with squash pancakes?
These pancakes are versatile and can be served with various toppings. Consider pairing them with avocado slices, salsa, or a sprinkle of cheese. They also work well alongside proteins like scrambled eggs or bacon for a hearty meal.
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).