Simple Yellow Squash Pancakes

I never thought I’d be so excited about shredded squash until I made these yellow squash pancakes for the first time! The secret is squeezing that shredded squash completely dry before mixing it with your eggs and flour – trust me, this one step makes all the difference between soggy disappointment and perfectly fluffy pancakes. They’ve become my favorite way to use up summer squash, and my kids actually ask for them now!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2850
• Protein: 40-48 g
• Fat: 145-165 g
• Carbohydrates: 285-305 g

Ingredients

For the wet mixture:

• 1 lb squash (shredded and squeezed dry to prevent sogginess)
• 8 tbsp butter (I like Kerrygold unsalted butter for this)
• 4 eggs
• 2/3 cup milk

For the dry base:

• 2 cups flour (I always use King Arthur all-purpose flour)
• 1 1/2 tbsp sugar
• 1 1/2 tsp salt
• 1 1/2 tbsp baking powder
• 1/2 tsp ground cinnamon

Step 1: Prepare the Squash Base

• 1 lb squash
• 8 tbsp butter
• 4 eggs
• 2/3 cup milk

Shred the yellow squash and place it in a clean kitchen towel or cheesecloth, then squeeze firmly to remove as much moisture as possible—this is crucial for preventing soggy pancakes.

In a blender, combine the squeezed squash with the butter, eggs, and milk, blending until completely smooth and well combined.

This wet mixture will form the foundation of your batter.

Step 2: Mix the Dry Ingredients

• 2 cups flour
• 1 1/2 tbsp sugar
• 1 1/2 tsp salt
• 1 1/2 tbsp baking powder
• 1/2 tsp ground cinnamon

In a medium bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.

I find whisking rather than just stirring ensures the baking powder distributes evenly, which gives you more consistent rise throughout the pancakes.

Set this dry mixture aside.

Step 3: Combine Wet and Dry Mixtures

• squash mixture from Step 1
• dry ingredient mixture from Step 2

Pour the squash mixture from Step 1 into the bowl with the dry ingredients from Step 2, gently folding together with a spatula until just combined—don't overmix, as lumps in the batter will create fluffier pancakes.

Let the batter rest for 2-3 minutes while you prepare your cooking surface; this allows the baking powder to begin activating and the flour to fully hydrate.

Step 4: Cook the Pancakes

• batter from Step 3

Heat a griddle or large non-stick skillet over medium-high heat (around 350°F if you have a temperature-controlled griddle) and lightly butter or oil the surface.

Once hot, pour the batter into 3-4 inch circles and cook for 2-3 minutes until bubbles form on the surface and the edges look set.

Flip carefully and cook the other side for another 1-2 minutes until golden brown.

I like to work in batches rather than crowding the griddle, which helps each pancake cook evenly.

Step 5: Serve and Enjoy

Transfer the cooked pancakes to a warm plate and serve immediately with your favorite toppings—these are delicious with maple syrup, sour cream, or fresh berries.

Simple Yellow Squash Pancakes

Delicious Simple Yellow Squash Pancakes recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 18 pancakes

Calories: 2750

Ingredients Method

Ingredients

  

For the wet mixture

• 1 lb squash (shredded and squeezed dry to prevent sogginess)
• 8 tbsp butter (I like Kerrygold unsalted butter for this)
• 4 eggs
• 2/3 cup milk

For the dry base

• 2 cups flour (I always use King Arthur all-purpose flour)
• 1 1/2 tbsp sugar
• 1 1/2 tsp salt
• 1 1/2 tbsp baking powder
• 1/2 tsp ground cinnamon

Method

 

1. Shred the yellow squash and place it in a clean kitchen towel or cheesecloth, then squeeze firmly to remove as much moisture as possible—this is crucial for preventing soggy pancakes. In a blender, combine the squeezed squash with the butter, eggs, and milk, blending until completely smooth and well combined. This wet mixture will form the foundation of your batter.
2. In a medium bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon. I find whisking rather than just stirring ensures the baking powder distributes evenly, which gives you more consistent rise throughout the pancakes. Set this dry mixture aside.
3. Pour the squash mixture from Step 1 into the bowl with the dry ingredients from Step 2, gently folding together with a spatula until just combined—don't overmix, as lumps in the batter will create fluffier pancakes. Let the batter rest for 2-3 minutes while you prepare your cooking surface; this allows the baking powder to begin activating and the flour to fully hydrate.
4. Heat a griddle or large non-stick skillet over medium-high heat (around 350°F if you have a temperature-controlled griddle) and lightly butter or oil the surface. Once hot, pour the batter into 3-4 inch circles and cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook the other side for another 1-2 minutes until golden brown. I like to work in batches rather than crowding the griddle, which helps each pancake cook evenly.
5. Transfer the cooked pancakes to a warm plate and serve immediately with your favorite toppings—these are delicious with maple syrup, sour cream, or fresh berries.