Our summer squash pancakes recipe is easy to make. It also produces tasty, moist and fluffy pancakes that hit the spot on a summer morning.
Summer squash pancakes also offer another benefit…
How to use lots of summer squash while the day is still young
If you’re like us, you somehow manage to vastly overestimate the amount of summer squash you can possibly eat when you’re planning your summer garden.
It all starts off innocently enough when you start your summer squash seeds. “How many squash could 10 summer squash plants possibly produce?” you ask yourself.
Then your squash plants start to flower and set fruit. Then each squash plant starts making 1-2 new summer squash per day.
Next thing you know, there are piles of summer squash on your kitchen counters and your neighbors slam their doors when they see you approaching with another basket of summer squash.
It’s at that point that the panic starts to set in. You’re somehow going to have to eat or use 10 pounds of summer squash each day until you’re plants are gone.
What to do?
One thing you can do to use up LOTS of summer squash is make summer squash chips, which will keep for a long time. But you can also start getting creative by using your summer squash in new and unusual ways.
Summer squash pancakes are a great way to use up a squash or two (depending on how many mouths you’re feeding) early on in the day.
This means you don’t have to take summer squash with you to work to give away to colleagues. It means you don’t have to spend your days searching the internet for “how to use lots of summer squash quickly.”
So, you might say that this summer squash pancake recipe is as good for your stress levels as it is for your stomach.
Also, just because pancakes are typically a breakfast meal doesn’t mean you can serve them up with lunch or dinner!
Ready to make your first batch of summer squash pancakes? Get out your ingredients and let’s get started!
RECIPE: 5 MINUTE SUMMER SQUASH PANCAKES
5 Minute Summer Squash Pancakes
- 1 good-sized summer squash or zucchini
- 3/4 C. Whole Wheat Flour
- 1 egg
- 1 Tbsp maple syrup
- 1-2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of sea salt
Cut the stem off of your summer squash then cut the squash into chunks small enough to fit into your food processor.
Pulverize the squash in your food processor.
Add 1 egg, 1 tablespoon maple syrum, 1-2 teaspoons of Vanilla Extract to the squash in your food processor and pulverize together until blended. Note: We usually add 2 teaspoons of vanilla because we love it.
Add 3/4 cup of whole wheat white flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt (or leave the salt out if you prefer). Pulverize all ingredients until blended. Note: you might need to add more or less flour depending on the size of your squash, so just use your best judgment.
In a warm stick-free of lightly buttered skillet or pan, make your pancakes as big or as small as you like them. A trick I learned at a young age from my mom for telling when pancakes are ready to be flipped: when you see little bubbles on the uncooked surface and the edges of the pancake are light brown, that means they're ready to flip. We used butter from nearby Happy Cow Creamery to butter the pan. Please don't use margarine. Ever.
Put pancakes on a plate and serve with whatever you like. In the main photo we used local organic peaches from Swamp Rabbit Cafe, vine-ripened heirloom tomatoes sprinkled with globe basil (both grown in our yard). Like most food, these pancakes taste better when shared with people you love.
If you enjoyed this summer squash pancake recipe, please share it!The Tyrant Farms Recipe Philosophy: We view recipes as a general guide, not a rule book. Everybody has different tastes & preferences, so we highly encourage you to get creative with any Tyrant Farms recipe by adding, omitting, and editing ingredients and instructions as you see fit. Mix it up! Life is more interesting when each meal tastes a little different.