If you’re looking for a wholesome, garden-fresh summer breakfast, this summer squash pancakes recipe is for you! Easy to make and delicious, you’ll have moist and fluffy pancakes on the table in no time… And you’ll use up some of your summer squash in the process!
When life gives you too much summer squash, make summer squash pancakes!
If you’re like us, you always 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. “A dozen summer squash plants per person seems like a good idea,” you tell yourself as you’re pushing the seeds into the soil.
Then your squash plants start to flower and set fruit. Then the baskets of squash start coming inside. As the squash piles up on your kitchen counter, panic sets in…
That voice in your head now says, “What have I done?”
What to do?
Take a few deep breaths in the paper bag. Now we’re going to show you some helpful ways to your summer squash in new and unusual ways, like this summer squash pancake recipe. Once you’ve got squash pancakes mastered, you can also move on to:
- Summer squash fritters with blueberry aioli
- Summer squash chips (sort of like potato chips, but healthy)
- Whole wheat zucchini/summer squash breakfast bread with seasonal berries
Summer squash pancakes
Summer squash pancakes are a great way to use up a lot of squash (depending on how many mouths you’re feeding) early 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 day searching the internet for “how to use up lots of summer squash.”
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’t serve summer squash pancakes with lunch or dinner!
This recipe is also stupid simple to make, as you’ll see in the recipe card below. Throw your squash in a blender and blend enough to get to 1 cup. Then add the other ingredients and blend again. From there, it’s into the skillet and onto plates – breakfast is served!
This recipe uses
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
Summer squash pancakes are an easy and tasty way to use up some of your excess summer squash. These tasty, moist and fluffy pancakes will hit the spot on a summer morning or brunch.
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. Make sure you have 1 cup of pulverized squash before proceeding.
Add egg, maple syrup, and vanilla extract to the squash in your food processor and pulverize together until blended.
In separate bowl: mix together flour, baking soda, baking powder, and a pinch of salt. Blend until all ingredients fully incoporated - you may have to scrape sides with spatula and blend a couple times.
In a buttered skillet or pan, make your pancakes as big or as small as you like them. We like about 1/4 cup of batter per pancakes. 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.
Serve hot topped with toppings and sides of your choice.
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Other breakfast recipes you’ll love:
- Summer breakfast bread w/ whole wheat flour, zucchini/squash, and berries
- Disappearing whole wheat spiced pumpkin pancakes
- Fluffy whole wheat pancakes with milk kefir and duck eggs
- Acorn flour crepes (sweet or savory)
- Chestnut flour crepes with beautyberry whipped cream
- Fall harvest coffee cake with apples and pumpkins
- Spiced persimmon breakfast bread
- Chestnut breakfast porridge with pan-roasted Japanese persimmons
- Persimmon bread w/ oats, walnuts, and honey (no sugar)