Summer Squash Pancakes

These savory pancakes make a wonderful vegetarian summer meal. I have to admit that I don’t know the exact source of this recipe. I scribbled down the basics from a library book, but I’ve changed so many details that I’m not sure the original author would recognize his or her recipe anymore anyway. Use smaller squash for this recipe for the best result. These are very tasty served with maple-lime sweet potatoes!

  • 3 small yellow squash
  • 3 small zucchini
  • 1/2 yellow onion
  • 1 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, pressed
  • 2 tablespoons whole wheat flour
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • Greek yogurt, for serving

  • Trim the ends from the squash and zucchini. I like to leave the peel intact because it provides a bit of extra fiber and gives the pancakes beautiful color. Using a food processor fitted with the shredding blade, run the zucchini through the machine. My machine required me to halve the squash and zucchini lengthwise to get it through the feed tube. Trim the onion, then run it through the machine as well.
  • Place the shredded squash, zucchini and onion in a large colander set over a bowl or in the sink. Sprinkle the kosher salt over the vegetables, then toss gently. Allow the vegetables to sit for about 15 minutes to release their water. You can help squeeze out some of the water with your hands. When the vegetable mixture is fairly dry, place it in a large bowl.
  • Add the eggs, garlic, flour, oregano and pepper to the vegetables, stirring to blend completely.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Drop a few tablespoons of the squash mixture onto the hot skillet. You will have to use a spoon or your fingers (careful not to burn) to gently shape the dollops into pancakes. Allow them to cook just long enough to brown one side, then carefully turn them over with a spatula. My first batch didn’t hold together very well, but each batch thereafter did a little better. You may have to reform the patties just a little after the flip. They push back together quite nicely. When both sides are nicely browned, transfer the pancakes to a plate and keep warm while you work with the rest of the vegetable mixture. Add the remaining tablespoon of oil if the pan seems dry.
  • Serve the pancakes hot with the Greek yogurt on the side.
  • Quick Tips
  • 1. These pancakes are perfect for the lunch box! I enjoyed our leftovers the next day with a small salad and sweet potatoes.
  • 2. If you are concerned that your kids won’t touch them with the colorful green flecks, try peeling the zucchini and see if they look more appealing to the little ones. All they need do to is taste! My 5-year-old snatched one from the counter while I was still working on the last batch and his exact words were, “These are delicious. Can we have these every day?” No kidding.

Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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