Can I make the batter ahead?

Salt and squeeze the squash up to 24 hours ahead and refrigerate it in a covered container. Mix the batter no more than 2 hours before cooking because the onion and squash keep releasing water. Stir once before portioning and add 1 tablespoon flour only if the batter no longer mounds.

Why are my squash pancakes watery?

The squash probably needed a longer 10-minute salt rest or a firmer 60-second squeeze. The finished batter should sit in a mound and shouldn't pour from the spoon. Fold in flour 1 tablespoon at a time and wait 2 minutes before deciding whether it needs more.

Can I make these gluten-free?

Use 3/4 cup of a cup-for-cup gluten-free baking blend that contains xanthan gum. Rest the batter for 8 minutes before frying because rice flour hydrates more slowly. Cook at 350°F and allow about 30 extra seconds on the first side if the edges still look pale.

How do I double the recipe?

Double every ingredient but keep each pancake at 1/4 cup. Use two 12-inch skillets or cook in eight small batches because an overcrowded pan loses heat. Hold finished pancakes at 225°F and serve within 20 minutes so the early batches stay crisp.

Can I freeze and reheat the pancakes?

Freeze fully cooled pancakes in a single layer for 1 hour and then pack them between parchment for up to 2 months. Reheat from frozen at 375°F for 12 to 14 minutes and turn once. The oven restores the crust better than a microwave.

What should I serve with savory squash pancakes?

Serve three pancakes per person with eggs for breakfast or a crisp salad for lunch. For dinner, add roasted chicken and squeeze two lemon wedges over each stack. A cool yogurt dip also works, but keep it on the side so the crust doesn't soften.

Patty Pan Squash Savory Pancakes Recipe

Description

These Patty Pan Squash Savory Pancakes are an easy and healthy way to turn summer squash into a quick meal. Each pancake has crisp golden edges and a tender center with sharp cheddar and fresh parsley. The trick is salting and squeezing the squash before mixing, so the batter stays light instead of watery. They’re simple enough for a weeknight dinner and one of the best ideas for meal prep, brunch, a potluck or a casual party. Serve them hot with fresh lemon.

Ingredients

Scale

1.5 pounds yellow patty pan squash
1 teaspoon kosher salt
1/3 cup yellow onion
2 large egg
3/4 cup plus up to 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 cup sharp cheddar
3 tablespoons fresh flat-leaf parsley
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1/4 cup refined avocado oil
1 large lemon

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Instructions

Use squash straight from a 40°F refrigerator so the flesh stays firm. Grate the trimmed patty pan squash and yellow onion with steady downward strokes. Toss the shreds with 3/4 teaspoon kosher salt and rest them for exactly 10 minutes. Then gather the mixture in a clean towel and twist hard for 60 seconds. The volume should drop by about one-third. The shreds should look matte instead of glossy and they should clump when squeezed. You’ll hear liquid drip quickly at first and then slow to an occasional drop. Stop once the towel feels damp but the squash isn’t pulpy. Skip this window and the pancakes spread into wet rings. Squeeze firmly because excess water weakens the flour and egg network.
Keep the squeezed squash near 70°F and add the eggs, flour, baking powder and sharp cheddar. Add the parsley, lemon zest, garlic powder, smoked paprika, black pepper and remaining salt. Fold with a rubber spatula in a J-shaped motion for 45 seconds. Scrape the bowl once halfway through. Then let the batter rest for 5 minutes before portioning. The batter should mound on the spatula and settle slowly rather than pour. Small cheddar pockets and green parsley flecks should stay visible through the pale yellow-green mixture. If it runs after 5 minutes, fold in 1 tablespoon flour and wait 2 more minutes. Overmixing makes the pancakes tough. Resting hydrates the flour so each pancake holds its shape.
Set the skillet over medium heat, about 5 on a 10-dial, until the surface reaches 350°F. Add 1 tablespoon avocado oil and spoon in three 1/4-cup portions. Press each mound to a rough 4-inch round with uneven edges. Fry without moving for 3 to 4 minutes and leave at least 1 inch between pancakes. The exposed tops should lose their wet shine while tiny bubbles open near the edges. Underneath, the crust should turn deep golden with darker amber freckles and smell lightly nutty. (I crowded four into the pan once, the centers steamed. They stayed gummy.) Go past 4 minutes at 350°F and the bottoms taste bitter. Steady heat sets the center before the crust overdarkens.
Slide a thin spatula fully under each pancake and flip in one quick motion. Shift the three pancakes toward the center where the heat is most even. Keep the skillet between 340°F and 350°F. Cook the second side for 2 to 3 minutes. Press only once for 2 seconds to level any thick center. The second side should develop a mottled amber crust and the edges should feel crisp. The center should spring back gently and reach 160°F on an instant-read thermometer. If the pancake bends around the spatula, wait 30 seconds before lifting again. Flip too early and the crust tears away. Full contact browns the underside while the egg network finishes setting.
Let the pancakes stand for 2 minutes after frying while they remain above 140°F. Stack three pancakes slightly off-center on each plate so the crisp edges stay exposed. Tuck two lemon wedges beside each serving and scatter the reserved parsley over the top. Keep the layers loose rather than pressing them into a tight tower. The stack should show uneven golden surfaces and bright yellow-green squash shreds between the layers. A little steam should escape from the center and the lemon should smell fresh when squeezed. Stack them too soon and trapped steam softens every crust. Serve within 10 minutes for the sharpest contrast. Loose stacking protects the crisp edges from condensation.

Notes

Pro Tips:

Choose patty pan squash between 2 and 4 inches wide because the skin stays tender and the seed cavity remains small.
Weigh 1.5 pounds after trimming so the flour ratio stays accurate and the batter doesn’t turn dry.
Squeeze until you collect about 1/3 cup liquid because visibly wet shreds will make the pancakes spread.
Test the skillet at 350°F with an infrared thermometer or one teaspoon batter before cooking the first batch.
Use exactly 1/4 cup batter per pancake and press to 4 inches so the center reaches 160°F before the crust darkens.
Cook only three pancakes in a 12-inch skillet because crowding drops the heat and traps steam around the edges.
Hold batches at 225°F for no longer than 20 minutes and keep them in one layer to protect the crust.

Storage: Cool the pancakes completely and refrigerate them within 2 hours. Layer them between parchment in a shallow airtight container and keep them for up to 4 days. For freezing, place the cold pancakes on a tray until firm for 1 hour. Then wrap each one and seal them in a freezer bag for up to 2 months. The parchment keeps the tender centers from sticking together. Reheat refrigerated pancakes at 375°F for 8 to 10 minutes and turn them once at minute 5. Heat frozen pancakes at the same temperature for 12 to 14 minutes without thawing. A skillet at medium-low heat also works in 3 minutes per side. Don’t microwave more than 45 seconds or the edges turn soft. Discard any pancake with a sour smell, slimy surface or gray patches.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 serving (of 4)
Calories: 343
Sugar: 6g
Sodium: 878mg
Fat: 30g
Carbohydrates: 19g
Fiber: 4g
Cholesterol: 124mg