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Summer Squash and Chive Pancakes

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Squash fritters made with summer yellow squash and fresh garden chives. A perfect summer side dish to eat with chicken, meat or fish.

My childhood BFF is visiting from Tennessee and she made me squash pancakes the other night with squash from her garden. Today I remade her recipe with fresh chives from my garden, and I added garlic and parmesan cheese and they were delicious. Any fresh herbs would work great in place of the chives.

Summer Squash and Chive Pancakes

4.67 from 6 votes
4
Cals:154.3
Protein:9.1
Carbs:20.9
Fat:3.9
Course: Side Dish
Cuisine: American
Yield: 4 servings
Serving Size: 3 pancakes

Ingredients

  • 2 cups cooked shredded squash, from 3 1/2 yellow squash
  • 1 egg
  • 1 egg white
  • 2/3 cup flour
  • 1/2 tsp baking powder
  • 1 clove garlic, crushed
  • 1/3 cup parmesan cheese
  • 3 tbsp fresh chopped chives
  • 1/2 tsp kosher salt
  • pinch fresh cracked pepper
  • olive oil spray, I used my Misto

Instructions

  • Add squash to a medium pot and cover with water.
  • Bring to a boil and cover; cook until soft.
  • When soft, drain; add to food processor and pulse a few times until chopped.
  • Add 2 cups of squash to a medium bowl.
  • Combine squash with remaining ingredients except oil and mix well.
  • Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low.
  • Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden.
  • Turn and cook the other side until golden.
  • Set aside and repeat with the remaining batter.

Last Step:

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Notes

Makes 12 pancakes.

Nutrition

Serving: 3 pancakes, Calories: 154.3 kcal, Carbohydrates: 20.9 g, Protein: 9.1 g, Fat: 3.9 g, Sodium: 541.6 mg, Fiber: 1.8 g, Sugar: 2 g

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106 comments on “Summer Squash and Chive Pancakes”

  1. Great recipe. I made a huge batch and cooked them in the waffle iron. Then froze them and warm them up in the toaster as needed.

  2. Forgive me if this has been answered as I didn’t read through all of the comments. How do these compare to potato pancakes or latkes?

    1. Yep! I make double batches just so I can freeze the extras. I put them in the toaster oven to re-heat and they are still delicious.

  3. Avatar photo
    Lindsey Novosel

    Made these with dinner tonight and they were amazing. I did have trouble getting the centers crispy but so delicious.

  4. Is it absolutely necessary to cook the squash first? Would it taste strange if I just grated it raw or chopped the raw squash finely in my food processor?

  5. Loved these and they were even better the next day. As mentioned by others, the inside was still soft but don't be fooled, even my husband ate them up. Next time, I'll add a touch of low fat sour cream

  6. This sound great! I understood they were kind of like fritters but maybe you should indeed add a /fritters to the name so there are no misunderstandings. I've been looking for a recipe for fritters cooked like they were pancakes for a while, but I've never seen yellow squash here in Portugal… maybe zucchini would work?

  7. Thanks for all your wonderful recipes! I found your blog through pinterest and have been addicted to it ever since. I've made many of your recipes already (zucchini casserole just came out of the oven) and everything is wonderful.

    I'm trying to eat healthier and limit sugars and carbs. These sound so tasty and I would definitely have them for breakfast too! I'm trying to get away from eating all the sugary sweet junk for breakfasts. Veggies are so much better for you!

  8. Just wondering if you've ever made these with zucchini squash. We have it growing in our garden right now and I'm always looking for things to put it in. It just has such a high water content that I wasn't sure if it would work as well as yellow squash or not. These look tasty! Thank you!

  9. Just made these last night and used scallions instead of chives – they were wonderful! My 2 boys who absolutely HATE vegetables gobbled down 1 each – wonderful recipe!

    Shelby (seashelchick@yahoo.com)

  10. Would it be reasonable to pre-make the batter (say the evening before), refrigerate it, and then cook the next day? I'm sort of new to cooking and my time management of multiple involved dishes still leaves something to be desired. I was thinking that pre-making the batter could facilitate the process of putting a meal together.

  11. Unfortunately, I only have 1 small squash right now…how do you think this would turn out if I add some asparagus to fill in for the missing squash? Thanks!

  12. just made these for dinner tonight and they were DELICIOUS. i served them with a little smear of low fat sour cream and extra fresh chopped chives on top. thanks for the recipe!