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squash and chive pancakes
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5 from 1 vote

squash and chive pancakes

Perfect for any summer or fall menu, enjoy these crispy veggie pancakes that are impressive and simple to make. can you a perfect summer side dish to eat with chicken, meat or fish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: squash and chive pancakes
Servings: 4
Calories: 166kcal
Author: Luda huang


  • skillet


  • 2 cups cooked shredded squash
  • 2 egg
  • 2/3 cup flour
  • 1/2 tsp baking powder
  • 1 clove garlic crushed
  • 1/4 cup parmesan cheese
  • 3 tbsp fresh chopped chives
  • 1/2 tsp kosher salt
  • fresh cracked pepper


  • Add squash to a medium pot and cover with water.cook until soft.
  • When soft, drain; add to the food processor and pulse a few times until chopped.
  • Add squash to a medium bowl. Combine squash with remaining ingredients except for 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 until golden on each side, approximately 2-3 minutes per side. repeat with the remaining batter.
  • Transfer cooked pancakes to a paper towel to drain excess oil.


Calories: 166kcal | Carbohydrates: 25g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 426mg | Potassium: 362mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7707IU | Vitamin C: 16mg | Calcium: 150mg | Iron: 2mg