Summer Squash and Chive Pancakes Recipe

Summer Squash and Chive Pancakes Recipe

How To Make Summer Squash and Chive Pancakes

These chive pancakes made altogether with yellow squash, fresh chives, eggs, and Parmesan cheese are perfect for a side dish on a summer day!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 2cupssquash,cooked, shredded from 3½ yellow squash
  • 1egg
  • 1egg white
  • cupflour
  • ½tspbaking powder
  • 1garlic clove,crushed
  • cupParmesan cheese
  • 3tbspchives,fresh, chopped
  • ½tspkosher salt
  • pinchfresh cracked pepper
  • olive oil spray


  1. Add the squash to a medium pot and cover with water.

  2. Bring to a boil and cover. Cook until soft.

  3. When soft, drain, then add to a food processor and pulse for a few times until chopped.

  4. Add 2 cups of squash to a medium bowl.

  5. Combine the squash with the remaining ingredients except for the oil and mix well.

  6. Heat a large skillet on medium heat. When hot, spray lightly with oil and reduce the heat to medium-low.

  7. Drop ¼ cupful of the batter, slightly flattening them with the back of a spoon, and cook a few minutes or until golden.

  8. Turn and cook the other side until golden.

  9. Set aside and repeat with the remaining batter.


  • Calories: 214.05kcal
  • Fat: 9.04g
  • Saturated Fat: 3.05g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.64g
  • Polyunsaturated Fat: 0.88g
  • Carbohydrates: 24.45g
  • Fiber: 1.78g
  • Sugar: 0.29g
  • Protein: 9.37g
  • Cholesterol: 48.42mg
  • Sodium: 300.08mg
  • Calcium: 227.00mg
  • Potassium: 317.09mg
  • Iron: 1.21mg
  • Vitamin A: 60.46µg
  • Vitamin C: 9.24mg
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