As much as I love a sweet, fluffy pancake for breakfast on the weekends, savory pancakes do have a special place in my heart as well.
Have you enjoyed a savory pancake before? Potato pancake, zucchini pancake, etc? My mom would whip up zucchini pancakes every once in a while when I was a kid, and I always enjoyed the contrast from the typical pancake.
Then I got to thinking: could I use some other squash in pancakes as well? What about…spaghetti squash? I recently baked up a spaghetti squash for dinner, but had a cup or so left over that I did not want to waste. So, I called my mom up and inquired about how to make zucchini pancakes, tweaked the recipe a bit, and these spaghetti squash and zucchini pancakes were born!
I decided to include zucchini in the pancakes for the beautiful color they would add, but you definitely wouldn’t need to add it if you don’t want to: the spaghetti squash would work just fine by itself. Personally, I’m fond of the green confetti spattered throughout the pancakes!
I had to try a few pancakes out before getting the thickness completely right. You need to spread the batter quite thin on the griddle to ensure the pancakes cook through completely. The first 2-3 pancakes I made were about 1/3 inch thick, and they were gooey in the center and I had to pop them in the oven to finish the cooking process (also an option). I figured out that if I scooped the batter to the griddle and pressed down gently to flatten it to about 1/4 inch or less, they turned out just the way I wanted! Helpful hints…
You could opt for the traditional pancake route and pair these pancakes with maple syrup to get a savory and sweet combination. OR you can take the route I did and top your stack with goat cheese crumbles and chopped cherry tomatoes (or if you don’t have those, a scoop of salsa or tomato sauce could be tasty). It’s a fresh combination, and I would be happy with these at breakfast or at dinner, to be honest!
So, next time you have a little leftover spaghetti squash on hand, try this recipe out!
1 cup cooked spaghetti squash
1 medium zucchini, shredded
1/4 cup flour
1/4 cup diced onion
1 clove garlic, minced
grated parmesan cheese
goat cheese crumbles for garnish
cherry tomatoes, chopped for garnish
1. Prepare your squash – cook spaghetti squash and shred the zucchini with a cheese grater.
2. Mix the batter in a large bowl – combine egg, flour, onion, and garlic. Gently stir in the spaghetti squash and zucchini, as well as a few shakes of grated parmesan cheese. The pancake batter will be thick in consistency, but the longer it sits out, the thinner it will get (as the squash releases its moisture).
3. Heat a griddle/pan to medium high heat. If desired, lightly butter the griddle or lightly spray with nonstick cooking spray.
4. Drop pancake batter by the spoonful onto the griddle. Lightly press the batter down to about 1/4 inch thick. Allow pancakes to cook for about 3-4 minutes, until bubbles form on top of the batter and pop. Flip pancakes, and cook an additional 2 minutes on the other side, until cooked through.
5. To keep pancakes warm before serving, when pancakes are done cooking, place them on an aluminum foil lined baking sheet in the oven (on the lowest heat setting possible – you’re just keeping them warm, not baking them). When you are ready to serve, garnish pancakes with goat cheese crumbles and chopped cherry tomatoes. Enjoy!