Squash and Corn Pancakes

I happen to love savory pancakes. By that, I mean for just the blog I’ve made zucchini pancakes, wild rice and pecan pancakes, butternut bacon pancakes, and more…

This recipe would classify under vegetable pancakes, made from seasonal vegetables. Most of us who have a garden have an overabundance of one of two vegetables at least for a few weeks or longer at one point during the summer. For me, it’s been summer squash.

I recently made a soup from a combination of summer squash and fresh corn, flavored with coconut oil, curry powder, and hot sauce. It was so good I want to continue this vegetable combo, and so I decided to make these pancakes.

The fun thing about making savory pancakes is that you can create the recipe as you go along. Just about anything works. But I settled on summer squash, zucchini, purple onion, walnuts, and cilantro.

It’s really all about making the batter light enough to not make the pancakes doughy, but also holding everything together. So here’s what I did.

Summer Savory Pancakes

2 large ears corn
2 medium summer squash
2 medium zucchini
1 small purple onion, finely chopped
1 cup walnut halves, chopped
1 bunch cilantro or parsley, chopped
1 teaspoon salt
1/2 teaspoon white pepper
Black pepper
3 eggs
1/2 cup heavy cream, evaporated milk, coconut milk, almond milk, etc.
Approximately 1 cup white flour, or any flour
Butter or olive oil

Cook the corn for 7-8 minutes in boiling water, then drain. Let them cool

squash2

Grate the squashes and place them in a large bowl.

squash3

Then add the onion and walnuts.

squash4

Slice off the corn kernels and add them to the bowl, along with the cilantro and the seasoning.

squash5

In a small bowl, whisk together the eggs and cream, and pour the mixture over the vegetables. Stir to combine.

squash6

Add a little at a time, begin incorporating the flour into the vegetable mixture until no liquid remains. Stop then. These are vegetable pancakes, not doughy pancakes with a little bit of squash thrown in. There’s a difference.

squash7

By the way, any flour works with these pancakes. Gluten is not a necessary factor in making these pancakes cook, so if you prefer barley flour, go for it. Whole wheat flour works as well as any whole-grain flour, if you prefer.

Heat about 1 tablespoon of oil in a large skillet over medium heat. Form two 4″ wide pancakes and smooth them as much as possible. Let them cook for about 1 minute, so they get nice and golden brown.

squash9

Then turn the pancakes over. Immediately cover the pan and lower the heat as much as possible, so they brown on the other side, but also cook though. You don’t want the insides uncooked.

I have a gas stove. On an electric stove, I would just take the skillet off of that burner to let the inside heat cook the pancakes through.

squash8

After about two minutes, place the pancakes on a serving tray, add a little more oil, and continue with the rest of the batter. This recipe made 14 pancakes.

squash1

These are best served warm. They’re crisp on the outside and the walnuts add a bit of crunch. The pancakes make a very good side dish with any kind of meat or fish, but they’re also good served with a tomato salad for a light lunch.

squash22

note: One thing I like about making pancakes like these, is that no pre-preparation is required. Except for cooking the corn some, but that doesn’t take long. I’ve seen similar recipes out there in the blogosphere, sometimes called fritters instead of pancakes, where the onions are sautéed, and the squash is prepped to remove its water. Unless you really don’t like the flavor of fresh onion or shallots, then I can see only using them sautéed, but it seems silly to me. And as far as the water in the squash, I just use it to my favor. The wetness of the squash just means I don’t have to add that much liquid to the bowl of vegetables. They don’t have to be squeezed and dried first. Just FYI!

By Published On: September 30th, 201323 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

23 Comments

  1. thesinglegourmetandtraveller September 30, 2013 at 10:05 AM - Reply

    These look wonderful. Yum!

    • chef mimi September 30, 2013 at 8:04 PM - Reply

      Thank you! Can’t wait to hear more about Istanbul!

  2. thecompletebook September 30, 2013 at 10:05 AM - Reply

    These sound fabulous.
    :-) Mandy xo

  3. sallybr September 30, 2013 at 10:08 AM - Reply

    This goes to my Pinterest board without blinking! Did I hear almond milk? Oh, I am sold!

    • chef mimi September 30, 2013 at 8:03 PM - Reply

      Thanks, Sally! We love almond milk. But I try to mix it up with all different kinds.

  4. The Wayfaring Baker September 30, 2013 at 10:39 AM - Reply

    Lovely! I’ve just been searching for these for tea tonight, so perfect timing!

  5. Peri's Spice Ladle September 30, 2013 at 11:58 AM - Reply

    Simple recipe full of wholesome ingredients:) Love it!

  6. delectablediction September 30, 2013 at 12:27 PM - Reply

    Love these ~ I call them fritters (see my blog), and sometimes bake them at 425. Corn, zucchini and the addition of Hatch green chiles and freshly shredded Monterey Jack are incredible, too! Thanks for sharing your wonderful blog!

    • chef mimi September 30, 2013 at 8:01 PM - Reply

      Oh, the addition of cheese… mahvelous!!!

  7. CateyLou September 30, 2013 at 3:58 PM - Reply

    oh wow, these look amazing! So many fresh veggies in there too, I love that!

    • chef mimi September 30, 2013 at 8:01 PM - Reply

      Why thank you! Healthy food is also delicious food, isn’t it?!!!

  8. ladyredspecs September 30, 2013 at 4:26 PM - Reply

    And I don’t even cook the corn. If it just picked, young and sweet, there is no need. Vegie pancakes/ fritters is a great way to reluctant kids to eat vegetables.

  9. elderjscott September 30, 2013 at 8:53 PM - Reply

    Sounds outstanding and a good use of the overabundant zucchini we have right now. Making these for friends on Thu.

    • chef mimi October 1, 2013 at 10:01 AM - Reply

      Nice! I think you’ll be very happy with them!!!

  10. chinskitchen October 1, 2013 at 7:11 AM - Reply

    Gorgeous blend of vegetables and fresh herbs they look delicious, I like veggie pancakes x

    • chef mimi October 1, 2013 at 10:00 AM - Reply

      They really are good. A bit hearty, which is why I ate mine with a tomato salad!

  11. Amanda October 1, 2013 at 9:48 AM - Reply

    These are gorgeous, Mimi. I’m going to come back to these or other savory pancake posts around chanukah season too! :)

    • chef mimi October 1, 2013 at 10:00 AM - Reply

      Oh wonderful!!! They are hearty, but reallly goood!

  12. Sibella at bakingwithsibella.com October 1, 2013 at 1:17 PM - Reply

    I making these for the weekend! SO GOOD!

  13. mmmarzipan October 8, 2013 at 4:15 PM - Reply

    I absolutely love the sound of these… totally my kind of comfort food! :D Thanks for sharing!

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.