Squash season is upon us, and that means my CSA box will be bursting with zucchini, pattypan, and various other summer squashes for the next few months. Summer squash is tasty stuff, but you can get tired of anything, eventually. So sometimes I use it in baked goods like muffins and bread to mix it up a bit. But it’s super tasty in pancakes! It gives them a lighter, fluffier texture, and makes them a bit healthier, too.

I used a couple smaller yellow squash from my CSA box. All I did was wash them and cut the ends off.

Then grate them finely into a fine strainer over a bowl.

Then using a rubber spatula, press out as much liquid as you can. I even squeeze them out in a paper towel a bit. If you don't, your pancakes may be gummy. There's probably some other way to cut back the liquid in your batter to compensate, but this works for me.

Whisk the squash into your batter. You may want to break it up a bit first so you don't end up with chunks of pressed squash in your pancakes.

I topped them with freshly made whipped cream with brown sugar and vanilla and fresh strawberries. Bacon not optional.

These pancakes are super light and fluffy, and really good with some toasted pecans in the mix. I may try adding blueberries next time to pump up the fruits and vegetable quotient. You can use a pancake mix if you like, but I love this recipe from FoodTV.com It never fails, especially when I actually remember to bring the milk and eggs to room temperature first. It only took me 39 years to figure that one out.

Pancakes are a total catch-all for me. I throw in fruit that’s starting to get overripe, leftover granola, oatmeal, shredded coconut, carrots – anything you could put in a muffin you can use in your pancakes. They’re delicious, easy, and make a great weekend breakfast.