Best 5 Spaghetti Squash Pancakes Recipes

SPAGHETTI SQUASH PANCAKES

Steps:

• Combine all ingredients in a large mixing bowl and blend well.
• Heat a small skillet on the stovetop, add butter or cooking spray.
• Pour in batter, and spread into a disk with a spoon.
• Cook pancake slowly on medium heat for about 3-6 minutes (or when batter starts to bubble) and then flip.
• Continue to cook for 2-3 minutes on the other side. Repeat with remaining batter.
• Serve warm, with an extra pat of butter if desired.

SPAGHETTI SQUASH PANCAKES

Steps:

• Add flour& cheese to the strands of the cooked spaghetti squash.
• Mix well, using a couple of forks.
• Depending on the flavor you wish, or your dietary preferences, melt 1 tablespoon butter in a large skillet over medium-high heat or heat olive oil in skillet instead.
• Spoon 1/4 cup squash mixture into prepared skillet.
• With a fork, press to form an evenly thick cake.
• Repeat to fill skillet.
• Cook cakes until bottoms are lightly browned, turn over and brown second side.
• Continue until you've used all the squash mixture (keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve).
• Use additional butter or oil as necessary for cooking.
• Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.

AIR FRYER SPAGHETTI SQUASH

Steps:

• Using a sharp knife, make a dotted line lengthwise around the entire squash. Place whole squash in the microwave and cook on full power for 5 minutes. Transfer to a cutting board and cut the squash in half lengthwise, using the dotted line as a guide. Wrap one half in plastic wrap and refrigerate for another use.
• Spoon pulp and seeds out of remaining half and discard. Brush olive oil over all of the flesh and sprinkle with salt, pepper, and paprika.
• Preheat an air fryer to 360 degrees F (180 degrees C). Place spaghetti squash half skin side-down in the basket. Cook for 20 minutes.
• Transfer to a dish and fluff with a fork to create 'noodles'.

SPICED SQUASH PANCAKES

Steps:

• Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
• Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.

SPAGHETTI SQUASH PANCAKES

Steps:

• Add spaghetti squash and eggs to a food processer and pulse until smooth.
• Transfer squash mixture to a bowl and add flour, sugar, vanilla, baking powder, and salt. Stir with a fork until combined.
• Heat butter in a nonstick skillet over medium heat. Scoop batter onto the skillet, about ½ cup per pancake. Add blueberries on top of the batter. Cook 5-7 minutes per side.
• Serve with maple syrup.