Garden Bounty Pancakes

Add squash, cheese and garlic to pancake batter and top them off with our homemade tomato sauce and Parmesan cheese for an out-of-the-ordinary brunch dish.

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4


cups shredded squash (zucchini and/or yellow squash)
cup Original Bisquick™ mix
cup milk
cup shredded Monterey Jack cheese (2 oz)
clove garlic, finely chopped
Salt and pepper to taste, if desired

Tomato Sauce

tablespoons olive oil
medium onion, chopped
clove garlic, finely chopped
lb fresh tomatoes, diced
Salt and pepper to taste
Dash balsamic vinegar


Shredded Parmesan cheese

  • 1 Line strainer or colander with paper towels; add squash. Set aside to drain 15 minutes.
  • 2 Meanwhile, make tomato sauce. In 2-quart saucepan, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until softened. Add 1 garlic clove; cook about 1 minute until fragrant. Stir in tomatoes. Season with salt and pepper. Reduce heat to medium-low; simmer while making pancakes.
  • 3 In medium bowl, stir together Bisquick mix, milk, eggs, Monterey Jack cheese and 1 garlic clove just until combined. Season with salt and pepper. Stir in drained squash.
  • 4 Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until edges are dry. Turn; cook other side until golden brown.
  • 5 Add balsamic vinegar to tomato sauce. Serve pancakes topped with tomato sauce and Parmesan cheese.

Expert Tips

Make sure the squash is drained well or the pancakes will be too wet.

If you don’t have fresh tomatoes, canned diced tomatoes can be substituted.