Savory Squash Pancakes with Feta Cheese and Arugula

Savory Squash Pancakes with Feta Cheese and Arugula


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Nothing makes a morning great like a nice pancake. Even better if it’s packed with nutrients like these squash pancakes! Savory and nourishing, these quick pancakes are also good for a light lunch or weekend brunch.

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Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 4 cups of arugula
  • 2 cups of feta cheese
  • 2 large squashes, pureed
  • 2 large onions, chopped
  • 5 eggs, beaten
  • ½ cup Greek yogurt
  • 1 tablespoon of minced garlic
  • 1 teaspoon of cumin
  • olive oil, as needed
  • salt and pepper, to taste

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In a bowl, combine the squash puree, onion, eggs, Greek yogurt, garlic, cumin and salt and pepper to make the batter.
Heat a bit of olive oil in a pan over medium-heat. Once heated, pour a fairly generous amount of batter onto the pan for a larger pancake. Cook for about 5 minutes until the bottom is golden and mixture is now sturdy enough to flip. Cook about another 5 minutes after you flip.
Serve warm topped with arugula and feta cheese.

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