Recipe: Pattypan Squash Pancakes

Our friends from Earth Spring Farm in Carlisle share one of their yummy, seasonal recipes. We added a few notes for those with special diets and some fun tips. Enjoy this meal anytime of the day!

Ingredients Directions
  1. Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.

  2. Heat oil in a large skillet to 350 degrees F (175 degrees C).

  3. Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side.

  4. Transfer pancakes to a brown paper bag-lined surface to drain. Or place towel on plate and pancakes on top to allow drainage before serving.


  • Substitute stock for bone broth.

  • Serve with a side of kale sauteed with garlic, sea salt, and olive oil.

  • Top with something sweet or spicy. Think jams, chutneys, or Torchbearer Sauces.

#recipe #earthspringfarm #pancakes #squash


3800 Trindle Road

Camp Hill, PA 17011



Making Healthy...Easy!

Tel. 717-737-5123

  • White Facebook Icon
  • White Twitter Icon
  • White Instagram Icon
  • White Pinterest Icon


Monday to Friday 8am to 8pm 

Saturday 9am to 6pm

Sunday 10am to 5pm

Effective Saturday, March 21, 2020 (through April 5, 2020), our temporary hours are as follows:

Monday - Friday 8am-7pm*

Saturdays 10am-5pm

Sundays CLOSED

©1996 The Healthy Grocer