Spaghetti Squash Pancakes

If I’m being real, which is how I try to be with you all–a real deal human being, not some faceless internet blogging cyborg–I often struggle with everyday decision making. For the most part, I’ve got the big stuff on lock, but it’s the little, seemingly inane things that I can’t get a grip on. I know I can’t be the only one (read, please tell me I’m not…), who has this harrowing problem.

For example, it takes me far too long to choose a lip balm. Like, an average of 15 minutes. FIFTEEN MINUTES…choosing a dang lip balm. I will waffle over my decision, sometimes even making a choice, only to turn back at the last minute to choose another. As if, somehow, my life hinges on this decision…which it certainly does not. I know this and yet, it still happens on the regular.

This applies to other things besides lip balm–pretty much all bath and body products fit in here–and even when I do have a preffered product, if something is a mere dollar cheaper, it will throw off my game. I blame it on too many choices…and, well, my crazy brain.

It’s silly, really, but indecision is totally in my nature.

This wishy-washy way also translates to recipe naming. I almost never follow a recipe word for word. I gotta freestyle, you know? While I usually don’t have trouble switching it up recipe-wise, I still struggle with the name game. I mean, I try not to get too long winded with the titles–I don’t want to just have a list of ingredients up there–and sometimes I try to be clever, but it often comes out weird. When I was making these pancakes, I couldn’t decide what to call them–a fritter? pancake? cake? Le sigh.

These pancakes are made with spaghetti squash, but their flavor is super similar to a potato pancake. I added some carrot for sweetness and lots of onion for that savoriness I love in a vegetable pancake. These make a great side, but also a little snack to go with something cold–beer or a cocktail would be my preffered accompaniment. I served these with a cooling sour cream and spicy hot sauce. The edges where the squash tendrils fray, are the perfect lacy-crisp bite. In the end, it was simple…when in doubt, go with something familiar.

Spaghetti Squash Pancakes

Adapted from Martha Stewart

The yield here depends on how large and flat you like you pancakes. Since I live for the crispy bits, I made mine pretty thin and yielded about 18-3inch pancakes. Be sure to squeeze/drain as much liquid from the squash as possible, ensuring a crisp and light cake. Leftover spaghetti squash is perfect for this recipe, but you could prep one just to make it…I wouldn’t judge ya. I followed this recipe from Tracy for the squash prep. 

2 cups cooked and drained spaghetti squash

1/2 onion, finely diced

1 carrot, shredded

1 jalapeño, seeded and finely diced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (optional)

2 eggs

1/4 cup all-purpose flour

oil for pan frying, I used grapeseed

preheat the oven to 300*F.

Whisk together the eggs and flour until combined. Add the spaghetti squash, onion, carrot, jalapeño, salt, pepper, and cayenne. Fold into the batter.

In a non-stick skillet pour in enough oil to coat the bottom of the pan, about 1/8 inch up the sides. Heat the oil over medium-high heat and drop heaping spoonfuls of the vegetable batter into the pan, pat the batter into a flat cake with the back of the spoon. Fry the cakes a few minutes on each side until golden brown and crisp. Place the finished pancakes on a sheet pan and keep warm in the oven. Repeat with remaining batter. Serve warm.




  1. says

    cindy! are you a libra? i am, and we’re notorious for being very fickle when it comes to low-stakes decision-making. it has something to with the scales (our symbol) and liking things to be in balance. it’s like we can’t stop weighing the pros/cons of our choices, and little things may throw us off. yes, you should see me in bath & body works, it’s a gong show. and what about at restaurants? do you have trouble deciding what to order? i drive myself crazy in that regard!

    • says

      I’m actually a gemini–which maybe means I have twin crazy in one brain? I do struggle with ordering in restaurants! I always find out what my husband is ordering before I can make a decision, ha!

  2. says

    Ohh yeah. These look fab fab fabulous. How about calling them “the crispy bits” as a Bourdain tribute of sorts? But I like your original title also.

  3. says

    I don’t do many fried recipes but I’m going to have to try this. It looks so good! I only have problems making big decisions and I seem to take foreeeever to make up my mind. I rather have your problem LOL! I like the name you chose :)

  4. says

    Haha, I have the same issue all the time re: decision making. It drives my BF crazy, because I’ll say “I don’t care, I can’t choose, you decide!” — and I always hate what he decides :P

    I made chickpea fritters a few months back and debated for a good day or 2 whether to call them fritters, patties, or cakes. Spaghetti Squash Pancakes, though? Nailed it!

  5. says

    Yum-may. And I took 15 minutes to choose a variety of caramel to take home the other day. Though that meant that the attendant came around twice with free samples, so I guess indecision is good sometimes.

  6. says

    Oh my, I have the same brain, not easy every day… ~~
    Thanks for the recipe, I never tried vegetables pancakes, seems good for this weekend. :)

  7. says

    I almost ate an entire batch of these by myself until I realized I should stop and save some for next day’s lunch. But then I couldn’t wait and ate them for breakfast with scrambled eggs. Holy cow these are good.

  8. says

    i’m definitely wishy-washy when it comes to decision making – i blame it on being a libra. and yes, the smaller the item the worse it is – so weird. but, i’m not wishy-washy about this recipe – it looks absolutely delicious! enjoy your weekend!

  9. says

    I just made these and they were SO GOOD. My husband and I ate them so quickly, it was crazy. I’m really happy with how fast they came together, it’s such a great way to use up extra spaghetti squash. (Which I have lots of, silly me buying a 4 lb squash for two of us!)

  10. says

    I’m still slowly but surely making my way through all your posts, and these definitely stand out. They look and sound amazing. Like a potato pancake, but healthier! I NEEEED to try these. Pinned them, can’t forget them, it’s happening soon.


Leave a Reply

Your email address will not be published. Required fields are marked *