Squash Blossom Pancakes

Preparation info

  • Difficulty


  • Makes about



Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

I like to serve these pancakes alone, or with warm or chilled Marinara Sauce, or with a few drops of fresh lemon juice on top.


  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 5 eggs
  • 1 cup milk
  • ¾ cup water
  • 15 squash blossoms, piston removed, rinsed and coarsely chopped
  • ¼ cup chopped Italian flat-leaf parsley
  • Sea salt and pepper
  • ½-¾ cup grapeseed oil, olive oil, or canola oil for frying


  1. Measure the flour and baking powder into a bowl. Whisk to combine. In a separate bowl, measure the eggs, milk, and water, then whisk to combine. Pour the liquid ingredients evenly over the dry ingredients and stir to combine. Add the chopped blossoms and the parsley, and sprinkle with a little sea salt and pepper. Stir to mix well.
  2. Place a cookie sheet near the stove, and line it with a double layer of paper towels or a paper bag. Heat ½ cup of the oil in a large skillet over medium heat. Carefully drop ¼ cup of batter into the heated oil, leaving space in between to allow for turning. (Do not overcrowd the skillet or the temperature will drop and you’ll have greasy pancakes.) Cook for about 2 minutes, or until the underside is a medium golden brown. Turn the pancakes and cook about a minute, or until the underside is a medium golden brown. Transfer the cooked pancakes to the paper towel-lined cookie sheet. Continue frying the remaining batter, heating additional oil as needed. Serve hot, at room temperature, or chilled.