Description
Butternut Squash Pancakes are a delightful autumn breakfast that perfectly blends the natural sweetness of butternut squash with fragrant spices like cinnamon and nutmeg. These light and fluffy pancakes are easy to make, making them ideal for cozy weekend brunches or special gatherings. Serve them warm, drizzled with maple syrup or topped with fresh fruit, for a comforting treat that will impress your family and friends.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ? teaspoon nutmeg
- ? cup milk (dairy or non-dairy)
- 2 large eggs
- 4 tablespoons melted butter
- 1 cup mashed butternut squash
Instructions
- Peel and cube one medium butternut squash. Boil or steam for 15-20 minutes until tender, then mash and set aside to cool.
- In a mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
- In another bowl, combine milk, eggs, and melted butter until well blended.
- Mix the wet ingredients into the dry ingredients along with the mashed butternut squash until just combined?some lumps are okay!
- Heat a non-stick skillet over medium heat and lightly grease it. Pour ? cup of batter for each pancake, cooking until bubbles form (about 3 minutes), then flip to cook until golden brown.
- Keep pancakes warm in a low oven while you finish cooking the rest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 4g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg