These Butternut Squash Pecan Pancakes are the kind of breakfast treat that will have everyone scrambling out of bed. Combining smooth, sweet butternut squash with crunchy pecans and warm spices, the pancakes create a hearty, cozy meal that feels special—but comes together in no time. Whether you’re making weekend brunch or whipping up a weekday boost, you’ll love the beautiful golden color, the satisfying texture, and the subtle maple possibilities that make these pancakes stand out.
Ingredients You’ll Need
The beauty of these Butternut Squash Pecan Pancakes is in their simplicity—each ingredient brings a punch of flavor, a key texture, or irresistible color to the plate. Don’t skip on any element, as every part supports the character and comfort of the final dish!
- Butternut Squash (1 cup, cooked & mashed): This is the secret to luscious texture and gentle sweetness—you can use roasted or steamed squash, or even canned for convenience.
- All-Purpose Flour (1 cup): Gives the pancakes structure and a classic fluffy bite.
- Brown Sugar (1 tablespoon): Adds a touch of deep, caramel flavor with just a hint of warmth.
- Baking Powder (1 teaspoon): Ensures your pancakes rise up light and airy.
- Baking Soda (1/2 teaspoon): Works with the brown sugar to add extra puff and a tender crumb.
- Ground Cinnamon (1/2 teaspoon): Infuses the batter with comforting spice and an aroma that screams “cozy morning.”
- Ground Nutmeg (1/4 teaspoon): Enhances the squash’s natural sweetness and depth.
- Salt (1/4 teaspoon): Balances sweetness and sharpens all the flavors.
- Large Egg (1): Binds everything together for that classic pancake feel.
- Milk (3/4 cup, dairy or non-dairy): The liquid that brings smoothness and flexibility to the batter—choose your favorite milk.
- Melted Butter or Oil (2 tablespoons, plus extra for cooking): For richness and golden, crispy edges.
- Vanilla Extract (1 teaspoon): A hint of vanilla deepens the sweet, nutty flavors perfectly.
- Chopped Pecans (1/3 cup, plus extra for topping): Toasted nuggets throughout, with even more on top for crunch and nutty warmth.
- Optional: Maple Syrup, Butter, or Whipped Cream for Serving: The finishing touch, taking your pancakes from delicious to divine.
How to Make Butternut Squash Pecan Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl. Whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure there are no lumps—this ensures every bite of your Butternut Squash Pecan Pancakes is flavor-packed and light.
Step 2: Combine Wet Ingredients
In a separate bowl, stir together the mashed butternut squash, egg, milk, melted butter (or oil), and vanilla extract. Mix until smooth, and admire that vibrant orange hue—it’s the first sign these pancakes are something special.
Step 3: Make the Batter
Pour the wet ingredients over the dry ingredients. Gently stir just until combined; a few lumps are okay. Be careful not to overmix, as this can make your pancakes tough. Sprinkle in the chopped pecans and fold them in, distributing those crunchy bites throughout the batter.
Step 4: Heat Up Your Pan
Set a non-stick skillet or griddle on medium heat and lightly grease with a dab of butter or a slick of oil. Give the pan a minute to get nice and hot—this will help your Butternut Squash Pecan Pancakes achieve perfect golden edges.
Step 5: Cook the Pancakes
Scoop about 1/4 cup of batter for each pancake onto the skillet. Let them cook for 2–3 minutes, until you see small bubbles forming on top and the edges start to set. Flip gently, and cook for another 1–2 minutes, until golden brown and cooked through. Adjust the heat if needed so they don’t brown too quickly.
Step 6: Serve and Enjoy!
Transfer your pancakes to a plate and keep them warm while you finish the batch. Serve immediately with your favorite toppings: a drizzle of maple syrup, extra pecans, a pat of butter, or a dollop of whipped cream. Dig in while they’re still warm and fluffy!
How to Serve Butternut Squash Pecan Pancakes
Garnishes
The right garnish takes Butternut Squash Pecan Pancakes from great to unforgettable. Try a cascade of warm maple syrup, a scattering of toasted pecans, a pat of creamy butter melting on top, or a cloud of lightly sweetened whipped cream. Each one highlights a different element, making your pancakes even more irresistible.
Side Dishes
Round out your plate with breakfast favorites like crispy bacon, maple sausage, or scrambled eggs for a savory contrast. A simple fruit salad or baked apples pairs beautifully and brings brightness to the meal. Or just keep it classic—a hot mug of coffee or spiced chai is always a perfect companion.
Creative Ways to Present
Stack your pancakes tall and drizzle with extra syrup for that “wow!” effect, or cut them into mini-pancakes for a cute brunch buffet. If you’re entertaining, add a topping bar with assorted nuts, syrups, and whipped toppings so everyone can customize their own Butternut Squash Pecan Pancakes masterpiece.
Make Ahead and Storage
Storing Leftovers
Barely any of these pancakes ever last, but if you do find yourself with leftovers, let them cool completely. Then, layer them between sheets of parchment or wax paper and store in an airtight container in the fridge. They’ll keep well for up to three days and stay just as dreamy reheated.
Freezing
Butternut Squash Pecan Pancakes are wonderful for make-ahead meals. Once cooled, freeze them flat on a baking sheet for an hour, then transfer to a freezer-safe bag. They won’t stick together, and you can grab just what you need on busy mornings for a warm, comforting breakfast any day of the week.
Reheating
Reheating is a breeze. Pop pancakes in a toaster, warm them gently in a skillet, or microwave for 30 seconds until hot. If reheating from frozen, give them a bit longer in the toaster or wrap in foil and heat in the oven—either way, they come back to life fluffy and delicious.
FAQs
Can I use canned butternut squash instead of fresh?
Yes! Canned butternut squash works beautifully and saves time. Just make sure it’s pureed and unsweetened, and drain any excess liquid if it seems very watery.
What makes these pancakes different from regular pancakes?
The butternut squash adds a subtle sweetness, extra moisture, and a gorgeous golden color, while the pecans bring crunch and warmth. Together, these Butternut Squash Pecan Pancakes are heartier and more flavorful than classic pancakes.
Can I make these pancakes gluten-free?
Absolutely. Swap out the all-purpose flour for your favorite gluten-free blend (one that’s made for baking and pancakes). The rest of the ingredients work perfectly for a gluten-free version.
Are these pancakes dairy-free?
They can be! Simply use a plant-based milk like almond or oat, and swap out butter for coconut oil or your favorite non-dairy alternative. The pancakes will still be rich and delicious.
Can I prepare the batter ahead of time?
For best results, mix the dry ingredients and wet ingredients separately and combine them just before cooking. If needed, you can keep the batter (already mixed) covered in the fridge for up to 6 hours—just give it a quick stir before using.
Final Thoughts
If you’re looking for a cozy, creative, and truly satisfying breakfast, you can’t go wrong with Butternut Squash Pecan Pancakes. With every golden, nutty bite, you’ll discover just how easy it is to make something extraordinary from a few wholesome ingredients. I hope you try this recipe soon and share the deliciousness with someone you love!
Print
Butternut Squash Pecan Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6–8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the flavors of fall with these Butternut Squash Pecan Pancakes. They are fluffy, flavorful, and perfect for a cozy breakfast or brunch.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup cooked butternut squash (mashed)
- 1 large egg
- 3/4 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- 1/3 cup chopped pecans
Optional Toppings:
- Maple syrup
- Butter
- Whipped cream
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Wet Ingredients: In a separate bowl, combine the mashed butternut squash, egg, milk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in chopped pecans.
- Cooking: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles form on the surface and edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Serving: Serve warm with maple syrup, additional pecans, or your favorite toppings.
Notes
- You can use canned or homemade mashed butternut squash.
- To make it dairy-free, use almond milk and coconut oil.
- Great for freezing: cool completely and store in a freezer bag.
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