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.
