Butternut Squash Pecan Pancakes Recipe

Name: Butternut Squash Pecan Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cubed Butternut Squash; 1/4 cups Cinnamon Sugar; 1 cup Whole Wheat Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1/2 teaspoons Ginger; 1/2 teaspoons Allspice; 2 Tablespoons Sugar; 2 whole Eggs; 1/2 teaspoons Vanilla; 1 Tablespoon Unsweetened Applesauce; 1 Tablespoon Melted Butter; 1 cup Milk; 1/4 cups Chopped, Toasted Pecans; Syrup, To Serve

Servings: persons

2 cups Cubed Butternut Squash
1/4 cups Cinnamon Sugar
1 cup Whole Wheat Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
1 teaspoon Cinnamon
1/2 teaspoons Ginger
1/2 teaspoons Allspice
2 Tablespoons Sugar
2 whole Eggs
1/2 teaspoons Vanilla
1 Tablespoon Unsweetened Applesauce
1 Tablespoon Melted Butter
1 cup Milk
1/4 cups Chopped, Toasted Pecans
Syrup, To Serve

1
Steam squash until soft (see note below). Mash, mix in cinnamon sugar, and let cool slightly.
2
In a small bowl, combine all dry ingredients. In a large bowl, mash about 2/3 of the squash. Add eggs, vanilla, applesauce, butter, and milk. Add dry ingredients and stir until just mixed.
3
Pour a heaping 1/4 cup of batter onto a griddle or skillet at 300-350u00b0F, or medium-high heat. When edges start to look dry, flip the pancakes and let cook another 2-3 minutes or until golden brown.
4
Top with extra squash pieces, pecans, butter, and syrup!
5
Note: I also used a steam-in-the-bag squash with a cinnamon sauce. It worked perfectly and was super easy.

1171

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups Cubed Butternut Squash, 1/4 cups Cinnamon Sugar, 1 cup Whole Wheat Flour, 1 teaspoon Baking Soda, and more.

Yes, Butternut Squash Pecan Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Pecan Pancakes

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