Savory Butternut Squash Pancakes Recipe

Name: Savory Butternut Squash Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dried minced shallots (optional); 1 tablespoon hot water; 1/2 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon Saigon cinnamon; 1/2 teaspoon freshly grated nutmeg; 2 eggs; 2 cups mashed, cooked butternut squash; 1 teaspoon vanilla extract; 1/4 cup dried currants; 1 teaspoon vegetable oil, or as needed; 1/2 cup fat free sour cream; 1 teaspoon vanilla extract; 1 teaspoon maple syrup

Servings: persons

1 tablespoon dried minced shallots (optional)
1 tablespoon hot water
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon Saigon cinnamon
1/2 teaspoon freshly grated nutmeg
2 eggs
2 cups mashed, cooked butternut squash
1 teaspoon vanilla extract
1/4 cup dried currants
1 teaspoon vegetable oil, or as needed
1/2 cup fat free sour cream
1 teaspoon vanilla extract
1 teaspoon maple syrup

1
Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
2
Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
3
Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.
4
Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.

1026

kcal

Calories

104

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 15 ingredients. The key ingredients include: 1 tablespoon dried minced shallots (optional), 1 tablespoon hot water, 1/2 cup all-purpose flour, 1 tablespoon baking powder, and more.

Yes, Savory Butternut Squash 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.

Savory Butternut Squash Pancakes

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