Squash Pancakes with Fig Syrup Recipe

Name: Squash Pancakes with Fig Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces butternut squash, peeled, seeded, and cubed (about 3 cups); 1/2 cup cake flour (not self-rising); 1/2 cup apple juice; 2 large egg whites; 1 to 2 teaspoons fig or maple syrup, plus more to drizzle; Salt and pepper; 1 tablespoon grapeseed oil; 1/4 cup creme fraiche; 2 tablespoons Indian maple sugar; Equipment: Vegetable juicer, 12-inch non-stick saute pan

Servings: persons

1
Using a vegetable juicer, juice the squash and reserve the pulp.
2
(You should have about 1/2 cup of pulp and 1/2 cup of juice.)
3
Place the squash pulp in a medium mixing bowl and sprinkle with the flour.
4
Using your fingers, gently squeeze the pulp and flour together until just blended.
5
Gently stir in the squash juice and apple juice until just blended.
6
In a large bowl, whisk the egg whites to a very soft peak.
7
Add the fig syrup and whisk to a medium-firm peak.
8
Gently fold 1/3 of the egg whites into the batter base to lighten it, being careful not to fully incorporate the egg whites.
9
Gently fold the lightened batter back into the egg whites.
10
Again, be careful not to fully incorporate the mixture.
11
(The more gently you treat the egg whites, the higher the batter will rise.)
12
Heat a 12-inch non-stick saute pan over a medium heat until hot.
13
With a paper towel dipped in the oil, lightly oil the pan.
14
Working in batches, spoon about 2 tablespoons of the batter into the pan, to form as many 2 to 3-inch round cakes as will fit, and cook until just set.
15
Gently turn the cake over and finish cooking, about 1 1/2 to 2 minutes.
16
The cakes will be very soft.
17
Repeat with the remaining batter.
18
To serve: Shingle the cakes on heated plates.
19
Place a quenelle of creme fraiche against each serving of cakes and drizzle with fig syrup.
20
Sprinkle each plate with Indian maple sugar.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 12 ounces butternut squash, peeled, seeded, and cubed (about 3 cups), 1/2 cup cake flour (not self-rising), 1/2 cup apple juice, 2 large egg whites, and more.

Yes, Squash Pancakes with Fig Syrup 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.

That's it — enjoy your meal!

Squash Pancakes with Fig Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions