introduction
This recipe makes soft, spiced pancakes with sweet squash and crunchy pecans. It is easy to make and good for cool mornings. If you enjoy squash in other dishes, try this butternut squash lasagna recipe for a different meal.
why make this recipe
These pancakes are warm with cinnamon and fall spice. They add vegetables to breakfast and taste sweet and nutty. They are good for family mornings and for using cooked squash.
how to make Butternut Squash Pecan Pancakes
Ingredients :
- 1 package Butternut Squash with Candied Cinnamon Sauce (or steamed squash sprinkled with cinnamon and sugar)
- 1 cup whole wheat white flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 2 tablespoons sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1 tablespoon unsweetened applesauce
- 1 tablespoon melted butter
- 1 cup milk
- 1/4 cup chopped pecans
Directions :
- Steam squash about 30 seconds longer than directed for easy mashing.
- Toss squash to coat with cinnamon sauce and let cool slightly.
- Combine all dry ingredients in a small bowl.
- In a large bowl, mash about two thirds of the squash.
- Add eggs, vanilla, applesauce, melted butter, and milk to the mashed squash.
- Add dry ingredients and stir until just mixed.
- Pour a heaping 1/4 cup of batter onto a griddle or skillet heated to 300–350°F (medium-high).
- When edges start to look dry, flip the pancakes and cook another 2–3 minutes or until golden brown.
- Top pancakes with the remaining squash, chopped pecans, and maple syrup.
how to serve Butternut Squash Pecan Pancakes
Serve warm with maple syrup and extra pecans. Add a dollop of yogurt or butter if you like. These pancakes go well with coffee or orange juice.
how to store Butternut Squash Pecan Pancakes
Cool the pancakes, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or in a skillet on low heat. You can freeze cooled pancakes in a freezer bag for up to 2 months.
tips to make Butternut Squash Pecan Pancakes
– Mash the squash well but keep some small pieces for texture.
– Do not overmix the batter; stir until just combined.
– Use a medium-high pan but lower if pancakes brown too fast.
– Toast pecans lightly to bring out more flavor.
variation (if any)
You can swap the whole wheat white flour for all-purpose flour for a lighter texture. Add a splash of orange juice or a pinch of nutmeg for a different flavor. Use walnuts instead of pecans if you prefer.
FAQs
Q: Can I use canned pureed squash?
A: Yes. Use the same amount of canned squash and adjust sweetness if needed.
Q: Can I make the batter ahead?
A: You can mix batter and keep it in the fridge for up to 24 hours. Stir gently before cooking.
Q: Are these pancakes gluten free?
A: Not as written. To make them gluten free, use a gluten-free flour mix instead of whole wheat white flour.
Q: Can I skip the applesauce?
A: You can, but applesauce adds moisture. Replace it with a little extra mashed squash or yogurt.
Conclusion
For the original version and more tips, see Pinch of Yum’s Butternut Squash Pecan Pancakes recipe.