Go Back
Butternut squash pancakes topped with cinnamon squash pieces, pecans, and maple syrup on a plate

Butternut Squash Pancakes with Pecans and Cinnamon

Butternut squash pancakes are tender, warmly spiced breakfast pancakes with a soft squash-filled texture and nutty finish. They are a comforting choice for a cozy seasonal breakfast with classic fall flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 222
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 package butternut squash with candied cinnamon sauce (or steamed squash sprinkled with cinnamon and sugar)
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 tablespoon unsweetened applesauce
  • 1 tablespoon melted butter
  • 1 cup milk
Dry Ingredients
  • 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
Topping
  • 1/4 cup chopped pecans

Method
 

Preparation
  1. Steam the squash about 30 seconds longer than the package directions indicate to make it easier to mash. Coat the squash with the cinnamon sauce and allow it to cool slightly.
  2. Mix the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and sugar together in a small bowl.
  3. Mash about 2/3 of the squash in a large bowl. Stir in the eggs, vanilla, applesauce, melted butter, and milk, then add the dry mixture and combine just until mixed.
Cooking
  1. Pour a heaping 1/4 cup of batter onto a griddle or skillet heated to 300-350°F (149-177°C), or use medium-high heat.
  2. Cook until the edges begin to look dry, then flip the pancakes and continue cooking for another 2-3 minutes until golden brown.
Serving
  1. Top the pancakes with the remaining squash, pecans, and maple syrup.

Notes

The original recipe used closer to 8/10 cup of milk, but a scant 1 cup measurement is easier to use. Applesauce can be replaced with another tablespoon of melted butter, and the melted butter can also be adjusted in the opposite direction for a lighter version. The nutrition serving size is based on 2 medium pancakes (6 servings total) and does not include butter or syrup.