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Butternut Squash Pecan Pancakes

Butternut Squash Pecan pancakes blend sweet, spiced squash with crunchy pecans for a filling breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package Butternut Squash with Candied Cinnamon Sauce (or steamed squash sprinkled with cinnamon and sugar) Ready package or fresh steamed squash can be used.
  • 1 cup whole wheat white flour Provides structure and a slightly nutty flavor.
  • 1 teaspoon baking soda Helps the pancakes rise.
  • 1 teaspoon baking powder Used in conjunction with baking soda.
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 2 tablespoons sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1 tablespoon unsweetened applesauce
  • 1 tablespoon melted butter
  • 1 cup milk
  • 1/4 cup chopped pecans Adds crunch and flavor.

Method
 

Preparation
  1. Steam squash about 30 seconds longer than directed for easy mashing.
  2. Toss squash to coat with cinnamon sauce and let cool slightly.
  3. Combine all dry ingredients in a small bowl.
  4. In a large bowl, mash about two thirds of the squash.
  5. Add eggs, vanilla, applesauce, melted butter, and milk to the mashed squash.
  6. Add dry ingredients and stir until just mixed.
Cooking
  1. Pour a heaping 1/4 cup of batter onto a griddle or skillet heated to 300–350°F (medium-high).
  2. When edges start to look dry, flip the pancakes and cook another 2–3 minutes or until golden brown.
  3. Top pancakes with the remaining squash, chopped pecans, and maple syrup.

Notes

Serve warm with maple syrup and extra pecans. Leftover pancakes can be stored in the refrigerator or frozen.