Butternut Squash Pancakes
Category
Brunch
Prep
10 minutes
Cook
30 minutes
Style
American
Technique
Roasting
Diet Friendly
Vegetarian
Daily Recipe: January 08, 2023
This recipe is an interesting twist on American classics, featuring seasonal ingredients. The star of the dish is the butternut squash, which adds flavor and nutrition to the meal.
Ingredients (for 2)
- Butternut squash puree - 1 cup - roasted
- All-purpose flour - 1 cup
- Baking powder - 1 tablespoon
- Brown sugar - 2 tablespoons
- Ground cinnamon - 1/4 teaspoon
- Ground nutmeg - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Milk - 1/2 cup
- Egg - 1
- Unsalted butter - 2 tablespoons - melted
- Pecans - 1/4 cup - chopped
- Whipped cream -
- Maple syrup -
Preparation
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Step 1 - 🌡️👨🍳🍠Preheat the oven to 375°F and roast butternut squash
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Step 2 - 🥣🍠🌀Puree the roasted butternut squash in a food processor until smooth
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Step 3 - 🥣🥄🍚In a bowl, whisk together flour, baking powder, brown sugar, cinnamon, nutmeg, and salt
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Step 4 - 🧈🥛🥚🍠In a separate bowl, whisk together butternut squash puree, milk, egg, and melted butter
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Step 5 - 🥄🍚🍠🧈Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix
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Step 6 - 🍳🧈🥞🔥Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil. Use a 1/4 cup measuring cup to scoop the batter onto the skillet. Cook until bubbles begin to form on the surface of the pancake and the edges start to look set. Flip and cook until golden brown
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Step 7 - 🍁🥛🎂Serve with chopped pecans, whipped cream, and maple syrup
Additional
To make the butternut squash puree ahead of time, roast the squash and puree it. Store in an airtight container in the fridge for up to 1 week. These pancakes can be made ahead of time and reheated in a toaster or oven. For a twist, add a pinch of cayenne pepper to the batter for some heat.