After taking a short break from all things fall, I’m back into the groove starting with these butternut squash pancakes. Pancakes are my guilty pleasure. They almost feel like they should be a dessert not breakfast – I mean, it is almost like a cake, no? 

Recently, my friends took me to a brunch restaurant in Burbank that specializes in unique pancakes. Black sesame pancakes, matcha pancakes, s’mores pancakes, even watermelon pancakes can all be found on the menu. Seeing their menu made me want to go home and make my own special creation. Taking my original pancake recipe, I gave it a twist by adding butternut squash. It has just the right amount of squash with the same fluffiness as in a traditional pancake. My kind of brunch!



Butternut Squash Pancakes
Yields 8-10 4 inch pancakes
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Total Time
1 hr
Total Time
1 hr
1515 calories
181 g
347 g
74 g
37 g
49 g
831 g
2711 g
77 g
2 g
21 g
Nutrition Facts
Serving Size
831g
Amount Per Serving
Calories 1515
Calories from Fat 647
% Daily Value *
Total Fat 74g
114%
Saturated Fat 49g
243%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 347mg
116%
Sodium 2711mg
113%
Total Carbohydrates 181g
60%
Dietary Fiber 5g
21%
Sugars 77g
Protein 37g
Vitamin A
52%
Vitamin C
2%
Calcium
134%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
butternut squash puree
  1. 1 small butternut squash, peeled and cooked
  2. 1 cup milk
remaining ingredients
  1. 1 cup all purpose flour
  2. 1 tbsp baking powder
  3. 1 tsp salt
  4. 1 tbsp brown sugar
  5. 1 tsp cinnamon
  6. 1 cup butternut puree
  7. 1 cup milk
  8. 1 egg
  9. 1/4 cup butter, melted
  10. 1/4 cup coconut cream
  11. candied pecans for garnish
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place butternut squash on baking sheet and roast for 30-45 minutes or until a fork can easily pierce through. Remove from oven. Remove peel and discard seeds. Cut butternut squash into small chunks.
  3. Puree 1 cup of butternut squash chunks with 1 cup milk, reserving remaining squash for another use.
  4. Combine dry ingredients for pancakes (flour - cinnamon) in a medium bowl. Make a well in the center and add butternut puree, milk, egg and butter. Whisk until combined. The pancake batter will be lumpy.
  5. Heat griddle over medium-low heat. Add 1 tbsp butter and swirl it around the griddle. Wipe griddle clean and pour 1/4 cup batter. Cook on both sides until golden brown. Repeat with remaining batter.
  6. Drizzle pancakes with coconut cream and top with candied pecans. Serve immediately.
beta
calories
1515
fat
74g
protein
37g
carbs
181g
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**Helpful tips and common mistakes


I love how quickly pancakes can be put together. A little measuring here, a little mixing there and voila! Pancakes are ready! Unfortunately, these take an extra step, but it’ll be worth it.

The first step is to cook the butternut squash. You can roast, steam, boil or even microwave it for a faster approach. Discard the seeds and skin and puree the squash with milk to make a smooth puree. If you can find canned butternut squash (similar to canned pumpkin), by all means, use it! 

Next comes the familiar steps. Mix the dry ingredients first, making a well in the center. Add the wet ingredients in the center and mix until combined. 

Heat that griddle and get ready to cook. People used to say the first pancake never comes out right. Well that, my friends, is just a myth. If you spread butter on the griddle than wipe it clean, it will prevent the pancakes from sticking.

I’ve tried the pancake by itself, and it was tasty enough that it didn’t need any toppings. But knowing me of course, I had to take it one step further. Butternut squash pancakes with coconut cream and candied pecans…mmm-hm!

Breakfast is served!

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles