Butternut Squash Pecan Pancakes are a delicious and healthy twist on classic pancakes. These fluffy pancakes are perfect for a cozy fall breakfast or brunch.
Hello, friend! Get ready to warm up your mornings with these fluffy and flavorful Butternut Squash Pecan Pancakes. This recipe is a delicious twist on the classic pancake, incorporating the natural sweetness of butternut squash and the crunch of pecans. They’re perfect for a cozy weekend breakfast or a special brunch with loved ones.
The warm spices and comforting flavors will make you feel all warm and fuzzy inside.
So let’s get cooking and enjoy this delightful fall treat!
Utensils You Need:
Gather these tools to whip up a batch of pumpkin pancakes:
- Large mixing bowl
- Whisk or fork
- Griddle or large frying pan
- Measuring cups and spoons
- Spatula
The Recipe
Butternut Squash Pecan Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 3/4 cups milk
- 1 cup cooked and mashed butternut squash
- 2 tablespoons maple syrup
- 1 tablespoon vegetable oil
- ½ cup chopped pecans
Instructions
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the milk, mashed butternut squash, egg, maple syrup, and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay.
- Fold in the chopped pecans.
- Heat a griddle or frying pan over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides.
- Serve warm with your favorite toppings, such as maple syrup, whipped cream, or additional chopped pecans.
Notes
- If the batter seems too thick, add a tablespoon of milk at a time until you reach your desired consistency.
- Feel free to experiment with different types of nuts, such as walnuts or almonds.
Cook method: Stovetop
Season: Fall, Winter
Alternative Ingredients:
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below:
| Ingredient | Alternative |
| Butternut squash | Pumpkin puree or sweet potato puree |
| Pecans | Walnuts or almonds |
| Milk | Almond milk or any milk of your choice |
| Whole wheat flour | All-purpose flour |
What to Serve with Butternut Squash Pecan Pancakes:
You can pair this delicious Butternut Squash Pecan Pancakes with the following:
- A drizzle of maple syrup or honey.
- A dollop of whipped cream or Greek yogurt.
- A sprinkle of cinnamon or nutmeg.
- A side of crispy bacon or sausage.
- A cup of hot coffee or tea.
Frequently Asked Questions:
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to give it a good stir before cooking.
Can I freeze leftover pancakes?
Yes, you can freeze leftover pancakes in an airtight container for up to 2 months. Reheat in the toaster or oven before serving.
Can I make this recipe vegan?
You can make this recipe vegan by using a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and plant-based milk and butter alternatives.
Can I use a different type of squash?
Yes, you can use other types of winter squash, such as acorn squash or pumpkin puree.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour and whole wheat flour.
