Butternut Squash Pecan Pancakes
These fluffy pancakes are made with butternut squash, pecans, and warm spices like cinnamon and nutmeg.
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.