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Stack of butternut squash pancakes with pecans, cinnamon, and maple syrup on a ceramic plate

Butternut Squash Pancakes with Pecans and Cinnamon

Butternut Squash Pancakes are tender, warmly spiced pancakes with a soft texture and nutty topping appeal. They are a comforting breakfast choice for a cozy morning meal or seasonal gathering.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 222
Ingredients Method Notes

Ingredients
  

Squash and Topping
  • 1 package Butternut Squash with Candied Cinnamon Sauce (or steamed squash sprinkled with cinnamon and sugar)
  • 1/4 cup chopped pecans
Dry Ingredients
  • 1 cup whole wheat white flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 2 tablespoons sugar
Wet Ingredients
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 tablespoon unsweetened applesauce
  • 1 tablespoon melted butter
  • 1 cup milk

Method
 

Preparation
  1. Steam the squash for about 30 seconds longer than the package directions indicate to make it easier to mash. Coat with the cinnamon sauce and allow it to cool slightly.
  2. Mix the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and sugar together in a small bowl.
  3. Mash about two-thirds of the squash in a large bowl. Stir in the eggs, vanilla, applesauce, melted butter, and milk, then add the dry mixture and stir just until combined.
Cooking
  1. Spoon a heaping 1/4 cup of batter onto a griddle or skillet heated to 300-350°F (149-177°C), or use medium-high heat.
  2. Cook until the edges begin to appear dry, then turn the pancakes and continue cooking for another 2-3 minutes until golden brown.
  3. Serve the pancakes topped with the remaining squash, pecans, and maple syrup.

Notes

I used closer to 8/10 cup of milk, but that amount is awkward to measure, so use a scant 1 cup of milk instead. The applesauce can be replaced with another tablespoon of melted butter, and melted butter can also be swapped for applesauce for a lighter version. The nutrition serving size is based on 2 medium pancakes (6 servings total) and does not include butter or syrup.