<span class="fn">Butternut Squash Pecan Pancakes

Name: Butternut Squash Pecan Pancakes
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 package Butternut Squash with Candied Cinnamon Sauce (or steamed squash sprinkled with cinnamon and sugar); 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; 2 eggs; 1/2 teaspoon vanilla; 1 tablespoon unsweetened applesauce; 1 tablespoon melted butter; 1 cup milk; 1/4 cup chopped pecans

These butternut squash pecan pancakes are made with lots of warm spices and butternut squash, plus they're topped with pecans and maple syrup.

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 16 views

👨‍🍳 Start Cooking

<span class="fn">Butternut Squash Pecan Pancakes

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

1 package Butternut Squash with Candied Cinnamon Sauce (or steamed squash sprinkled with cinnamon and sugar)
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
2 eggs
1/2 teaspoon vanilla
1 tablespoon unsweetened applesauce
1 tablespoon melted butter
1 cup milk
1/4 cup chopped pecans

Steps

Steam squash about 30 seconds longer than directed (for easy mashing), toss to coat with cinnamon sauce, and let cool slightly.
Combine all dry ingredients in a small bowl. In a large bowl, mash about 2/3 of the squash. Add eggs, vanilla, applesauce, butter, and milk. Add dry ingredients and stir until just mixed.
Pour a heaping 1/4 cup of batter onto a griddle or skillet at 300-350 degrees, or medium-high heat. When edges start to look dry, flip the pancakes and let cook another 2-3 minutes or until golden brown.
Top with remaining squash, pecans, and maple syrup!