Hey there, fellow food lovers! Nyla here, ready to share something that turns ordinary mornings into a downright delicious celebration: Butternut Squash Pancakes! These aren’t your average pancakes; they’re a flavor explosion that will make you rethink everything you thought you knew about breakfast. Get ready to embrace the cozy side of comfort food, because we’re about to embark on a culinary flavor adventure!

I’ve always been obsessed with finding ways to sneak veggies into my meals (shhh, don’t tell the kids!), and these Butternut Squash Pancakes are the ultimate win. It started as a late-night kitchen experiment – you know, the kind where you raid the fridge and see what delicious magic you can create. One thing led to another, and boom! Butternut Squash Pancakes were born. Now, I’m here to share the joy with you, so let’s get cooking!

I wanted to bring together the comfort of classic pancakes with a hint of warm, autumn spice. These are not your boring, bland cakes – these are Butternut Squash Pancakes with a personality!

So, grab your apron and your favorite spatula, because we’re diving headfirst into a batch of Butternut Squash Pancakes that will make your taste buds sing! Trust me, this is one flavor adventure you don’t want to miss. Come on, let’s make some pancake magic together!

INGREDIENTS You Need

This Butternut Squash Pancakes ingredient list is all about bold flavors that actually work together! Don’t be intimidated; you can grab everything you need during your normal shopping trip. We’re all about making delicious magic without any unnecessary fuss. Here’s what you will need:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup butternut squash puree (canned or homemade)
1 cup milk (dairy or non-dairy)
2 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons maple syrup (plus more for serving)
1 teaspoon vanilla extract

No worries if you don’t have nutmeg – I sometimes use a pinch of allspice in my Butternut Squash Pancakes, and it works just as well. This squash pancakes recipe is very forgiving – feel free to mix and match spices to your taste!

This Butternut Squash Pancakes gets its amazing taste from the combination of cinnamon, ginger, and nutmeg. These warm spices perfectly complement the sweetness of the butternut squash, creating a flavor profile that’s both comforting and exciting.

I love adding an extra splash of vanilla extract to my Butternut Squash Pancakes batter for that extra warmth and depth of flavor. It’s my little secret ingredient that takes these pancakes from good to incredible!

Don’t forget to store any leftover butternut squash puree in an airtight container in the fridge for up to 3 days. You can use it for more pancakes or add it to soups and smoothies!

Let’s Make Some!

This is my favorite part of making Butternut Squash Pancakes – watch the magic happen! These steps are written like we’re cooking together in my kitchen, so get ready for some fun!

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. These are our dry ingredients, and we want them to be perfectly combined.
In a separate bowl, whisk together the butternut squash puree, milk, eggs, melted butter, maple syrup, and vanilla extract. This is where the butternut squash goodness gets mixed in!
Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough pancakes, and nobody wants that. This is where the magic starts happening!
Heat a lightly oiled griddle or frying pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly. In my kitchen, this usually takes about 3-5 minutes.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. You should see bubbles forming on the surface of the pancakes before you flip them.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown on the other side. Your Butternut Squash Pancakes should smell absolutely incredible right now – warm, sweet, and slightly spiced.
Repeat with the remaining batter, adding more oil to the griddle as needed. Don’t worry if your Butternut Squash Pancakes look a little imperfect – that’s part of the charm! Each one is unique and delicious.
Serve immediately with your favorite toppings, such as maple syrup, whipped cream, chopped nuts, or fresh fruit. People literally do happy dances when these Butternut Squash Pancakes hit the table.

One of my personal cooking discoveries is that a little bit of patience goes a long way. Don’t rush the cooking process; let the Butternut Squash Pancakes cook slowly and evenly to achieve that perfect golden-brown color and fluffy texture. This squash pancakes recipe is all about good things coming to those who wait!

How to Serve Up This!

Serving these Butternut Squash Pancakes is where you can really get creative! This is how I love to enjoy them, but feel free to experiment and find your own perfect pairings. I always encourage trusting your own taste buds!

I love serving these Butternut Squash Pancakes with a generous drizzle of maple syrup and a dollop of whipped cream. The sweetness of the syrup and the creaminess of the whipped cream perfectly complement the warm spices and butternut squash flavor.

For a bolder flavor pairing, try topping these Butternut Squash Pancakes with toasted pecans and a sprinkle of cinnamon. The crunchy pecans add a nutty texture, while the cinnamon enhances the warm spices in the pancakes.

This autumn pancakes recipe is also amazing for brunch with friends or a special family breakfast. They’re guaranteed to be a crowd-pleaser!

For a fun presentation idea, try stacking the Butternut Squash Pancakes high on a plate and drizzling them with a homemade caramel sauce. The caramel sauce adds a touch of indulgence that’s perfect for a special occasion.

Leftover Butternut Squash Pancakes can be transformed into a delicious bread pudding. Simply cut the pancakes into cubes, soak them in a custard mixture, and bake until golden brown and bubbly. It’s a great way to use up any leftovers and create a whole new dish!

I’ve experimented with a fusion variation by adding a scoop of vanilla ice cream and a drizzle of chocolate sauce to these Butternut Squash Pancakes. It’s a decadent dessert that combines the flavors of fall with the indulgence of ice cream and chocolate. If you love comfort food, try this squash pancakes recipe!

You can also add other seasonal fruits on top like apple sauce or sauteéd pears for added seasonal flavors! You will not regret it!

FAQs:

I’ve gathered some of the most common questions I get about this Butternut Squash Pancakes recipe. Here are my answers, based on my own kitchen adventures and reader feedback!

Q: Will kitchen newbies succeed with this Butternut Squash Pancakes?

A: Absolutely! This Butternut Squash Pancakes recipe is super straightforward and easy to follow. Even if you’re new to cooking, you’ll be whipping up a batch of delicious pancakes in no time! I know you can do it!

Q: What if I mess up my Butternut Squash Pancakes? (Spoiler: it’ll still taste incredible!)

A: Don’t worry if your Butternut Squash Pancakes aren’t perfectly round or golden brown. They’ll still taste amazing! The most important thing is to have fun and enjoy the process. We all make mistakes in the kitchen, but that’s how we learn and grow!

Q: Can I make these Butternut Squash Pancakes ahead of time?

A: Yes, you can! Cook the Butternut Squash Pancakes as directed, then let them cool completely. Store them in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or toaster oven before serving.

Q: How can I prep this Butternut Squash Pancakes for busy weeknights?

A: You can prepare the butternut squash puree ahead of time and store it in the fridge. You can also whisk together the dry ingredients and store them in an airtight container. When you’re ready to make the pancakes, simply combine the wet and dry ingredients and cook as directed.

Q: Can I substitute the all-purpose flour with gluten-free flour?

A: Yes, you can! Just make sure to use a gluten-free flour blend that’s designed for baking. You may need to add a little bit more liquid to the batter to achieve the right consistency.

Q: Can I add chocolate chips to these Butternut Squash Pancakes?

A: Absolutely! Chocolate chips add a touch of sweetness and indulgence that’s perfect for a special treat. I love adding dark chocolate chips to my Butternut Squash Pancakes for a richer flavor.

Q: Can I make these Butternut Squash Pancakes vegan?

A: Absolutely! Replace the milk with a plant-based milk, like almond or soy milk. Use a flax egg instead of the chicken egg. The vegan pancakes will taste delicious!

CONCLUSION:

These Butternut Squash Pancakes bring me so much joy because they’re a reminder that comfort food can be both delicious and nutritious. Plus, they’re a fun way to sneak some extra veggies into your diet! I hope you love them as much as I do! Let’s get to my Butternut Squash Pancakes Flavor Secrets

My Butternut Squash Pancakes Flavor Secrets:

Don’t Overmix: Overmixing the batter can lead to tough pancakes. Mix until just combined, leaving a few lumps.
Hot Griddle: Make sure your griddle is hot before adding the batter. This will help the pancakes cook evenly and achieve a golden-brown color.
Experiment with Toppings: Don’t be afraid to get creative with your toppings. Try different combinations of fruits, nuts, syrups, and sauces to find your perfect pairing.

I’ve tested several delicious Butternut Squash Pancakes variations, and here are a few of my favorites:

Chocolate Chip Butternut Squash Pancakes: Add 1/2 cup of chocolate chips to the batter for a sweet and indulgent treat.
Cranberry Walnut Butternut Squash Pancakes: Add 1/4 cup of chopped cranberries and 1/4 cup of chopped walnuts to the batter for a festive fall flavor.
Gingerbread Butternut Squash Pancakes: Add an extra 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground cloves to the batter for a warm and spicy flavor.

The Chocolate Chip Butternut Squash Pancakes are perfect for a weekend brunch, while the Cranberry Walnut Butternut Squash Pancakes are ideal for Thanksgiving breakfast. The Gingerbread Butternut Squash Pancakes are a great choice for the holiday season. If you want to try a different flavor, check out my Hawaiian Pineapple Carrot Cream Cake – it’s an explosion of tropical goodness!

Fellow food lovers, trust your taste buds and get creative in the kitchen! Don’t be afraid to experiment with different flavors and ingredients to create your own unique version of these Butternut Squash Pancakes. You can also check out winter squash pancakes with crispy sage and brown butter – smitten … for some inspiration.

I’m so excited for you to try this Butternut Squash Pancakes recipe and experience the delicious magic for yourself! If you are looking for something equally as delicious, you need to try my Chocolate Cherry Cream Pie, the flavors will delight your taste buds! I know you’ll create a flavor adventure that you and your loved ones will adore.

For a totally different flavor profile, I encourage you to check out 2 Ingredient Pumpkin Pancakes – Sinful Nutrition. This is also a great resource for pumpkin spice pancakes. If you’re looking for something equally as delicious, you need to check out my Cheesy Beef Enchilada Tortellini!Happy cooking, and may your Butternut Squash Pancakes always be fluffy, golden brown, and utterly delicious! Or, if you are wanting to get even more creative, check out Whole Wheat Butternut Squash Pancakes – Eat, Live, Run for more tips and tricks!

Butternut Squash Pancakes

Print Recipe

These Butternut Squash Pancakes are a delicious and healthy way to start your day! They’re packed with flavor and nutrients, making them a perfect fall breakfast.

Author: Nyla
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10 pancakes
Category: Breakfast
Method: Skillet
Cuisine: American

Ingredients

Scale

1 cup butternut squash puree
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
1 cup milk
2 tablespoons melted butter

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Instructions

In a large bowl, whisk together the butternut squash puree, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the egg, milk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with your favorite toppings.

Notes

Serve with maple syrup, whipped cream, or chopped nuts for added flavor and texture.