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Butternut Squash Pancakes

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Delightful and fluffy pancakes with the earthy sweetness of butternut squash, perfect for a cozy breakfast treat.

Ingredients

Scale
  • 1 cup butternut squash (fresh or canned)
  • 1 cup oat flour (or any type of flour)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup milk (or plant-based milk)
  • 1 egg (or flax egg for vegan option)
  • 1 tablespoon maple syrup (optional)
  • Oil or butter for cooking

Instructions

  1. Prepare the butternut squash: If using fresh, peel, seed, and cube it, then roast at 400°F (200°C) for about 20-25 minutes until tender. If using canned, drain any excess liquid.
  2. Mash the squash: Mash cooked squash in a bowl until smooth.
  3. Mix dry ingredients: In a separate bowl, combine oat flour, baking powder, cinnamon, nutmeg, and salt.
  4. Combine wet ingredients: Whisk together mashed squash, milk, egg (or flax egg), and maple syrup until well combined.
  5. Merge the mixtures: Slowly incorporate the dry mixture into the wet ingredients, stirring gently until just combined; a few lumps are fine.
  6. Heat the pan: Preheat a skillet over medium heat and add oil or butter.
  7. Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form (about 2-3 minutes).
  8. Flip and finish cooking: Gently flip the pancakes and cook another 2 minutes until golden brown.
  9. Serve warm: Stack pancakes, drizzle with maple syrup, and top with fresh fruit or yogurt.

Notes

For a vegan option, use a flax egg, and feel free to add nuts or chocolate chips for variation.

Nutrition

Keywords: pancakes, butternut squash, breakfast, cozy, seasonal

Find it online: https://mapleladle.com/butternut-squash-pancakes/