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

Butternut Squash Pancakes with Pecans

Butternut squash pancakes are soft, tender breakfast pancakes with warm cinnamon spice, nutty pecans, and a cozy fall-inspired flavor. They are an easy choice for a comforting homemade breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

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
  • 1 package prepared butternut squash with cinnamon sauce (or steamed butternut squash with cinnamon and sugar added)
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsweetened applesauce
  • 1 tablespoon melted butter
  • 1 cup milk
Topping
  • 1/4 cup chopped pecans

Method
 

Preparation
  1. Steam the butternut squash slightly longer if needed for easier mashing, then mix it with the cinnamon sauce and allow it to cool slightly.
  2. Stir together the whole wheat white flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and sugar in a bowl.
  3. Mash about two thirds of the butternut squash in a large bowl until mostly smooth.
  4. Mix the eggs, vanilla extract, applesauce, melted butter, and milk into the mashed squash until evenly combined.
  5. Fold the dry ingredient mixture into the squash mixture and stir gently just until combined.
Cooking
  1. Heat a griddle or skillet to 300°F / 150°C to 350°F / 175°C over medium-high heat.
  2. Add a heaping 1/4 cup of batter to the heated griddle for each pancake.
  3. Cook until the pancake edges begin to dry, then turn and continue cooking for another 2–3 minutes until browned.
Serving
  1. Place the cooked pancakes on a serving plate and top with the remaining butternut squash and chopped pecans.

Notes

Keep cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months.