Butternut Squash Pecan Pancakes

By lihui

5 Person

20 Minutes

0 Calories

This butternut squash pecan pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated and also make a great, healthy snack! It's the best breakfast, they were so filling and perfectly sweet. These butternut squash pecan pancakes are made with lots of warm spices and butternut squash, plus they’re topped with pecans and maple syrup.

Ingredients

1/4 cup Chopped pecans
1 cup Milk
1 tablespoon Melted butter
1 tablespoon Unsweetened applesauce
1/2 teaspoon Vanilla
2 Eggs
2 tablespoons Sugar
1/2 teaspoon Allspice
1/2 teaspoon Ginger
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Baking soda
1 cup Whole wheat white flour
1 package Butternut squash with Candied cinnamon sauce

Method

01

Steam squash about 30 seconds longer than directed (for easy mashing), toss to coat with cinnamon sauce, and let cool slightly.
02

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.
03

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.
04

Top with remaining squash, pecans, and maple syrup!

Related Tags

Butternut Squash Pecan Pancakes

4.1

( By lihui )

01 Information

Grade easy
Serving 5 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

1/4 cup Chopped pecans

1 cup Milk

1 tablespoon Melted butter

1 tablespoon Unsweetened applesauce

1/2 teaspoon Vanilla

2 Eggs

2 tablespoons Sugar

1/2 teaspoon Allspice

1/2 teaspoon Ginger

1 teaspoon Cinnamon

1/2 teaspoon Salt

1 teaspoon Baking powder

1 teaspoon Baking soda

1 cup Whole wheat white flour

1 package Butternut squash with Candied cinnamon sauce

03 Method

Step 1

Steam squash about 30 seconds longer than directed (for easy mashing), toss to coat with cinnamon sauce, and let cool slightly.

Step 2

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.

Step 3

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.

Step 4

Top with remaining squash, pecans, and maple syrup!

04 Author