Cozy Butternut Squash Pancakes: A Fall Breakfast Favorite
This seasonal stack brings warm spices and wholesome nutrition to your morning table.
Butternut Squash Pancakes: An Autumnal Breakfast Delight
When the crisp air rolls in and leaves begin to turn, butternut squash pancakes become the breakfast of choice for many. Combining the velvety sweetness of squash with warm spices, these pancakes are both a comforting treat and a creative twist on tradition. Whether you’re a novice cook or a seasoned pancake aficionado, this guide will walk you through every step—from roasting the squash to serving up the ultimate stack.
Why Butternut Squash?
Butternut squash boasts a rich flavor and creamy texture that seamlessly blends into sweet and savory dishes. Its natural sweetness pairs beautifully with cinnamon, nutmeg, and maple syrup, and it’s packed with vitamins, minerals, and fiber. This makes butternut squash the ideal ingredient for a seasonal breakfast that’s cozy and nutritious.
How to Prepare Butternut Squash for Pancakes
The heart of this recipe is homemade squash purée. While you can use canned squash, roasting a fresh butternut squash enhances both flavor and texture. Here’s a simple method:
- Roast Whole: Stab the squash a few times with a knife to let steam escape. Place it on a lined baking sheet and bake at 400°F for one hour.
Tip: Roasting the squash whole eliminates the struggle of hacking through its tough shell and makes seed removal easier once it’s cooked. - Cool and Slice: Allow the squash to cool until it’s easy to handle, slice in half, and scrape out the seeds.
- Purée: Scoop out the flesh and transfer to a food processor. Blend until completely smooth, adding a splash of water if the squash is dry.
Result: You’re left with a silky purée that’s ready for pancake batter.
Ingredients for Butternut Squash Pancakes
Gather these pantry essentials to embark on your pancake journey:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup butternut squash purée (homemade or canned)
- 2 tablespoons melted butter
- 2 tablespoons maple syrup
- 1 1/2 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
Ingredient Notes:
| Ingredient | Purpose |
|---|---|
| Butternut Squash Purée | Adds moisture, sweetness, and color |
| Spices (cinnamon, nutmeg, ginger, cloves) | Create warmth and depth of flavor |
| Butter & Maple Syrup | Enrich batter and complement squash |
Step-by-Step: Making Butternut Squash Pancake Batter
- Mix Wet Ingredients: In a large bowl, whisk together the squash purée, melted butter, maple syrup, milk, eggs, and vanilla until fully combined.
- Combine Dry Ingredients: In a smaller bowl, combine the flour, baking powder, baking soda, salt, and spices.
- Blend Together: Gently fold the dry ingredients into the wet mixture. Stir just until combined—lumps are normal. Avoid over-mixing, which can produce dense pancakes.
- Rest the Batter: Let the batter sit for 5–10 minutes. This allows liquids to hydrate the flour, resulting in fluffier pancakes.
Cooking Perfect Butternut Squash Pancakes
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly coat with butter.
- Portion Batter: Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook: Let pancakes cook undisturbed until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip: Gently turn pancakes and cook an additional 2–3 minutes, until golden brown and cooked through.
- Repeat: Continue until all batter is used, adding more butter to the pan as needed between batches.
These pancakes will have a beautiful golden hue thanks to the squash, with speckles of spice throughout.
Serving Suggestions: Make It Cozy
- Classic: Top with a pat of butter and drizzle with real maple syrup.
- Autumnal: Sprinkle with chopped toasted pecans or walnuts.
- Fruit-forward: Add sautéed apples, pears, or dried cranberries for a sweet-tart accent.
- Yogurt: Dollop with vanilla Greek yogurt for a creamy tang.
Why These Pancakes Are a Fall Favorite
- Seasonal Appeal: Showcases autumn’s bounty and brings cozy warmth to chilly mornings.
- Nutritious: Squash offers vitamin A, C, and fiber—great for a hearty start to the day.
- Versatile: Play with the spices and toppings to create your perfect pancake.
- Prep-Ahead: Make squash purée in advance, and store in the fridge for quick weekday breakfasts.
What others are reading
Butternut Squash Pancake Variations
- Gluten-Free: Substitute all-purpose flour with oat or gluten-free blend.
- Dairy-Free: Use almond, oat, or soy milk and swap butter for coconut or avocado oil.
- Extra Protein: Stir in chopped nuts or a scoop of plain protein powder.
- Mini Pancakes: Make smaller silver dollar pancakes for brunch spreads or kids.
Make Ahead, Storage, and Reheating Tips
- Batter: Mix the batter ahead and keep refrigerated for up to 1 day. Stir gently before using.
- Pancakes: Cook pancakes, cool, and store between parchment layers in an airtight container. Keep in the fridge up to 2 days.
- Freezing: Freeze cooked pancakes up to 2 months. Wrap tightly with parchment paper between layers and store in a freezer-safe bag.
- Reheating: Warm pancakes in the oven at 325°F for 8–10 minutes or zap in the microwave for 20 seconds at a time until hot.
Frequently Asked Questions (FAQs)
Q: Can I use canned butternut squash?
A: Yes, canned squash purée works well in this recipe and saves prep time. Homemade purée, however, delivers more depth of flavor.
Q: Can I substitute other squash types?
A: Absolutely. Pumpkin or acorn squash can stand in for butternut, but the flavor profile will shift slightly.
Q: How do I store leftovers?
A: Wrap cooled pancakes in an airtight container. Refrigerate up to 2 days or freeze up to 2 months.
Q: Do I need to roast the squash?
A: Roasting is recommended for flavor, but steaming or microwaving works in a pinch—just make sure to purée until smooth.
Q: What are the best spices for these pancakes?
A: Cinnamon, nutmeg, cloves, and ginger offer classic autumnal warmth, but you can also add allspice or cardamom. Adjust to taste.
Butternut Squash Pancake Recipe Card
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup butternut squash purée
- 2 tbsp melted butter
- 2 tbsp maple syrup
- 1 1/2 cups milk
- 2 large eggs
- 1 tsp vanilla extract
Method
- Whisk together squash purée, butter, syrup, milk, eggs, and vanilla in a large bowl.
- Combine flour, baking powder, baking soda, salt, and spices in a separate bowl.
- Fold dry into wet ingredients until just combined.
- Rest batter for 5–10 minutes.
- Cook on a medium-hot greased skillet for 2–3 minutes per side, turning when bubbles form.
- Serve warm with favorite toppings.
Expert Tips for Success
- Don’t overmix! Lumps in the batter are good—they yield fluffier pancakes.
- Let batter rest. Resting hydrates flour and improves texture.
- Adjust thickness: Add extra milk a tablespoon at a time if the batter seems too thick.
- Keep warm: Place cooked pancakes on a foil-lined baking sheet at 200°F while you finish the batch.
Ways to Customize Your Pancakes
- Add mini chocolate chips or chopped nuts to the batter for a playful touch.
- Try a dollop of whipped cream and a sprinkle of cinnamon for brunch-worthy presentation.
- Serve with a dusting of powdered sugar for subtle sweetness.
Nutrition Benefits: Squash Pancakes for Energy
- Butternut Squash: Naturally low in fat, loaded with beta-carotene and vitamin C.
- Eggs: Provide protein for lasting fullness.
- Milk: Adds calcium and creaminess to the batter.
- Maple Syrup: Delivers unrefined sweetness and antioxidant compounds.
Conclusion: Make Breakfast Unforgettable
Butternut squash pancakes celebrate the harvest season in delicious form. Their beautiful orange hue, tender crumb, and fragrant spice make each bite a cold-weather comfort. With versatile options for toppings, storage, and substitutions, you can tailor this recipe to fit your tastes and dietary needs. Gather your ingredients, savor the experience, and make these pancakes the foundation of new fall traditions.
References
- https://www.walderwellness.com/butternut-squash-pancakes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a103701/butternut-squash-pancakes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11442/perfect-pancakes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10975/edna-maes-sour-cream-pancakes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32945445/butternut-squash-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11303/silver-dollar-pumpkin-pancakes/
- https://www.youtube.com/watch?v=1ImsMfdSHFA
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