There’s definitely batter on the walls and my white sweatshirt is not white anymore.
And my camera. My poor camera.
I don’t know how these things happen. I really don’t. All I know is that this is one big ol’ plate of cozy pecan pancakes yumminess.
If you read Pinch of Yum’s income report for November, you already know that I had a refrigerator box mailed to me last week. What you don’t already know is that the box was full of fresh, saucy steam-in-the-bag veggies from Paula Deen’s new Southern Dishes line.
First of all, how awesome is it to get something that’s mailed in a refrigerator box? It’s awesome.
Secondly, I love steam-in-the-bag veggies. And thirdly, the sauce (which I would normally pass on) was full of flavor, light, and delicious. I
could did eat the whole bag of broccoli with creamy herb butter sauce. That’s right. I ate a whole bag of broccoli. And loved it.
But leave it to the queen of the South to throw something sweet in the mix. Oh yes she did.
One of the sweet varieties that I had the chance to try was Butternut Squash with candied cinnamon sauce.
Repeat: candied cinnamon sauce. Candy. Sauce. Paula Deen I love you.
So naturally, I mashed some of the squash, added it to my whole wheat pancakes, and topped the whole shebang with crunchy pecans and extra squash and candy sauce.
This was theeee best breakfast I’ve made in a long time, not counting the pumpkin oats that I’m now eating every single day. I had a generous plate of pancakes as a late breakfast and didn’t need to eat again until dinner, which happens about once every ten to twenty years. 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.
- 1 package Butternut Squash with Candied Cinnamon Sauce (or steamed squash sprinkled with cinnamon and sugar)
- 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
- 2 eggs
- 1/2 teaspoon vanilla
- 1 tablespoon unsweetened applesauce
- 1 tablespoon melted butter
- 1 cup milk
- 1/4 cup chopped pecans
- Steam squash about 30 seconds longer than directed (for easy mashing), toss to coat with cinnamon sauce, and let cool slightly.
- 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.
- 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.
- Top with remaining squash, pecans, and maple syrup!
I actually used more like 8/10 cup of milk, but that’s kind of an awkward amount to measure. Go for a scant 1 cup of milk. You can also replace the applesauce with another tablespoon of melted butter, and vice versa for an even lighter version.
Serving size for the nutrition facts is 2 medium sized pancakes (6 servings total), not including butter and syrup.
Share it with yourself ASAP.