Butternut Squash Pecan Pancakes

Butternut Squash Pecan Pancakes

2 reviews / 5 average

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.

Butternut squash pecan pancakes topped with pecans and maple syrup.

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.

Paula Deen.

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.

Butternut squash pecan pancakes topped with pecans and maple syrup on a plate and a fork.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash Pecan Pancakes


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 46 1x

Description

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

Scale
  • 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

Instructions

  1. Steam squash about 30 seconds longer than directed (for easy mashing), toss to coat with cinnamon sauce, and let cool slightly.
  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.
  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.
  4. Top with remaining squash, pecans, and maple syrup!

Notes

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.

  • Category: Breakfast
  • Cuisine: American

Keywords: squash pancakes, pancake recipe, healthy pancake recipe

Recipe Card powered by Tasty Recipes logo

Pancake. Love.

Share it with yourself ASAP.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

41 Comments

    1. Pinch of Yum Logo
      Lindsay

      I ate the leftover pancakes cold, straight from the fridge, and they were still good!! These could definitely make you pancake person.

    1. Pinch of Yum Logo
      Lindsay

      And I’m not really a savory breakfast person. We have a lot to teach each other. 🙂

  1. Pinch of Yum Logo
    Amanda

    So if we’re using our own squash, is that 2/3 cup, or how much would you say was in the package? Thanks! I need these in my face.

    1. Pinch of Yum Logo
      Lindsay

      Maybe 1 cup? It kind of depends on how much you want for topping. If you really like squash, you could do as much as 1 1/2 cups, reserving 1/2 cup for topping.

  2. Pinch of Yum Logo

    Those look beautiful! Candied Cinnamon Sauce sounds pretty delicious too, oh my goodness. Plus I, of course, love the whole wheat flour in the pancakes. They look like the perfect breakfast 😀

    1. Pinch of Yum Logo
      Lindsay

      The whole wheat flour was a good choice – they were the perfect balance of light and filling!

  3. Pinch of Yum Logo
    Miranda @ Living One Bite at a Time

    Oh my godddd these look delicious!!! I never would’ve thought to do that, either!

  4. Pinch of Yum Logo
    kale @ tastes good to me!

    I was feeling homesick today and was totally craving pancakes! Unfortunately, I already blazed through my maple syrup, so I was lacking motivation. This post gave me some!

  5. Pinch of Yum Logo

    Oh, these go perfectly with my pecan kick! I want a refrigerated box to arrive on my porch! Someday. . . . 😉 Delectable looking pancakes!!

    1. Pinch of Yum Logo
      Lindsay

      Maybe Santa will bring you a refrigerated box full of steam-in-the-bag veggies this year. 🙂

    1. Pinch of Yum Logo
      Lindsay

      They totally are warm and spicy in a cozy way. They almost reminded me of gingerbread.