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.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: American
Keywords: squash pancakes, pancake recipe, healthy pancake recipe