After taking a short break from all things fall, I’m back into the groove starting with these butternut squash pancakes. Pancakes are my guilty pleasure. They almost feel like they should be a dessert not breakfast – I mean, it is almost like a cake, no?

Recently, my friends took me to a brunch restaurant in Burbank that specializes in unique pancakes. Black sesame pancakes, matcha pancakes, s’mores pancakes, even watermelon pancakes can all be found on the menu. Seeing their menu made me want to go home and make my own special creation. Taking my original pancake recipe, I gave it a twist by adding butternut squash. It has just the right amount of squash with the same fluffiness as in a traditional pancake. My kind of brunch!

Butternut Squash Pancakes

30 minTotal Time

Yields 8-10 4 inch pancakes

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Ingredients

Butternut squash puree
• 1 small butternut squash, peeled and cooked
• 1 cup milk
Remaining ingredients
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp brown sugar
• 1 tsp cinnamon
• 1 cup butternut puree
• 1 egg
• 3 tbsp butter, melted
• 1 tsp vanilla extract
• 1/4 cup whipped coconut cream
• candied pecans for garnish

Instructions

1. Preheat oven to 400 degrees F.
2. Place butternut squash on baking sheet and roast for 30-45 minutes or until a fork can easily pierce through. Remove from oven. Remove peel and discard seeds. Cut butternut squash into small chunks.
3. Puree 1 cup of butternut squash chunks with 1 cup milk, reserving remaining squash for another use.
4. Combine dry ingredients for pancakes including 1 cup flour, 1 tbsp baking powder, 1/2 tsp salt, 1 tbsp brown sugar, and 1 tsp cinnamon, in a medium bowl. Make a well in the center and add 1 cup butternut squash puree, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla extract. Whisk until combined and let rest for 5 minutes.
5. Heat griddle over medium-low heat. Add 1 tbsp butter and swirl it around the griddle. Wipe griddle clean and pour 1/4 cup batter. Cook on both sides until golden brown. Repeat with remaining batter.
6. Top pancakes with whipped coconut cream and top with candied pecans. Serve immediately.

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**Helpful tips and common mistakes

I love how quickly pancakes can be put together. A little measuring here, a little mixing there and voila! Pancakes are ready! Unfortunately, these take an extra step, but it’ll be worth it.

The first step is to cook the butternut squash. You can roast, steam, boil or even microwave it for a faster approach. Discard the seeds and skin and puree the squash with milk to make a smooth puree. If you can find canned butternut squash (similar to canned pumpkin), by all means, use it!

Next comes the familiar steps. Mix the dry ingredients first, making a well in the center. Add the wet ingredients in the center and mix until combined.

Heat that griddle and get ready to cook. People say that the first pancake never comes out perfect but I’m here to tell you that is a myth. If you spread butter on the griddle and then wipe it clean, it will prevent the pancakes from sticking.

I’ve tried the pancake by itself, and it was tasty enough that it didn’t need any toppings. But knowing me of course, I had to take it one step further. Butternut squash pancakes with whipped coconut cream and candied pecans…mmm-hm! Breakfast is served!

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.