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, and 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!

Print Recipe

Butternut Squash Pancakes

Yields 8 4-inch pancakes

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: pancakes

Servings: 4

Author: Cherry on My Sundae

Ingredients

Butternut squash puree

• 1 small butternut squash
• 1 cup milk

Remaining ingredients

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1 cup butternut puree
• 1 large egg
• 3 tablespoons butter melted
• 1 teaspoon vanilla extract
• ¼ cup whipped coconut cream
• candied pecans for garnish

Instructions

• Preheat oven to 400 degrees F.
• 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.
• Puree 1 cup of butternut squash chunks with 1 cup milk, reserving remaining squash for another use.
• Combine dry ingredients for pancakes including 1 cup flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 tablespoon brown sugar, and 1 teaspoon cinnamon, in a medium bowl. Make a well in the center and add 1 cup butternut squash puree, 1 egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract. Whisk until combined and let rest for 5 minutes.
• Heat griddle over medium-low heat. Add 1 tablespoon butter and swirl it around the griddle. Wipe griddle clean and pour ¼ cup batter. Cook on both sides until golden brown. Repeat with remaining batter.
• Top pancakes with whipped coconut cream and top with candied pecans. Serve immediately.

**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!

For more pancake inspiration check out these ube mochi pancakes!