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Start your morning with a batch of cozy butternut squash pancakes. Topped with coconut whipped cream and candied pecans, these pancakes will surely brighten up your day.
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What makes this dish special
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!
For more delicious pancake ideas, check out ube mochi pancakes, chocolate German pear pancake, and chocolate eggnog souffle pancakes!
Ingredients
- Butternut squash: Adds moisture, natural sweetness, and a unique flavor to the pancakes.
- Milk: Serves as a liquid base that hydrates the dry ingredients, helping to dissolve flour and other components. It contributes to the pancakes' structure and creaminess, resulting in a rich flavor.
- Baking powder: A leavening agent that helps the pancakes rise during cooking.
- Brown sugar: Adds sweetness and a hint of molasses flavor to the pancakes. Its moisture content also contributes to a softer texture.
- Cinnamon: Provides warmth and spice, complementing the natural sweetness of the butternut squash.
- Whipped coconut cream: Serves as a light, creamy topping that adds richness.
- Candied pecans: Add a sweet crunch to the dish, providing texture and flavor contrast.
Substitutions and variations
- Squash: Experiment with other squash, such as kabocha squash, or replace it with sweet potato puree or pumpkin puree for another twist.
- Add-ins: Feel free to add chocolate chips, chopped walnuts or pecans, or toffee chips for a fun add-in.
- Toppings: You can serve these pancakes with other toppings such as regular whipped cream, toffee sauce, ice cream, or sauteed spiced apples.
Recipe
Butternut Squash Pancakes
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.
- Cut butternut squash in half and remove seeds. Drizzle oil on cut sides and lay squash with the cut sides facing down on a baking sheet. Roast for 40-45 minutes or until a fork can easily pierce through. Remove from oven. Remove the peel and 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.
Notes
Step-by-step instructions
Step 1: Prepare butternut squash
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. I prefer to roast the squash because the squash caramelizes, concentrating its sweetness. This results in a more flavorful puree, which in turn yields better pancakes.
To speed up the roasting process, cut the squash in half. Discard the seeds and rub oil on the cut sides. Then, lay the squash on a baking sheet with the cut sides facing down. Roast the squash until tender, about 40-45 minutes.
Step 2: Make puree
When the squash is cool enough to handle, peel the skin and discard it. Combine 1 cup chopped squash with 1 cup milk and puree in a blender until smooth.
If you can find canned butternut squash (similar to canned pumpkin), by all means, use it!
Reserve the remaining squash for another use or for another delicious meal, such as butternut squash ravioli, n'duja butternut squash mac and cheese, or butternut squash rosti.
Step 3: Make pancake batter
Next, come 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.
The batter will be thicker than normal pancake batter, but don't worry, that's how it should be. You may be tempted to add more butternut squash puree, but that will make the pancakes too wet and stodgy.
Heat a 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.
Pour about ¼ cup batter per pancake and cook until bubbles rise to the surface and pop. I like to use a small ice cream scooper to portion the pancakes for ease.
Stack those pancakes and serve with a dollop of coconut cream and candied pecans. Serve with pancake syrup or maple syrup and dig in!
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 ideas on how to use squash, check out this complete list of amazing ways to cook squash and sweet potato!
Make-ahead and storage
- Make-ahead: You can make the butternut squash puree the day before and store it in the fridge until ready to use.
- Store: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave.
Frequently asked questions
You can substitute all-purpose flour with gluten-free all-purpose flour.
Yes, you can use canned butternut squash puree as a time-saving alternative. Just make sure it's pure squash without added ingredients.
Yes, you can freeze cooked pancakes by placing them in a single layer on a baking sheet and then transferring them to an airtight container once frozen. They can be stored for up to 2 months.
More seasonal breakfast recipes
Looking for more seasonal breakfast ideas? Try these:
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