American•comfort

Butternut Squash Pecan Pancakes

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

Quantities are shown as originally provided.

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

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!