Description
Deliciously fluffy pancakes made with nutritious butternut squash, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup cooked butternut squash puree
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Instructions
- In a large bowl, mix together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine the butternut squash puree, milk, egg, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and add a little butter.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup or your favorite toppings.
Notes
- These pancakes freeze well, so make a double batch and store them for future breakfasts.
- Feel free to add chocolate chips or nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg