Butternut Squash Pancakes Recipe By Tasty

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BUTTERNUT SQUASH PANCAKES



Butternut Squash Pancakes image

Butternut squash always inspires me to get cooking in the fall. Maybe it's because it has butter in its name?

Categories     breakfast

Time 45m

Yield 6 servings

Number Of Ingredients 13

1 c. Butternut Squash Puree (See Note)
4 tbsp. Butter, Melted And Cooled, Plus Extra For The Skillet Or Griddle
4 tbsp. Maple Syrup
1 1/2 c. Whole Milk
2 Large Eggs
2 c. All-purpose Flour
4 tsp. Baking Powder
1/4 tsp. Baking Soda
2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ginger
1/8 tsp. Cloves
1/2 tsp. Salt

Steps:

  • In a large bowl, whisk squash puree, butter, maple syrup, milk, eggs, and vanilla. In a small bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and whisk just until combined. The batter may still be lumpy, which is fine.Preheat a cast iron skillet or griddle over medium-low heat. Melt some butter in the skillet. Add scoops of 1/4 cup of batter to the hot skillet. Fry until the edges of the pancakes are dry and the center bubbles. Flip and cook until done all the way through. Repeat with remaining batter. Serve with butter and pure maple syrup. Makes 20-24 pancakes.Note: To make the butternut squash puree, poke a few holes in a whole butternut squash. Place on a rimmed baking sheet and bake at 400°F for 1 hour. Allow to cool until easy to handle. Slice in half and scrape out the seeds and stringy bits. Scoop the flesh into a food processor and puree until completely smooth. Add a little water if your squash is really dry.

BUTTERNUT SQUASH PANCAKES RECIPE BY TASTY



Butternut Squash Pancakes Recipe by Tasty image

Inspired by Curaçaoan pumpkin pancakes, these butternut squash pancakes bring you the perfect balance of fluffiness and butternut squash flavor.

Provided by Chris Rosa

Categories     Breakfast

Time 55m

Yield 4 servings

Number Of Ingredients 18

⅓ cup warm water
⅓ cup dried cranberries
1 can butternut squash purée
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons dark brown sugar
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon cinnamon
⅓ cup semi-sweet chocolate chips
8 tablespoons unsalted butter, for cooking pancakes
½ cup pecan, roughly chopped
½ cup maple syrup
½ stick unsalted butter

Steps:

  • Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10-15 minutes while you prepare the pancake batter, then drain well.
  • In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.
  • Let the batter rest for 15-30 minutes at room temperature.
  • Meanwhile, make the toasted pecan maple syrup: Toast the pecans in a small saucepan over medium heat until fragrant and beginning to brown, 3-4 minutes. Add the maple syrup and butter and cook until the bubbling diminishes slightly, stirring throughout to keep from burning, 3-4 minutes. Remove the pot from the heat and keep warm until ready to serve.
  • Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Once the butter begins to foam, add ⅓ cup (40 G)of pancake batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2-3 minutes on the other side, until golden brown and cooked through. Transfer the pancake to a platter and repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.
  • Serve the pancakes warm with the toasted pecan maple syrup on top.
  • Enjoy!

Nutrition Facts : Calories 758 calories, Carbohydrate 98 grams, Fat 38 grams, Fiber 9 grams, Protein 13 grams, Sugar 42 grams

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