If you’re searching for the coziest, nuttiest twist on a brunch classic, look no further than these Butternut Squash Pecan Pancakes. Imagine the naturally sweet richness of roasted butternut squash mingling with toasty pecans, all wrapped up in a fluffy, golden pancake that tastes just like a fall morning. Each bite is an irresistible celebration of warm spices, creamy squash, and undeniably crunchy pecan goodness, making this dish an instant favorite for family breakfasts or special brunches with friends.
Ingredients You’ll Need
Here’s the beauty of these pancakes: the ingredients are straightforward, but each one plays a starring role in bringing flavor, texture, or color to your plate. From the smooth butternut squash to the irresistible crunch of pecans, you’ll taste the difference when you use quality ingredients.
- Butternut squash (1 cup, cooked and mashed): Brings moistness, sweetness, and a gorgeous golden hue to your pancakes.
- All-purpose flour (1 cup): The trusty base that gives these pancakes structure and lightness.
- Brown sugar (1 tablespoon): Adds a caramel-like sweetness that deepens the overall flavor.
- Baking powder (1 teaspoon): Essential for that delightful fluff and lift.
- Baking soda (1/2 teaspoon): Works alongside the baking powder for optimal rise and tenderness.
- Ground cinnamon (1/2 teaspoon): Infuses warmth and pairs beautifully with both squash and pecans.
- Ground nutmeg (1/4 teaspoon): Lends depth with its aromatic, slightly spicy kick.
- Salt (1/4 teaspoon): Balances and lifts all the other flavors.
- Large egg (1): Binds everything together and gives a touch of richness.
- Milk (3/4 cup, dairy or non-dairy): Provides the right amount of moisture for tender pancakes.
- Melted butter or oil (2 tablespoons, plus more for cooking): Adds richness and ensures golden edges; your pick for dairy-free needs.
- Vanilla extract (1 teaspoon): A dash of vanilla rounds out the flavors and adds a cozy aroma.
- Chopped pecans (1/3 cup, plus more for topping): The nutty star ingredient, delivering crunch in every bite.
- Optional toppings (maple syrup, butter, or whipped cream): Perfect for finishing your pancakes just the way you like them!
How to Make Butternut Squash Pecan Pancakes
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This dry mixture forms the backbone of the pancakes, ensuring every bite is light, flavorful, and perfectly seasoned. Whisking also helps remove lumps, making for a lump-free batter later on.
Step 2: Combine the Wet Ingredients
In a separate bowl, stir together your mashed butternut squash, the egg, milk, melted butter (or oil), and vanilla extract. The butternut squash gives moisture and sweetness, while the vanilla and butter infuse rich flavor. Make sure everything is well combined for smooth, even pancakes.
Step 3: Bring It All Together
Pour the wet ingredients into the dry mixture and gently fold them together. Stir just until combined—overmixing is the fastest way to tough pancakes, so a few lumps are totally fine! Gently fold in the chopped pecans, spreading them throughout the batter for little pops of crunch in every pancake.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. For each pancake, scoop about 1/4 cup of batter onto the skillet. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook another 1 to 2 minutes, until both sides are golden brown and the centers are cooked through. Adjust the heat as needed to keep them from burning.
Step 5: Serve and Enjoy
Stack the warm Butternut Squash Pecan Pancakes high on your favorite plate. Top with a sprinkle of more pecans, a generous drizzle of maple syrup, and maybe even a pat of butter or dollop of whipped cream. Enjoy them immediately for the ultimate comforting breakfast experience!
How to Serve Butternut Squash Pecan Pancakes
Garnishes
Simple garnishes really take Butternut Squash Pecan Pancakes to the next level. Try a shower of toasted pecans, a cloud of whipped cream, a dusting of powdered sugar, or a stream of warm maple syrup. For an even fancier touch, add orange zest or a sprinkle of cinnamon on top for extra aroma and color.
Side Dishes
Round out your breakfast spread with some savory sides like crisp bacon or veggie sausage. Fresh fruit salad, yogurt parfaits, or roasted apples all make delicious partners. For a brunchy upgrade, serve your pancakes with scrambled eggs and a hot pot of coffee or chai. The possibilities are truly endless.
Creative Ways to Present
If you’re hosting brunch, why not layer your Butternut Squash Pecan Pancakes with whipped cream, pecans, and a drizzle of maple syrup for a pancake “cake”? Mini pancakes make adorable stacks for little ones, and a pancake board with a spread of toppings (like berries, nuts, and syrup) turns breakfast into a build-your-own adventure!
Make Ahead and Storage
Storing Leftovers
If you miraculously have leftovers, let them cool to room temperature. Layer them with parchment and store in an airtight container or resealable bag in the refrigerator for up to 3 days. This makes it easy to grab a quick breakfast all week long.
Freezing
Butternut Squash Pecan Pancakes freeze beautifully! Lay cooled pancakes in a single layer on a baking sheet, freeze until solid, then stack in a freezer-safe bag. They’ll keep their flavor and texture for up to 2 months—perfect for busy mornings or a spontaneous pancake craving.
Reheating
For tastiest results, reheat pancakes in a toaster or on a dry skillet over low heat until warmed through. If reheating from frozen, pop them in the oven at 350°F for about 10 minutes, or use a microwave in 20-second bursts. They’ll taste just like the day you made them!
FAQs
Can I use canned butternut squash for these pancakes?
Absolutely! Canned butternut squash works just as well as homemade roasted or steamed squash. Just be sure it’s pure squash with no extra spices or sweeteners, and drain any excess liquid if it looks watery for the best pancake texture.
Are these pancakes gluten-free?
The classic recipe uses all-purpose flour, but you can easily make Butternut Squash Pecan Pancakes gluten-free by swapping in your favorite gluten-free baking blend that subs one-for-one for all-purpose flour.
How do I make these pancakes dairy-free?
It’s a breeze to make this recipe dairy-free. Just use your favorite plant-based milk (like almond or oat), and swap in coconut oil or vegan butter for the melted butter. The pancakes will turn out just as flavorful and fluffy!
What’s the best way to cook butternut squash for the pancakes?
I love roasting butternut squash for its deep, caramelized flavor, but you can also steam and mash it for speed. Just cut it into cubes, steam until very tender, and mash well. Make sure to let it cool before mixing with the batter.
Can I add more spices or nuts to the batter?
Definitely! If you adore spice, add extra cinnamon, a pinch of ginger, or even a dash of cloves. Feel free to use walnuts instead of pecans, or toss in a handful of mini chocolate chips for a sweet twist on Butternut Squash Pecan Pancakes.
Final Thoughts
Once you try Butternut Squash Pecan Pancakes, you’ll find yourself reaching for this recipe every time you want a comforting, crowd-pleasing breakfast. Whether you make it for a leisurely weekend brunch or a quick weekday treat, these pancakes are sure to bring plenty of warmth and smiles to your table. Happy flipping!
Print
Butternut Squash Pecan Pancakes Recipe
- Total Time: 25 minutes
- Yield: 6–8 pancakes 1x
- Diet: Vegetarian
Description
These Butternut Squash Pecan Pancakes are a delightful fall breakfast treat, featuring the warm flavors of squash, cinnamon, and nutmeg. With a fluffy texture and nutty crunch from pecans, these pancakes are perfect for a cozy morning indulgence.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup cooked butternut squash (mashed)
- 1 large egg
- 3/4 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter or oil (plus more for cooking)
- 1 teaspoon vanilla extract
- 1/3 cup chopped pecans
Optional Toppings:
- Maple syrup
- Butter
- Whipped cream
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in chopped pecans.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles form on the surface and edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Serve: Serve warm with maple syrup, additional pecans, or your favorite toppings.
Wet Ingredients: In a separate bowl, combine the mashed butternut squash, egg, milk, melted butter, and vanilla.
Notes
- You can use canned or homemade mashed butternut squash.
- To make it dairy-free, use almond milk and coconut oil.
- Great for freezing: cool completely and store in a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
