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

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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

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Instructions

Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Wet Ingredients: In a separate bowl, combine the mashed butternut squash, egg, milk, melted butter, and vanilla.

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.

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