Butternut Squash Pancakes

American brunch tables often welcome fall produce folded into weekend stacks. These pancakes lean on silky butternut squash puree with warm cinnamon and nutmeg, finished with a touch of maple for gentle sweetness and golden color.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 11g protein
• 58g carbs
• 15g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup butternut squash puree
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 2 large eggs
• 1 cup whole milk
• 3 tbsp plus more for serving maple syrup
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 2 tbsp butter or oil for the griddle
• 1/4 cup toasted pumpkin seeds
• 1 apple fresh apple slices

Instructions

1. 1In a large bowl whisk together flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
2. 2In a separate bowl beat the eggs, then whisk in squash puree, milk, maple syrup, melted butter, and vanilla until smooth.
3. 3Pour the wet mixture into the dry ingredients and stir gently just until no large dry pockets remain; a few small lumps are fine.
4. 4Let the batter rest 5 minutes while you heat a large nonstick skillet or griddle over medium heat.
5. 5Lightly grease the surface with butter or oil, then scoop batter per pancake onto the hot surface.
6. 6Cook until bubbles form across the top and the edges look set and lightly golden, 2–3 minutes.
7. 7Flip carefully and cook the second side until golden brown and cooked through, another 2 minutes.
8. 8Transfer finished pancakes to a warm plate and repeat with remaining batter, greasing as needed.
9. 9Stack three pancakes per serving, top with thin fresh apple slices and a sprinkle of pumpkin seeds, then finish with a drizzle of maple syrup.