Squash Pancake Skillet

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 2 cups grated butternut squash
• 1 cup all-purpose flour
• 2 large eggs
• 3/4 cup milk
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp fine salt
• 2 tbsp brown sugar
• 3 tbsp neutral oil or butter for cooking
• 1/4 cup maple syrup for serving
• 3 tbsp toasted pepitas
• 1/2 cup plain yogurt for dolloping

Instructions

1. 1Peel and seed the butternut squash, then grate it on the large holes of a box grater until you have a fluffy pile.
2. 2Wrap the grated squash in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture; drier squash yields crispier pancakes.
3. 3In a large bowl whisk together the flour, baking powder, cinnamon, salt, and brown sugar until evenly blended.
4. 4Crack the eggs into a separate bowl, add the milk, and beat until smooth and lightly frothy.
5. 5Pour the wet mixture into the dry ingredients and stir just until a thick batter forms; a few small lumps are fine.
6. 6Fold the squeezed squash into the batter until every strand is coated and the mixture looks cohesive.
7. 7Heat a large 12-inch nonstick skillet or cast-iron pan over medium heat and add a thin film of oil or butter.
8. 8When the fat shimmers, drop generous spoonfuls of batter into the pan, flattening each slightly into a 3-inch round; cook 3 to 4 minutes until the edges look set and the undersides are deep golden.
9. 9Flip carefully and cook another 2 to 3 minutes until the centers feel springy and a toothpick inserted comes out clean.
10. 10Transfer finished pancakes to a warm plate and repeat with remaining batter, adding more fat to the pan as needed.
11. 11Serve the skillet pancakes stacked or fanned out, topped with a dollop of yogurt, a drizzle of maple syrup, and a scatter of toasted pepitas.
12. 12Bring the whole skillet to the table for a shareable weekend brunch centerpiece.