Squash Pancakes with Apple Compote

American brunch tables often welcome autumn with squash and apples side by side. These pancakes fold butternut puree into a cinnamon-ginger batter and finish with a chunky Honeycrisp maple compote.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 445 cal
• 11g protein
• 68g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 cup butternut squash puree
• 3 medium Honeycrisp apples
• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp kosher salt
• 2 large eggs
• 3/4 cup whole milk
• 1/4 cup plus more for serving maple syrup
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 2 tbsp butter for the pan
• 1/4 cup chopped walnuts

Instructions

1. 1Peel, core, and dice two of the apples. Place them in a small saucepan with maple syrup, lemon juice, cinnamon, and a splash of water.
2. 2Cook the apple mixture over medium heat for 10 to 12 minutes, stirring often, until the fruit softens into a chunky compote and the liquid turns syrupy. Keep warm on low.
3. 3In a large bowl whisk together the flour, baking powder, remaining cinnamon, ginger, and salt until evenly combined.
4. 4In a second bowl beat the eggs with the squash puree, milk, melted butter, vanilla, and a spoonful of maple syrup until smooth.
5. 5Pour the wet mixture into the dry ingredients and fold gently just until no dry streaks remain. A few small lumps are fine; overmixing makes tough pancakes.
6. 6Heat a large nonstick skillet or griddle over medium heat and add a thin film of butter. When the butter foams, scoop one-quarter cup batter per pancake onto the surface.
7. 7Cook for 2 to 3 minutes until bubbles form on top and the edges look set and golden. Flip carefully and cook another 2 minutes until the undersides are deep golden and the centers spring back.
8. 8Transfer cooked pancakes to a warm plate and tent loosely with foil. Repeat with remaining batter, adding more butter to the pan as needed.
9. 9Dice the remaining apple raw for fresh contrast. Stack the pancakes, spoon warm apple compote over the top, and finish with raw apple bits, walnuts, and an extra maple drizzle.
10. 10Serve immediately while the pancakes are steamy and the compote is glossy. These reheat well in a toaster for next-day breakfasts.