Squash Pancakes with Fresh Grapes

Butternut squash brings a gentle sweetness and golden hue to classic American breakfast pancakes. Warm cinnamon and nutmeg perfume the batter, while fresh grapes add bright, juicy bursts that balance the maple-kissed stack.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 445 cal
• 13g protein
• 58g carbs
• 19g fat
• 3g fiber

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Ingredients

• 1 cup cooked mashed butternut squash
• 1.25 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup whole milk
• 3 tablespoons maple syrup
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 cups fresh green or red grapes
• 2 tablespoons butter for the skillet
• 1/2 cup plain Greek yogurt or whipped ricotta
• 1/4 cup chopped toasted pecans
• 1 teaspoon fresh thyme or sage leaves

Instructions

1. 1In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
2. 2In a separate bowl whisk the eggs, then blend in the mashed squash, 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 flour streaks remain; a few small lumps are fine and keep the pancakes tender.
4. 4Let the batter rest for 5 minutes while you prepare the grape topping.
5. 5Halve the fresh grapes. In a small skillet over medium heat warm a spoonful of butter, add the grape halves, and sauté for 2 to 3 minutes until they just soften and release a little juice. Remove from heat and keep warm.
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 of batter per pancake onto the surface.
7. 7Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook the second side until golden brown and cooked through, another 1 to 2 minutes.
8. 8Transfer finished pancakes to a warm plate and repeat with remaining batter, adding more butter to the pan as needed.
9. 9Stack three pancakes per plate. Spoon the warm sautéed grapes over the top and add a dollop of Greek yogurt or whipped ricotta.
10. 10Finish with a drizzle of maple syrup, chopped toasted pecans, and a few fresh thyme or sage leaves. Serve right away while the pancakes are hot and the grapes are juicy.