Warm Spiced Squash Pancakes

American brunch tables often welcome squash when autumn harvests run sweet and plentiful. These warm spiced pancakes fold mashed butternut with cinnamon, nutmeg, and ginger, then finish with a drizzle of pure maple for cozy morning comfort.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 355 cal
• 10g protein
• 48g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1 cup cooked mashed butternut squash
• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 large eggs
• 3/4 cup whole milk
• 3 tbsp plus more for serving pure maple syrup
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 tsp fine salt
• 1/4 cup toasted pepitas
• 1/2 medium crisp apple, grated
• as needed neutral oil or butter for the griddle

Instructions

1. 1If starting from raw squash, roast cubed flesh at 400°F until very soft, then mash and cool to room temperature before measuring.
2. 2In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt until the spices look evenly distributed.
3. 3In a second bowl combine the mashed squash, eggs, milk, maple syrup, melted butter, and vanilla, stirring until smooth and creamy.
4. 4Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no large flour streaks remain; a few small lumps are fine.
5. 5Fold in the grated apple and half of the toasted pepitas for pockets of crisp texture inside each pancake.
6. 6Heat a large nonstick griddle or skillet over medium heat and lightly grease the surface. The pan is ready when a drop of water sizzles.
7. 7Scoop batter per pancake onto the griddle, spacing them apart. Cook 2 to 3 minutes until bubbles form on the surface and the edges look set.
8. 8Flip carefully and cook another 2 minutes until the undersides are deep golden and the centers spring back lightly when touched.
9. 9Transfer finished pancakes to a warm plate and repeat with remaining batter, greasing the pan as needed between batches.
10. 10Stack three pancakes per plate, drizzle with extra maple syrup, and finish with the remaining toasted pepitas for crunch. Serve immediately while hot.