Okay, friend, listen up! I’ve been tinkering in the kitchen again, and this time, I’ve struck gold. Forget those bland, boring breakfasts. We’re diving headfirst into a stack of Butternut Squash Pancakes that will blow your mind!
I’m talking golden, slightly sweet, perfectly spiced pancakes that practically scream “fall is here!” I’ve been playing around with this recipe for weeks, trying to get the perfect balance of squash flavor and fluffy texture. I knew I had nailed it when I made a batch for my neighbors and they came back asking for the recipe immediately! That’s when I knew this was going to be a new Cuba Queen staple!
These Butternut Squash Pancakes aren’t just delicious. They are everything I love about food: bold, comforting, and celebration-worthy. It’s the kind of breakfast that makes you want to dance around the kitchen with a spatula in hand. I promise you, these aren’t your grandma’s pancakes – unless your grandma is a culinary genius with a serious penchant for flavor!
Get ready to ditch the same old breakfast routine and embrace a new flavor adventure! I’m bursting to share this Butternut Squash Pancakes recipe with you!
INGREDIENTS You Need for This:
This Butternut Squash Pancakes ingredient list is short but mighty! We’re talking maximum flavor with minimal fuss.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup packed brown sugar
- 1 1/2 cups butternut squash puree (freshly roasted is best!)
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
The secret to truly epic Butternut Squash Pancakes is using freshly roasted butternut squash puree pancakes! Seriously, the canned stuff just doesn’t compare.
You’ll find the best spices for this Butternut Squash Pancakes at a local spice shop or even the ethnic food aisle of your grocery store. Fresh spices make ALL the difference!
Splurge on the real vanilla extract for this one – trust me. It adds a depth of flavor that imitation vanilla just can’t touch in these Butternut Squash Pancakes.
If you want to give these Butternut Squash Pancakes a little kick, add a pinch of cayenne pepper to the dry ingredients!
Budget-friendly tip: If you’re short on brown sugar, a tablespoon of molasses mixed with granulated sugar will do the trick.
Storage wisdom: Roast your butternut squash a day or two ahead of time and store the puree in the fridge. That way, you can whip up these Butternut Squash Pancakes in minutes!
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurer, let’s get cooking! This squash pancakes recipe is surprisingly easy. If you are looking for even healthier Butternut Squash Pancakes, check out this Whole Wheat Butternut Squash Pancakes – Eat, Live, Run recipe.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar. This is your dry ingredient dream team! Don’t stress – your Butternut Squash Pancakes are going to be incredible.
- In a separate bowl, whisk together the butternut squash puree, milk, egg, melted butter, and vanilla extract. This is where the magic starts! Pro tip for Butternut Squash Pancakes perfection: Make sure your butter isn’t too hot when you add it, or you might cook the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay – don’t overmix! Here’s where most people mess up their Butternut Squash Pancakes – but not you! Overmixing leads to tough pancakes.
- Heat a lightly oiled griddle or frying pan over medium heat. I have a cast iron griddle that is PERFECT for this. In my kitchen, this Butternut Squash Pancakes takes exactly 3 minutes per side.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Time to unleash your inner pancake artist!
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Your Butternut Squash Pancakes should look golden brown and have bubbles forming on the surface when they’re ready to flip. This is where your Butternut Squash Pancakes transforms into pure magic.
- Serve immediately with your favorite toppings! While your Butternut Squash Pancakes is working its magic, grab your camera – this is Instagram gold!
And if you’re looking for another flavor adventure, check out this Caramel Apple Sangria Recipe to complete the experience.
PRESENTATION:
Presentation is key, amiga! How you serve these Butternut Squash Pancakes can take them from “delicious” to “OMG.” If you want other presentation ideas, check out this winter squash pancakes with crispy sage and brown butter – smitten … article.
Pile those golden beauties high on a plate and dust them with powdered sugar. For a more rustic look, arrange them artfully on a wooden board. People absolutely lose their minds when I serve this Butternut Squash Pancakes at brunch!
Top with a generous dollop of whipped cream or a drizzle of maple syrup. Or, for a truly decadent experience, try a brown butter glaze.
Bold pairing suggestion: Crispy bacon or sausage is the perfect savory counterpoint to the sweetness of the Butternut Squash Pancakes.
Perfect occasions for this Butternut Squash Pancakes: Fall brunches, Thanksgiving morning, or any cozy weekend breakfast!
Instagram-worthy plating technique: Stack the pancakes, top with whipped cream, and then drizzle with maple syrup in a zig-zag pattern. Garnish with a sprinkle of chopped pecans or walnuts.
Creative leftover transformation: Chop up leftover Butternut Squash Pancakes and use them as a topping for yogurt or ice cream!
Seasonal Butternut Squash Pancakes variations I’ve tested: Add a tablespoon of pumpkin pie spice for extra warmth, or stir in some chopped cranberries for a festive touch. These fall pancakes are perfect any time of year! This Butternut Squash Pancakes absolutely slays at dinner parties!
FAQs:
Got questions? I’ve got answers! Here are some common challenges and flavor tweaks for your Butternut Squash Pancakes adventure: If you are looking for more healthy pancake recipes, check out Butternut Squash Pancakes.
- Can I make this Butternut Squash Pancakes spicier?
- Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce to the batter for a fiery kick. I’ve even tried adding a chopped jalapeño to the batter for a truly bold flavor. This is a great way to make these healthy pancakes even more interesting.
- What if I don’t have butternut squash puree for my Butternut Squash Pancakes?
- Pumpkin puree is a great substitute! The flavor will be slightly different, but still delicious. Sweet potato puree would also work in a pinch. Remember my experimenting when I wanted to make a substitution for the Butternut squash and all the different flavors it created?
- How do I know when my Butternut Squash Pancakes is perfectly done?
- Look for bubbles forming on the surface and the edges starting to set. When you flip them, they should be golden brown and cooked through. If you’re unsure, poke one with a toothpick – if it comes out clean, they’re ready!
- Can I make this Butternut Squash Pancakes recipe gluten-free?
- Yes! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Just be sure to add a teaspoon of xanthan gum to help bind the ingredients together.
- What toppings go well with Butternut Squash Pancakes?
- The possibilities are endless! Maple syrup, whipped cream, chopped nuts, brown butter glaze, fresh fruit, or even a sprinkle of cinnamon sugar are all fantastic choices. If you want a flavor explosion, try topping them with a scoop of salted caramel ice cream.
- Can I make the Butternut Squash Pancakes batter ahead of time?
- You can, but I recommend making it fresh for the best results. The baking powder and baking soda will lose their potency over time, resulting in flatter pancakes. If you must make it ahead of time, store it in the fridge for no more than 24 hours.
- How do I keep my Butternut Squash Pancakes warm while I make the rest of the batch?
- Preheat your oven to 200°F (93°C). Place the cooked pancakes on a baking sheet and keep them in the oven until you’re ready to serve.
- What other variations of Butternut Squash Pancakes do you have?
- I like to add chocolate chips to the batter, or sometimes I add a few spoons of chia seeds.
CONCLUSION:
These Butternut Squash Pancakes are more than just a recipe. They represent everything Cuba Queen stands for: bold flavors, creative cooking, and making every meal a celebration! If you love these, you might like the Sweet Marshmallow Popcorn Balls!
My Butternut Squash Pancakes Power Tips:
- Roast your own butternut squash for the best flavor.
- Don’t overmix the batter!
- Experiment with different toppings to find your perfect combination.
Some Butternut Squash Pancakes variations I’ve created and loved: Pumpkin spice pancakes, chocolate chip butternut squash pancakes, and cranberry walnut butternut squash puree pancakes.
The pumpkin spice version gets the biggest reactions at my house during the fall. But don’t be afraid to get creative with your toppings! I have even made some with goat cheese and honey on top.
I’m confident that you’ll be able to create these delicious Butternut Squash Pancakes, and I encourage you to make these your signature dish.
Now go forth and create some Butternut Squash Pancakes memories! Share your creations with me – I can’t wait to see what flavor adventures you embark on!
Also, if this recipe rocks your world, you NEED to try this Chicken Parmesan Grilled Cheese. You won’t be sorry!
Butternut Squash Pancakes
These Butternut Squash Pancakes are a delicious and healthy way to start your day! They’re packed with nutrients and naturally sweet, making them a perfect fall breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 cup butternut squash puree
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 2 tablespoons melted butter
- 1 egg
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the butternut squash puree, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately.
Notes
Serve with maple syrup, whipped cream, or a sprinkle of powdered sugar. For extra flavor, add a teaspoon of vanilla extract to the batter.