92% would make again
Butternut Squash Pancakes
Inspired by Curaçaoan pumpkin pancakes, these butternut squash pancakes bring you the perfect balance of fluffiness and butternut squash flavor.
Tasty Team
October 30, 2019
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Ingredients
for 4 servings
Pancakes
- ⅓ cup warm water (80 mL)
- ⅓ cup dried cranberries (40 g)
- 1 can butternut squash purée
- 1 cup buttermilk (240 mL)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 2 tablespoons dark brown sugar
- 1 ½ cups all purpose flour (185 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ⅓ cup semi-sweet chocolate chips (60 g)
- 8 tablespoons unsalted butter, for cooking pancakes
Toasted Pecan Maple Syrup
- ½ cup pecan (60 g), roughly chopped
- ½ cup maple syrup (165 g)
- ½ stick unsalted butter
Nutrition Info
- Calories 755
- Fat 38g
- Carbs 99g
- Fiber 21g
- Sugar 42g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10–15 minutes while you prepare the pancake batter, then drain well.
- In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.
- Let the batter rest for 15–30 minutes at room temperature.
- Meanwhile, make the toasted pecan maple syrup: Toast the pecans in a small saucepan over medium heat until fragrant and beginning to brown, 3–4 minutes. Add the maple syrup and butter and cook until the bubbling diminishes slightly, stirring throughout to keep from burning, 3–4 minutes. Remove the pot from the heat and keep warm until ready to serve.
- Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Once the butter begins to foam, add ⅓ cup (40 G)of pancake batter to the pan. Cook for 2–3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2–3 minutes on the other side, until golden brown and cooked through. Transfer the pancake to a platter and repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.
- Serve the pancakes warm with the toasted pecan maple syrup on top.
- Enjoy!
Ingredients
for 4 servings
Pancakes
- ⅓ cup warm water (80 mL)
- ⅓ cup dried cranberries (40 g)
- 1 can butternut squash purée
- 1 cup buttermilk (240 mL)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 2 tablespoons dark brown sugar
- 1 ½ cups all purpose flour (185 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ⅓ cup semi-sweet chocolate chips (60 g)
- 8 tablespoons unsalted butter, for cooking pancakes
Toasted Pecan Maple Syrup
- ½ cup pecan (60 g), roughly chopped
- ½ cup maple syrup (165 g)
- ½ stick unsalted butter
Nutrition Info
- Calories 755
- Fat 38g
- Carbs 99g
- Fiber 21g
- Sugar 42g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10–15 minutes while you prepare the pancake batter, then drain well.
- In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.
- Let the batter rest for 15–30 minutes at room temperature.
- Meanwhile, make the toasted pecan maple syrup: Toast the pecans in a small saucepan over medium heat until fragrant and beginning to brown, 3–4 minutes. Add the maple syrup and butter and cook until the bubbling diminishes slightly, stirring throughout to keep from burning, 3–4 minutes. Remove the pot from the heat and keep warm until ready to serve.
- Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Once the butter begins to foam, add ⅓ cup (40 G)of pancake batter to the pan. Cook for 2–3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2–3 minutes on the other side, until golden brown and cooked through. Transfer the pancake to a platter and repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.
- Serve the pancakes warm with the toasted pecan maple syrup on top.
- Enjoy!
Submit a recipe to Tasty
Have a recipe of your own to share?Submit your recipe here.
Submit your recipe here.