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Butternut Squash Pancakes

featured in 5 Delicious Pancake Recipes You Should Already Know

Inspired by Curaçaoan pumpkin pancakes, these butternut squash pancakes bring you the perfect balance of fluffiness and butternut squash flavor.

Chris Rosa & Karlee Rotoly
Tasty Team
92% would make again
Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

45 minutes

45 min

Butternut Squash Pancakes
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 761
  • Fat 39g
  • Carbs 98g
  • Fiber 21g
  • Sugar 42g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. 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.
  5. Let the batter rest for 15–30 minutes at room temperature.
  6. 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.
  7. 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.
  8. Serve the pancakes warm with the toasted pecan maple syrup on top.
  9. Enjoy!
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Butternut Squash Pancakes