Best 6 Savory Butternut Squash Pancakes Recipes
Savory butternut squash pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover butternut squash and they can be easily customized to your own taste. Butternut squash is a nutritious vegetable that is packed with vitamins, minerals, and antioxidants. It has a sweet and nutty flavor that pairs well with savory ingredients such as bacon, cheese, and herbs. Pancakes made with butternut squash are also a good source of fiber, which can help to keep you feeling full and satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERNUT SQUASH PANCAKES
Butternut squash always inspires me to get cooking in the fall. Maybe it's because it has butter in its name?
Categories breakfast
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, whisk squash puree, butter, maple syrup, milk, eggs, and vanilla. In a small bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and whisk just until combined. The batter may still be lumpy, which is fine.Preheat a cast iron skillet or griddle over medium-low heat. Melt some butter in the skillet. Add scoops of 1/4 cup of batter to the hot skillet. Fry until the edges of the pancakes are dry and the center bubbles. Flip and cook until done all the way through. Repeat with remaining batter. Serve with butter and pure maple syrup. Makes 20-24 pancakes.Note: To make the butternut squash puree, poke a few holes in a whole butternut squash. Place on a rimmed baking sheet and bake at 400°F for 1 hour. Allow to cool until easy to handle. Slice in half and scrape out the seeds and stringy bits. Scoop the flesh into a food processor and puree until completely smooth. Add a little water if your squash is really dry.
SQUASH, GOAT'S CHEESE & ROSEMARY PANCAKES
James Martin's savoury fritters make a great brunch item and have the fluffiness of American pancakes
Provided by James Martin
Categories Breakfast, Brunch
Time 40m
Yield Makes about 8
Number Of Ingredients 10
Steps:
- Mix the flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.
- Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the butternut squash and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little. Remove batter from the fridge, add the goat's cheese and squash, then carefully fold everything together.
- Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds and onion chutney on the side.
Nutrition Facts : Calories 269 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
SAVORY BUTTERNUT SQUASH PANCAKES
This is a breakfast alternative and can be served with omelets and/or breakfast meat. They are not meant to be sweet, although the squash has it's own sweetness. The dried shallots add a subtle background flavor and are not at all obvious. No one will have a clue that they are eating squash, so it's a good way to get nutrients into those picky eaters. If desired, you could serve them with maple syrup.
Provided by Josie Adams
Categories Squash Side Dishes
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
- Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
- Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.
- Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.2 g, Cholesterol 98 mg, Fat 4 g, Fiber 4 g, Protein 8.1 g, SaturatedFat 1.1 g, Sodium 1037.5 mg, Sugar 12.7 g
SAVORY BUTTERNUT SQUASH PANCAKES
This is a breakfast alternative and can be served with omelets and/or breakfast meat. They are not meant to be sweet, although the squash has it's own sweetness. The dried shallots add a subtle background flavor and are not at all obvious. No one will have a clue that they are eating squash, so it's a good way to get nutrients into those picky eaters. If desired, you could serve them with maple syrup.
Provided by Josie Adams
Categories Squash Side Dishes
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
- Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
- Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.
- Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.2 g, Cholesterol 98 mg, Fat 4 g, Fiber 4 g, Protein 8.1 g, SaturatedFat 1.1 g, Sodium 1037.5 mg, Sugar 12.7 g
SQUASH PANCAKES
These are savory pancakes and my favorite way to eat summer squash. I could eat a whole batch myself.
Provided by Chele B
Categories Vegetable
Time 25m
Yield 12 pancakes, 2-6 serving(s)
Number Of Ingredients 8
Steps:
- combine all ingredients and mix well. pour by spoonfuls onto a hot pan. fry until golden brown.
- NOTE: when doubling recipe, do not double salt.
BUTTERNUT SQUASH PANCAKES RECIPE BY TASTY
Inspired by Curaçaoan pumpkin pancakes, these butternut squash pancakes bring you the perfect balance of fluffiness and butternut squash flavor.
Provided by Chris Rosa
Categories Breakfast
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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!
Nutrition Facts : Calories 758 calories, Carbohydrate 98 grams, Fat 38 grams, Fiber 9 grams, Protein 13 grams, Sugar 42 grams
Tips:
- Butternut squash is a versatile vegetable that can be used in a variety of dishes, including pancakes.
- To make butternut squash pancakes, start by roasting the squash until it is tender.
- Once the squash is roasted, mash it with a fork or potato masher until it is smooth.
- Add the mashed squash to a pancake batter made with flour, eggs, milk, and baking powder.
- Cook the pancakes over medium heat until they are golden brown on both sides.
- Butternut squash pancakes can be served with a variety of toppings, such as butter, syrup, fruit, or yogurt.
- For a savory twist, try adding spices like cinnamon, nutmeg, or ginger to the pancake batter.
Conclusion:
Butternut squash pancakes are a delicious and healthy way to start your day. They are packed with nutrients like vitamin A, vitamin C, and potassium. Butternut squash pancakes are also a good source of fiber, which can help keep you feeling full and satisfied. Try adding them to your next brunch or breakfast menu.
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