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
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Kamran Janii220
[email protected]I made these pancakes for my family and they were a huge hit! Everyone loved them.
Lalesa Gurmessa
[email protected]These pancakes are delicious! I love the unique flavor of the butternut squash.
Mark Appiah
[email protected]I've made these pancakes several times now and they're always a hit! My kids love them and they're a great way to use up leftover butternut squash.
Susanti Minhaz
[email protected]These pancakes were a little bland for my taste. I think I would add more spices next time.
Keisha Fowler
[email protected]I'm not a huge fan of butternut squash, but these pancakes were surprisingly good! I would definitely make them again.
Rifat imtiaz
[email protected]These pancakes are so fluffy and flavorful! I love the combination of butternut squash and spices.
Didah Motaung
[email protected]I made these pancakes for breakfast this morning and they were so good! I added a little bit of cinnamon and nutmeg to the batter and they were perfect.
Bobbie Gray
[email protected]These pancakes were a hit with my family! They were easy to make and so delicious. I used almond milk instead of regular milk and they turned out great.