Cinnamon Nutmeg Butternut Squash Pancakes
Wake up your breakfast game with these irresistibly cozy Cinnamon Nutmeg Butternut Squash Pancakes! Infused with the natural sweetness of creamy butternut squash purée and warm notes of cinnamon and nutmeg, these fluffy, golden pancakes are the perfect balance of comfort and indulgence. The batter comes together effortlessly using pantry staples like flour, brown sugar, and vanilla, making it an ideal seasonal treat for crisp autumn mornings or holiday brunches. Quick to prepare and versatile, these pancakes can be dressed up with maple syrup, powdered sugar, or a dollop of whipped cream for a decadent finish. With their aromatic spices, soft texture, and nutritious squash base, these pancakes are sure to become a breakfast favorite for the whole family!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Butternut squash purée
- 1.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 Egg
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Brown sugar (packed)
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk until evenly mixed.
In a separate medium bowl, whisk together the butternut squash purée, egg, milk, vanilla extract, brown sugar, and melted butter until smooth and well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if a few lumps remain.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Using a ladle or 1/4-cup measuring cup, pour batter onto the hot skillet, forming pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm with your choice of toppings such as maple syrup, powdered sugar, or a dollop of whipped cream.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 274 mg | 92% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 40.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 384 mg | 30% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
