Squash Pancakes
Perfectly crisp on the outside and tender on the inside, these Squash Pancakes are a savory twist on traditional breakfast fare with a fall-inspired flair. Made with shredded butternut squash and subtly spiced with cinnamon and black pepper, these golden pancakes deliver a delightful balance of sweet and savory flavors. Whisked together with simple pantry staples like all-purpose flour, eggs, and milk, they come together quickly for a satisfying meal that’s ready in just 35 minutes. Whether served as a hearty breakfast, side dish, or light dinner, these squash pancakes pair wonderfully with toppings like sour cream, maple syrup, or fresh herbs. Ideal for fall gatherings or weeknight meals, this recipe is a delicious way to highlight seasonal produce while delighting your taste buds.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 cups butternut squash (peeled and shredded)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon ground cinnamon
- 2 large eggs
- 0.75 cup milk
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons neutral cooking oil (for frying)
Instructions
In a large mixing bowl, combine the shredded butternut squash, flour, baking powder, salt, black pepper, and cinnamon. Mix until evenly distributed.
In a separate bowl, whisk together the eggs, milk, and melted butter until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few small lumps are fine.
Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of cooking oil.
Once the oil is hot, drop 1/4 cup portions of the squash pancake batter into the skillet, spreading them slightly with the back of a spoon to form even rounds.
Cook each pancake for 2-3 minutes on one side, or until bubbles appear on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve warm with your choice of toppings, such as sour cream, yogurt, a drizzle of maple syrup, or a sprinkle of fresh herbs.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.7 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 302 mg | 6% | |
*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.
