Butternut Squash Pancakes
You, too, can make pancakes from scratch! These butternut squash pancakes are memorable and come together quickly. The 2:1 ratio of flour to squash can easily be doubled or tripled for a large Sunday brunch gathering. It's also a great way to use up extra squash, sourced from local Minnesota farms and in season. This calls for butternut, but any mashed squash works (leftover roasted or steamed). This recipe was shared with Meet the Minnesota Makers by Kris Jennings, the author of The Hungry Boys Food Blog.
Ingredients
- 1 cup flour
- 1/2 cup mashed butternut squash
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
Instructions
- Combine all ingredients in a medium-sized bowl until evenly mixed. Let batter rest while heating 1 tbsp vegetable oil in large saute pan over low heat.
- Drop by ½ cup and let pancakes cook until bubbles appear.
- Flip and finish cooking another 2-3 minutes until batter is cooked through.
- Top with chopped walnuts, butter, syrup or to your taste!
Notes
