Ingredients Needed for Butternut Squash Pancakes With Maple Syrup
For the egg wash:
2 tablespoons of milk
For the batter:
¼ cup melted butter
1 tablespoon cinnamon
1 tablespoon baking powder
1 teaspoon nutmeg
1 cup butternut squash puree
½ cup milk
1 cup buttermilk
1 cup flour
maple syrup for serving
2 tablespoons of pecan nuts for garnishing
How to Cook Butternut Squash Pancakes With Maple Syrup
- For the egg wash: Add the eggs and the milk to a small bowl and whisk them.
- For the batter: Add the egg wash, melted butter, cinnamon, baking powder, nutmeg, butternut squash puree, milk, and buttermilk to a large bowl and blend them using a hand blender. Gradually add the flour in the process. Blend until smooth.
- Heat a nonstick skillet over low-medium heat, then add batter with a ladle and cook until golden on the bottom or for about 4 minutes. Flip and cook until golden or for about 2 minutes. Make about 12 pancakes.
- For serving: Serve them on a large plate, topped with maple syrup and pecan nuts.