Butternut Squash Pancakes With Maple Syrup

  • Difficulty: Basic
  • one hour and 25 minutes
  • 4 servings

What makes the perfect alternative pancake for breakfast? Butternut squash is an excellent answer to this question. Blend the squash with milk, buttermilk, flour, and baking powder for smoothness and fluffiness. Flavor this with cinnamon and nutmeg for a cheeky touch. Enrich the squash’s natural, mild sweetness with some maple syrup topping. Your friends will rave about these.

Ingredients Needed for Butternut Squash Pancakes With Maple Syrup


For the egg wash:

2 eggs
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

For serving:

maple syrup for serving
2 tablespoons of pecan nuts for garnishing

How to Cook Butternut Squash Pancakes With Maple Syrup

  1. For the egg wash: Add the eggs and the milk to a small bowl and whisk them.
  2. 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.
  3. 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.
  4. For serving: Serve them on a large plate, topped with maple syrup and pecan nuts.

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