Pioneer Woman Butternut Squash Pancakes

Pioneer Woman butternut squash pancakes take 45 minutes and roasted squash puree, maple syrup and warm fall spices to make a fluffy, golden breakfast stack. Save this easy fall pancake recipe for lazy Sunday brunch, Thanksgiving morning or cozy weekend breakfasts, because it's a simple skillet recipe.

Whisk the wet and dry ingredients together just until combined, because a few lumps in the batter are exactly what you want. Overmix it and the pancakes turn tough and chewy instead of soft and fluffy.

Roasting the butternut squash whole at 400°F means no hacking it in half first, and the seeds scrape out easily once it has cooled. Pureed smooth, it stirs into the batter and gives the pancakes a sweet, earthy flavor that canned pumpkin can't match.

Pioneer Woman Butternut Squash Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

380

kcal

Squash puree and warm spices make a thick, tender batter that fries up soft in the middle with dry, golden edges. A medium-low skillet keeps the pancakes from browning too fast before they cook through.

Ingredients

• 1 c. Butternut Squash Puree (See Note)
  

• 4 tbsp. Butter, Melted And Cooled, Plus Extra For The Skillet Or Griddle
  

• 4 tbsp. Maple Syrup
  

• 1 1/2 c. Whole Milk
  

• 2 Large Eggs
  

• 2 c. All-purpose Flour
  

• 4 tsp. Baking Powder
  

• 1/4 tsp. Baking Soda
  

• 2 tsp. Cinnamon
  

• 1/4 tsp. Nutmeg
  

• 1/4 tsp. Ginger
  

• 1/8 tsp. Cloves
  

• 1/2 tsp. Salt
  

Directions

• Roast the squash: Poke a few holes in a whole butternut squash, set it on a rimmed baking sheet and bake at 400°F for 1 hour. Then let it cool until it's easy to handle.
• Puree the squash: Slice the squash in half and scrape out the seeds and stringy bits. Scoop the flesh into a food processor and puree until completely smooth, adding a little water if it seems dry.
• Mix the wet ingredients: Whisk 1 cup butternut squash puree, 4 tablespoons melted butter, 4 tablespoons maple syrup, 1 1/2 cups whole milk and 2 large eggs in a large bowl. The vanilla from the original method goes in here too, since it's part of the wet mix.
• Mix the dry ingredients: Whisk 2 cups flour, 4 teaspoons baking powder, 1/4 teaspoon baking soda and 2 teaspoons cinnamon in a small bowl. Then add 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon cloves and 1/2 teaspoon salt, so the spices blend in evenly.
• Combine the batter: Add the dry ingredients to the wet ingredients and whisk just until combined. The batter may still be lumpy, which is fine.
• Heat the skillet: Preheat a cast iron skillet or griddle over medium-low heat, then melt some butter in the skillet. Medium-low keeps the pancakes from browning before the centers cook.
• Cook the pancakes: Add scoops of 1/4 cup batter to the hot skillet and fry until the edges are dry and the center bubbles. Then flip and cook until done all the way through.
• Finish and serve: Repeat with the remaining batter, adding butter to the skillet as needed. Serve with plenty of butter and pure maple syrup.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart 14-cup food processor, Pyrex 3-piece glass mixing bowl set, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned pumpkin instead of butternut squash puree?

Yes, canned pumpkin puree swaps in cup for cup and saves you the hour of roasting. The flavor will be a little earthier and less sweet, but the spices cover that well.

Can I make butternut squash pancakes ahead of time?

You can roast and puree the squash up to a few days ahead and keep it in the fridge, which makes the morning of much quicker. Cooked pancakes also reheat well in a toaster or a warm oven, though they're best fresh.

How do I store and reheat leftover pancakes?

Let them cool completely, then keep them in an airtight container in the fridge for a couple of days. Warm them in a toaster or a 350°F oven so the edges stay a bit crisp instead of turning soft in the microwave.

Do I need a cast iron skillet to make these?

No, any heavy skillet or a flat griddle works, as long as it holds steady medium-low heat. A thin pan runs hotter in spots, so the pancakes may brown unevenly.

Why are my pancakes dense or gummy in the middle?

The usual cause is overmixing the batter or cooking on heat that's too high. Whisk only until the flour disappears and keep the heat at medium-low so the centers have time to set.