Ingredients
- 2 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons packed light brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups buttermilk
- 1 1/2 cups mashed roasted butternut squash
- 2 tablespoons unsalted butter, melted
- 2 tablespoons tupelo honey
- 3 eggs
Maple Brown Sugar Butternut Squash Pancakes Recipe
Make these unique pancakes when you want an added boost of flavor and vitamin A with the addition of butternut squash. We recommend a side of sage-y sausage as the perfect complement for brunch or for supper!
Directions
Combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl, whisking until blended. Whisk together the buttermilk, squash, melted butter, honey and eggs in a separate bowl. Add the dry ingredients to the wet ingredients and stir until well blended.
Heat a griddle over medium heat and spray with cooking spray. Drop the batter by a scant 1/4 cup per pancake onto the griddle and cook until the pancake is browned on each side. Lower the heat as necessary. Serve immediately.
*Makes 28 Pancakes
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