Butternut Squash Pancakes
My favorite pancakes in autumn and winter. Delicious with butter and pure maple syrup!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 generous pinch kosher salt
- 2 large eggs
- 3/4 cup butternut squash roasted and mashed
- 2 tablespoons pure maple syrup
- 4 tablespoons unsalted butter melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups milk
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the eggs, squash, maple syrup, butter, spices, and milk. Use a spoon or spatula to gently blend the flour mixture into the squash mixture. Mix only until the flour disappears (the batter will be somewhat lumpy).
Heat a skillet or griddle, and then spray it with non-stick vegetable spray. (If using an electric skillet, heat it to 325°F). The pan is ready when a drop of water dances on the surface. Ladle, by the quarter cupful, the batter onto the hot skillet. When air bubbles appear along the edge of the pancakes, flip them to brown the other side.
Serve hot, along with butter and a drizzle of pure maple syrup.
Calories: 312kcal | Carbohydrates: 43g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 58mg | Potassium: 430mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2294IU | Vitamin C: 4mg | Calcium: 194mg | Iron: 3mg