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Butternut Squash Pancakes with Yogurt and Maple Syrup

Servings
5
Calories
380
Prep Time
15 minutes
Total Time
30 minutes
Skill Level
Easy

Ingredients

  • 12 ounces Mann’s Butternut Squash Cubes
  • 1 cup flour, all-purpose
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups buttermilk
  • 1 egg, lightly beaten
  • 3 tablespoons vegetable oil
  • ½ cup toasted pecans, chopped
  • ¼ cup vanilla or plain yogurt
  • ¼ cup maple syrup

The Method

In steamer, steam squash over saucepan of simmering water for 15 to 20 minutes or until tender; let cool. Pulse in food processor until smooth.

In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, and salt. In separate bowl, whisk together buttermilk, egg, 1 tbsp oil and reserved squash; stir into flour mixture just until combined. Fold in pecans.

Brush large, non-stick skillet with some of the remaining oil; heat over medium heat. Pour scant ¼ cup batter into pan for each pancake; cook for about 2 minutes or until golden brown on the bottom and small bubbles appear on top.

Flip over and cook for about 1 minute or until golden brown and set on the bottom. Repeat with remaining batter and oil. Serve with dollop of yogurt and drizzle of maple syrup.

Nutrition Facts
Serving Size: 380g l Servings: 5
Amount Per Serving
Calories 380 | Total Fat 19g (sat fat 3.5g trans 0g) l Cholesterol 0mg l Sodium 380mg l Total Carbohydrate 48g | Dietary Fiber 3g l Sugars 21g l Protein 8g l Vitamin A 150% | Vitamin C 25% l Calcium 15% l Iron 10% | Iron 10%
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