Inspired by Curaçaoan pumpkin pancakes, these butternut squash pancakes bring you the perfect balance of fluffiness and butternut squash flavor.
Cook Time
45 minutes
Total Time
55 minutes
Yield
4 servings
Ingredients
Pancakes
⅓ cup warm water (80 mL)
⅓ cup dried cranberries (40 g)
1 can butternut squash purée
1 cup buttermilk (240 mL)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons dark brown sugar
1 ½ cups all purpose flour (185 g)
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon cinnamon
⅓ cup semi-sweet chocolate chips (60 g)
8 tablespoons unsalted butter, for cooking pancakes
Toasted Pecan Maple Syrup
½ cup pecan (60 g), roughly chopped
½ cup maple syrup (165 g)
½ stick unsalted butter
Nutrition Info
Calories 755
Fat 38g
Carbs 99g
Fiber 21g
Sugar 42g
Protein 13g
How to Make It
1. Step
Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10–15 minutes while you prepare the pancake batter, then drain well.
2. Step
In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.
3. Step
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Step
Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.
5. Step
Let the batter rest for 15–30 minutes at room temperature.
6. Step
Meanwhile, make the toasted pecan maple syrup: Toast the pecans in a small saucepan over medium heat until fragrant and beginning to brown, 3–4 minutes. Add the maple syrup and butter and cook until the bubbling diminishes slightly, stirring throughout to keep from burning, 3–4 minutes. Remove the pot from the heat and keep warm until ready to serve.
7. Step
Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Once the butter begins to foam, add ⅓ cup (40 G)of pancake batter to the pan. Cook for 2–3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2–3 minutes on the other side, until golden brown and cooked through. Transfer the pancake to a platter and repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.
8. Step
Serve the pancakes warm with the toasted pecan maple syrup on top.
