Squash Pancakes with Maple Butter
Warm, fluffy pancakes with pureed squash pair well with whipped butter and just a touch of sweetness from the maple syrup.
Ingredients
- 1 & 1/2 cups all purpose flour (or use whole wheat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup baked squash from about 1/2 of a small squash, preferably butternut, acorn, or delicata; mash with a fork or puree in a food processor until smooth
- 1 egg
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1 cup buttermilk *see notes for substitute
Maple Butter
- 1/4 cup unsalted butter room temperature
- 1 tbsp maple syrup
- 1/4 tsp pumpkin spice
- pinch of salt
Instructions
- You will need one large mixing bowl and two medium mixing bowls. In the large mixing bowl, mix the flour, baking powder, baking soda, pumpkin pie spice, and salt. Once everything is well combined, make a well in the middle and set aside.
- In a medium mixing bowl, whisk together squash, egg, coconut oil, vanilla extract, and buttermilk.
- Pour the liquid mixture into the well in the dry ingredients and stir until just combined with no large lumps. Then let the mixture rest for 10 minutes.
- While the pancake batter is resting, preheat your griddle over medium low heat.
- In the third medium-sized bowl, add the room temperature butter, maple syrup, pumpkin pie spice, and pinch of salt then beat with a hand mixer until nice and creamy. Transfer to a small bowl for serving.
- Grease the griddle with a small amount of coconut oil and use a ¼ cup measuring cup to drop batter onto the griddle. Cook about 2 minutes on each side, flipping when there are several bubbles that pop in the middle of the pancake and it is starting to cook around the edges. You should get about 10 pancakes that are about 4 inches in diameter.
- Serve warm and spread a layer of whipped maple butter over the top.
Notes
If you don't have buttermilk on hand you can make "sour milk" as a substitute. Simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
The cooking time on this recipe does not include the time to cook the squash. Use this baked squash recipe. It will take about 30-40 minutes depending on how large your squash is.