Butternut Squash Pancakes with Whole Wheat and Toasted Pecans ~ Plus Creamy Butternut Squash Soup ~ By Bonnie Banters

Serves 5-6  (makes approx. 16/ea. 4 1/2" pancakes)


  • 2 c. sifted all-purpose flour
  • 1 c. sifted whole-wheat flour
  • 3 TB light brown sugar
  • 1 TB baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/8th tsp. ground mace
  • 1/2 tsp. salt
  • 1 1/2 c. whole or 2 percent milk
  • 1 c. butternut squash puree (I used Williams-Sonoma Butternut Squash Puree, which is a savory version w/the addition of cinnamon, nutmeg and brown sugar, available in a 2 lb. jar.)
  • 2 large eggs, slightly beaten
  • 2 TB vegetable oil (I used canola oil)
  • 2 TB apple cider vinegar 
  • vegetable shortening for the griddle

Suggested Toppings

  • Butter
  • Maple syrup
  • Toasted, coarsely chopped pecans (allow approx. 2 TB/serving or 2 c. for the full recipe of pancakes)

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  1. In a large bowl, sift together all the dry ingredients and set aside.
  2. In a medium bowl, whisk together the milk, squash puree, eggs, vegetable oil and vinegar.
  3. Make a well in the center of the dry ingredients and add the wet ingredients.  Stir just until combined.
  4. Heat a skillet or electric griddle to medium low or 375º, or until a droplet of water skitters around the pan.
  5. Lightly grease the skillet or griddle with the shortening.
  6. Using a large scooped spoon, measuring cup or pitcher, pour about 1/4 c. of batter for each pancake onto the hot pan...don't crowd the pancakes.
  7. Cook until the cakes are puffy, full of bubbles and the edges are cooked.  Turn once and cook until the other side is done or golden brown.  You can keep the pancakes warm in a preheated 250º oven as you cook:  Place in a single layer on an ungreased cookie sheet, cover lightly w/foil and transfer to the warm oven.*
  8. For the toasted pecans: Just toast in a frying pan over medium high heat, stirring frequently until they smell fragrant and become lightly browned.


You can freeze the pancakes for up to six weeks:  Place in an air-tight freezer bag with pieces of wax paper between the pancakes...then place in another freezer bag.  Reheat in the microwave by stacking up to 3 frozen pancakes at a time on a microwavable plate and heat on high about 20 seconds per pancake...being careful not to create tough pancakes by overcooking.

Add a nice dollop of butter to your stack with a generous amount of maple syrup and toss on some toasted pecans for an extra special treat! You'll enjoy a healthy and delicious start to the New Year with these delightful and comforting pancakes for breakfast, brunch, lunch or supper!

Creamy Butternut Squash Soup

For each cup of Williams-Sonoma Butternut Squash Puree, whisk in 1/3 c. half and half and 1/8th tsp. freshly ground black pepper.  Heat the soup to a simmer in a saucepot on medium low heat, reduce heat to low and cook just until hot.  This puree is well seasoned and spiced; so if you use another butternut squash puree, you might want to add a little more spice and/or seasoning to taste... the spices used in the pancakes are a good guideline, along with salt, if necessary, in addition to the black pepper.

©Bonnie Banters™.  All right reserved.                                                 (page 2 of 2)