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Butternut squash is not just a vibrant, autumnal vegetable; it is packed with an impressive array of nutrients and health benefits that make it a fantastic addition to your breakfast menu.

Easy Butternut Squash Pancakes

Start your morning off right with these Easy Butternut Squash Pancakes! Fluffy and flavorful, these pancakes combine the natural sweetness of butternut squash with warm spices like cinnamon and nutmeg. Perfect for a cozy breakfast or brunch, they come together quickly in just 20 minutes. Top them with butter and a drizzle of maple syrup for the ultimate treat. Enjoy this delicious twist on a classic favorite!
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Ingredients
  

1 cup cooked and mashed butternut squash

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 tablespoon brown sugar (optional, for sweetness)

1 cup milk (or non-dairy alternative)

2 large eggs

2 tablespoons melted butter (or coconut oil)

1 teaspoon vanilla extract

Maple syrup and butter for serving (optional)

Instructions
 

Prepare the Squash: If you haven't done so already, roast or steam the butternut squash until tender. Allow it to cool, then mash it in a bowl until smooth. You can also use canned butternut squash puree for convenience.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, salt, and brown sugar until well combined.

      Combine Wet Ingredients: In another bowl, whisk together the milk, eggs, melted butter (or coconut oil), and vanilla extract until smooth. Then, fold in the mashed butternut squash until the mixture is well combined.

        Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.

          Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

            Cook the Pancakes: Using a 1/4 cup measurement, pour batter onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2 minutes until golden brown. Repeat with the remaining batter.

              Serve: Serve the pancakes warm, topped with a pat of butter and a drizzle of maple syrup, if desired.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Makes about 8 pancakes