The ongoing quest for healthy but yummy pancakes saw a major milestone with this recipe! These pancakes are are long on protein, via Greek yogurt, plus loaded with fiber, vitamins and minerals via butternut squash, all of which makes them very satiating and no-crash. That’s all very nice, but were’e talking about pancakes here, and they also have to be delicious. Check.
The delicious flavor starts with the butternut squash. Last year around this time I found a pumpkin pie recipe that actually doesn’t use pumpkin at all. The author emphatically claimed that roasted butternut squash is more flavorful, and with all due respect to pumpkin, I figured why not try it. The result was a richer flavor profile, I think because butternut squash is denser than pumpkin. Since then I’ve had a lot of success baking and cooking with roasted butternut squash, including in these pancakes. It’s so easy to roast at home.
What also builds these pancakes up to full-on fall and holiday yumminess is the spice component – it’s an easy mix of cinnamon, nutmeg and ground cloves.
This recipe makes enough for one serving – yes, that entire stack is yours for the taking. These would also go really well with fruit, eggs or even something savory like ham and cheese, if you wanted to turn this into a dish for two.
Autumn Spice Pancakes
Hands-On Time: 20
- 1/2 Cup All Purpose Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Tsp Ground Clove
- 1/4 Cup Butternut Squash Puree – canned, or roasted at home
- 1/4 Cup Greek Yogurt, plus 1/4 Cup more for topping
- 1/4 Cup Milk
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1 Tbsp Pure Maple Syrup, plus 1 Tbsp more for topping
- Put a small pat of butter (or coat with non-stick spray) in the griddle and set on a burner over low-medium heat.
- Add flour, baking powder and spices to the mixing bowl, whisk to throughly incorporate.
- Add remaining ingredients and gently stir until entirely incorporated. Use the whisk to break up any lumps at the end, taking care not to over-mix.
- Using the spatula and ladle, scoop up about 1/4 cup’s worth of batter and place on the pre-heated griddle. Use the back of the ladle in a circular motion to help the batter spread out and create a uniform pancake. Set up as many pancakes as will comfortably fit on the griddle.
- Let the cakes cook slowly, flipping when several bubbles have formed and popped on the surface.
- Cook the other side for the same amount of time.
- Top pancakes with the reserved yogurt and maple syrup.