There's just something magical about autumn, isn't there? The crisp air, the vibrant colors, and the comforting flavors that emerge from the kitchen. One of my fondest memories is of hiking through the woods with my family, kicking up leaves, and then returning home to a warm kitchen filled with the aroma of cinnamon and spices. It's those sensory experiences that stick with you, that create a deep sense of nostalgia. That's precisely what I've tried to capture in this recipe for Butternut Squash and Apple Pancakes – a taste of autumn, a hug in a pancake.
These pancakes aren't your average breakfast fare. We're talking about a delightful blend of sweet and savory, a symphony of textures, and a nutritional punch that'll keep you energized throughout the morning. The butternut squash lends a creamy sweetness, while the grated apple adds a hint of tartness and a satisfying bite. And let's not forget the warm spices like cinnamon and nutmeg – they're like a cozy blanket for your taste buds. Trust me, your morning routine is about to get a whole lot more exciting, in my opinion even my little brother loves this and he hates pumpkin, apples and squash.
Required Equipments
- Large Mixing Bowl
- Whisk
- Grater
- Non-Stick Pan or Griddle
- Spatula
- Measuring Cups and Spoons
Butternut Squash and Apple Pancakes with Maple Syrup: Frequently Asked Questions
Butternut Squash and Apple Pancakes with Maple Syrup
These Butternut Squash and Apple Pancakes are a delightful autumnal breakfast treat, combining the sweetness of butternut squash and apple with warm spices, all topped with a generous drizzle of maple syrup.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. These are your dry base – make sure they're evenly distributed for a consistent flavor.
- Squash Prep: In a separate bowl, mash the cooked butternut squash until it's smooth. I’m talking baby-food smooth! Get rid of any lumps.
- Wet Ingredients: To the mashed squash, add the milk, applesauce, egg (or flax egg for vegan), melted butter, maple syrup, and vanilla extract. Whisk it all together until well combined. It should look like a creamy, dreamy orange concoction.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Be careful not to overmix! A few lumps are okay – overmixing leads to tough pancakes, and nobody wants that.
- Apple Time: Gently fold in the grated apple. Distribute evenly throughout the batter. This gives a delightful textural counterpoint to the smooth squash.
- Heat It Up: Preheat a non-stick pan or griddle over medium heat. Lightly grease with butter or oil. A little bit of fat goes a long way!
- Pour and Cook: Pour 1/4 cup of batter onto the hot griddle for each pancake. Let them cook for about 2-3 minutes per side, or until golden brown and cooked through. You'll see little bubbles forming on the surface – that's your cue to flip.
- Serve and Enjoy: Serve immediately with a drizzle of maple syrup, a sprinkle of cinnamon, or any other toppings your heart desires. I personally love a dollop of whipped cream. Okay, maybe two.
📝 Notes
- For a richer flavor, use brown butter instead of melted butter.
- Top with toasted pecans or walnuts for added crunch.
🍎 Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 8g
Carbohydrates: 40g
Fiber: 3g
Calcium: 80mg
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