Savory Butternut Squash Pancakes

Savory Butternut Squash Pancakes

Josie Adams

"This is a breakfast alternative and can be served with omelets and/or breakfast meat. They are not meant to be sweet, although the squash has it's own sweetness. The dried shallots add a subtle background flavor and are not at all obvious. No one will have a clue that they are eating squash, so it's a good way to get nutrients into those picky eaters. If desired, you could serve them with maple syrup."
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Ingredients

35 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1037 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
  2. Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
  3. Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.
  4. Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.

Footnotes

  • Cook's Note:
  • To prepare butternut squash, cut a large squash in half lengthwise, brush cut side lightly with olive oil, place cut side down on a rimmed baking sheet, bake at 350 degrees for 40 minutes. Let cool and scoop out all flesh, discarding the shells. This is best done the night before, or do in advance and freeze. Measure 2 cups and reserve any remaining for a future use. Or buy frozen, cooked squash.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

I made these last night and I must say they were absolutely delicious! I did not use the shallots, I used dried cranberries instead (love cranberries) and would use just a tad less cinnamon and...

Most helpful critical review

I had already cooked a squash for dinner when the kids begged for pancakes, so here is where I landed in my search for a compromise. I followed the lead of another reviewer and doubled the quant...

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Least positive
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I had already cooked a squash for dinner when the kids begged for pancakes, so here is where I landed in my search for a compromise. I followed the lead of another reviewer and doubled the quant...

These were OK as written. However, with a few tweaks I think they could be excellent! The batter was way too thick for pancakes and did not cook evenly, mostly because of the squash. (In fact, I...

I made these last night and I must say they were absolutely delicious! I did not use the shallots, I used dried cranberries instead (love cranberries) and would use just a tad less cinnamon and...

This recipe is well received in this house. The only problem I had was the darkening of the outer crust, probably due to the sugar content of the squash. Aside from that, it is a very good recip...

What looks like a great idea does not really taste great. It was sweet and salty at the same time and did not taste great for me.

After reading other reviews, I halved the amount of squash and used 1 T of fresh shallots instead of dried. I also omitted the currants (didn't have any) and topping (too lazy to make it). I thi...

I thought I was pretty good! I didn't have any dried currents or shallots but I think I still tasted good. At least my 14 month old loved it!

I used shredded yellow squash that was leftover from my garden, instead of the mashed butternut squash. This worked fine, but I added a little honey to the mixture since yellow is not as sweet a...

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