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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 350kcal 17%
Fat 14g 21%
Saturated Fat 4g 20%
Carbohydrates 46g 15%
Fiber 3g 12%
Sugar 16g 32%
Protein 10g 20%
Cholesterol 60mg 20%
Sodium 360mg 15%

Percent Daily Values are based on a 2,000 calorie diet.

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Butternut Squash Pecan Pancakes

Name: Butternut Squash Pecan Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 package Butternut Squash with Candied Cinnamon Sauce (or steamed squash sprinkled with cinnamon and sugar); 1 cup whole wheat white flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon allspice; 2 tablespoons sugar; 2 eggs; 1/2 teaspoon vanilla; 1 tablespoon unsweetened applesauce; 1 tablespoon melted butter; 1 cup milk; 1/4 cup chopped pecans

Prep 10m

Cook 10m

Total 20m

This recipe for Butternut Squash Pecan Pancakes is a delightful and flavorful twist on traditional pancakes. With a touch of cinnamon and ginger, these fluffy pancakes are made with butternut squash, giving them a natural sweetness. Topped with chopped pecans, these pancakes are a perfect fall-inspired breakfast or brunch treat.