Inspired by Curaçaoan pumpkin pancakes, these butternut squash pancakes bring you the perfect balance of fluffiness and butternut squash flavor.

Quick Info

⏱️ 55 min • 🍽️ 4 servings • ⭐ 90%

Nutrition

754 cal • 12g protein • 98g carbs • 38g fat

Tags

[Vegetarian] • [Easy] • [Breakfast] • [Brunch] • [Desserts] • [Caribbean] • [Under 1 Hour] • [High-Protein]

Ingredients

• ⅓ cup warm water
• ⅓ cup dried cranberries
• 1 15-ounce can of butternut squash purée
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons melted unsalted butter
• 2 tablespoons dark brown sugar
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon cinnamon
• ⅓ cup semisweet chocolate chips
• 8 tablespoons unsalted butter, for cooking pancakes
• ½ cup pecans, roughly chopped
• ½ cup maple syrup
• ¼ cup (½ stick) unsalted butter

Instructions Preview

1. Add the warm water and dried cranberries t…
2. In a medium bowl, combine the butternut sq…
3. In a large bowl, whisk together the flour,…

…and 6 more steps

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Recipe by: Chris Rosa, Karlee Rotoly • From: Tasty