Squash or Pumpkin Pancakes
Updated: Oct 2, 2022
1 ¼ cups unbleached all-purpose flour
2 tablespoons sugar
2 tsp baking powder
½ tsp kosher salt
½ tsp cinnamon
½ tsp ground ginger
1/8 tsp nutmeg pinch of ground cloves
1 cup milk
6 tablespoons squash or pumpkin puree
2 tablespoons butter, melted, plus more for skillet and serving
syrup for serving
TIP To use fresh squash or pumpkin, cut it in half, scoop out the seeds, and bake at 350* for about a half hour or until fork tender. I do this step the night before so it's not so time consuming in the morning.
Whisk flour, sugar, baking powder, salt and spices in a bowl. In a separate bowl, stir together milk, squash/pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour ¼ cup batter for each pancake. Cook each pancake about 3 minutes per side, serving with butter and syrup.