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  • Writer's pictureThe Farmer's Wife

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

1 egg

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.

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