Pumpkin Pancakes

This recipe uses leftover squash to make delicious savory pancakes. Canned pumpkin can be used instead of squash, and they can be easily modified to be sweet instead of savory.

Course Breakfast

Cuisine American

Keyword leftover squash recipe, pumpkin pancakes, pumpkin sheetpan pancakes, savory pancakes, squash pancakes

Prep Time 15 minutes

Cook Time 10 minutes

Roasting the squash 1 hour

Servings

Calories 181kcal

Author dorothy stainbrook

Equipment

large skillet
2 large bowls
measuring cups

Ingredients

1 1/4 Cup Flour All purpose
1/4 Cup Parmesan Shredded
2 Teaspoons Baking powder
1 Teaspoon Chile pepper spice I used chipotle
1-2 Teaspoons Rosemary Finely minced
1/2 Teaspoon Salt
1 Cup Squash puree Butternut or any winter squash, roasted (alternatively use canned 100% pumpkin)
1 Cup Buttermilk Can use other milks, but buttermilk adds a nice tang
1 Egg
2 Tablespoons Butter

Instructions

In a large bowl, whisk together all dry ingredients (flour through salt)
In another bowl, mix together wet ingredients (squash, buttermilk and egg)
Combine the wet and dry ingredients and mix together thoroughly. Don’t overmix, the batter will be lumpy. Let it rest for about 5 minutes
Heat 1 Tablespoon butter in a large skillet over medium heat. When hot, scoop portions of the batter into the skillet and smooth out into a fairly thin pancakes. I used a 1/3 cup measuring cup for the scoop which fit 4 pancakes into my large cast iron skillet
Cook over medium to medium low heat for about 5 minutes. Lift one of the pancakes with a spatula to see if underside is done. When golden brown flip the pancake and continue cooking on the other side for another 3-4 minutes.
Place in a 200 degree oven to keep warm if making more than one batch. Serve with a range of toppings (ideas are in the above post)

Video

Nutrition