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Whole Wheat Butternut Squash Pancakes with Whipped Maple Butter

Servings 20 pancakes (about 4-5")


For the pancakes:

  • 3 cups whole wheat pastry flour or all purpose
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/4 cup brown sugar
  • 1 cup cooked pureed butternut squash
  • 2 large eggs
  • 2 Tablespoons vegetable olive or other oil
  • 1 teaspoon vanilla
  • 2 1/2 cups buttermilk

For the whipped maple butter:

  • 1/2 cup 1 stick unsalted butter, room temperature
  • 1/4 cup pure maple syrup
  • pinch of salt
  • pinch of pumpkin pie spice


  1. Preheat griddle to medium. I heat mine to 340 degrees F. If using a frying pan, you can wait until your batter is mixed up before preheating.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt and spice.
  3. In a medium bowl, whisk together brown sugar, squash, eggs and vegetable oil until thoroughly combined. Add the vanilla and buttermilk and whisk again until combined.
  4. Make a well in the flour mixture and pour the buttermilk mixture into the center. Stir until combined.
  5. Allow batter to rest for 5-10 minutes.
  6. Drop batter by 1/4 cup scoopfuls onto preheated griddle or preheated pan sprayed with cooking spray. This is a slightly thicker batter so I usually tap the back of my scoop on the mound of batter to help it spread further on the griddle. Cook for about 2 minutes per side, or until sides are set and you're beginning to see bubbles and the bottom is golden. Flip and finish cooking the other side.
  7. While you're cooking the pancakes (or before, if you prefer) make the butter. Using a fork, or an electric mixer, whip up the butter, maple syrup, salt and spices. Add more syrup or salt to taste. Serve with hot pancakes.

Recipe Notes

*I like to make a large batch of pancakes that will last more than one meal. I store them in the refrigerator, covered, up to three days, then reheat them in the microwave. Or, I'll layer pieces of wax paper in between them and put them in a gallon sized freezer bag to freeze. Later, they can be easily separated and reheated in the microwave. If you prefer a smaller batch, simply divide the recipe in two.

*If you don't have pumpkin pie spice, you could substitute cinnamon. Or, you could use this mixture of spices...1 1/2 teaspoons of cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves and 1/4 to 1/2 teaspoon ground nutmeg. (I use freshly grated nutmeg.)

*You can sub pureed pumpkin for the squash and make pumpkin pancakes instead.

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