Butternut Squash Pancakes

After making cranberry sauce for Thanksgiving, I needed to find a use for all the leftover sauce.  When I noticed the leftover butternut squash purée sitting idly in its tupperware container, I decided to kill two birds with one stone.

I based this recipe off my earlier recipe for pumpkin pancakes, added the cranberry sauce, and called it a perfect winter brunch!

Butternut Squash Pancakes

PREP TIME: 20 minutes
COOK TIME: 10 minutes
YIELD: 12 to 14 Pancakes

WHAT TO GRAB:
1 1/4 cups all-purpose flour
1/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 large eggs
1 1/2 cups shaken buttermilk
3 tablespoons melted butter
3/4 cup butternut squash puree

HOW YOU DO IT:

1.  Preheat the griddle over medium-low heat.

2.  In a medium mixing bowl, sift together the dry ingredients – the flour, brown sugar, baking powder, baking soda, salt, and spices.

3. In a large mixing bowl, whisk together the eggs, buttermilk, squash, and butter, until smooth. Working in batches, whisk in the dry ingredients, until well combined.

4.  Grease your griddle, and pour the batter! I used about a 1/4 cup of batter per pancake.  Cook the pancakes for 4 to 5 minutes, then flip, and cook for another 3 to 4 minutes.

5. Top with homemade cranberry sauce, and serve warm!

HELPFUL HINTS:

*If you’re making a bunch of pancakes – and why wouldn’t you – you can keep the pancakes warm in a 200 degree oven, until ready to serve.