I don’t care about the plans you thought you had for Sunday breakfast/brunch. These pancakes trump them all and they must be made…NOW! Why the sense of urgency you may ask? Because ladies and gentlemen, I have finally found a way to combine breakfast with dessert. May I present to you (for your breakfast enjoyment), pie on a plate! With the addition of spiced and roasted butternut squash, these aren’t just fluffy buttermilk pancakes anymore. They become a rich and decadent combination of sweet and savory, making you feel slightly guilty about eating them before noon. Or in my case, giddy with unrestrained joy at the thought of getting away with something as illicit as eating these pie like gems…before noon.
I roasted a large butternut squash with the intent of using the puree for a cheesecake. And when I say a large butternut squash, I mean a squash the size of a rotund baby. This left me with more squash puree than I needed for the cheesecake alone. I froze half of it for the Thanksgiving roasted butternut squash cheesecake and decided to throw a cup of the extra puree into my favorite buttermilk pancake recipe. I adjusted the recipe slightly to compensate for the added moisture of the puree and threw in some extra pumpkin pie spices (freshly ground nutmeg, cinnamon and cloves). When we sat down to eat them, I immediately fell into pancake euphoria. But I played it cool in front of the Boy…casually saying the flapjacks were just “allright”.
“Allright?” my inner child screamed, “these pancakes are amazing…and why are you giving him some. Take them all back and run into the bedroom.”
What can I say, I have a very selfish inner child.
Recipe: Roasted Butternut Squash Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cloves, cinnamon and nutmeg (mixed together)
- 2 tbsp dark brown sugar
- 1 2/3 cup buttermilk
- 3 large eggs
- 2 tbs butter, melted
- 3/4 cup roasted butternut squash puree
- 1 medium butternut squash
- 2 tbs butter, melted
- 3 tsp dark brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
Instructions
- Preheat oven to 400 degrees
- Cut a medium butternut squash in half and scoop out the string and seeds. Place the squash halves on a baking sheet lined with foil. Whisk together the cinnamon, nutmeg and cloves in a small bowl. Evenly brush each butternut squash half with the melted butter. Sprinkle with the sugar and spices evenly.
- Place in the oven and roast for 40-45 minutes or until the flesh is soft (be careful not to burn the squash). Allow the squash to cool and then scoop the flesh out. Blitz the flesh until smooth in a food processor.
- Sift together the flour, baking powder, baking soda, salt, sugar and spices.
- Pour the buttermilk, eggs, melted butter and squash puree into a blender and blitz until smooth. Add the flour mixture in fourths, blitzing until the dry ingredients are incorporated each time.
- Heat a griddle over medium high heat and coat it with cooking spray. Pour some of the batter onto the griddle and allow it to cook on one side. When bubbles start to form in the pancake batter, flip the pancake over and allow to cook for a few minutes more. Remove the pancake from the griddle and repeat the steps until all the batter has been used.
Number of servings (yield): 12
Meal type: breakfast
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{ 3 comments… read them below or add one }
OMG! These look and sound so good! I’ve got to make these.
I should come over and make these pancakes for you as a thank you for pointing me to Bo!
made these this mornin for my sweet hubby & he loved loved loved them! i have no idea what they taste like since i hate cake of any sort……but i did leave out the clove because he is not a fan of that particular spice. i roasted the butternut squash the night before & that made way less wait time for breakfast! thanks for the great recipe!