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Squash Pancakes

February 6, 2017

You want brinner?  This is a good recipe for that can be breakfasty and savory or sweet.  I was impressed with how pancake-like these were.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 1 hour (if squash is uncooked), 15 min if squash cooked
Total Time: 30 min to 1 hr 15 min
Yield: 6-12 depending on size
Taste: Great


1 cup (8 to 8 1/4 ounces) roasted and mashed winter squash (butternut, kabocha, or acorn)
1/3 cup (80 grams) yogurt or sour cream
2 large eggs
1/2 cup (about 30 grams) finely grated gruyere, comte or parmesan
3/4 teaspoon fine sea or table salt
A few grinds of black pepper
1 teaspoon baking powder
1 cup (130 grams) all-purpose flour
Butter or olive oil for frying pan

Optional toppings: butter, sage leaves, syrup


1) If you have raw squash: halve the squash and remove seeds with a spoon.  Roast in the 375 deg F oven face down on a greased baking sheet for 40 to 50 minutes until squash is very tender.  A 2 pounds squash yields ~2 cups mashed.  If you have pre-cut and peeled squash in ~1 inch chunks cook in oven for ~25 minutes.

2) In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.

3) Add flour and stir until just combined. Batter will be thick.

4) Heat a large frying pan over medium-low to medium heat. Coat the bottom with butter or olive oil, or a combination thereof, and spoon in pancake batter, a heaped soup spoon or scant 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown underneath, flip and then cook until the color until golden brown on the second side. If this is happening very fast, lower your heat. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven. You can also keep your pancakes warm there until needed. Repeat with remaining batter.

5) Option to finish: wipe out frying pan and place butter, a pinch or two of salt and sage leaves back in it, heating over medium. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes.

NOTE: The pancakes keep well in the fridge and can also be frozen.


Source: Smitten Kitchen


From → Breakfast

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