Best 3 Savory Butternut Squash Pancakes Recipes

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**Savor the Sweetness of Butternut Squash in Scrumptious Pancake Recipes**

Indulge in a culinary journey where autumnal flavors meet fluffy textures with our exquisite collection of savory butternut squash pancake recipes. These delectable pancakes are not just a delightful breakfast treat but also a versatile dish that can be enjoyed for lunch, brunch, or even dinner. Embark on a gastronomic adventure as we explore the diverse flavors and creative combinations that make these butternut squash pancakes a true feast for the senses. From classic savory pancakes to unique sweet and savory fusions, our recipes cater to every palate and preference. Get ready to tantalize your taste buds with a symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

SAVORY BUTTERNUT SQUASH



Savory Butternut Squash image

"The recipe for this tender and flavorful squash came from Russia," writes Natasha Kearns of Philadelphia, Pennsylvania. "My mom used to make this colorful side dish often in summer. It's especially hearty when served over rice."

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, chopped
2 to 3 garlic cloves, minced
2 tablespoons olive oil
4 cups cubed peeled butternut squash
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 cup shredded carrots
1 teaspoon each minced fresh oregano, basil and parsley or 1/4 teaspoon each dried oregano, basil and parsley flakes
1 teaspoon salt, optional
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a small skillet, saute onion and garlic in oil until tender. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the onion mixture., Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice if desired.

Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 196mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

SQUASH, GOAT'S CHEESE & ROSEMARY PANCAKES



Squash, goat's cheese & rosemary pancakes image

James Martin's savoury fritters make a great brunch item and have the fluffiness of American pancakes

Provided by James Martin

Categories     Breakfast, Brunch

Time 40m

Yield Makes about 8

Number Of Ingredients 10

200g self-raising flour
1 tsp baking powder
1 rosemary sprig, finely chopped
1 egg
300ml milk
25g butter , melted and cooled, plus a knob extra
2 tbsp olive oil
250g butternut squash , peeled, deseeded and cut into small cubes
100g vegetarian goat's cheese , crumbled into small pieces
handful pumpkin seeds , rocket salad and onion chutney, to serve

Steps:

  • Mix the flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.
  • Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the butternut squash and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little. Remove batter from the fridge, add the goat's cheese and squash, then carefully fold everything together.
  • Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds and onion chutney on the side.

Nutrition Facts : Calories 269 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

BUTTERNUT SQUASH PANCAKES RECIPE BY TASTY



Butternut Squash Pancakes Recipe by Tasty image

Inspired by Curaçaoan pumpkin pancakes, these butternut squash pancakes bring you the perfect balance of fluffiness and butternut squash flavor.

Provided by Chris Rosa

Categories     Breakfast

Time 55m

Yield 4 servings

Number Of Ingredients 18

⅓ cup warm water
⅓ cup dried cranberries
1 can butternut squash purée
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons dark brown sugar
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon cinnamon
⅓ cup semi-sweet chocolate chips
8 tablespoons unsalted butter, for cooking pancakes
½ cup pecan, roughly chopped
½ cup maple syrup
½ stick unsalted butter

Steps:

  • Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10-15 minutes while you prepare the pancake batter, then drain well.
  • In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.
  • Let the batter rest for 15-30 minutes at room temperature.
  • Meanwhile, make the toasted pecan maple syrup: Toast the pecans in a small saucepan over medium heat until fragrant and beginning to brown, 3-4 minutes. Add the maple syrup and butter and cook until the bubbling diminishes slightly, stirring throughout to keep from burning, 3-4 minutes. Remove the pot from the heat and keep warm until ready to serve.
  • Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Once the butter begins to foam, add ⅓ cup (40 G)of pancake batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2-3 minutes on the other side, until golden brown and cooked through. Transfer the pancake to a platter and repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.
  • Serve the pancakes warm with the toasted pecan maple syrup on top.
  • Enjoy!

Nutrition Facts : Calories 758 calories, Carbohydrate 98 grams, Fat 38 grams, Fiber 9 grams, Protein 13 grams, Sugar 42 grams

Tips:

  • For a crispier pancake, use less milk and cook them over medium heat.
  • For a fluffier pancake, use more milk and cook them over low heat.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
  • These pancakes can be made ahead of time and reheated in the oven or microwave.
  • Serve with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

These savory butternut squash pancakes are a delicious and healthy way to start your day. They're packed with flavor and nutrients, and they're sure to please everyone at the table. So next time you're looking for a new breakfast recipe, give these pancakes a try. You won't be disappointed!

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