6 Reasons Why My Winter Squash Pancakes are the Best Thing Since Sliced Breads
That’s right! My Winter Squash Pancakes are the best thing since sliced bread.
Ok. Maybe I’m exaggerating just a little, but not much. These pancakes are really good. AND they are much better tasting and healthier than store-bought sliced bread.
Here are 6 Reasons Why:
1. Winter Squash Pancakes are DELICIOUS!
Savory winter squash puree combines perfectly with fresh thyme, brown sugar, cinnamon and Chinese five spice for a tasty combination of spicy, sweet and savory flavors.
2. They are good with both sweet and savory dishes.
My Winter Squash Pancakes are yummy eaten on their own or an endless choice of toppings, such as my Apple, Pear and Thyme fresh fruit topping or roasted pork with slaw and a hard cider drizzle (recipes coming soon). They would even be spectacular on a cheese plate!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. These links and other affiliate links like them do not cost you any extra when shopping but they do help us fund the creation of this site and publications.
3. You can use Winter Squash Pancakes in the same way you would sliced bread.
These pancakes are light, fluffy, and strong enough to use for sandwiches. Take them with you on the go or for snacking as a peanut butter and jelly, chicken salad or ham and Swiss sandwich. There’s only one way to find out if they will pair with your favorite sandwich toppings…try them.
4. They are healthy.
Winter squash is loaded with vitamins and minerals including high doses of Vitamin A and C, manganese, and Omega 3. That’s right, you don’t have to just eat flaxseed to get your Omega 3. It comes in many foods including fall squash. Fall squash is also full of fiber, antioxidants, low in calories (just 100 calories per cup) and delicious to eat.
And not only do my Fall Squash Pancakes feature lots of fall squash puree but they have plenty of whole wheat flour, healthy spices, fresh thyme, and whole milk for getting your daily dose of calcium.
It’s a common misconception that healthy food must taste like cardboard or it’s not healthy!
5. You can use any type of winter squash.
There’s more to fall squash than butternut, acorn, pumpkin, and spaghetti.
The list includes buttercup, delicata, Hubbard, kabocha, turban and sweet dumpling, just to name a few.
Expand your winter squash repertoire and seek out other fall squash. Each is unique in texture and taste. And all will work well in my Winter Squash Pancake recipe.
6. And Winter Squash Pancakes taste GOOD.
Warm, cold or at room temperature, these pancakes are tasty. They are excellent served fresh but might even be just a hint tastier the next day after the flavors have melded overnight. Either way, I’m sure that you won’t be disappointed. ESPECIALLY if you serve them up with Roasted Pork, Apple Carrot and Jalapeno Slaw and a Snow-Capped Cider Drizzle.
So now that you know why my Winter Squash Pancakes are the best thing since sliced bread, it’s time to get off the computer and into the kitchen.
I’d be happy to hear about your cooking adventures with fall squash and how you topped my pancake recipe. And PLEASE, let me know if you have any questions.
Winter Squash Pancakes
Ingredients
- 1 cup whole wheat flour
- ½ tsp baking powder
- 1 tsp Chinese five spice
- 1 tsp cinnamon
- 1 ½ tbsp brown sugar
- 1 cup buttercup squash or your choice: butternut, pumpkin, sweet potato, acorn, or your favorite.
- 2 tsp fresh thyme finely chopped
- 2 large eggs
- ¾ cup whole milk
- ½ -3/4 cup water
- 1 tsp vanilla
Instructions
- Combine flour, baking powder, salt, Chinese five spice, cinnamon and brown sugar in a large bowl.
- Make a well in the certain of the flour. Place the squash, thyme, eggs, milk, vanilla and 1/2 cup of water in the well. Stir until combined. Add more water to get desired thickness. More water equals thinner pancakes, less equals thicker.
- Heat a griddle or skillet over medium heat. Lightly oil or butter, before pouring on pancake batter. Around 2 to 3 Tbsp. per pancake.
- Cook until bubbles appear and start to pop, then flip and cook on other side until done. Reduce heat if pancakes are cooking too fast.
- Remove pancakes to a plate and continue cooking rest of batter until finished.
- Serve warm with syrup, my Apple, Pear and Thyme Topping or your choice of toppings.