Butternut Squash Whole Wheat Pancakes with Cranberry Syrup
Servings: 4 pancakes
Butternut squash makes these pancakes surprisingly sweet. Whole wheat and oat flours are combined to make these fluffy. Topped with tart cranberry syrup for a full flavor.Print Recipe
- 1/2 cup old fashioned oats
- 1/2 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 Tbsp sugar
- 1/2 tsp Cinnamon
- 1/4 tsp salt
- 1 1/2 cup buttermilk
- 1/2 cup squash puree
- 1 egg
- 1/2 cup cranberries
- 1/2 cup maple syrup
- Put oats in a food processor and process until finely ground.
- In a large bowl, whisk together ground oats, all-purpose flour, whole wheat flour, baking powder, baking soda, sugar, cinnamon, and salt.
- Then, in a medium bowl, combine buttermilk, squash puree, and the egg. Whisk until well-combined.
- Fold the wet mixture into the dry mixture and stir until just combined, taking care not to over-mix.
- Now, on a lightly buttered skillet or griddle, pour about 1/4 C of pancake batter.
- Cook for 2-3 minutes, before flipping to cook another 2 minutes. As pancakes are done, keep them warm in a lightly heated oven.
- For the syrup, place the cranberries and maple syrup into a medium saucepan and cook over medium heat until the cranberries begin popping.
- Continue to simmer to let syrup thicken, then move to a separate bowl and cool.
It’s totally necessary to serve these by the stack-full. And to drizzle (fine… POUR) plenty of cranberry maple syrup over the top. Whole grain oats add flavor to Butternut Squash Whole Wheat Pancakes with Cranberry Syrup on Grains Food Foundation from Susie Anderson. Chels and Sues are not Martha, but that doesn't mean they aren't going to try!