Squash Buttermilk Pancakes [recipe]

We have a weekly pancake ritual on sunday mornings.  One of us melts the butter and starts brewing coffee and then one of us will start the pancake steps.  Weigh and measure all the ingredients, while the other parent entertains the kiddos with walking the dog or letting the chickens out.  The pancake maker will weigh out all the dry ingredients and sometimes a little 3-year-old will come help measure (read: take the leveled measuring spoon from my hand and dump it and tap it on the side and into the bowl of flour) and then we mix it all together!  

 

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We have tried this recipe with whole wheat flour, as well as flour blends, and gluten-free flour blends and the results are great!  Add another egg and we make some lovely waffles when we want a different breakfast circle.  We typically add blueberries, or homemade jam as a topping, but can we add vegetables? We figured we might as well try! Plus it is SQUASHMAS!  Thanks to the lovely and huge Blue Hubbard Squash, we can put squash in pancakes too!

 

Squash Buttermilk Pancakes

 

Ingredients

  • 2 cups or 9.5 ounces whole wheat flour (we have also tried the same weight of gluten free flour blends)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2 cups or (12 ounces) buttermilk
  • 1 cup pureed winter squash
  • 4 tablespoons melted butter
  • Additional toppings! Local low sugar Blueberry jam

 

Procedure

1. Heat your favorite pancake pan to 350 degrees or place a nonstick frying pan over medium low heat.

2. Melt the butter let it cool a little and then whisk with eggs, buttermilk, and squash.

3. Whisk the flour, baking powder, baking soda, and salt together.

4. Add the butter mixture to the flour mixture and stir until together, do not overmix or try to stir until smooth…lumps are ok!

5. Set the batter aside for 5 minutes of rest.

6. Make sure your griddle is warm enough by flicking some water on it and if the water dances, then you’re good to go.  Rub the griddle with a little butter or your favorite oil.

7. We like to use a 1/4 cup measuring cup for consistent smaller sized pancakes. Scoop batter onto the griddle and cook until the bottom is golden.  You will know its ready to flip when some bubbles are popping and the edges are getting golden and solid.

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8. Flip and cook until the second side is golden maybe 2-3 minutes (it really depends on the consistency of your griddle/stove top).  Adjust the heat as necessary as you go.

9. Serve right away with maple syrup, home-made blueberry jam, yogurt, or whipped cream! Leftover pancakes can be frozen and then quickly reheated in the toaster for snacking!

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