Savory Butternut Squash Pancakes Recipe

Savory Butternut Squash Pancakes Recipe

  • 1 tablespoon dried minced shallots (optional)
  • 1 tablespoon hot water
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon Saigon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 eggs
  • 2 cups mashed, cooked butternut squash
  • 1 teaspoon vanilla extract
  • 1/4 cup dried currants
  • 1 teaspoon vegetable oil, or as needed
  • 1/2 cup fat free sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup
  1. Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
  2. Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
  3. Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.
  4. Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.
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