Fall Squash PancakesThat’s right! My fall 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:

Fall Squash Pancakes1. Fall Squash Pancakes are DELICIOUS!

Savory fall squash puree combines perfectly with fresh thyme, brown sugar, cinnamon and Chinese five spice for a tasty combination of spicy, sweet and savory flavors.

Fall Squash Pancakes
Fall Squash Pancakes with Roasted Pork, Apple Carrot and Jalapeno Slaw and a Snow Capped Cider Drizzle

2. They are good with both sweet and savory dishes.

My Fall 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!

Fall Squash Pancakes
Fall Squash Pancakes with Apple, Pear and Thyme Topping

3. You can use Fall 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.

Fall Squash Pancakes4. They are healthy.

Fall squashes are 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 flax-seed 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 just plain yummy 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!

Different types of fall squash
Pumpkin, Buttercup, Delicata, Acorn and Butternut Squash.

5. You can make them using any type of fall 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 fall squash repertoire and seek out other fall squash. Each is unique in texture and taste. And all will work well in my Fall Squash Pancake recipe.

Fall Squash Pancakes6. And Fall 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.

So now that you know why my Fall 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.

Print Recipe
Fall Squash Pancakes Yum
Fall squash paired with fresh thyme and Chinese five spice to form a beautiful flavor symphony on the tongue in my Fall Squash Pancakes.
Fall Squash Pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8 - 10 3 to 4 inch pancakes
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8 - 10 3 to 4 inch pancakes
Ingredients
Fall Squash Pancakes
Instructions
  1. Combine flour, baking powder, salt, Chinese five spice, cinnamon and brown sugar in a large bowl.
  2. Make a well in the certain of the flour. Place the squash, thyme, eggs, milk, vanilla and 1/2 cup of the water in the well. Stir until combined. Add more water to get desired thickness. More water equals thinner pancakes; less equals thicker.
  3. Heat a griddle or skillet over medium heat. Lightly oil or butter, before pouring on pancake batter. Around 2 to 3 Tbsp. per pancake.
  4. 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.
  5. Remove pancakes to a plate and continue cooking rest of batter until finished.
  6. Serve warm with syrup, my Apple, Pear and Thyme Topping or your choice of toppings.
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Use up any extra fall squash puree in these yummy recipes:

Fall Harvest Bisque from Simply Sophisticated Cooking

Butternut squash-blue cheese risotto from The Foodolic

Butternut Squash and Kale Quiche from Jessis Kitchen

Squash Salad with Fennel and Endive from Meg Beans

Butternut Squash Ravioli (Ravioli Di Zucca) from Very Eatalian

Autumn Vegetable Paella from Pumpkin and Peanut Butter

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