• 2 3/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 tablespoons packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups buttermilk
  • 1 1/2 cups mashed roasted butternut squash
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons tupelo honey
  • 3 eggs

Maple Brown Sugar Butternut Squash Pancakes Recipe

Make these unique pancakes when you want an added boost of flavor and vitamin A with the addition of butternut squash. We recommend a side of sage-y sausage as the perfect complement for brunch or for supper!



Combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl, whisking until blended.  Whisk together the buttermilk, squash, melted butter, honey and eggs in a separate bowl. Add the dry ingredients to the wet ingredients and stir until well blended.

Heat a griddle over medium heat and spray with cooking spray. Drop the batter by a scant 1/4 cup per pancake onto the griddle and cook until the pancake is browned on each side. Lower the heat as necessary. Serve immediately.

*Makes 28 Pancakes

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