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Chai Butternut Squash Pancakes

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Soft and fluffy butternut squash pancakes flavored with warming chai spices including cinnamon, ginger, cardamom, cloves, and nutmeg. Serve them warm with maple syrup, butter, and toasted nuts for a cozy fall breakfast.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup butternut squash puree
  • 1 cup milk
  • 2 large eggs
  • 2 tablespoons brown sugar
  • 2 tablespoons melted butter or neutral oil, plus more for cooking
  • 1 teaspoon vanilla extract
  • Maple syrup, for serving
  • Butter, toasted pecans, or walnuts, for serving, optional

Instructions

  1. Whisk the flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, and salt together in a large mixing bowl.
  2. In a separate bowl, whisk the butternut squash puree, milk, eggs, brown sugar, melted butter or oil, and vanilla extract until smooth.
  3. Pour the wet mixture into the dry ingredients and gently stir just until combined. A few small lumps are fine; avoid overmixing.
  4. Let the batter rest for about 5 minutes while preheating a nonstick skillet or griddle over medium to medium-low heat.
  5. Lightly grease the skillet with butter or oil. Spoon about 1/4 cup batter onto the skillet for each pancake.
  6. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
  7. Flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.
  8. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
  9. Serve warm with maple syrup and, if desired, butter and toasted pecans or walnuts.

Notes

  • Use smooth homemade roasted butternut squash puree or plain, unseasoned canned butternut squash puree.
  • For stronger chai flavor, slightly increase the ginger and cardamom or add a small pinch of ground black pepper.
  • Chopped pecans, walnuts, chocolate chips, raisins, or finely chopped dates can be folded into the batter.
  • For a whole-grain variation, replace part of the all-purpose flour with whole-wheat flour.
  • For a dairy-free variation, use unsweetened plant-based milk and neutral oil or plant-based butter.
  • Orange zest can be added for a bright citrus flavor that complements the chai spices.
  • Store cooled pancakes in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.
  • Reheat refrigerated pancakes in the microwave or skillet. Frozen pancakes can be reheated in a toaster or toaster oven.

Nutrition

Find it online: https://thefamilycooking.com/chai-butternut-squash-pancakes/