Butternut Squash Pancakes
Butternut Squash Pancakes feature roasted squash and warm cinnamon for an easy, crowd-pleasing breakfast from scratch that tastes like fall.
Ingredients
- 2 cup Squash
- 0.25 cup Water
- 1.5 cup Pancakes
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
Instructions
- puree squash with water until smooth
- in mixing bowl add pancake mix, cinnamon, and vanilla
- slowly add squash puree while mixing on low
- in skillet heat oil on medium heat
- using ice cream scoop, place batter in pan and smooth out into circle
- cook each side 6-7 minutes until golden brown
- serve with syrup, apple pie filling, or plain