Butternut Pancakes

Butternut Pancakes


1 Cup McCain Frozen Butternut Chunks, Thawed

1 Cup All-Purpose Flour

2 Tablespoons Granulated Sugar

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

1/4 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

Vegetable oil or butter for cooking

Maple syrup, honey, or your favourite pancake topping

Toasted pumpkin seeds


Total Time: 30 minutes
Serving Size: 10 - 12 Pancakes

  1. Preheat your pancake griddle or a non-stick frying pan over medium heat.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk together to ensure an even distribution of the dry ingredients.
  3. In a blender or food processor, add the thawed McCain frozen butternut chunks along with the buttermilk, egg, melted butter, and vanilla extract. Blend until you have a smooth and creamy butternut mixture.
  4. Pour the butternut mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are fine.
  5. Lightly grease the preheated griddle or frying pan with vegetable oil or butter. Ladle about 1/4 cup of the pancake batter onto the cooking surface for each pancake.
  6. Cook the pancakes until bubbles form on the surface and the edges begin to look set, about 2 - 3 minutes. Flip the pancakes and cook for an additional 1 - 2 minutes, or until they are golden brown on both sides.
  7. Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep them warm while you cook the remaining batter.
  8. Serve with honey or maple syrup.

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