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hubbard-squash-pancakes-recipe

Hubbard Squash Pancakes Recipe

Delicious and fluffy pancakes made with Hubbard squash, perfect for a cozy breakfast.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 cup Hubbard squash, cooked and mashed
  • 1 cup All-purpose flour
  • 1 tablespoon Sugar
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 1 cup Milk
  • 1 large Egg
  • 2 tablespoon Butter, melted
  • 1 teaspoon Vanilla extract

Instructions 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Mix well.
  3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  4. Fold in the cooked and mashed Hubbard squash until evenly distributed.
  5. Heat a griddle or frying pan over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake onto the griddle.
  6. Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
  7. Serve warm with your favorite toppings.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 2mg

Keywords

Hubbard Squash, Pancakes
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