Breakfast for Dinner! (Winter Squash Pancakes)

Who says you can’t have pancakes for dinner. Certainly not I. That would be quite duplicitous of me, since I do it all the time. This breakfasty-dinner was inspired by this recipe, with some changes. The biggest change being that I used squash instead of pumpkin. Ok, you’re right, that’s not that big of a change. Considering they are pretty much the same darn thing.

Breakfast for Dinner! (Winter Squash Pancakes)

There was of course, just one problem with this substitution: If you’ll recall, when I roasted the squash here, I tossed it with chopped garlic. Oops. I guess we’ll just hope for the best. Perhaps garlic is a good flavor in pancakes? Poor recipe planning on my part.

Breakfast for Dinner! (Winter Squash Pancakes)

I also did a bunch of things to make them healthier; subbing whole wheat pastry flour for the white, and skim milk for the whole milk, etc.

Breakfast for Dinner! (Winter Squash Pancakes)

1 1/2 cups whole wheat pastry flour
1/3 cup packed dark brown sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon fine salt
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 1/4 cups skim milk
1/2 cup pureed roasted (non-garlic flavored) squash (I used celebration squash and green kabocha)
3 tbs vegetable oil
2 large eggs
1 teaspoon vanilla extract
Cooking spray
Butter, maple syrup, whatever you like to put on them.

  1. Heat the oven to 200°F so that you’ll have a place to keep those flapjacks warm.
  2. Whisk together the dry ingredients in a medium bowl until evenly combined; set aside.
  3. Whisk the milk, squash, oil, eggs, and vanilla in a large bowl until evenly combined. Add the flour mixture and stir until just mixed and moistened (the batter will be lumpy), about 30 strokes. (Ha ha, who counts the number of strokes you give pancake batter?! WEIRDO!)
  4. I used a griddle. Whatever you are using, coat it with the cooking spray and heat it over medium heat.
  5. Once the griddle is hot, pour the batter into the pan in 1/4-cup portions. Cook until golden brown on the bottom, about 3 to 5 minutes. Using a flat spatula, flip the pancakes and cook until the second side is golden brown, about 2 to 3 minutes more.
  6. Remove to the baking sheet in the oven to keep warm. Repeat with the remaining batter.
  7. Eat them now, with your pancake condiments of choice.

Breakfast for Dinner! (Winter Squash Pancakes)

Mmmm pancakes! I totally couldn’t taste the garlic! Just the pancakey goodness.

3 responses to “Breakfast for Dinner! (Winter Squash Pancakes)

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