Kabocha puree makes pancakes extra fluffy and tender with a warm, sweet flavor. Top them with maple syrup and toasted walnuts for a perfect fall breakfast.
Prep: 10 minutes | Cook: 15 minutes | Serves: 4 (about 12 pancakes)
Ingredients
- 1 cup Kabocha puree
- 1 1/2 cups all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 eggs
- 3 tablespoons melted butter, plus more for the pan
- Maple syrup and chopped walnuts for serving
Instructions
- Whisk the flour, brown sugar, baking powder, baking soda, spices and salt in a large bowl.
- In another bowl, whisk the Kabocha puree, milk, eggs and melted butter until smooth.
- Pour the wet ingredients into the dry and stir gently just until combined. A few lumps are fine.
- Heat a griddle over medium heat and brush with butter.
- Pour 1/4 cup batter per pancake. Cook 2 to 3 minutes until bubbles form and the edges look set, then flip and cook 1 to 2 minutes more.
- Serve warm with maple syrup and walnuts.
Farm Tip
Make puree by steaming peeled Kabocha cubes for 15 minutes and mashing them smooth. It is quicker than roasting for small batches.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
