Small Nutmeg Squash Pancakes Recipe

Ingredients

• 1 small nutmeg squash, peeled and grated
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 large eggs, lightly beaten
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1/4 cup maple syrup, plus extra for serving

Instructions

1. Preheat oven to 200°F. Place a wire rack on a baking sheet and set it aside.
2. In a large mixing bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Add the grated nutmeg squash and eggs to the mixing bowl with the flour mixture and stir until well combined.
4. Slowly pour in the milk, melted butter, and maple syrup. Stir until all the ingredients are fully combined and no lumps remain.
5. Heat a non-stick skillet over medium heat and brush it with a little bit of butter or oil.
6. Using a 1/4 measuring cup, scoop the batter into the skillet and cook for 2-3 minutes, or until the edges are set and the surface is bubbly.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on both sides.
8. Transfer the cooked pancakes to the wire rack on the baking sheet and keep them warm in the oven while you cook the remaining batter.
9. Serve hot with additional maple syrup and enjoy!

Verdict

These small nutmeg squash pancakes are a delicious way to enjoy the flavors of fall. The pancakes are fluffy and spicy, with just the right amount of sweetness from the maple syrup. They make a great breakfast or brunch dish, and can also be served as a dessert.

Serving Suggestions

Serve these pancakes with some fresh fruit, whipped cream, or a dollop of yogurt for a wonderful breakfast. For dessert, top them with some caramel sauce or ice cream.