Too much excitement is happening over these pancakes at the moment.
I was trying so hard to save them for my Friday post, but I just couldn’t wait. I had to share them with you, NOW!
They are pancake heaven in every way possible. Perfect for a first chilly autumn day. You know, one of those frosty mornings when all you want to do is stay wrapped in a blanket. Kind of perfect with October beginning this week. Things should really be starting to feel fall like. Which means, you people who don’t live in a frigidly cold climate will finally be starting to share in my excitement!!
YES. This makes me so happy!!
Ok. SO I have to keep this post short today. Not because I am busy, tired or have nothing to chat about, but more because I really just want you to be able to make these pancakes as soon as humanly possible.
Now I know for a lot of you that probably won’t be until Saturday or Sunday. I get it, you people have things like work and school and well, a life. But maybe, just maybe, one of you will have the week off, or the day off? Or maybe you are planning on going in late.
I don’t know, but my point is, the sooner you can make these pancakes happen, the better. <–FACT.
Words cannot describe my love for these hotcakes. They taste a little like gingerbread, but have more cinnamon than ginger. They’re perfectly sweet and oh so buttery, AND that candied butternut squash is so good, it should really have it’s very own post.
Not being dramatic…just stating the facts.
Let me start with the pancakes themselves. They’re really just simple spiced pancakes made with almond flour, cinnamon, ginger and molasses. It’s an easy, uncomplicated batter to mix up… but oh so flipping delicious. Like I said, pancake heaven.
Next up, the candied butternut squash. Again, very simple, only requires a few ingredients and beyond addicting. Think of it as healthy fall candy. Just mix the butternut squash with a little butter, maple syrup and cinnamon. Then roast in the oven until warm and caramelized. I know it may seem odd to be eating butternut squash as a pancake topping, but you’d do it with pumpkin, right? Yeah, well this is pretty much the same thing. And hey, Mr. Pumpkin shouldn’t get to steal all of the spotlight. I mean, didn’t he learn about sharing?
And last, but obviously not least, the maple butter. This is just maple and butter whipped together, but umm? What could not be amazing about that. Clearly all our pancakes NEED maple butter. <–Truth.
I also topped my pancakes with thin apple slices, toasted almonds and kind of a lot of maple syrup. You don’t REALLY need extra maple, but then again you do. It’s fall, maple everything!
My plan is to surprise Asher with these pancakes on Friday and then tell her she gets to play hooky from school. I am watching her for the next few days, so you know, what I say goes.
Well, maybe not the hooky part, but the pancakes for sure. A little Friday treat never hurt….and then it’s Harry Potter weekend for us girls. So pumped!
Also, does planning your weekend on a Tuesday mean Friday might come a little faster? Cause man, that would be awesome. For realz.
So what do you say? Wanna play hooky from the adult world and make pancakes during the week?
Spiced Almond Pancakes with Candied Butternut Squash + Maple Butter.
Servings: 12 Servings
Calories Per Serving: 246 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Candied Butternut Squash
- 1 cup all-purpose flour
- 3/4 cup almond flour/meal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 2 eggs
- 1-2 tablespoons molasses depending on your taste (I like using 2 tablespoons)
- 4 tablespoons unsalted butter melted
- 1 cup milk
- slices pure maple syrup apple + toasted almonds, for serving
- 1 tablespoons stick salted butter 8 butter
- 3 tablespoons pure maple syrup
Candied Butternut Squash
- Preheat the oven to 400 degrees F.
- Add the butternut squash, butter, maple syrup, cinnamon, salt + pepper to a baking sheet with sides or a roasting pan. Toss well to combine. Place in the oven and bake for 30-40 minutes or until the squash is tender and caramelized. While roasting, toss the squash around a couple of times to ensure even cooking.
- In a large mixing bowl, combine the flour, almond flour, baking powder, baking soda, cinnamon, ginger, salt and brown sugar. Add the eggs, molasses, butter and milk. Mix the batter until just combined. It's OK if there are lumps in the batter. Cover the batter and set aside for 10 minutes while you make the maple butter.
- Using an electric mixer, beat together the butter and maple syrup until the butter is whipped and fluffy. Spoon into a bowl for serving.
- When the squash is almost done roasting, heat a large skillet or griddle over medium heat and add butter to melt. Pour about 1/3 cup pancake batter on the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
- To serve, spread each pancake with a little maple butter and then top with candied butternut squash. Garnish with apple slices + toasted almonds and then finish with a drizzle of maple syrup if desires. DEVOUR.
*The butternut squash can be made in advance and warmed up in the oven or microwave just before serving. The maple butter can also be made in advance and stored in the fridge for up 2 weeks. Bring to room temperature before serving.
I mean, is that even a question? Look at these spiced almond pancakes with candied butternut squash…of course you do. No really, look hard…YOU DO!