Go Back
+ servings
Print Recipe
4.84 from 6 votes

Spiced Almond Pancakes with Candied Butternut Squash + Maple Butter.

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. 
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 Servings
Calories: 267kcal


Candied Butternut Squash

  • 1 small butternut squash peeled + cut into small cubes
  • 3 tablespoons unsalted butter
  • 1/4 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt + pepper

Spiced Pancakes

Maple Butter


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.

Spiced Pancakes

  • 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.


Calories: 267kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 273mg | Potassium: 427mg | Fiber: 2g | Sugar: 13g | Vitamin A: 6950IU | Vitamin C: 13.1mg | Calcium: 142mg | Iron: 1.5mg