Whole Grain Squash Pancakes

Adapted from twopeasandtheirpod.com

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Whole Grain Buttermilk Squash Pancakes

Breakfast, brunch

Serves: 16 4-inch pancakes

Delicious, Whole Grain Squash Pancakes—This is one of my absolute favorite recipes for pancakes!

Ingredients

• 2 cups whole wheat pastry flour (or white whole wheat)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg or pumpkin pie spice
• 2 cups buttermilk
• 3 tablespoons butter, plus more for greasing pan
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini or summer squash (squeezed out and then measured)
• Maple syrup and butter, for serving

Instructions

1

In a large bowl mix together flour, baking powder, baking soda, kosher salt, cinnamon, ground nutmeg (or pumpkin pie spice), brown sugar, and granulated sugar.

2

In a separate bowl mix together buttermilk, melted butter, eggs, vanilla extract, and grated zucchini/squash.

3

Combine the bowls and stir until just combined. Fold in the zucchini/squash.

4

Heat a pan to medium heat. Grease the pan with a bit of butter. Pour about a 1/4 cup of batter onto heated skillet; use the bottom of the measuring cup or a spoon to help the pancakes spread into about a 4" round. If the batter doesn't readily pour out of the measuring cup, add a little milk to loosen it.

5

Cook on medium-low until bottom of pancakes are golden brown, about 2 minutes. Flip and cook until browned on the underside.

Ingredients

• 2 cups whole wheat pastry flour (or white whole wheat or 1-1 GF flour).
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg or pumpkin pie spice
• 2 cups buttermilk
• 3 tablespoons butter, plus more for greasing pan
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini or summer squash (squeezed out and then measured)
• Maple syrup and butter, for serving

Instructions

• Step 1–In a large bowl mix together:
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg or pumpkin pie spice

• Step 2–In a separate bowl mix together:
  • 2 cups buttermilk
  • 3 tablespoons butter, melted (melt the butter in the skillet you’ll use for cooking)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini or summer squash (squeeze it out a little with your hands and then measure it)
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar

• Step 3–Combine the two bowls and stir until just combined.

• Step 4–Heat a griddle, non-stick skillet, or cast iron pan over medium heat. Spread a thin film of butter onto the pan (or just use the residue butter from when it was melted).
• Pour 1/4 cup of batter onto the heated skillet; use the bottom of the measuring cup or a spoon to help the pancakes spread into about a 4″ round. If the batter is so thick it won’t pour out of the measuring cup, add a little milk to loosen it.
• Cook on medium-low until the bottom of the pancakes are golden brown, about 1 minute (I often cover the pan to ensure the middle gets cooked as well). Flip and cook, uncovered, until browned on the underside.