Breakfast/ Brunch/ Pancakes & Crepes

Whole Grain Buttermilk Squash Pancakes

This is my absolute favorite pancake recipe.

Adapted from twopeasandtheirpod.com

Ingredients

2 1/4 cups white whole wheat flour (I used 1 cup white whole wheat, 1 cup whole wheat pastry, and 1/4 cup all-purpose)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg (I used pumpkin pie spice)
2 tablespoons brown sugar
1 tablespoon granulated sugar
2 cups buttermilk
4 tablespoons butter
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini or summer squash (aka Mexican squash—I squeezed it out with my hands into a colander)
Maple syrup and butter, for serving

Instructions

  • Step 1–In a large bowl mix together:
    • 2 1/4 cups white whole wheat flour (I used 1 cup White Whole Wheat, 1 cup Whole Wheat Pastry, and 1/4 cup All Purpose)
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon coarse salt
    • 3/4 teaspoon cinnamon
    • 1/4 teaspoon ground nutmeg (I used pumpkin pie spice)
    • 2 tablespoons brown sugar
    • 1 tablespoon granulated sugar
  • Step 2–In a separate bowl mix together:
    • 2 cups buttermilk
    • 4 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 (aka Mexican squash)—squeeze it out just a bit with your hands and then measure it.
  • Step 3–Combine the bowls and stir until just combined. Fold in the zucchini/squash.
  • Step 4–Heat a pan to medium heat. Spread a tiny film of butter onto the pan (or just use the residue butter from when it was melted). 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.
  • Cook on medium-low until bottom of pancakes are golden brown, about 2 minutes. Flip and cook until browned on the underside.

Whole Grain Buttermilk Squash Pancakes

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Breakfast, brunch
Serves: 15 4-inch pancakes

Ingredients

  • 2 1/4 cups white whole wheat flour (I used 1 cup white whole wheat, 1 cup whole wheat pastry, and 1/4 cup all-purpose)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg (I used pumpkin pie spice)
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 2 cups buttermilk
  • 4 tablespoons butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini or summer squash (aka Mexican squash—I squeezed it out with my hands into a colander)
  • 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, melted (melt the butter in the skillet you'll use for cooking, eggs, vanilla extract, and grated zucchini or squash.

3

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

4

Heat a pan to medium heat. Spread a tiny film of butter onto the pan (or just use the residue butter from when it was melted). 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.

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