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Squash Pancakes

Whisk together 1 1/2 cups buttermilk, 1/2 milk, 1 1/3 cup mashed Harvest Haven squash, egg, 2 tbsp sunflower oil, and 1 1/2 tsp vanilla.

In a large bowl combine 2 cups of flour, 1/2 cup brown sugar, 2 tsp baking powder, 1 1/2 tsp baking soda, 2 1/2 tsp Harvest Haven pumpkin pie spice and 1/2 tsp salt.

Stir dry ingredients into the pumpkin mixture until just combined.

Heat a lightly oiled frying pan over medium heat.

Scoop 1/4 cup of batter into frying pan.

Cook for 1 to 2 minutes.

Carefully flip pancake and cook until browned on the underside.

Serve with maple syrup and toasted pecans.

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