Savory Butternut Squash Pancakes Recipe

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Savory Butternut Squash Pancakes
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Ingredients:

Directions:

  1. Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
  2. Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
  3. Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.
  4. Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 232.09 Kcal (972 kJ)
Calories from fat 32.31 Kcal
% Daily Value*
Total Fat 3.59g 6%
Cholesterol 84.43mg 28%
Sodium 662.3mg 28%
Potassium 845.99mg 18%
Total Carbs 37.07g 12%
Sugars 9.65g 39%
Dietary Fiber 4.34g 17%
Protein 6.71g 13%
Vitamin C 15.9mg 27%
Vitamin A 1mg 34%
Iron 2.2mg 12%
Calcium 266.5mg 27%
Amount Per 100 g
Calories 119.96 Kcal (502 kJ)
Calories from fat 16.7 Kcal
% Daily Value*
Total Fat 1.86g 6%
Cholesterol 43.64mg 28%
Sodium 342.32mg 28%
Potassium 437.26mg 18%
Total Carbs 19.16g 12%
Sugars 4.99g 39%
Dietary Fiber 2.24g 17%
Protein 3.47g 13%
Vitamin C 8.2mg 27%
Vitamin A 0.5mg 34%
Iron 1.1mg 12%
Calcium 137.7mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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