Thanksgiving dinner is easy enough to plan out: turkey, mashed potatoes, and a few amazing pies. But what about breakfast? Surely cereal and milk won’t do; you need something to get into the festive spirit of the season and the holiday! Pilgrim Pancakes are here to make the morning of Thanksgiving just as exciting as the evening! These sunset-orange treats are made with butternut squash or with pumpkin for a punch of autumnal sweetness and comfort. Infused with smoky maple syrup and warming cinnamon, Pilgrim Pancakes are simple to make, and only need less than half an hour, but the results just feel so much more dynamic! What better way to feel gratitude all day long than by starting with this morning meal?
Ingredients
- 1/2 cup butternut squash or pumpkin, roasted and mashed
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup white whole wheat flour
- oil, to taste, for the griddle or pan
Directions
Step 1 –Add the butternut squash, the eggs, the milk, the vanilla, and the maple syrup to a blender and blend until smooth.
Step 2 –Add the baking powder, the cinnamon, and the flour and pulse until just mixed, careful not to overmix.
Step 3 –Oil a griddle or pan.
Step 4 –Place the griddle or pan over medium heat.
Step 5 –Once hot, scoop the batter in batches onto the griddle or pan and cook until browned on one side, about 3-4 minutes.
Step 6 –Flip the pancakes and cook until cooked through, about 2-3 minutes.
Step 7 –Serve.
