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Feeling wasteful after a roasted squash feast? Don’t toss those leftover squash scraps just yet! This Leftover Squash Pancake recipe is here to turn them into a delicious and budget-friendly breakfast, snack, or even light lunch. These versatile pancakes are a champion for reducing food waste and unleashing the hidden potential of leftover roasted squash. Simply mash up the remaining squash, combine it with a few pantry staples, and fry them up into golden brown goodness. Top them with savory options like sour cream or cheese, or go sweet with maple syrup and fresh fruit. These Leftover Squash Pancakes are a fun and creative way to use up leftover ingredients, minimize waste, and create a satisfying and flavorful dish that’s easy on your wallet. So, get ready to transform your leftover squash into a breakfast (or anytime!) delight!

Difficulty: Easy

Time: 20 minutes

Leftover Squash Pancakes Recipe

Leftover Squash Pancakes Recipe Ingredients:

This recipe transforms leftover roasted squash into a delightful and satisfying breakfast or brunch option. Here’s what you’ll need to gather:

Leftover Roasted Squash: The star of the show! This recipe can utilize any type of roasted squash you have on hand, from butternut squash and kabocha to delicata or even sweet potato. You’ll need about 2 cups of mashed roasted squash.
Eggs: Eggs act as the binder for the pancake batter. You’ll need 1 or 2 eggs, depending on the desired consistency and amount of moisture in your squash.
Flour: All-purpose flour provides structure to the pancakes. Start with 1/2 cup and add more as needed to achieve a batter that’s thick but pourable.
Spices: Ground cinnamon, nutmeg, and a pinch of salt add warmth and flavor to the pancakes. Feel free to adjust the quantities based on your preference.
Milk (Optional): A splash of milk can help thin the batter if needed. Start with a tablespoon and add more gradually until you reach the desired consistency.
Cooking Oil: Neutral oil like canola oil or vegetable oil for frying the pancakes.

Optional Additions:

Vanilla Extract: A teaspoon of vanilla extract adds a touch of sweetness and complexity to the pancakes.
Baking Powder (Optional): A quarter teaspoon of baking powder can help the pancakes rise slightly for a fluffier texture.
Nuts and Seeds (Optional): Chopped walnuts, pecans, or a sprinkle of chia seeds add extra texture and flavor.

Remember: These ingredients are a guide! Feel free to adapt the recipe based on your preferences and what you have on hand.

Leftover Squash Pancakes Instructions:

Turning leftover roasted squash into delicious Leftover Squash Pancakes is a breeze. Follow these steps for a delightful and satisfying breakfast or brunch:

Mash the Squash: In a large bowl, mash the leftover roasted squash with a fork or potato masher. The consistency can be slightly chunky or smooth, depending on your preference.
Whisk the Wet Ingredients: In a separate bowl, whisk together the eggs and a splash of milk (if using). If adding vanilla extract, include it here as well.
Combine Wet and Dry Ingredients: Add the wet ingredients to the mashed squash along with the all-purpose flour, ground cinnamon, nutmeg, and salt. Gently fold everything together with a spatula until just combined. Avoid overmixing, as this can lead to tough pancakes.
Adjust the Batter Consistency (Optional): If the batter seems too thick, add a little more milk, one tablespoon at a time, until it reaches a pourable consistency that coats the back of a spoon.
Optional Additions: Now is the time to incorporate any of your desired optional ingredients like chopped nuts, seeds, or baking powder. Fold them gently into the batter.
Heat the Oil: Heat a lightly oiled skillet or griddle over medium heat. Aim for the oil to be hot but not smoking.
Pour and Cook: Pour about 1/4 cup of batter per pancake onto the preheated skillet. Leave some space between the pancakes for them to spread slightly while cooking.
Cook Until Golden Brown: Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. You can peek underneath to check if the bottoms are golden brown before flipping.
Serve and Enjoy: Serve your Leftover Squash Pancakes warm with your favorite toppings like maple syrup, fresh berries, whipped cream, or a dollop of Greek yogurt.

Tips:

For thicker pancakes, use less milk or slightly less mashed squash.
For crispier pancakes, cook them over medium-high heat.
You can keep cooked pancakes warm on a plate in a preheated oven (200°F/93°C) while you cook the remaining batter.

Leftover Squash Pancakes Serving Suggestions:

Leftover Squash Pancakes are a versatile breakfast or brunch option, and can be enjoyed in many ways:

Classic Toppings: Dress them up with classic breakfast toppings like maple syrup, butter, fresh berries, or whipped cream.
Fruity Fusion: Top them with a dollop of Greek yogurt and a drizzle of honey, then add a burst of freshness with sliced strawberries, blueberries, or raspberries.
Savory Twist: For a savory twist, top them with a fried egg, crumbled feta cheese, and a sprinkle of fresh chives.
On-the-Go Breakfast: Leftover pancakes can be stored in the refrigerator and reheated for a quick and delicious on-the-go breakfast.
Dessert Delight: For a sweet treat, drizzle them with chocolate sauce, chopped nuts, and a scoop of vanilla ice cream.

With their focus on using leftover roasted squash and their endless possibilities for customization, Leftover Squash Pancakes are a delicious and resourceful way to start your day!

Why Leftover Squash Pancakes Are a Great Leftover Recipe:

Leftover Squash Pancakes are a champion for leftover roasted squash, transforming it into a delicious and versatile breakfast or brunch option! Here’s why they deserve a spot in your recipe repertoire for using up those leftover goodies:

Leftover Squash Gets a Sweet Second Life: Say goodbye to boring leftover squash! This recipe gives it a delightful makeover into fluffy and flavorful pancakes. It’s a fantastic way to avoid waste and enjoy a delicious breakfast.
Simple Ingredients, Big Impact: This recipe relies on everyday pantry staples and your leftover roasted squash. No need for a complicated ingredient list to create a satisfying and flavorful dish.
Customizable Canvas for Creativity: Feel free to personalize your pancakes! Add a touch of vanilla extract for sweetness, incorporate chopped nuts or seeds for extra texture, or even explore savory options with toppings like feta cheese and chives.
Perfect for Meal Prep: Leftover pancakes store well in the refrigerator and can be reheated for a quick and delicious breakfast throughout the week. They’re perfect for busy mornings!
Dietary Friendly Adaptations: This recipe is easily adaptable to different dietary needs. Use gluten-free flour for a gluten-free option, or swap out the milk for a plant-based alternative like almond milk or oat milk.
Budget-Friendly Breakfast: Utilizing leftover ingredients keeps the cost down, making this a budget-friendly way to enjoy a satisfying breakfast.
Healthy and Delicious: These pancakes are packed with the natural sweetness and nutrients of roasted squash, making them a healthier alternative to traditional pancakes.
Sweet or Savory, You Decide: This recipe offers versatility! Enjoy them with classic sweet toppings like maple syrup and fruit, or get creative with savory options for a brunch twist.

In short, this Leftover Squash Pancakes recipe is a delicious and resourceful way to use up leftover roasted squash. They’re simple to make, customizable, and perfect for busy mornings. So next time you have leftover squash, don’t toss it out! Whip up a batch of these delightful pancakes and enjoy a delicious and satisfying breakfast!

Take a look at more recipes to reduce food waste here.