This recipe makes 2 large servings.

*If using leftover squash that already been sweetened, skip the brown sugar.

In a large bowl, combine all ingredients. Mix until well-blended and smooth.

The batter should be a bit thicker than your standard buttermilk pancake batter.

Heat your griddle to medium and spray with a little cooking oil. Spoon batter onto griddle in 1/4 cup amounts to make each pancake.

Cook the bottoms until firm enough to turn - about 4 minutes. Flip and cook until other side is nicely browned - about 4 more minutes.

Serve warm with butter and mapple syrup. Also good with apple sauce or cranberry sauce.


This is one of my favorite recipes for holiday leftovers. It's very easy to make.

Mr Breakfast would like to thank DixieChick for this recipe.

From mummsey

What do you use for leavening?

Comment submitted: 11/6/2009 (#8983)

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