Delight in the flavors of fall with these Butternut Squash Pecan Pancakes. They are fluffy, warmly spiced, and perfect for a cozy breakfast treat.

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Prepare the Squash: If using fresh squash, roast or steam until soft and mash well. Set aside 1 cup for the batter.
Mix the Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and sugar.
Mix the Wet Ingredients: In a separate bowl, combine mashed squash, eggs, vanilla, applesauce, melted butter, and milk. Stir until well blended.
Combine and Fold: Add the wet ingredients to the dry and mix until just combined. Fold in the chopped pecans. Do not overmix.
Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease. Pour about ¼ cup of batter per pancake. Cook 2–3 minutes until bubbles form, flip, and cook another 2–3 minutes until golden brown and cooked through.
Serve: Stack pancakes and top with maple syrup, extra pecans, and a bit of reserved roasted squash or whipped cream if desired.

For a shortcut, use canned squash or frozen steam-in-bag squash with cinnamon.
Make mini pancakes for faster, more even cooking.
To freeze, cool completely, layer with parchment, and store in a freezer bag. Reheat in toaster or microwave.