1½ cups white whole-wheat flour
¾ teaspoons kosher salt
2 teaspoons baking powder
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
2 eggs, lightly whisked
1 teaspoon vanilla
3 tablespoons maple syrup
4 tablespoons melted butter, plus more for greasing skillet
Heaping ⅓ cup chopped pecans
1 cup cooked and mashed butternut squash*
In a large bowl, combine the flour, salt, baking powder, cinnamon, and nutmeg. Stir to combine and set aside. In another bowl, whisk together the milk, vanilla, syrup, and butter.
Pour the milk mixture into the bowl of dry ingredients and stir to combine. Gently fold in the squash and pecans, being careful not to over-mix. The batter will be thick.
Warm a large skillet over medium heat. Melt a small pat of butter in the pan to coat the bottom. With a standard-sized ice cream scoop, spoon a level portion of batter, then place it in the pan. Use the side of the scoop to gently spread the batter into a 3-inch pancake. Repeat with additional portions of batter—as many as will comfortably fit in your pan—leaving space for flipping.
Cook the pancakes until the underside of each is golden brown, about 4 minutes. Flip them, and cook until the second side is golden, about 2 minutes more. Transfer the pancakes to a baking sheet or plate. Repeat with the remaining batter, adding more butter to the pan to prevent sticking as needed. Serve warm with maple syrup. Leftovers can be frozen and reheated in a toaster. Makes 15 pancakes.
* I usually halve and seed my squash, then lightly brush both pieces with olive oil and roast them on a baking sheet, flesh side down, at 400° for about 45 minutes. The flesh can be scooped from the skin and mashed with a fork.
Read about Joy's Perfect Fall Pancakes