Harvest Pancakes

Featuring specialty crop recipes

This recipe courtesy of The Great Pumpkin Patch


Harvest Pancakes

Course Breakfast


  • 1/2 C. walnuts or favorite nuts ground
  • 1 C. flour
  • 1/2 tsp. cinnamon
  • 1 Tbsp. granulated sugar
  • 2 tsp. baking powder
  • 1/2 C. winter squash (Sweet Dumpling squash recommended) steamed and mashed
  • 1 C. milk
  • 1 Tbsp. cooking oil
  • Pinch salt
  • 2 egg yolks slightly beaten
  • 2 egg whites


  • Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl and set aside.
  • In another bowl combine milk, squash, egg yolks and oil.
  • With a large wooden spoon, stir the dry mixture into the squash mix and set aside.
  • Beat the egg whites in a bowl until stiff peaks form.
  • Gently fold the egg whites into the squash mixture.
  • Heat up a skillet and pour about 1/4 c. of batter per pancake.
  • Cook until surface is bubbly and edges are slightly dry, and flip.
  • Cook until golden brown.