Life is good when you wake up to the sizzle and hiss of pancakes griddling on the stove. A ladleful of batter onto the shiny cast-iron skillet and then…

The spread!
The bubbles!
The flip!

The stack of golden brown pancakes awaits me (and my fuzzy robe) on the kitchen counter, springy to the slightest touch from my impatient fork…

And, yes, through three years of marriage I’ve firmly maintained that I should stride into the kitchen and stumble upon this domestic scene. Pancake breakfasts are a loving husband’s duty… until now.

The moment Jamie decided to dress up his already-perfect pancakes with the creamy, totally flavorful– healthful!– Butternut Squash Soup from O Organics, I began to want pancakes so frequently that I had to dive in and start making them myself.

They owe their incredible texture and holiday flavor (that remind me of my favorite Starbucks latte…) to the soup that stands in for the usual 5 cups of flour. According to Chef Hubby, the Organics Butternut Squash Soup gives the perfect Thanksgiving weekend pancakes “body and texture.” That’s fancy chef talk for, “These babies are chewy yet tender!”

By adding the butternut squash, we’ve also cranked up the nutrition quotient, adding Vitamin A, Vitamin C and hard-to-find manganese and folate.

Have we just created the perfect holiday breakfast food??

Butternut Squash Pancakes w. Pecan-Maple Sauce
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 16 pancakes
  • For the Pancakes:
  • 3 cups all-purpose flour
  • cup granulated sugar
  • teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 17.3 oz O OrganicsTM Butternut Squash Soup
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • For the Pecan-Maple Sauce:
  • 2 tablespoons butter
  • cup chopped pecans
  • cup O Organics Maple Syrup
  1. Combine the flour, sugar, salt, baking powder and cinnamon in a large bowl. In a separate bowl, whisk together the butternut squash soup, eggs, vanilla and milk. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Set aside to rest 10 minutes.
  2. While the batter rests, put the butter and chopped pecans in a small saucepot over medium heat. When the butter begins to sizzle add the maple syrup and continue cooking until the syrup begins to bubble.
  3. To cook the pancakes, heat a cast-iron skillet or non-stick pan and add just enough oil to cover the bottom. Pour the batter into the heated skillet, using a ¼ cup measure as a scoop. Cook until bubbles form and the edges are brown. Turn and cook approximately 1 minute more.