stack of butternut squash pancakes on a white honeycomb plate with honey drizzle

Honey Recipes

Butternut Squash Pancakes & Salted Chestnut Honey

Delicious hidden veggie pancakes with a honey syrup. You'll want to make this recipe for breakfast, brunch, lunch - and even as a side for dinner!

Fall is one of our favorite times of year for using honey in the kitchen, and these butternut squash pancakes are the perfect vehicle for your favorite honey! We recommend using either our Salted Chestnut or Italian Chestnut Honey, but you can of course use whichever honey you prefer!

Italian Chestnut vs. Salted Chestnut Honey

Our Salted Chestnut Honey is a salted version of our Italian Chestnut Honey - literally. Chestnut Honey is dark, robust and has a slight bitter note on the back. But when you add salt? It tastes very reminiscent of salted caramel through the combined magic of chemistry and the biology of taste buds. We do highly recommend trying either of our Chestnut honeys in this recipe, as the complexity of flavor melds extremely well with the squash in the pancakes, but truly your favorite honey will also bee delicious!

Healthy Honey Recipes

Butternut Squash Pancakes with Salted Chestnut Honey & Browned Sage Butter

Makes 3 stacks of 3 medium pancakes. If using Salted Italian Chestnut Honey, use unsalted butter. If using Italian Chestnut Honey, use salted butter.

Ingredients:

1 cup mashed leftover butternut squash or similar squash
1 egg
1/2 cup plain yogurt
1/2 cup milk
1 Tbsp (salted) Italian Chestnut Honey
1/4 tsp cinnamon
1/2 tsp sea salt
1/4 cup grated Parmigiano Reggiano cheese
Ground black pepper to taste
1 tsp baking powder
1 cup flour
4-6 Tbsp chilled (salted) butter as needed
6 fresh sage leaves

Directions:

1. In a large bowl whisk the squash, egg, yogurt, milk and honey until combined.
2. Whisk in the cinnamon, salt, Parmigiano Reggiano, and black pepper.
3. Sift the flour and baking powder into the wet ingredients and whisk until just combined.
4. Heat a skillet with 1/2 Tbsp of butter. When at medium heat, scoop in the batter to desired size and cook until golden and the top starts to bubble. Flip and finish for another 2-3 minutes. Continue cooking all the pancakes and keep in a warmed oven until serving.
5. Just before serving, stack and plate the pancakes. Heat a small sauté pot with 3 Tbsp of chilled butter and 6 sage leaves until foaming. Once foaming, pour sauce over pancakes and finish with a honey drizzle.