Before the Maple Syrup was drizzled on top!
It's the time of year when I make a batch of Butternut Squash Pancakes for breakfast! Enjoying these delicious pancakes that have Cinnamon, Nutmeg and Ginger is a tradition, especially in Autumn. While prepping the Butternut Squash for the freezer two days ago, I saved out 1 Cup to make these. The next day we enjoyed Butternut Squash Pancakes for breakfast. They are so light and are so yummy!
After enjoying our breakfast, there were many left to freeze. Did I mention that they freeze very well?? They do!! It's always great to open the freezer door to find a Ziploc bag or two of frozen pancakes. (I was quick to freeze them and did not take a current photo, but luckily I had one to use today.)
**When freezing pancakes after they cool, I place half of the pancakes individually in sandwich bags and half are not placed in the bags. Then, I stack them- every other one is in a sandwich bag. In this manner they do not stick together and it's easy to remove the needed amount later. I also save on using too many of the sandwich bags. The pancake stacks are then placed into Ziploc Freezer bags and into the freezer they go. Easy breakfasts for other mornings!
Thanksgiving Day will be celebrated soon and you will probably be enjoying Butternut Squash on your dinner table. We will be! Save out 1 Cup to prepare these delicious pancakes for breakfast. A few years ago I posted my recipe on my blog. It is a click away and well worth the click!
Place the extra pancakes in your freezer to enjoy on other mornings! You will be so happy you did!