Butternut squash eggnog pancakes

By Jason Skrobar
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  • 1 package Compliments Gluten-Free Pancake Mix
  • 1/4 cup unsalted butter, melted
  • 1 3/4 cup cold eggnog
  • 1 large egg
  • 3/4 cup butternut squash puree
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • Crushed nuts, whipped cream and maple syrup for topping


  1. In a large mixing bowl whisk together melted butter, eggnog, egg and butternut squash puree.
  2. Once fully incorporated add the Compliments Gluten-Free Pancake Mix. Whisk to combine fully. Let batter sit for five minutes while you heat your pan.
  3. Heat one tablespoon of the unsalted butter and one tablespoon of the olive oil in a non-stick skillet. Ladle a good amount of the batter into the non-stick skillet. Once small bubbles start to form, flip the pancake and let cook for another minute. Remove from skillet to a plate and continue until all your batter is done. Continue to add the remaining butter and olive oil as needed.
  4. Serve with your favourite toppings - chopped or crushed nuts, whipped cream and of course plenty of maple syrup! Enjoy!

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