Breakfast! It’s What’s For Dinner!

How many of us love breakfast for dinner? Not sure what it is, but there’s something so comforting and fun about having breakfast for dinner. And the kids just LOVE it which means I know I won’t have to struggle with picky eater issues and turned up noses because, let’s face it, who doesn’t love a good pancake?

The other night I was just burned out and I just couldn’t even think about dinner. This is usually when breakfast for dinner comes in most handy because most breakfast foods are easy and quick. I knew I wanted to make chocolate chip pancakes because they are a big hit with the kids but I wanted to get a veggie in them as well so I decided to use some butternut squash puree I had sitting in my fridge. They turned out so light and fluffy and delicious that I think I’ll make them part of my usual breakfast repertoire. The best thing is, you can make up a batch and freeze the extras. Place each pancake between sheets of waxed paper or parchment, wrap the stack in foil and seal in a freezer bag to keep them from getting freezer burn. Re-heat them in the microwave for 15 seconds and they are just as delicious as when you first made them and perfect for those days when you don’t have the time or energy to cook.

To make the butternut squash puree simply peel, de-seed and cut the squash into 1-inch cubes. Cook squash in boiling water until fork tender, about 20 minutes. Puree in a food processor with a splash of water until creamy. Allow puree to cool and store in the fridge in an airtight container for up to 4 days or freeze for a longer lifespan. I use the puree to mix into the kids yogurt or oatmeal or bake it into muffins. If you are short on time, you can just as easily substitute canned pumpkin puree for the squash with equally excellent results.

What are some of your favorite “Breakfast For DInner” meals?

Butternut Squash CHocolate Chip Pancakes

Makes 24 silver dollar pancakes


1 1/3 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon fine salt

1 cup milk

1/2 cup butternut squash puree

2 tablespoons unsalted butter, melted and cooled, plus more for greasing pan

1 large egg, lightly beaten

3/4 cups semi-sweet chocolate chips


1. In a large bowl, whisk together flour, sugar, baking soda, salt and cinnamon and set aside. In a separate bowl, stir together milk, squash puree, butter and egg. Slowly stir wet ingredients into dry ingredient but do not over mix. Add in chocolate chips.

2. Melt a tablespoon of butter in a non-stick skillet or griddle pan over medium heat. To make silver dollar sized pancakes: pour 1 1/2 tablespoons of batter onto greased skillet for each pancake. Cook about a minute on each side.


I found that those Chinese soup spoons make excellent batter distributors for silver dollar sized pancakes because they are easy to handle and hold just the right amount.

Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.

Follow her on Twitter @TakeBackTables

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