1. Cut off the top and bottom of the butternut squash. Peel the butternut squash with a vegetable peeler and cut it in half. Scoop out the seeds with a spoon. Cut the squash into pieces of 3 to 4 centimeters in size. 2.

Put the cubes in the pan with plenty of water and a pinch of salt. Bring the water to a boil and stir it regularly with a wooden spoon. Let it cook for about 5 minutes until the cubes have become soft.

3. Drain the cubes in a colander and let them cool down for a bit. Puree it into a smooth mixture using a hand blender or food processor. Weigh out 90 grams of puree on the kitchen scale and set it aside. If you have leftover puree, you can easily freeze it for another time. Make sure to ask an adult to help you! 10

4. Now add all the dry ingredients, such as flour, baking powder, cinnamon, speculaas spices, nutmeg, and vanilla sugar to taste, and mix it into the puree with the wooden spoon.

5. Then add the two eggs and the yogurt to the pumpkin puree and stir well again. The mixture should become about as thick as custard. If the mixture is too thick, you can thin it out with a little (soy) milk. If the mixture is too thin, add some more flour or meal.

6. Heat some oil or butter in a frying pan and scoop the batter into the pan using a ladle. Allow the batter to spread out a bit. Once the top of the pancake is dry, you can flip it with a spatula and cook the other side. Repeat this process until all the batter is used up.

7. Decorate the pancakes with whatever you like. For example, with honey, powdered sugar, or roasted pumpkin seeds.