This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated and also make a great, healthy snack!
*Recipe updated September 2020*
Hi friends!
It’s been a while since I shared a pancake recipe on the blog, hasn’t it? We’re huge pancake fans around here and lately our go-to has been Kodiak Cakes because we can buy it in bulk at Costco. However, we also recently purchased a griddle after not having one for like 5 years.
And man I forgot how easy those things make it to make pancakes. No more crowding 3 little pancakes into a pan. Gimme all the space for flipping! Anyways, I’ve found that the griddle has really renewed my love for making pancakes…not only for breakfast, but also for snack time! And for stocking the freezer during my food prep days!
Since squash is overly abundant right now….and also super cheap…I thought I’d spend some time this fall/winter figuring out some new ways to eat it. My husband is not a squash fan (a fact he recently revealed to my mom after she’s been cooking for him for 10+ years)…but I’ve found that it’s an easy veggie to add into baked goods, pancakes and even sauces!
Little Miss loves roasted squash by itself, just like Squish did when he was little, but Squish will no longer eat it plain. Enter pancakes. Both the kids, and the hubby and I, have been gobbling these up!
Here’s how you make them:
PrintButternut Squash Pancakes
This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated and also make a great, healthy snack!
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: Makes 8 pancakes 1x
Ingredients
- 1/2 cup mashed roasted butternut squash (you can also use pumpkin)
- 2 eggs
- 1 cup milk (cow or plant-based)
- 1 tsp vanilla extract
- 1 Tbsp maple syrup
- 1.5 tsp baking powder
- 1 tsp cinnamon
- 1 cup white whole wheat flour
Instructions
Option 1: Add first 5 ingredients to a blender and blend until smooth. Add remaining ingredients and pulse until just mixed.
Option 2: Combine squash, eggs, milk,syrup and vanilla in a small bowl and mix well.
Add baking powder, cinnamon and flour and stir until just combined.
Scoop onto an oiled griddle or pan. Flip once.
Notes
You don’t need a blender for these but it definitely makes a smoother batter.
If you’re not using a blender, be sure your squash is very well roasted and soft and mash well before starting!
I found that smaller pancakes work much better than larger ones for this recipe.
Despite the photos above, we usually eat these plain or topped with some yogurt. But the craisins and chopped pecans make them super fall-like and festive. You could also add those as mix-ins to the pancake batter itself before cooking if you’re feeling a bit more adventurous!
Like I mentioned above, I make these in a blender for a smoother batter but if you don’t have a batter, you can make them in a bowl. I typically roast my squash by cutting in half, scooping out the seeds and baking cut side down on a foil-lined baking sheet at 400 or 425 degrees for 25-30 min depending on the side of the squash.
The batter will be thick so you’ll have to scoop it onto the griddle or pan, not pour it. And if you make the pancakes too big, the edges don’t cook as well so I tend to make smaller ones.
[clickToTweet tweet=”Add some veggies to breakfast with these Butternut Squash Pancakes!” quote=”Add some veggies to breakfast with these Butternut Squash Pancakes!”]
Enjoy!
–Lindsay–
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Can you use canned butternut squash?
yep! should work!
Great simple recipe with a delicious result! I had some frozen butternut squash in the freezer from over a year ago that my wife told me to use or lose. When I thawed it, it was quite squishy. It had not been peeled or cooked before it was frozen. I simmered it in a pan for half an hour and ran it through a strainer to get most of the peel out. When I mixed the ingredients the batter was too thin due to the watery pulp I used, so I added some more flour and baking powder. I was worried at this point, but all went well and the butternut squash pancakes were a hit with our pork chops and sauerkraut supper. Thanks for the recipe. My stepson even liked them.
I’ve never tried freezing homemade pancakes. Can you give some tips on how to freeze and reheat?
I’m looking for portable, make ahead food items for my 11 month old since he’s eating more table food and I’ll need to provide meals at the babysitter’s. This looks like a great idea for him and me!
Thanks in advance!
i let mine cool completely, then wrap 3-4 at a time in a stack in saran wrap and put multiple stacks in a ziploc bag in the freezer. To thaw i just nuke in the microwave.
Thanks!!
i find the toaster gives them a more fresh taste. if you have a defrost option that works the best.
They are delicious cold, too! We dont have any bzbies in the house any more. So I had to eat the leftovers myself. Loved them as an afternoon snack. I made smallish ones. 2 to.3 inches. And one of those is a nice snack. I’m sure the baby would love them.too!
Hey, Lindsay — What about swapping other flours, like almond flour?
the only other one i tried was oat flour. i didn’t like them as much. you could try almond flour but i’m not sure if it would work or not!
Just tried with almond flour and they turned out great !
I used King Arthur 1:1 gluten free flour and they came out perfect! Whole family loves them!
Thanks, Lindsay. I’m going to try the oat flour version.
I have never roasted squash before. What’s the best way?
i just cut it in half, scoop out the seeds and put on a foil-lined baking sheet cut sides down at 400 for 25-30 min or until soft enough to pierce easily with a knife!
Can you buy canned butternut squash in the UK? I don;t think I’ve seen it before. Thanks 🙂
i’m not sure. you could substitute pumpkin if you wanted.
Made this with pumpkin tonight! Doubled the recipe, used 1 can of pumpkin, and ended up adding 1/8C sugar (my son eats pancakes w/o syrup). Needed to add a decent amount of almond milk to make it normal pancake consistency, maybe 3/4C. I loved being able to hide a vegetable in my son’s favorite food!
Hi
Can you advise on an egg free version ?
My wife is Vegan and we are allways looking for good pancakes
Thanks
Stephen
you could try with a flax egg!
This was amazing. thank you so much! Went great with blackcurrant maple syrup and pecans. Amazing, will be making them again!
Love this recipe! I’ve got it memorized and have shared it with others. We make it as is but we make it in a waffle maker. Don’t need to at much as these puff up really well. We top it with a mixture of plain yogurt (Greek or regular) and syrup- refreshing and just enough sweetness!
Can I use AP flour?
yep
My kids usually turn up their noses at everything pumpkin and butternut squash. I was pleasantly surprised that these pancakes were a hit! I doubled the recipe and I did not get to eat a single pancake.
I decided to bake them in the oven at 350 degrees F for 13 minutes. Double batch made 18 pancakes. When they came out of the oven, I lightly buttered the tops. This is an optional step as I’m sure they would have still been delicious without it.
I made these pancakes for breakfast using leftover butternut squash I had steamed in the microwave for dinner a few nights before. The pancakes were easy and delicious! My husband raved about them. I doubled the recipe and froze some. Thank you!
My kids love these pancakes! We enjoy the pumpkin options.