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!
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.
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.