Butternut 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.
Find it online: https://www.theleangreenbean.com/butternut-squash-pancakes/
