Butternut Squash Pancakes Recipe
I’m all about a good pancake recipe that secretly hides veggies. My kids love these delicious Butternut Squash Pancakes, and so do I! They’re light, fluffy, sweet, and full of flavor. Add your favorite toppings to take this healthy breakfast to another level, or make a big batch and freeze them for later. You can’t go wrong with this Easy Butternut Squash Pancakes recipe!
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Table of Contents
Ingredients
Butternut Squash – This recipe is a great way to use up any leftover fresh butternut squash! Feel free to peel and cut fresh butternut squash for this recipe, purchase pre-cut squash at the store, or even use canned butternut squash puree.
Eggs – The eggs in these pancakes help bind them and add texture, but feel free to use a vegan egg substitute instead!
Maple Syrup – I like to mix in a little bit of maple syrup into the pancake batter to sweeten them and add moisture.
Vanilla – The vanilla in this recipe adds so much delicious flavor.
Oat Flour – Oat flour (or ground rolled oats) makes for the perfect gluten-free pancakes. However, feel free to use any type of flour you like!
Cinnamon/Nutmeg – A little bit of cinnamon and nutmeg add the best taste to these pancakes!
Baking Powder/Salt – Baking powder and a dash of salt make for the perfect pancake texture.
How to Make Butternut Squash Pancakes
Whether you make your own butternut squash puree or use a canned version, these Butternut Squash Pancakes are still so delicious and easy to make! Here’s how to put them together:
- Steam or boil the Diced Butternut Squash.
- Drain and mash.
- Mix with eggs, vanilla, maple syrup in a large bowl.
- Whisk the oat flour, cinnamon, nutmeg, baking powder, and salt together.
- Mix into the liquid ingredients.
- Pour about 1/4 cup of the pancake batter into a heated, non-stick pan with oil.
- Cook the pancakes for 2-3 minutes on each side!
Tips for Cutting Butternut Squash
The best way to cut butternut squash is actually very simple: cut the ends off, peel the squash (using a vegetable peeler or sharp knife), and then split the squash in half (longways). Remove the seeds using a spoon and then it’s ready for cutting into 1-2″ cubes!
Making the Butternut Squash Puree
You can either make your own butternut squash puree (using fresh butternut squash, as listed in the recipe below) or use canned butternut squash puree. To make your own, the key is to drain the squash right after it’s done cooking so that it doesn’t retain too much water! Once it’s fork tender, drain it well and mash.
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Using Rolled Oats to Make Oat Flour
Don’t have oat flour on hand? You can always make your own, homemade oat flour simply by blending rolled oats (or old-fashioned oats) into a flour-like texture. The general rule is that 1 cup of rolled oats makes about 3/4 cups oat flour!
Storing This Recipe
Let these pancakes fully cool before storing them in an airtight container. They can be kept in the refrigerator for 4-5 days or in the freezer for up to 3 months!
More Healthy Pancake Ideas
- Carrot Cake Pancakes Recipe
- Vegan Buckwheat Pancakes
- Healthy Sweet Potato Pancakes
- Greek Yogurt Pancakes
- Easy Fluffy Pecan Pancakes
More Healthy Breakfast Recipes
- Peanut Butter Smoothie (No Banana)
- Blueberry Banana Baked Oatmeal
- Poached Egg & Avocado Breakfast Salad
- Apple Cinnamon Overnight Oats
- Blueberry Banana Protein Muffins
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Easy Butternut Squash Pancakes
Equipment
Ingredients
- 1 1/2 cups cubed butternut squash (about 1/2 cup mashed)
- 2 large eggs
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- 1 1/4 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Add the cubed butternut squash to a pot and cover with water.
- Bring to a boil, reduce heat to low, and simmer until the squash is fork tender (about 15-20 minutes).
- Once done, drain the squash and either mash really well or add to a blender and puree until smooth.
- Measure out 1/2 cup worth of the butternut squash puree (you may have a bit leftover), then whisk together in a mixing bowl with the eggs, maple syrup, and vanilla.
- Whisk in the oat flour, baking powder, cinnamon, nutmeg and salt.
- Let the batter rest while you heat up a non-stick skillet. The batter will thicken slightly as it sits, but this will keep the pancakes nice and fluffy!
- Add a little cooking oil to the pan, then use a 1/4 or 1/3 measuring cup to add the batter.
- Cook for 1-2 minutes (or until bubbles begin to form), then flip and cook an additional 1-2 minutes.
- Serve with fresh fruit, chopped nuts, or maple syrup and enjoy!
Kathy says:
Would be easier to cook if they had some kind of milk included to thin the batter a little, so they would spread more easily in the pan. Good flavor, and I like that they are a way to get vegetables into a toddler, but they required two hands to spread them into circles since the batter was so thick.
Lenora Bonn says:
DELICIOUS! I added a little bit of white chocolate chips in the batter to give a little more depth or flavors and sweetness.
Lucir says:
I am allergic to oats! Any alternatives??
Christine McMichael replied:
I would say just use regular all-purpose flour or a 1-to-1 ratio gluten-free flour!
Christina s replied:
So I used organic sweet potato flour and added about 1/ to 1 cup almond milk until I got the consistency I wanted to put on the pan.