These Butternut Squash Pancakes are a sweet and savory way to celebrate the fall season. Combining sweet pureed roasted butternut squash with warming cinnamon, vanilla, and maple syrup, for a caramelized flavor and comforting texture that feels indulgent yet wholesome.
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Pancakes are the ultimate brunch recipe that can be made either sweet like our Strawberry Dutch Baby recipe or savory like our Oat Flour Pancake recipe. A unique Thanksgiving recipe that's both sweet and savory, this butternut squash pancake recipe uses leftover roasted butternut squash in the base for a hearty and decadent pancake.
Each bite is soft and fluffy, creating a comforting texture that feels indulgent yet wholesome. With a gentle sweetness that’s not overwhelming, the nuttiness of the squash, vanilla, and cinnamon provide a cozy fall pancake that melts in your mouth. Serve with a drizzle of maple syrup, a dollop of yogurt, and pumpkin seeds for added crunch.
Why You’ll Love This Butternut Squash Pancake Recipe
- They’re incredibly delicious: A sweet and savory breakfast recipe, these butternut squash pancakes are packed with fall flavor and a light texture that contrasts perfectly with the heaviness and sweetness of the squash.
- They’re kid-friendly: We know, that’s a bold statement. Squash in pancakes doesn’t sound the most appealing to kids, but your little ones won’t even know it’s in there since it adds sweetness and a caramelized flavor to the batter. And even if they do know, trust us they won’t mind.
- They freeze well: You’re going to want to double or even triple the batch because these butternut squash pancakes are an excellent option for meal prep, freezing well for busy mornings.
If you love butternut squash, you'll love our Butternut Squash Gnocchi, Butternut Squash and Carrot Soup, Sauteed Butternut Squash, or Roasted Butternut Squash.
Ingredient List
- Flour: all-purpose flour is ideal for making pancakes.
- Baking Powder: helps the pancakes rise and makes them fluffy.
- Cinnamon: adds warmth and depth to the pancakes and pairs perfectly with the butternut squash.
- Salt: sea salt or kosher salt.
- Butternut Squash: use precooked butternut squash. It can be either be store-bought butternut squash puree, or leftover squash that you have blended or mashed.
- Eggs: large or extra large, as fresh as possible.
- Milk: whole milk/3.25% milk is our go-to for pancakes, but your favorite milk or milk alternative will work as well.
- Maple Syrup: use real maple syrup. Adds sweetness and a slight caramel flavor that works wonderfully with the butternut squash.
- Vanilla: real vanilla extract or vanilla bean paste is best.
- Butter: we use salted butter in all of our recipes, whether sweet or savory.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions and Modifications
- Swap the squash: This pancake recipe works with a variety of squashes, such as acorn, winter, and pumpkin. The squash can also be swapped for mashed bananas.
- Try other spices: Homemade Pumpkin Spice is the perfect addition to this recipe in place of the cinnamon.
- Make it gluten-free: Swap the all-purpose flour with your favorite gluten-free flour. We have tested it with almond flour, rice flour, and oat flour and all work well with the addition of another egg.
- Make it dairy-free: Try coconut milk instead the whole milk, and swap the butter with coconut oil or avocado oil.
Recipe Steps: How to Make Butternut Squash Pancakes
1. Combine the dry ingredients.
Combine flour, baking powder, cinnamon, and salt in a large bowl.
2. Combine the wet ingredients.
In a separate medium bowl, whisk the butternut squash egg, milk, maple syrup, and vanilla until combined.
3. Finish the batter.
Pour the wet ingredients into the dry, then mix until just combined. Stir in the butter, just a few rotations until the butter is absorbed into the batter but there are stir clumps of flour.
4. Cook the pancakes.
Heat a skillet over medium heat. Melt the butter and pour the batter into the pan, about ¼ cup of batter per pancake. Cook for 2-3 minutes, until bubbles start to form on top of the pancake. Flip the pancakes and cook another 2-3 minutes, until cooked through and golden-brown. Transfer to a plate and cook the remaining pancakes.
Tips for The Best Butternut Squash Pancakes
- Ensure the squash is moist: if using leftover roasted squash, add a couple of splashes of water, or milk before mashing or blending it to ensure it has enough moisture.
- Don’t overmix the batter. Mix the wet and dry ingredients until just combined. Lumps are completely okay. Overmixing the batter will lead to tough, dense pancakes.
- Let the batter rest - Allow the batter to rest for 5 minutes. This helps the flour hydrate and results in fluffier pancakes.
- Cook with the right heat: keep the heat on medium or medium-low to prevent the pancakes from burning before they are cooked through.
Storage, Freezing, and Reheating
Storage: Let the pancakes fully cool before storing them in an airtight container. They can be kept in the refrigerator for 4-5 days.
Freezing: Let the pancakes fully cook then arrange them in a single layer on a wire rack placed over a baking sheet. Freeze for 3-4 hours then transfer to an airtight freezer-safe container to be frozen for up to 6 months.
Reheating: Whether reheating from the fridge or freezing, just throw the pancakes in the toaster for a few minutes until warm, crisp, and golden.
Recipe FAQs
Don’t overmix the batter. Mix until just combined to keep the pancakes light and fluffy.
Ensure the pan is preheated and well-greased with butter or oil before adding the batter.
These pancakes can be made without eggs, just be careful when flipping them because they will not hold together quite as well compared to using eggs in the batter.
All-purpose flour is the most commonly used, but you can also use whole wheat, cake/pastry flour, oat, or gluten-free flour depending on preference.
Place cooked pancakes on a wire rack placed over a baking sheet in a warm oven (250°F) until all pancakes are ready to serve.
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Recipe Card
Butternut Squash Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 1 cup butternut squash room temperature, mashed or pureed
- 1 large egg
- 1 ½ cups milk whole/3.25%
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
- ¼ cup melted butter plus additional for cooking
Instructions
- Combine flour, baking powder, cinnamon, and salt in a large bowl.
- In a separate medium bowl, whisk the butternut squash egg, milk, maple syrup, and vanilla until combined.
- Pour the wet ingredients into the dry, then mix until just combined. Stir in the butter, just a few rotations until the butter is absorbed into the batter but there are stir clumps of flour.
- Heat a skillet over medium heat. Melt the butter and pour the batter into the pan, about ¼ cup of batter per pancake. Cook for 2-3 minutes, until bubbles start to form in the top of the pancake. Flip the pancakes and cook another 2-3 minutes, until cooked through. Transfer to a plate and cook the remaining pancakes.
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