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    Home » Recipes » Brunch Recipes

    Butternut Squash Pancakes

    Published: Sep 18, 2024 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Butternut squash pancakes with yogurt and pumpkin seeds on a plate with an antique fork.
    Butternut squash pancakes with yogurt and pumpkin seeds on a plate with an antique fork.
    A stack of butternut squash pancakes with yogurt and pumpkin seeds having syrup poured overtop.

    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. 

    three butternut squash pancakes on a plate topped with yogurt, pumpkin seeds and maple syrup with a fork.
    Jump to:
    • Why You’ll Love This Butternut Squash Pancake Recipe
    • Ingredient List
    • Recipe Substitutions and Modifications
    • Recipe Steps: How to Make Butternut Squash Pancakes
    • Tips for The Best Butternut Squash Pancakes
    • Storage, Freezing, and Reheating
    • Recipe FAQs
    • Craving More Unique Brunch Recipes?
    • Recipe Card

    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

    ingredients to make butternut squash pancakes.
    • 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

    flour, cinnamon, salt and baking powder in a bowl.

    1. Combine the dry ingredients.

    Combine flour, baking powder, cinnamon, and salt in a large bowl.

    milk, butternut squash puree, egg and vanilla in a bowl.

    2. Combine the wet ingredients.

    In a separate medium bowl, whisk the butternut squash egg, milk, maple syrup, and vanilla until combined.

    mixed butternut squash pancake batter in a bowl.

    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.

    three butternut squash pancakes frying in a skillet.

    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.
    a stack of butternut squash pancakes on a plate topped with yogurt, pumpkin seeds and maple syrup.

    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

    How do I prevent pancakes from being too dense?

    Don’t overmix the batter. Mix until just combined to keep the pancakes light and fluffy.

    Why are my pancakes sticking to the pan?

    Ensure the pan is preheated and well-greased with butter or oil before adding the batter.

    How can I make pancakes without eggs?

    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.

    What is the best flour to use for pancakes?

    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.

    What's the best way to keep pancakes warm while cooking?

    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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    Did you make these Butternut Squash Pancakes? Please leave a ⭐️ star rating and let us know your thoughts in the 📝 comments below. And don't forget to sign up for our email newsletter so you don't miss any recipes. Thanks for cooking with us!

    Recipe Card

    a stack of butternut squash pancakes on a plate topped with yogurt, pumpkin seeds and maple syrup.

    Butternut Squash Pancakes

    No ratings yet
    Philip Lago and Mystique Mattai
    Fluffy and flavorful, these Butternut Squash Pancakes are a cozy twist on a breakfast classic. Made with roasted squash, cinnamon, vanilla, and a hint of sweetness, they’re perfect for fall mornings!
    Servings: 4 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins

    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.

    Recipe Notes

    Scroll up to view a visual walkthrough of the recipe.
    Tips:
    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.
     
    Variations 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 of the whole milk, and swap the butter with coconut oil or avocado oil.

    Nutrition

    Calories: 394kcal | Carbohydrates: 52g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 954mg | Potassium: 358mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4292IU | Vitamin C: 7mg | Calcium: 369mg | Iron: 3mg

    Additional Information

    Course: Breakfast, Brunch
    Cuisine: American, Canadian
    Servings: 4 servings
    Calories: 394
    Tried this recipe?Leave a comment and let us know!

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