Butternut Squash Pancakes
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
Calories: 394kcal
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.
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