Butternut Squash Pancakes Recipe

Butternut squash pancakes are a delicious and healthy way to start your day. Not only are they flavorful and filling, but they are also a great way to use up leftover butternut squash. Kids love breakfast for dinner and I don’t think anyone turns their nose up at pancakes, right?

If you are looking for healthy recipes the whole family will love, this is it! In this post, we’ll take you through the step-by-step process of making butternut squash pancakes.

Butternut Squash is a Healthy Addition to Homemade Pancakes

Butternut squash is an incredibly healthy vegetable that offers a wide range of health benefits. Firstly, it is low in calories and high in fiber. It also contains a variety of vitamins and minerals, including vitamins A, C, and E, potassium, magnesium, and manganese, which are essential for maintaining a healthy immune system, strong bones, and healthy skin.

Additionally, butternut squash is rich in antioxidants like beta-carotene and lutein, which can help reduce the risk of chronic diseases such as cancer, heart disease, and macular degeneration. Overall, butternut squash is a nutritious and delicious vegetable and it is a great addition to this homemade pancake recipe. If you are trying to get a picky eater to eat vegetables, this is a great recipe.

 

How to Cook Butternut Squash Ahead of Time

So, the first thing you need is the actual butternut squash puree. I really don’t recommend canned butternut squash. You could try it, however, it is pretty easy to cook if you just plan ahead.

To cook the squash, cut off the top of the squash and cut it in half top to bottom. Scoop out the seeds. Put it on a foil-lined cookie sheet and drizzle with olive oil. Cover it with foil. Bake in the oven at about 425 degrees for an hour or until it is soft. Let it cool and scoop out the inside. Mash it til smooth. Place the butternut squash into a strainer to drain the excess liquid before using.

 

Ingredients for butternut squash pancakes

Other than the butternut squash puree, you will need a few standard pancake ingredients. I actually made these with water instead of milk because I had no milk in the house.

You could probably substitute the water with milk, almond milk, or any other milk substitute. And of course, if you don’t have cinnamon and nutmeg, pumpkin pie spice will also work.

Here’s a list of what I used for making these butternut squash pancakes.

• Butternut squash puree: You can use canned butternut squash if needed or even canned pumpkin)
• All-purpose flour: You could probably use half whole wheat flour if you wanted. I’m not sure how gluten-free flour, coconut flour, or anything else would turn out.
• Baking powder
• Cinnamon
• Nutmeg
• Salt
• Sugar
• Vanilla
• Eggs
• Water
• Melted butter
• Maple syrup and additional butter for serving

 

How to Make Butternut Squash Pancakes

Start by preparing the butternut squash puree as described above. You will only need one cup so the rest of it can be frozen back or served for dinner one night.

In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, sugar, and salt. Mix them up gently so they are thoroughly mixed.

Make a small well in the middle of the dry ingredients and add the egg, vanilla, squash puree, and water. Mix until well combined. Let the batter rest for a minute or two and heat up your pan.

I prefer to use my electric griddle when making homemade pancakes because I can cook a big batch all at one time. You could use a cast iron skillet and cook them one at a time if you prefer.

Use a ladle or a measuring cup to pour about 1/2 cup of batter onto the skillet. Add more or less, depending on your desired size.

Cook the pancakes for about 2-3 minutes on each side, or until they are golden brown. You want the pancake batter to look slightly dry around the edges and the top of the pancakes to have small bubbles on them.

Once your pancakes are cooked, remove them from the skillet or griddle and keep them warm until you are ready to serve them.

 

Pancake Topping Ideas

I was not very adventurous with my toppings and went with traditional butter and pure maple syrup, however, there are loads of other topping ideas to choose from.

• Whipped cream
• Fruit
• Plain Yogurt
• Nut butter
• Chopped nuts
• Any other favorite toppings that inspire you

How to store and reheat leftover pancakes

If you have leftovers, lucky you! Like most baked goods, they will last a few days in the fridge if you keep them in an airtight container. If you want to freeze them, place some waxed paper between them, put them in an airtight container, and freeze them for up to 6 months.

To reheat them, I like to put them on a plate and heat them in the microwave for about 30 seconds. You can also place them on a baking sheet, cover them with foil and warm them up in a 350-degree oven until heated through.

Butternut squash pancakes are a great way to use up leftover butternut squash while also adding some healthy nutrients to your breakfast. Since the standard American diet doesn’t include enough vegetables, they are a great addition to your menu rotation. I encourage you to make up a big batch and freeze them to eat regularly.

Butternut Squash Pancakes Recipe

Looking for a delicious and healthy breakfast option? Try these butternut squash pancakes! Made with wholesome ingredients and bursting with flavor, these pancakes are the perfect way to start your day. They are also a great way to use up leftover butternut squash and get a few hidden veggies into your family’s diet. Want more easy recipes?  Try my hamburger beef stroganoff or my fresh corn fritter recipe this week.

Yield: 8 pancakes

Butternut Squash Pancakes Recipe

Print

Looking for a delicious and healthy breakfast option? Try these butternut squash pancakes! Made with wholesome ingredients and bursting with flavor, these pancakes are the perfect way to start your day.

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

• 1 cup butternut squash puree
• 2 cups all-purpose flour
• 3 tsp Baking powder
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Salt
• 1 TBSP Sugar
• 1 tsp Vanilla
• 1 Egg
• 1 1/4 cups Water (add more or less depending on batter consistency)
• 3 TBSP Melted butter
• Maple syrup and additional butter for serving

Instructions

In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, sugar, and salt. Mix gently.

Make a small well in the middle of the dry ingredients and add the egg, vanilla, squash puree, and water. Mix until well combined. Let the batter rest for a minute or two and heat up your pan or skillet.

Use a ladle or a measuring cup to pour about 1/2 cup of batter onto the skillet. Add more or less, depending on your desired size.

Cook the pancakes for about 2-3 minutes on each side, or until they are golden brown. You want the pancake batter to look slightly dry around the edges and the top of the pancakes to have small bubbles on them.

Once your pancakes are cooked, remove them from the skillet or griddle and keep them warm until you are ready to serve them.

Serve with desired toppings.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 401Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 627mgCarbohydrates: 61gFiber: 4gSugar: 8gProtein: 9g

Nutrition information not always accurate