Butternut Squash Pancakes

Butternut Squash Pancakes

As I posted earlier in Roasting Butternut Squash, if there is one vegetable our garden produces a ton of, it is butternut squash! With its sweet nutty flavor, everyone loves it – it is definitely a family favorite. I am glad too, since butternut is a great source of vitamins A, C and E, magnesium and potassium.

I first started making Butternut Squash pancakes on the third stage of the GAPS Introduction. After the first two stages of the introduction diet, everyone was hungry for anything resembling a “real” pancake and these were definitely a hit! While the rest of the family has transitioned to a traditional diet, I remain on the full GAPS diet. These pancakes have remained on the menu and we all still enjoy them.

I roast my butternut squash for the pancake recipe (and most others too!) which intensifies the flavor. Roasting is the easiest method of preparation and you don’t kill your hands using the potato peeler!

Oh, and don’t just think “pancakes” = “breakfast” – these are great served as a side dish to accompany other dishes or even alone!

In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.

Butternut Squash Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 6 pancakes
  • 2 c. butternut squash, cooked and mashed
  • 1 c. nut butter or nut flour - I use almond flour which you can find HERE.
  • 4 eggs
  • ¼ tsp salt
  • ½ tsp baking soda (optional)
  • tallow or lard (from grass fed animal fat) or coconut oil. If you do not render your own tallow or lard, you can purchase it HERE.

    I buy all my real salt and spices from my affiliate partner, Mountain Rose Herbs, because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
  1. Cook butternut squash and mash. Cut the squash into cubes and boil until tender or Roast Butternut Squash
  2. Mix all ingredients together with a hand mixer.
  3. Place a small amount of tallow, lard or coconut oil into a preheated skillet and melt.
  4. Pour ¼ c. of batter into the skillet and cook over medium heat until browned.
  5. Flip the pancake once and cook the other side until brown.
  6. Serve warm and Enjoy!


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  1. Daniela says

    It looks wonderful…hm…I feel the fragrance too….it’s a must do it today!!!
    Love all your recipes..I already incorporated some in my menu. Thank you so much!

  2. KimH says

    Yum, sounds awesome! I’ll definitely have to try this out soon, but I’ve got loads of sweet potatoes I need to do something with so Im going to use your recipe with them instead of squash first. 😉
    Thanks Dina-Marie… Have a wonderful day!!

  3. says

    Hi Diana,
    Your Butternut Squash Pancakes look awesome. We have fresh Butternut in the garden and just love using in different recipes. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Deana says

    How could I sub coconut flour or butter in place of nut butter or flours? I am battling kidney stones and am low Oxalate.

    • says

      Deana, I would try substituting equal amounts to begin with but since the coconut flour is drier than the nut butter, more liquid will be needed. Because coconut flour has more fiber in it than other flours, when substituting it in a recipe, you will need to add more liquid and even more leavening – I would start with twice the eggs and increase the baking soda or powder by 1/4 tsp. It really is trial and error but hopefully this will get you close to what you want. Let me know how it works for you!

  5. Anne says

    Hi! These look great! I will use them on the Gaps diet. I am wondering if you have ever frozen any of these and, if so, how did it turn out with reheating?


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