Butternut Squash Pancakes are GAPS Legal, paleo pancakes and oh, so good! This butternut squash pancake recipe is not only easy but also delicious and healthy – definitely a win-win! Not convinced? Watch the video to see how easy they are to make!
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 squash is a great source of vitamins A, C and E, magnesium and potassium.
You can read more about the 7 Health Benefits of Butternut Squash if you need some convincing in Roasted Butternut Squash Recipe!
Butternut Squash Pancakes Video
I learn best by watching someone else. So, watch the video and see for yourself just how easy it is to make Paleo Pancakes!
Butternut Squash Pancakes Video Resources
I love knowing what other people use and why they like particular products. Here is a list of resources that you see me use in the video and why I like it. Most links will take you to Amazon.
- Cast Iron Skillet – I love cooking with cast iron. It’s natural nonstick coating is easy to maintain and the heat is so easily distributed.
- Almond Flour – I use this brand and really like it.
- Glass Milk Bottle – These bottles work great for serving things like syrup, salad dressing and I even use them as vases for wild flowers.
My History with Butternut Squash Pancakes or Paleo Pancakes
To be honest, before going on the GAPS diet, I had never even tried butternut squash! It was just not a vegetable that my mother ever cooked and I have tended to cook like she did!
My first attempt was with Butternut Squash Soup and that was delicious. But, it was not until the third stage of the GAPS Introduction that I started making Butternut Squash Pancakes.
After the first two stages of the introduction diet, everyone was hungry for anything resembling a “real” pancake and these were definitely a hit!
After several years of being off the GAPS diet, I am back on it to help get rid of my eczema naturally I have worked through the Introduction stages and am now on the full GAPS diet to help and, it is working by the way!
When I first began having them, little did I know that they were also a paleo pancakes recipe! I love eating healthy and plan to continue – food truly can be medicine!
Butternut Squash is Good for You!
BBC Good Food recently did a special spotlight of this particular squash, and I’d like to share some of the health benefits of butternut squash they highlighted:
Is butternut squash good for eye health?
Research has shown that certain phytonutrients, such as zeaxanthin and lutein, may help to protect eye health. Butternut squash contains both of these carotenoids. Vitamin A also plays a role in eye health and healthy cell renewal. Diets that are high in fruit and vegetables, including butternut squash, are rich in antioxidants which appear to offer eye protection benefits.
Can butternut squash help to support the immune system?
Eating a healthy, balanced diet can go a long way towards supporting your body’s natural defenses, although there’s no guarantee that you won’t succumb to a cold. Beta-carotene, found in butternut squash, helps to support the natural function of the immune system, along with vitamin A which can help to prevent infections…
Is butternut squash good for digestion?
Just 100g of butternut squash contains around 3g of fiber, which is 10% of the recommended daily allowance (RDA) of fiber for adults. According to the NHS, most of us don’t eat enough fiber, getting around just 18g a day. There is strong evidence that fiber is associated with a reduced risk of heart disease, bowel cancer and type 2 diabetes. But that it can also help digestion and prevent constipation.
Tips for Making Butternut Squash Pancakes or Paleo Pancakes:
- I roast my butternut squash for this recipe (and most others too!) because it intensifies the flavor. Roasting is the easiest method of preparation and you don’t kill your hands using the potato peeler! See Roasted Butternut Squash Recipe.
- Don’t just think “pancakes” = “breakfast” – these are great served as a side dish to accompany other dishes or even alone!
- Butternut squash keep for long periods of time as long as they are kept cool so stock up when they are on sale.
Serving Suggestions
Top Butternut Squash pancakes with one or more of the following:
- Butter
- Maple syrup
- Honey
- Jam – Instant Pot Strawberry Jam is delish on them!
- Instant Pot Pumpkin Butter
- Nothing – Yes, they taste great plain!
How to Make Butternut Squash Pancakes or Paleo Pancakes Step by Step
- Cook butternut squash and mash. See Roast Butternut Squash Recipe Photo 1
- Place all ingredients in a mixing bowl. Photo 2
- Using a hand mixer or a whisk, mix well. Photo 3
- In a hot skillet with a bit of oil in it, pour 1/4 c. of batter and cook over medium heat until browned, flipping once. Photo 4
If you’ve tried these Butternut Squash Pancakes (Paleo Pancakes) or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER
Butternut Squash Pancakes are not just for breakfast - they make a great anytime snack!
- 2 c. butternut squash cooked and mashed
- 1 c. nut butter or nut flour
- 4 eggs
- 1/4 tsp salt
- 1/2 tsp baking soda optional
- 2 tbsp tallow, lard or coconut oil
- Cook butternut squash and mash. Cut the squash into cubes and boil until tender or Roast Butternut Squash
- Mix all ingredients together with a hand mixer.
- Place a small amount of tallow, lard or coconut oil into a preheated skillet and melt.
- Pour 1/4 c. of batter into the skillet and cook over medium heat until browned.
- Flip the pancake once and cook the other side until brown.
- Serve warm and Enjoy!
- Roasting butternut squash intensifies the flavors plus it is easier on your hands!
- Pancakes are NOT just for breakfast - these make great sides to go with other meals.
- Butternut squash is a winter squash and will keep for long periods of time uncooked, if kept cool.
Serving Suggestions
Top with one or more of the following:
- butter
- honey
- maple syrup
- jam - Instant Pot Strawberry Jam is delish!
- Instant Pot Pumpkin Butter
What is your favorite way to eat Butternut Squash Pancakes – honey, maple syrup, jam, plain? Leave a comment – I would love to know!
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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!
Daniela
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!!
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
These look great!
What does baking soda do in the recipe?
Gigi, the baking soda helps them rise slightly and they are lighter. I have made it without and they are also good.
Who knew butternut squash could be so versatile?? Sounds good! Thanks so much for linking on Busy Monday!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
I just made these for the first time with pumpkin puree, and they were wonderful Dina-Marie! Topped with maple syrup and pumpkin pie spice made for a perfect autumn breakfast.
The new (newish?) header and logo look fantastic!!
Jennifer, thanks! I love hearing other enjoyed my recipes! And, I am glad you like the new design!
How could I sub coconut flour or butter in place of nut butter or flours? I am battling kidney stones and am low Oxalate.
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!
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?
Anne, I have and they were fine!
Thank you so much! Can’t wait to try them : )
I loved them! I made 2-1/2 times the recipe and added a 1/2 tsp. each of allspice, nutmeg & ginger. Thanks for another breakfast option!
Thanks, Mary, that would spice them up and sounds delicious!
I also added 1 tsp. Vanilla extract
Mary, that is a great addition – thanks for the suggestion!
What a great idea to use squash, looking forward to trying these!
I’m new to your site and to low carb. Do you have a low carb version or alternative to maple syrup?
Michelle, I am so glad you have joined me! I’m sorry, but I really do not have a low carb alternative.
These look delicious and so seasonal! And on another note, loved reading your story. I’m a new reader and look forward to keeping up with your posts.:)
Kiran, thanks for stopping by and I look forward to hearing more from you!