These Butternut Squash Pancakes are perfect for breakfast or a quick snack and oh, so good! This recipe is not only easy to make but also delicious and healthy - definitely a win-win!
To be honest, 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. It didn't take long before I tried making Butternut Squash Pancakes.
Now one vegetable our garden produces a ton of is butternut squash. With its sweet nutty flavor, everyone loves it - it is definitely a family favorite.
Butternut squash is a great source of vitamins A, C, and E, magnesium, and potassium. It helps support the immune system and is good for digestion.
Besides these Butternut Squash Pancakes, there are lots of other ways I incorporate butternut squash into my diet now. I love to add it to this Pork Loin Roast for a one-pot meal, or you can serve Roasted Butternut Squash as a side dish to go with any meal, like this Honey Mustard Chicken.
Resources
I love knowing what other people use and why they like particular products. Here is a list of my favorite products to use for these Butternut Squash Pancakes.
- Cast Iron Skillet - I love cooking with cast iron. Its 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, and salad dressing and I even use them as vases for wildflowers.
Ingredients
Making Butternut Squash Pancakes only takes a few simple ingredients. The exact amounts are listed in the recipe card down below.
Butternut Squash - Squash keeps for long periods of time as long as they are kept cool so stock up when they are on sale.
Flour - Any flour will do. I prefer using nut flour, like almond or coconut flour, or you can also use nut butter.
Eggs - I prefer pastured eggs, but any eggs will do.
Salt
Baking Soda
Cooking Oil - Tallow, lard, coconut oil, avocado oil, or even butter will work.
Instructions
These healthy Butternut Squash Pancakes are a favorite of mine to make for the family when our garden produces a ton of butternut squash. They are delicious and easy to make!
- Start by preparing the butternut squash. Cut the squash into cubes and boil until tender, or my preferred method is following the instructions for Roasted Butternut Squash. After it is cooked, mash the squash in a bowl.
- Add the flour, eggs, salt, and baking soda (optional).
- Mix all the ingredients together in a hand mixer until there are no lumps of flour remaining.
- To cook the pancakes, place a small amount of tallow, lard, or coconut oil into a preheated skillet. Pour ¼ cup of batter into the skillet and cook over medium heat until browned. Flip the pancake once and cook on the other side until brown.
- Serve and enjoy!
Serving Suggestions
Butternut Squash Pancakes are delicious on their own, or you can also serve them with your favorite toppings. Here are some of my top choices to go with these pancakes.
- Butter
- Maple syrup
- Honey
- Jam - Instant Pot Strawberry Jam is delish on them!
- Chopped nuts like walnuts or pecans
- Instant Pot Pumpkin Butter
Variations
There are so many different ways to make pancakes. Here are a couple of variations for this Butternut Squash Pancakes recipe.
Instead of using butternut squash, try making sweet potato pancakes! Start by roasting the sweet potatoes and then following the rest of the instructions for Butternut Squash Pancakes.
For a time-saving option, you can purchase canned butternut squash puree at a store like whole-foods.
Use canned 100% pure pumpkin to make a tasty fall-flavored pancake.
To add some extra flavor to your Butternut Squash Pancakes try adding seasonings like pumpkin pie spice or cinnamon.
Top Tips
These Butternut Squash Pancakes are a favorite of mine to make for the family because of all the nutritional benefits that butternut squash has to offer. Plus, they are delicious!
- To prepare the butternut squash, I start with this Roasted Butternut Squash recipe for these pancakes (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!
- If the batter is too thick, try thinning it out by adding a tablespoon of water at a time until it is the desired consistency.
- Avoid the temptation of turning the burner up if the pancakes are cooking slowly. This can cause the centers to not cook completely.
- For simple meal prep make a big batch of pancakes and freeze the rest. When you are ready to eat them, microwave for 1 to 1 ½ minutes until hot.
Frequently Asked Questions
Can these Butternut Squash Pancakes be made ahead of time?
Yes! You can make the pancake batter in advance and then store it in the refrigerator for 1 to 2 days until you are ready to use it.
How do I store Butternut Squash Pancakes?
These pancakes will keep in the fridge for 1 to 2 days. I recommend making a big batch and freezing whatever you don't plan on eating in the next couple of days.
To freeze Butternut Squash Pancakes place them in an airtight container or freezer bag with parchment paper between each pancake to prevent them from sticking together. They will last 2 to 3 months in the freezer. When you are ready to eat them, microwave for 1 to 1 ½ minutes until hot.
If you’ve tried these Butternut Squash 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
📋 Recipe
Butternut Squash Pancakes
Ingredients
- 2 cups butternut squash cooked and mashed
- 1 cup nut butter or nut flour
- 4 eggs
- ¼ teaspoon salt
- ½ teaspoon baking soda optional
- 2 tablespoon tallow, lard or coconut oil
Instructions
-
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 ¼ cup 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!
Notes
- 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
Nutrition
What is your favorite way to eat Butternut Squash Pancakes - honey, maple syrup, jam, plain? Leave a comment - I would love to know!
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!
Daniela
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!!
GiGi Eats Celebrities says
What does baking soda do in the recipe?
Dina-Marie says
Gigi, the baking soda helps them rise slightly and they are lighter. I have made it without and they are also good.
Lea H @ Nourishing Treasures says
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! :)
Jennifer @ 20 something allergies and counting...down says
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!!
Dina-Marie says
Jennifer, thanks! I love hearing other enjoyed my recipes! And, I am glad you like the new design!
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.
Dina-Marie 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!
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?
Dina-Marie says
Anne, I have and they were fine!
Anne says
Thank you so much! Can't wait to try them : )
Mary Hoffman says
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!
Dina-Marie says
Thanks, Mary, that would spice them up and sounds delicious!
Mary Hoffman says
I also added 1 tsp. Vanilla extract
Dina-Marie says
Mary, that is a great addition - thanks for the suggestion!
Michelle says
I'm new to your site and to low carb. Do you have a low carb version or alternative to maple syrup?
Dina-Marie says
Michelle, I am so glad you have joined me! I'm sorry, but I really do not have a low carb alternative.
Rachel says
Michelle, you might try Lakanto Maple flavored syrup. It is sugar free/KETO friendly, sweetened with monkfruit and non-GMO. It tastes great. Thinner than real syrup but once on the pancakes I don't taste a difference :)