This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated and also make a great, healthy snack!
Hi friends!
It's been a while since I shared a pancake recipe on the blog, hasn't it? We're huge pancake fans around here and lately our go-to has been Kodiak Cakes because we can buy it in bulk at Costco. However, we also recently purchased a griddle after not having one for like 5 years.
And man I forgot how easy those things make it to make pancakes. No more crowding 3 little pancakes into a pan. Gimme all the space for flipping! Anyways, I've found that the griddle has really renewed my love for making pancakes…not only for breakfast, but also for snack time! And for stocking the freezer during my food prep days!
Since squash is overly abundant right now….and also super cheap…I thought I'd spend some time this fall/winter figuring out some new ways to eat it. My husband is not a squash fan (a fact he recently revealed to my mom after she's been cooking for him for 10+ years)…but I've found that it's an easy veggie to add into baked goods, pancakes and even sauces!
Little Miss loves roasted squash by itself, just like Squish did when he was little, but Squish will no longer eat it plain. Enter pancakes. Both the kids, and the hubby and I, have been gobbling these up!
Here's how you make them:
Butternut Squash Pancakes
This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated and also make a great, healthy snack!
Ingredients
- 1 cup mashed roasted butternut squash
- 2 egg
- 1.5 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2/3 cup white whole wheat flour
Instructions
Option 1: Add all ingredients to a blender and blend until smooth.
Option 2: Combine squash, eggs and vanilla in a small bowl and mix well.
Add baking powder, cinnamon and flour and stir until just combined.
Scoop onto a greased griddle or pan. Flip when bubbly.
Recipe Notes
You don't need a blender for these but it definitely makes a smoother batter.
If you're not using a blender, be sure your squash is very well roasted and soft and mash well before starting!
I found that smaller pancakes work much better than larger ones for this recipe.
Despite the photos above, we usually eat these plain or topped with some yogurt. But the craisins and chopped pecans make them super fall-like and festive. You could also add those as mix-ins to the pancake batter itself before cooking if you're feeling a bit more adventurous!
Like I mentioned above, I make these in a blender for a smoother batter but if you don't have a batter, you can make them in a bowl. I typically roast my squash by cutting in half, scooping out the seeds and baking cut side down on a foil-lined baking sheet at 400 or 425 degrees for 25-30 min depending on the side of the squash.
The batter will be thick so you'll have to scoop it onto the griddle or pan, not pour it. And if you make the pancakes too big, the edges don't cook as well so I tend to make smaller ones.
Enjoy!
–Lindsay–
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Original Content: Butternut Squash Pancakes
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