Butternut Squash Pancakes

Looking for a new tasty and nutritious fall pancake? Butternut squash pancakes will fit the bill! They are packed with protein and vitamins, they are delicious, and the recipe is easily adjustable too. 

Have you ever tried butternut squash pancakes? Think pumpkin pancakes, but a little different. Now, don’t get me wrong, I love pumpkin pancakes! I love pumpkin everything this time of year, but I wanted to offer up this great recipe to give your autumn breakfast menu a little variety. Read on to learn how to prepare butternut squash puree, how to make these pancakes, and learn all about the nutritional benefits too.

PREPping the BUTTERNUT SQUASH for PANCAKES

• Cutting and peeling a butternut squash. With a very sharp knife, remove both ends of the butternut squash. The skin is pretty tough, so it’s best to use a sharp, good quality peeler. Run the peeler along the squash, lengthwise, and peel away from yourself. I usually do the top half first, then flip it around to do the bottom half. This part can be a bit tedious, but it goes quickly once you get into a rhythm.

• Deseeding and chopping a butternut squash. Once your butternut squash is peeled, cut the squash in half, horizontally, exposing the seeds. With a spoon, dig out the seeds and the stringy innards. Slice each half into one inch wide strips, then chop those strips into one inch cubes. 

• Baking a butternut squash. Place the cubes on a baking sheet and drizzle lightly with olive oil, to keep it from drying out in the oven. Then bake at 400 degrees for 20-30 minutes, or until soft. 

• Making butternut squash puree. Allow your cooked butternut squash to cool on the baking sheet. Transfer the cubes into a food processor and run until smooth. [Hint – adding a drizzle of olive oil will make your puree extra smooth.] You will need one cup of puree for your butternut squash pancakes, but the left over puree can be stored in your fridge for a week or in your freezer for much longer.

BUTTERNUT SQUASH PANCAKES RECIPE

• Combine the dry ingredients. Add flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (learn how to make your own here) into a large bowl. Whisk together until well combined.

• Combine the wet ingredients. In a different bowl, mix pureed butternut squash, maple syrup, vanilla, and 3 large eggs. Once that mixture is well combined, pour it into the bowl of dry ingredients. Then pour the buttermilk in and whisk briskly to combine, but don’t over beat. [Hint – if you like thick and fluffy pancakes, decrease the buttermilk to 2 cups. The more liquid you use, the thinner the pancakes will be.]  
  

• Cook the pancakes. Lightly grease a griddle or frying pan with coconut oil. If using a griddle, heat it to 350 degrees. If using a frying pan, heat over medium heat. Once all the ingredients have been combined, scoop 1/4 cup of batter and pour onto a griddle or frying pan. When you see bubbles beginning to form, it’s time to flip the pancake. I usually cook each side for 1-2 minutes. This recipe makes about 24 medium 5-inch pancakes.

• Optional ingredients. These pancakes are great as-is, but I tend to add things to make them even more appealing to my children. This time, I added chocolate chips to each pancake before flipping them. However, adding dried cranberries, walnuts, or seeds would be delicious options too!

WHAT TO LOVE ABOUT BUTTERNUT SQUASH PANCAKES

• They are nutritious.  Butternut squash is an excellent source of Vitamin A, C, and E. It is high in magnesium, potassium, beta-carotene, and packed with B vitamins, including folate and B6. Learn more about its health benefits here. Can you believe it tastes great too?! 

• They keep well. Are your weekday mornings as chaotic as mine? I definitely don’t have time during the school week for making a big pancake breakfast. Instead, I make a large batch of pancakes on Saturday or Sunday, and store them in an airtight container in the fridge. They will stay fresh in the fridge for about a week and in the freezer even longer.

• Kids love them. Pancake morning is probably my kids favorite morning of the week. We put Pancake Robot on the stereo and dance and sing while we make a big batch of these pancakes. My 4-year-old can throw down just as many as his dad! My 6-year-old asks for them for her lunch. And, you know, butternut squash (a very healthy vegetable), is the main ingredient, so what’s wrong with eating them for dinner too?!

• The recipe can be adjusted easily. Butternut squash not your thing? No problem! Substitute with pumpkin puree instead! I used unbleached white flour, but using whole wheat flour or your favorite gluten free flour would work just as well. Also, sweetening the pancakes with maple syrup is totally optional. They taste great without it, or you could use brown sugar or honey instead. And last, the optional topping choices are endless! I used chocolate chips, but dried cranberries, walnuts, or fresh berries on top would be excellent too!

 

Butternut Squash Pancakes

Yield: 24 pancakes

Prep Time: 1 hour

Cook Time: 4 minutes

Total Time: 1 hour 4 minutes

Looking for a new tasty and nutritious fall pancake? Butternut squash pancakes will fit the bill! They are packed with protein and vitamins, they are delicious, and the recipe is easily adjustable too.

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Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-2 teaspoons cinnamon
• 1-2 teaspoons pumpkin pie spice
• 1 cup pureed butternut squash
• 3 eggs
• 1 teaspoon vanilla
• 1-2 tablespoons maple syrup
• 3 cups buttermilk

Instructions

1. Add flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. Whisk together until well combined.

2. In a different, medium sized bowl, mix pureed butternut squash, maple syrup, vanilla, and 3 large eggs.

3. Once the squash mixuture is well combined, pour into the bowl of dry ingredients. Then pour in the buttermilk and whisk briskly to combine, but do not over beat.

4. Heat a griddle to 350 degrees (or a frying pan over medium heat). Grease the griddle or pan lightly with cocunut oil. Scoop 1/4 cup of batter onto the griddle or frying pan. Cook for about 1-2 minutes. When you see bubbles beginning to form, it's time to flip the pancake. Flip and cook the other side for 1-2 minutes.

Notes

These pancakes are great as-is, but adding chocolate chips, dried cranberries, walnuts, or seeds make them even better!

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 69Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 24mgSodium 205mgCarbohydrates 12gFiber 1gSugar 3gProtein 3g

Nutrition information will differ depending on the brand of products used.