Butternut Squash Pancakes

Hooooowdy ho from Chicago! While I’m hanging with my good friend Stephie in Illinois, I thought I’d show you a stack of pancakes to enjoy over the weekend.

Gluten Free Butternut Squash Pancakes

Weeks ago, when I went on a squash-roasting bender, I had leftover butternut squash that was just dyyyyyying to be pancake-d. Meaning, I was dying for pancakes. I simply mashed it up, and into the batter it went.

If you’ve never roasted a butternut squash, it’s fabulously easy. Simply preheat your easy bake oven to four hundo, chop off the tip and tail of the squash, scoop out the innards, and drizzle with some olive oil, salt, pepper, and cinnamon. Place both halves face-down on a baking sheet and roast for 40 to 50 (depending on the size of your squash). Boom! Pancake ingredients.

Gluten Free Butternut Squash Pancakes

I used Bob’s Red Mill’s gluten free all-purpose flour for the pancakes. They  turned out fluffy with sweet, warm, cozy fall flavor all nestled right in. A dollop of yogurt and/or pure maple syrup would be my serving suggestion, although you could get real crazy and add a boozy syrup or caramel sauce.

Gluten Free Butternut Squash Pancakes

Throughout the fall and winter, if you have any type of leftover roasted winter squash (or sweet potato), you can use it in these pancakes. Kaboocha squash pancakes are marvelous and we all know pumpkin is killer. No matter the name of the squash, these pancakes are perfect for re-purposing your leftovers. It’s also perfect for your pancake needs, so there’s that.

Gluten Free Butternut Squash Pancakes

Squarsh for breakfast. Do dat!

Gluten Free Butternut Squash Pancakes

Butternut Squash Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 pancakes
Author: Julia
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Ingredients

  • 2/3 cup roasted butternut squash mashed
  • 1 egg lightly beaten
  • 1 cup unsweetened almond milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup gluten free all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon allspice

For serving:

Instructions

  1. In a mixing bowl, whisk together the butternut squash, egg, almond milk, maple syrup, and vanilla extract (wet ingredients).
  2. In a seperate bowl, stir together the flour, baking powder, salt, cinnamon, and allspice (dry ingredients).
  3. Pour the dry ingredients into the bowl with the wet ingredients and stir to combine until any lumps are out.
  4. Heat a large skillet over medium with enough oil to coat the surface.
  5. Pour a scant 1/4 cup of pancake batter on the hot skillet and cook about 2 minutes, until the sides have firmed up and air bubbles rise to the surface. Flip and cook an additional 1 to 2 minutes, or until cooked through. Repeat with remaining batter.
  6. Serve pancakes with yogurt, maple syrup, chopped nuts, and/or your choice of nut butter.

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Comments

  1. Mercedes

    I don’t eat pancakes often, there is not much of a tradition for it in the UK but these look so amazing I think I will have to make them a sunday morning breakfast!

    Reply
    1. Julia Post author

      Oh yes! Bring the tradition to the UK! Pancakes are definitely my weekend fave. We should start a tradition of holing out the center of a pancake and cracking an egg in it like you’uns do with toast. I like the way we think…I do, indeed! 😀

      Reply
  2. Katie (The Muffin Myth)

    Okay, why have I not roasted butternut squash like that before? Pumpkins I cut, scoop, and roast like that, but for some reason I’ve been spending a million hours cubing butternut squash before I roast it. Why? Ugh. Anyhoo, these pancakes look fab. And it’s cool that butternut puree is getting a little love when Pumpkin is all busy stealing it’s thunder right now. Great recipe, thanks.

    Reply
    1. Julia Post author

      mmmmmmhhhhmmmmmm! That’s how I roast alllls my squarshes. I love the way they turn out 😀 Thanks for the sweet note, Katie! I’m always amazed that pumpkin gets the full limelight, when all winter squash is so sweet and delicious!

      Reply
    1. Julia Post author

      What would happen if you and I joined our squash-addictive forces? Explosions of foodgasms, I tell you. Just….explosions 😉

      Reply
  3. Jennifer

    I just made these and they are amazing!!! Especially topped with the yogurt and a little real maple syrup like you suggested! We are still eating them as we speak but so good I had to comment immediately!!

    Reply
  4. Steffanie

    Had some leftover butternut squash in the fridge and pancakes on the brain. This recipe was exactly what I had in mind. The flavor was awesome! But they didn’t cook all the way in the middle. I often have this problem with gluten free pancakes. Any suggestions?

    Reply
  5. Pingback: Roasted Butternut Squash Pancakes - Sweet Poppy Seed

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