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Butternut Squash Pancakes

Moist and fluffy gluten-free butternut squash pancakes. These delightful hotcakes are warmly-spice, naturally sweet, and taste like fall!

Gluten-Free Butternut Squash Pancakes - a delicious, healthy pancake recipe from TheRoastedRoot.net

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. If you don’t follow a gluten-free diet, you can easily substitute the gluten-free flour for regular all-purpose flour.

The pancakes turn 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, a paleo salted caramel sauce, or coconut whipped cream.

Gluten-Free Butternut Squash Pancakes - a delicious, healthy pancake recipe from TheRoastedRoot.net

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.

Squarsh for breakfast. Do dat!

Gluten-Free Butternut Squash Pancakes - a delicious, healthy pancake recipe from TheRoastedRoot.net

Butternut Squash Pancakes

Gluten-Free Butternut Squash Pancakes are a fabulous breakfast during the fall and winter when squash is in season. If you like pumpkin pancakes, you'll love these too!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
8 Pancakes

Ingredients

For serving:

Instructions

  • Add all of the ingredients for the pancakes to a blender. Blend until completely combined. Allow batter to sit 10 minutes.
  • Heat a large skillet over medium with enough oil to coat the surface.
  • 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.
  • Serve pancakes with yogurt, maple syrup, chopped nuts, and/or your choice of nut butter.

Nutrition

Serving: 1g
Course: Breakfast
Cuisine: American
Keyword: dairy free, easy healthy recipes, gluten free, gluten free recipes, healthy low carb recipes, healthy recipes
Servings: 8 Pancakes
Author: Julia

Recipe Rating




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storey

Sunday 15th of July 2018

Do these reheat well? How about freezing them? Thanks!

Julia

Sunday 15th of July 2018

Hi Storey,

The pancakes freeze well and reheat well! I store them in a large ziplock bag and reheat them in the oven :) Hope you enjoy.

Mary

Thursday 1st of February 2018

Best pancakes ever! So tasty! I used acorn squash because that's what I had and added 1/4 cup extra almond milk because my batter was a little thick.

Julia

Friday 2nd of February 2018

I'm so glad you like them, Mary! Thanks so much for the feedback! xo

Steffanie

Wednesday 7th of October 2015

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?

Mary

Thursday 1st of February 2018

I have tried many GF pancake recipes and 2 commercial GF pancake mixes that show pictures of (or claim to make) thick, fluffy-looking gluten free pancakes. Not true in my experience. A thick GF pancake won't cook through and is always gummy. I have found that only thin pancakes cooked over medium-high heat cook through and don't get gummy.

Jennifer

Saturday 1st of November 2014

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!!

Sarah @ SnixyKitchen

Wednesday 1st of October 2014

I've also got some leftover butternut squash in the fridge AND a bag of Bob's Redmill gluten-free flour. Guess what I'm making this weekend?!

Julia

Wednesday 1st of October 2014

Heck yeah, sista! Let me know how you like them!

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