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Moist and fluffy gluten-free butternut squash pancakes. These delightful hotcakes are warmly-spice, naturally sweet, and taste like fall!
Weeks ago, when I went on a squash-roasting bender, I had leftover butternut squash that was just itching to be pancake-d.
Meaning, I was itching for pancakes. I simply mashed it up, and into the batter it went.
The end result is moist and fluffy pancakes with warm flavor that makes you feel like you’re being embraced by fall.
Let’s chat about the simple ingredients for butternut squash pancakes!
Butternut Squash Pancakes Ingredients:
- Cooked butternut squash
- Flour
- Eggs
- Milk (dairy, or non-dairy)
- Pure Maple Syrup
- Vanilla Extract
- Baking Powder
- Ground Cinnamon and Ground Nutmeg
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.
If you’ve never roasted a butternut squash, it’s fabulously easy.
How to Make Butternut Squash Pancakes:
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.
You can also follow my simple recipe for Cinnamon Maple Roasted Butternut Squash for detailed roasting instructions.
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.
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.
Kabocha 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.
Healthy butternut squash pancakes for breakfast!
Butternut Squash Pancakes
Ingredients
- 1/3 cup roasted butternut squash, mashed
- 1 large egg, lightly beaten
- 2/3 cup unsweetened almond milk, or coconut milk
- 3 Tbsp pure maple syrup, or brown sugar
- 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 nutmeg
For serving:
- Plain yogurt
- Chopped walnuts
- pure maple syrup
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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I went a little pumpkin nuts – been wondering how/what to do with 6 cups of the stuff. Light bulb!
I’m glad to see that I’m not the only one who likes squash for breakfast! So good! Love this recipe!
Mmmm! Love butternut squash. What a great idea to use it in pancakes! Why should pumpkin get all the love, right? π Cannot wait to try these.
Omg! Perfection in a pancake – love the fall flavours!
I am pancake fool. Or maybe just a fool—-which is actually pretty light hearted if you think
about it. Anyway this is my way of saying, I’m loving this different pancake recipe!
I want to do that! I want to do squash for breakfast! Although for some reason, butternut squash always feels like more of a fruit than a vegetable to me… Probably because I put it everywhere I’d put fruit!
That looks absolutely delicious! Enjoy your time in Chicago!
Text time I wonder “Can I pancake that?” I’m just going to ask you. You’re always full of ways to transform my favorite ingredients into my all time favorite food, pancakes.
I’m with Abby up there–not sure about this squash in pancakes thingy, but I’m willing to try! Seems like a great way to pack some great nutrients into pancakes.
I haven’t quite gotten on the squash in pancakes thing, buuut you are convincing me! Also, have fun in IL! I’m in Wisconsin, so one of these times you are in the Midwest we have to meet up : )
These are gorgeous! I have yet to make pancakes with butternut squash (just pumpkin, so far!), but these sound perfect.
Dare I say that I love butternut squash above all other squashes? There now it’s out! Yum Julia!
I love a good recipe that repurposes some left over veggie goodness! Have fun in the city today!
I think I could put butternut in almost anything and be so happy. I love it! Clearly I am all about these pancakes!
YES! I actually put mashed kabocha squash in my oatmeal and it’s SO GOOD.
You know how I like pancakes, so these babies are totally my jam! Pinned!