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Butternut Squash Pancakes

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Fluffy and golden pancakes infused with the sweetness of butternut squash, perfect for any morning.

Ingredients

Scale
  • 1 cup butternut squash (fresh or canned)
  • 1 cup oat flour (or any type of flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1/4 cup milk (dairy or plant-based)
  • 1 tablespoon maple syrup (optional)
  • Salt to taste

Instructions

  1. Prep the Butternut Squash: If using fresh butternut squash, peel and cube it. Roast in a preheated oven at 400°F (200°C) for 25–30 minutes or until tender. Mash once cooled or use canned puree directly.
  2. Mix the Dry Ingredients: Whisk together oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. Combine Wet Ingredients: In another bowl, beat eggs, then stir in butternut squash puree, milk, and maple syrup until smooth.
  4. Combine Both Mixtures: Pour wet ingredients into dry ingredients, folding gently until just combined. Lumps are okay.
  5. Heat the Skillet: Grease a non-stick skillet or griddle over medium heat.
  6. Cook the Pancakes: Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles form, flip, and cook for another 1-2 minutes until golden brown.
  7. Serve Immediately: Stack pancakes, keeping them warm in the oven until all are cooked.

Notes

Drizzle with maple syrup and top with fruits or nuts for extra flavor. Adjust the thickness of the batter with milk as needed.

Nutrition

Keywords: butternut squash pancakes, fall recipes, breakfast, easy pancakes

Find it online: https://sweetladle.com/butternut-squash-pancakes/