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Butternut Squash Pancakes
4.9 from 90 votes

Butternut Squash Pancakes

Butternut Squash Pancakes blend roasted mashed squash with almond milk, maple syrup, and warm spices like cinnamon and nutmeg. These pancakes offer a lightly sweet, tender texture with a subtle earthy flavor from the squash. Served with yogurt, maple syrup, and walnuts, they make a cozy and flavorful breakfast or brunch option.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8 Pancakes
Calories: 92 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1/3 cup butternut squash mashed, roasted
  • 1 large egg lightly beaten
  • 2/3 cup almond milk or coconut milk, unsweetened
  • 3 Tbsp pure maple syrup or brown sugar
  • 1 teaspoon vanilla extract pure
  • 1 cup all-purpose flour gluten free
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
For serving:
  • PLAIN yogurt
  • walnuts chopped
  • pure maple syrup

Instructions

    Cup of Yum
  1. Add all of the ingredients for the pancakes to a blender. Blend until completely combined. Allow batter to sit 10 minutes.
  2. Heat a large skillet over medium with enough oil to coat the surface.
  3. 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.
  4. Serve pancakes with yogurt, maple syrup, chopped nuts, and/or your choice of nut butter.

Nutrition Information

Serving 1Pancake (of 8) Calories 92kcal (5%) Carbohydrates 18g (6%) Protein 2g (4%) Fiber 1g (4%)

Nutrition Facts

Serving: 8 Pancakes

Amount Per Serving

Calories 92

% Daily Value*

Serving 1Pancake (of 8)
Calories 92kcal 5%
Carbohydrates 18g 6%
Protein 2g 4%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.