Butternut Squash Pancakes

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Images Notes Nutrition

4.3 from 36 votes

These butternut squash pancakes are delicious topped with yogurt, nut butter and granola. One serving packs over 20 grams of protein!

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Servings: 2 -3 pancakes

Calories: 236 kcal

Course: Breakfast

Cuisine: American

1/4 cup egg white
1 vanilla protein powder scoop
1/4 cup butternut squash canned works too, mashed
1 teaspoon ground flaxseed or chia seeds
1/4 teaspoon pumpkin pie spice
pinch ground cinnamon
2-3 liquid stevia drops
peanut butter granola, yogurt and/or maple syrup, drippy, natural, for toppings

Cup of Yum

In a small bowl mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon and stevia until all the powder is dissolved. If your butternut squash is chunky you might want to blend it with an immersion blender to make it smooth.
Spray a medium sized pan with cooking spray and set heat to medium-low. The lower heat is the key to making sure the pancakes don't burn.
Pour pancake batter into the pan, making 3-4 pancakes. You might need to cook these in batches, depending on the size of your pan. Cook until little bubbles form (about 3-4 minutes). Carefully flip each pancake over to the other side.
Cook until pancake is done in the middle. It typically takes about about 2-3 minutes.
Place pancakes on a plate, top with a drizzle with peanut butter, yogurt, granola and/or maple syrup.

Instead of regular peanut butter, you can also use PB2 or peanut butter powder mixed with non-dairy milk to make a lower calorie peanut butter topping.

Serving 1(2-3 pancakes) Calories 236kcal (12%) Carbohydrates 32g (11%) Protein 22g (44%) Fat 3g (5%) Sodium 176mg (7%) Fiber 3g (12%) Sugar 17g (34%)

Nutrition Facts

Serving: 2 -3 pancakes

Amount Per Serving

% Daily Value*

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