Butternut Squash Pancakes

There’s nothing better for breakfast than some soft, fluffy and delicious pancakes. That’s exactly what these Butternut Squash Pancakes are. Aside from how good they are, they’re also super healthy and loaded with essential nutrients. These pancakes are soft and spongy all while being gluten-free, dairy-free and have no-refined sugars.

Butternut Squash Pancakes

I’m always talking about how much I love to incorporate veggies into breakfast foods. Adding vegetables to your breakfast has many benefits such as adding nutritional value to your meal. This is especially great if you have toddlers and/or kids in your home. It also sets up the day for one of healthy eating and making better decisions when it comes to your other meals.

Although Butternut Squash is technically a fruit, it is mostly used as a vegetable when it comes to cooking. Furthermore, there’s no denying the wonderful health benefits this delicious squash is filled with. These pancakes are a delicious and nutritious way to start your day. These pancakes are soft and spongy all while being gluten-free, dairy-free and have no-refined sugars.

Ingredients needed to make Butternut Squash Pancakes:

• Flours– I use a blend of tapioca flour and bleached almond flour to keep these butternut squash chia pancakes gluten-free.
• Butternut Squash Puree– You can make it from scratch, use leftover butternut squash or use store-bought.
• Maple Syrup– For sweetness.
• Refined Coconut Oil– Add moisture to the pancakes.
• Cinnamon– Adds flavor.
• Eggs– Binding agent.
• Unsweetened Applesauce– Helps the ounces get fluffy.
• Pink Sea Salt– Balances sweetness and elevates flavor.
• Baking Powder– Makes pancakes fluffy too and helps them rise.
• Vanilla Extract– Adds depth to flavor.

Equipment needed to make Butternut Squash Pancakes:

• Griddle– If you don’t have one, you can use a cast iron skillet and make these pancakes on the stovetop.
• Large Mixing Bowls– Once for combining wet ingredients and another for dry ones.
• Whisk– To whisk batter.
• Cooling Rack– For pancakes to cool-down.

How to make Butternut Squash Pancakes:

• Step 1– In a large mixing bowl combine dry ingredients; almond flour, tapioca flour, baking powder, pink sea salt, and cinnamon. 
• Step 2– In another large mixing bowl, combine and whisk together wet ingredients; butternut squash puree, eggs, applesauce, coconut oil, maple syrup, and vanilla extract. 
• Step 3– Pour wet ingredients into dry ones and whisk together until everything is well combined and batter is formed. Make sure there aren’t any streaks of flour left. 
• Step 4– Grease griddle with a bit of coconut oil and heat-up on medium heat. Pour 1/4 cup of batter onto heated griddle at a time. Pan fry first side of pancakes for 3-4 minutes (until bubbles start to form on batter). Flip pancakes over and cook for another 3-4 minutes. Repeat until all batter is has been cooked through. Place pancakes on cooling rack as they get cooked. Keep warm.
• Step 5– Serve pancakes while they are still warm and top with maple syrup or any preferred toppings.

Tips and Substitutions:

1. Use a griddle to make pancakes- if you don’t have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won’t stick to the bottom and you can make more at a time.
2. Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped. 
3. Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
4. Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft.
5. No applesauce? No problem– Substitute for a large ripe banana. The applesauce in this recipe helps the pancakes get fluffy. A ripe banana will help achieve the same result. 
6. Not a fan of coconut oil or you’re out of it?- Substitute for olive oil, unsalted butter, or ghee.
7. Switch up your squash- You can use pumpkin or sweet potato puree as well for this recipe.
8. Substitute for maple syrup- Use honey instead.

Topping ideas for Butternut Squash Pancakes:

• Warm Maple Syrup– with a little bit of butter.
• Nut-Butters– Almond or Cashew are great.
• Plain Greek Yogurt– You can mix it with a bit of maple syrup or honey if you want to make it sweeter.
• Pecans or Walnuts– Toast them for some added flavor.

Butternut Squash Pancakes FAQ’s:

How do you make Butternut Squash Puree?

To make these delicious and nutritious pancakes you will need Butternut Squash Puree. Making your own is very easy and simple. Slice your butternut squash in half lengthwise and remove the guts and seeds. Use a vegetable peeler to peel the skin off. Cut butternut squash into small cubes and place on a baking sheet pan lined with parchment paper. Bake for 25 minutes on a preheated oven at 400 degrees Fahrenheit. Place baked squash in a food processor and add about 1/4 to 1/3 cup of water. Pulse until puree is formed and it reaches smooth consistency. Make sure there aren’t any chunks of butternut squash left. Add more water if you need to.

Can You Make This Recipe In Advance?

Yes. These butternut squash pancakes can be made ahead of time and kept in the fridge or frozen. Keep them in an airtight container refrigerated for up to 4-5 days. You can also freezer them in a freezer friendly container or freezer bag and keep them frozen for up to 3 months.

Can I make these for babies and toddlers?

Yes. These butternut squash pancakes are perfect for babies and toddlers. I actually started making these for my daughter when she was a toddler. They are perfect for babies who are starting solids. especially if you are using the BLW method. For infants however, I would omit using salt since babies under 1 are too little to be exposed to it.

Are these Butternut Squash Pancakes Gluten-Free?

Yes they are. These pancakes are made with blanched almond flour and tapioca flour. Making them gluten-free.

Are these Butternut Squash Pancakes Vegan?

Because this recipe calls for eggs, it is not vegan. However, you can easily replace the eggs for flax eggs by mixing 1 tablespoon flax meal with 3 tablespoons of water. This will make these butternut squash pancakes vegan friendly.

Meal Prepping it:

These Butternut Squash Pancakes are perfect for meal prep. They make a large batch and you can always double it to make more. Freeze half to keep as part of your freezer stash. Another great way to meal prep these too is to make your butternut squash puree ahead of time.

Storing and Freezing Butternut Squash Pancakes:

These butternut squash pancakes are great to make ahead and keep in your fridge or freezer. Place them in Tupperware that has an airtight lid. Using a silicone bag is also a great way to store your pancakes. They can be kept in the fridge for up to 4-5 days and in the freezer for up to 3 months.

Did you like this Butternut Squash Pancakes recipe? You may also like these other Pancake recipes:

• Best Gluten-Free Pancakes
• Banana-Berry Sheet Pan Pancakes
• Mint Chocolate Chip Pancakes
• Green Smoothie Pancakes

Print

Butternut Squash Pancakes

There's nothing better for breakfast than some soft, fluffy and delicious pancakes. That's exactly what these Butternut Squash Pancakes are. Aside from how good they are, they're also super healthy and loaded with essential nutrients. These pancakes are soft and spongy all while being gluten-free, dairy-free and have no-refined sugars.

Course Breakfast

Cuisine American

Keyword Butternut Squash Pancakes

Prep Time 7 minutes

Cook Time 10 minutes

Total Time 17 minutes

Servings 6 pancakes

Calories 225 kcal

Author Angelica Arias

Ingredients

• 1 cup bleached almond flour
• 1 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp pink sea salt
• 1 tsp cinnamon
• 1 cup butternut squash puree (see note)
• 1/4 cup unsweetened applesauce
• 2 eggs
• 1 tbsp refined coconut oil (plus more for cooking)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. In a large mixing bowl combine dry ingredients; almond flour, tapioca flour, baking powder, pink sea salt, and cinnamon.

2. In another large mixing bowl, combine and whisk together wet ingredients; butternut squash puree, eggs, applesauce, coconut oil, maple syrup, and vanilla extract.

3. Pour wet ingredients into dry ones and whisk together until everything is well combined and batter is formed. Make sure there aren't any streaks of flour left.

4. Grease griddle with a bit of coconut oil and heat-up on medium heat. Pour 1/4 cup of batter onto heated griddle at a time. Pan fry first side of pancakes for 3-4 minutes (until bubbles start to form on batter). Flip pancakes over and cook for another 3-4 minutes. Repeat until all batter is has been cooked through. Place pancakes on cooling rack as they get cooked. Keep warm.

5. Serve pancakes while they are still warm and top with maple syrup or any preferred toppings.

Recipe Notes

Tips and Substitutions:

1. Use a griddle to make pancakes- if you don’t have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won’t stick to the bottom and you can make more at a time.
2. Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped. 
3. Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
4. Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft.
5. No applesauce? No problem– Substitute for a large ripe banana. The applesauce in this recipe helps the pancakes get fluffy. A ripe banana will help achieve the same result. 
6. Not a fan of coconut oil or you’re out of it?- Substitute for olive oil, unsalted butter, or ghee.
7. Switch up your squash- You can use pumpkin or sweet potato puree as well for this recipe.
8. Substitute for maple syrup- Use honey instead.
9. Use ripe strawberries and raspberries- Using ripe berries will get you a sweeter sauce naturally.

How to make Butternut Squash Puree:

1. To make butternut squash puree place one cup of cubed butternut squash in a small saucepan with enough water to cover it.
2. Place on stove on high heat and bring to a boil. Boil until squash has softened.
3. Remove from stove and drain reserving 1/2 cup of the water.
4. Place squash and water in a food processor or blender blend together until smooth consistency is reached. 

Nutrition Facts

Butternut Squash Pancakes

Amount per Serving

Calories

225

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

33

mg

11

%

Sodium

 

57

mg

2

%

Potassium

 

159

mg

5

%

Carbohydrates

 

25

g

8

%

Fiber

 

5

g

21

%

Sugar

 

6

g

7

%

Protein

 

5

g

10

%

Vitamin A

 

1552

IU

31

%

Vitamin C

 

18

mg

22

%

Calcium

 

104

mg

10

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.