Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Butternut Squash Pancakes

BY Kevin Lee Jacobs | 61 Comments

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Last updated on December 31st, 2019

ON A FROSTY AUTUMN MORNING, nothing warms my soul like Butternut Squash Pancakes. Sure, the cakes are high in carbs. But they are also loaded with beta carotene and a soothing perfume. The batter — which I’m always tempted to drink — is infused with cinnamon, nutmeg, and pure maple syrup. Ready for a taste?

Butternut Squash Pancakes

First, break two large eggs into a big red mixing bowl.

Then add 3/4 cup roasted, mashed butternut squash…

Which will surely grab your beagle’s attention. I have to yet to meet a dog (or a cat) who can resist the smell of roasted butternut squash.

Add two tablespoons of pure maple syrup (the only sweetener in the batter)…

4 tablespoons melted butter…

A teaspoon of ground cinnamon…

1/4 teaspoon nutmeg…

And 1 1/2 cups milk.

Beat the above ingredients with a wire whisk.

Next,  in a second, medium-size bowl, add two cups scooped and leveled all-purpose flour…*

One tablespoon of baking powder…*

And a big pinch of kosher salt.*

*If you have self-rising flour on hand, go ahead use it. Then you can omit the baking powder and salt.

Whisk the dry ingredients together (unless you are using the aforementioned self-rising flour).

Now add the dry ingredients to the wet ones…

And blend them gently with a spoon or a spatula. Don’t overmix — the batter should be somewhat lumpy.

Spray your griddle or skillet with non-stick spray, and turn on the heat. I heated my electric frying pan to 325°F.

Ladle, by the quarter cupful, the batter onto the hot surface.

When little air bubbles form on the edge of the pancakes, flip ’em over…

And brown the other side.

These babies are beautiful. I serve them with a little pat of butter…

And a nice drizzle of pure maple syrup.

Can I offer you a bite?

Think you’ll try these sinfully-delicious pancakes? You can let me know by leaving a comment. As always, I love hearing from you.

Hungry for more? Get my email updates.

Print Recipe

Butternut Squash Pancakes

My favorite pancakes in autumn and winter. Delicious with butter and pure maple syrup!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: autumn, butternut squash, easy, pancakes, winter
Servings: 6
Calories: 312kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 generous pinch kosher salt
  • 2 large eggs
  • 3/4 cup butternut squash roasted and mashed
  • 2 tablespoons pure maple syrup
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups milk

Instructions

  • In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the eggs, squash, maple syrup, butter, spices, and milk. Use a spoon or spatula to gently blend the flour mixture into the squash mixture. Mix only until the flour disappears (the batter will be somewhat lumpy).
  • Heat a skillet or griddle, and then spray it with non-stick vegetable spray. (If using an electric skillet, heat it to 325°F). The pan is ready when a drop of water dances on the surface. Ladle, by the quarter cupful, the batter onto the hot skillet. When air bubbles appear along the edge of the pancakes, flip them to brown the other side.
  • Serve hot, along with butter and a drizzle of pure maple syrup.

Nutrition

Calories: 312kcal | Carbohydrates: 43g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 58mg | Potassium: 430mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2294IU | Vitamin C: 4mg | Calcium: 194mg | Iron: 3mg

More awesome autumn recipes:
Pumpkin Muffins
Autumn Spice Cookies
Caramelized Butternut Squash Soup

Comments

  2. 2

    Christine F says

    I just want to tell you that I am impressed with all the work you put into this website and fb page. I know that it is a time consuming process and you accomplish it with style and humor. Thanks!
    Pancakes look awesome too!

  4. 4

    Robert M says

    I heartily agree with Ms Christine in the 2nd comment. The gardening tips and cooking/baking articles are awesome and I always look forward to your posts. Got a huge file of them ’cause I save ’em all. 🙂

  5. 5

    Kay Wheeler says

    my next new recipe to try…. my mouth is watering just thinkin g about making them…..thanks for sharing this recipe.

  6. 6

    Marilyn says

    Hi Kevin,
    I printed this one out and will make them. I can use a substitute flour for the wheat flour and almond milk for the cow’s milk. 🙂

  8. 8

    Kate says

    Just looking at your pictures woke up my olfactory senses. I am making these this weekend. Luckily I have red mixing bowls! Thanks again, Kevin. And again and again!

  9. 9

    Kate says

    I make the lazy version–whole grain pancake mix with mashed butternut squash replacing the liquid called for in the instructions. These look even MORE scrumptious! And I agree–both of my dogs go cuckoo-crazy for roasted squash, bless their little pointed noses.

  11. 11

    linda says

    Sounds great! Hey Kevin, I have lots (ok, more than lots) of “Jack Be Little” pumpkins. Any chance you have a recipe or two to share? Thanks!

  12. 12

    Diane says

    These look wonderful–will definitely try them!

    I tried to sign up for your newsletter, but after failing to read the illegible second set of letters in the @#!*& Captcha for the 5th time, I gave up! Bet you’d have a bigger audience if you got rid of that Captcha function.

  14. 14

    Susan Roth says

    These look so good, I will have to cook some butternut tonight to have them for breakfast tomorrow morning! thanks for sharing.

  18. 18

    Lori Savoie says

    Have got to make these. They look delicious! Look forward to getting your newsletter every Sunday morning. Your humor is delightful.
    Lori

  19. 19

    Jennifer says

    Thank you once again Kevin,
    I look forward to your email each Sunday morning. My day seems incomplete without it. It’s the 1st email that I look for when I open my email over my morning coffee. This recipe is going to be tried this morning with a few alterations due to the state of my pantry. (No squash and no maple syrup). I’ll use pureed pumpkin and honey instead. And whole wheat flour. I’ll let you know how they turn out. Thank you!

  20. 20

    Jay says

    Hi

    Really enjoy your blog-always great stuff.
    Question
    As much as I love to eat, I rarely cook unless the
    Mood strikes me and then I go all out and make
    Tons of food; too much to eat in a week.

    So what would have better results:
    Freezing the batter or
    Freezing the pancakes to heat up in the toaster.

    Thanks
    Jay

  21. 21

    Anne says

    YUM !!! I just bought a squash this morning and shall certainly make this recipe tomorrow morning. This looks over the top delicious. Also, the house will smell wonderful from the aroma of this mixture!!!!

  22. 22

    Kevin Lee Jacobs says

    Hi Jay – You could freeze the pancakes, and then reheat in the oven. Or…to have fewer pancakes to begin with, you could reduce the batter by half. In any event, I hope you’ll try these babies!

  24. 24

    Marcia says

    These look divine! Marilyn, thanks for the suggestion of almond milk.
    Kevin, can almond flour be substituted for wheat flour, or is there something better that is also gluten-free. What about a good substitiute for the butter?
    Thanks for this and all the other wonderful ideas you post!!

  25. 25

    Kip Morrissette says

    When you Roast your Butternut Squash, do you simply slice off each end, cut it in-half, scoop out the seeds, place it flesh side down on a roasting pan and bake at about 400 degrees 30-40 minutes or until soft, coating it with nothing when you roast it? Or do you peel and cube it and bake as it at 400 degrees or coat with olive oil or something? I just don’t want to mess up any part of this recipe. Sad to say, I’m not real familiar with always cooking fresh and wonderful veggies as my husband is a meat and potatoes man…. I know, what am I going to do with him after 49 yrs of marriage?

  28. 28

    ginger porter says

    Have you tempted to make these gluten free? Which flour would you try first? Potato flour?
    Gin

  29. 29

    Kevin Lee Jacobs says

    Hi Ginger (and others who have asked about a gluten-free version): To make these GF, I’d swap the dry ingredients for Pamela’s GF Pancake Mix (available in health food stores and most supermarkets). Add the milk gradually in order to achieve the consistency you want. Should be delicious!

  31. 31

    Marjie T. says

    Your instructions for recipes are simply the best! I had a bumper crop of Buttercup squash this year, so will definitely try these..need a few alternatives to Curried squash soup and baked squash. Thank you!

  32. 32

    Laura Graham says

    These pancakes look so delish they make my mouth water! I will have to get some squash or maybe sweet potatoes and make this recipe. They are like regular pancakes only healthier and spicier. And Yummier.

  35. 35

    Linda says

    We made these this morning with pumpkin pureed from Halloween jack-o-lanterns. They were a HUGE HIT! They are possibly the best pancakes I have ever made Also, I used half wheat and half white flour.
    Kevin, keep up the good work. Your blog is such a bright spot in our day. Thanks for the great recipes, humor, beauty, and sharing all these things with us-

  38. 38

    Sheila says

    We just finished these for breakfast this morning— they were AWESOME!!!!!! Didn’t defer from the recipe one bit.

  41. 41

    Debra says

    These look good! I’m getting so many “Kevin’s (fill in the blank)” recipes saved in my recipe folders that I am going to have to start a ‘Kevin’s’ folder! 🙂

  42. 42

    Alli Farkas says

    Made these for my 5 veg-phobe house guests this morning (day after Thanksgiving) and they all loved them. After they finished, I congratulated them on having vegetables for breakfast!

  43. 43

    Sue says

    Just eating these right now. Had cooked butternut squash to make a soup, but had not had the time to make a chicken stock that I wanted to use with it. So I made these instead. My 10 year old, who says he can’t bear butternut squash and was refusing to have any, finally saw how delicious they looked! He just ate two and is now waiting for one more to finish cooking. The lightest, fluffiest and tastiest pancakes ever! Thank you so much. 🙂

  44. 44

    Sue says

    And eating these yet again Tee hee! They are so good. This is only way that my sons will eat butternut squash. Thank you so much, Kevin.

  45. 45

    Donna K says

    Keep those squash recipes comin’ We have an abundance of butternut & spaghetti squash stored for the winter in our unheated basement. Made the soup & it was fantastic. Made shredded squash cakes, like latkes. These pancakes will be next. Thanks a wheelbarrow full!!

  46. 46

    Mary says

    Is there supposed to be vanilla in this recipe? The first paragraph mentions vanilla, but it is not in the list of measured ingredients. So I made them without vanilla and they came out delicious. My two year old grandson ate three of them! This recipe is definitely a keeper! Thank you for sharing it.

  47. 47

    Jennifer says

    Thank you for this recipe. I just made these this morning and all four sons gobbled them with no left overs. Perfect for a fall morning!

  48. 48

    Annita says

    I can officially say that I have made these pancakes and can report that they are indeed delicious! My only unintentional alteration was that I pureed the baked squash with butter and brown sugar, as I had several uses for the wintry concoction. Even though the brown sugar added sweetness to the squash, the recipes’ maple syrup addition didn’t make the pancakes too sweet.
    I have passed along your recipe to several anxious friends. Thank you for sharing this recipe!

  49. 49

    KerryU says

    Love these pancakes!! Worth the extra effort. A couple of changes I would make would be to use butter to cook them with. Skip the artificial spray can stuff! Keeps the ingredients healthier! Also warm the maple syrup before pouring over the pat of butter….. watch it slowly melt down over the pancakes! Time to go make some more!!

  51. 51

    Heather Fry says

    These are awesome. Thank you for sharing. I had left over butternut squash in the fridge and thought pancakes. Your recipe photos stood out so I made them. Even my picky eater loved these and finished her plate.

  52. 52

    Anna says

    I have been making these gourmet pancakes for several years now. One of the best recipes out there. Thanks for sharing!

  54. 54

    GinaG says

    Hi Kevin — the printer friendly recipe does not show, and I’d like to print the butternut pancake recipe. Could you post again? Thx Gina

  56. 56

    Kathy Sandel says

    I like the butternut pancake idea.. and will try it. But, I am not really big on sweet for breakfast. It makes me crash an hour later. I am wondering if I might go the Israeli route and put in some smoked paprika, and other similar middle eastern spices to pull it to a more savory taste. Sort of a Yotam Ottalenghi twist… Maybe even with a tahini dressing. My grandmother used to make pancakes out of eggplant for dinner, which I loved. I could never get the recipe from her. (I was a kid). My mother didn’t like eggplant so she never made them. And my grandmother was too crabby by then to explain the recipe, and she never measured anything anyway. I have been trying unsuccessfully for 30 years to figure out what she did!

  57. 57

    Kevin Lee Jacobs says

    Hi Kathy – Too bad your grandmother didn’t cooperate in providing a proper recipe for her eggplant pancakes — I really want to try them! I can’t think of any reason why you couldn’t make the butternut squash pancakes savory as well. Please experiment with the recipe, and then report back!

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