Butternut Squash Pancakes: A Comforting Fall Recipe

Okay, let’s chat about these Butternut Squash Pancakes! I remember the first time I tried to make them. It was a chilly October morning, leaves were falling like crazy outside, and the kids were being, well, kids. I was determined to make a healthy, fun breakfast, and that’s how my Butternut Squash Pancakes adventure began.

It was a disaster, to be honest. I forgot the baking powder, and they came out flat and sad. The kids, bless their hearts, still ate them, but I knew I could do better. I tweaked the recipe, learned from my mistakes, and now? Butternut Squash Pancakes are a fall staple in our house.

These Butternut Squash Pancakes fit perfectly into our chaotic family life. They’re a great way to sneak in some veggies, and the kids actually enjoy them! They are so yummy! Plus, they’re surprisingly easy to make, even when you’re juggling a million other things. I’m not going to lie, mornings are always a bit of a struggle.

Fellow kitchen warriors, if you’re looking for a way to make breakfast a little more exciting (and maybe a little healthier), join me in the kitchen! Let’s conquer these Butternut Squash Pancakes together!

Ingredients You’ll Need

• 1 1/2 cups cooked and pureed butternut squash: (You can roast it yourself or buy the pre-made puree – I won’t judge!).
• 1 1/2 cups all-purpose flour: (Whole wheat works too, if you’re feeling extra healthy!).
• 2 tablespoons brown sugar: (Adds a touch of sweetness).
• 2 teaspoons baking powder: (Don’t forget this like I did the first time!).
• 1/2 teaspoon ground cinnamon: (Adds a warm, cozy flavor).
• 1/4 teaspoon ground nutmeg: (Optional, but adds a lovely depth).
• 1/4 teaspoon salt: (Balances the sweetness).
• 1 1/4 cups milk: (Dairy or non-dairy, whatever you have on hand).
• 2 large eggs: (Adds richness and helps bind everything together). For a vegan variation of Butternut Squash Pancakes, you can use flax eggs.
• 4 tablespoons melted butter: (Or oil, if you prefer).
• 1 teaspoon vanilla extract: (A little goes a long way).

Trust me, this Butternut Squash Pancakes ingredient list is pretty short because mama doesn’t have time for fancy! Feel free to adapt the recipe to your dietary needs!

Here’s a Butternut Squash Pancakes trick that saved my sanity: Roast a big batch of butternut squash on the weekend and freeze the puree in portions. That way, you’re always ready to whip up these pancakes! You can grab almost all of these ingredients at Target while doing your regular grocery run. Plus, the Butternut Squash Pancakes don’t have to break the bank! Brown sugar and nutmeg are optional! My family loves when I add extra cinnamon! And speaking of freezing, any leftover cooked pancakes freeze well too.

Let’s Make It Happen!

1. Whisk together the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg (if using), and salt.
2. Combine the wet ingredients: In a separate bowl, combine the butternut squash puree, milk, eggs, melted butter, and vanilla extract. Mix well until everything is nicely combined. The aroma is so comforting during fall!
3. Gently combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix – a few lumps are okay!
4. Heat your griddle or pan: Heat a lightly oiled griddle or non-stick pan over medium heat. You want it hot enough so your Butternut Squash Pancakes sizzle gently when the batter hits the surface.
5. Pour the batter: Pour 1/4 cup of batter onto the hot griddle for each pancake.
6. Cook until golden brown: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface. If you are making vegan Butternut Squash Pancakes, use vegan butter!
7. Serve and enjoy! Serve immediately with your favorite toppings. I like maple syrup, but the kids also love whipped cream and sprinkles (don’t judge!).

Here’s where I used to mess up my Butternut Squash Pancakes– I would overmix the batter, resulting in tough pancakes. Don’t make my mistake! Be gentle, fellow kitchen warriors!

In my chaotic kitchen, making these Butternut Squash Pancakes usually takes about 20-25 minutes from start to finish. Perfect time to fold that laundry pile while the batter rests for a few minutes!

While your Butternut Squash Pancakes are doing their thing, pour yourself that well-deserved coffee! Don’t panic if your Butternut Squash Pancakes looks a little lumpy – that’s totally normal. As long as they taste good, that is all that matters! Remember to be careful when flipping your pancakes, and use a spatula to avoid splatters!

How We Love to Eat This!

My family loves these Butternut Squash Pancakes served with a side of crispy bacon or sausage. The salty and savory flavors complement the sweetness of the pancakes perfectly. They are great with a side of fruit! The kids devour these Butternut Squash Pancakes when I serve it with a dollop of yogurt and a sprinkle of granola.

These Butternut Squash Pancakes are perfect for those crazy weeknight dinners (yes, we sometimes have pancakes for dinner!). My husband and I like to top ours with a sprinkle of chopped walnuts or pecans for a little extra crunch. I love making Butternut Squash Pancakes because of how easy they are! They are a family favorite!

For a fun fall brunch, try serving these Butternut Squash Pancakes with a side of apple cider and some pumpkin spice lattes. You can even set up a pancake topping bar with different fruits, nuts, and sauces for everyone to customize their own creation.

If you have any leftover Butternut Squash Pancakes (which is rare in my house!), you can store them in the fridge for up to 3 days and reheat them in the microwave or toaster. Or, you can freeze them for longer storage.

I’ve also tried adding different spices to these pancakes, like ginger or cardamom. Sometimes I’ll add a handful of chocolate chips for a special treat. The possibilities are endless!

These Butternut Squash Pancakes remind me of another family favorite, my Butternut Squash Soup recipe! The kids really enjoy it! If your kids love this, they’ll go crazy for my Butternut Squash Soup!For more sanity-saving dinner ideas, check out my other recipes!

FAQs: Your Questions Answered

Can my picky eater handle this Butternut Squash Pancakes?

Honestly, it depends on your picky eater! Butternut squash has a naturally sweet flavor that’s usually pretty kid-friendly. Plus, when it’s mixed with all the other pancake ingredients, the squash flavor is pretty mild. You can also try adding a little extra cinnamon or nutmeg to mask the squash flavor even more.

What if I burn my Butternut Squash Pancakes? (Asking for a friend… okay, it was me!)

We’ve all been there! If you burn your pancakes, don’t panic. Just scrape off the burnt parts and try again with a lower heat setting. And maybe set a timer so you don’t forget about them!

Can I make this Butternut Squash Pancakes ahead for meal prep?

Absolutely! These pancakes are great for meal prepping. You can make a big batch on the weekend and store them in the fridge or freezer for easy breakfasts during the week. Just reheat them in the microwave, toaster, or oven.

Can I substitute the all-purpose flour with something else?

Yes! You can use whole wheat flour, gluten-free flour blend, or even oat flour. Just keep in mind that the texture might be slightly different depending on the type of flour you use. Whole wheat flour will make the pancakes a little denser, while gluten-free flour might make them a little more delicate. Remember vegan Butternut Squash Pancakes are also an option!

What kind of toppings go well with Butternut Squash Pancakes?

Anything goes! My family loves maple syrup, whipped cream, sprinkles, fresh fruit, yogurt, granola, and nuts. You can also try savory toppings like bacon or sausage.

Can I add other vegetables to these pancakes?

Sure! You can add shredded zucchini, carrots, or even spinach. Just make sure to squeeze out any excess moisture from the vegetables before adding them to the batter.

Is there anything else I can add to the batter for extra flavor?

Absolutely! You can add a pinch of ginger, cardamom, or pumpkin pie spice. You can also add a handful of chocolate chips, chopped nuts, or dried cranberries.

Final Thoughts

These Butternut Squash Pancakes are special to my family because they are a reminder of cozy fall mornings, happy kids, and delicious food. Making them is also a great way to get the kids involved in the kitchen. I will always treasure these memories.

My Butternut Squash Pancakes Mom Hacks:

• Roast a big batch of butternut squash on the weekend and freeze the puree. This saves so much time during the week.
• Don’t overmix the batter. This will result in tough pancakes.
• Set up a pancake topping bar. This makes breakfast more fun and allows everyone to customize their own creation.

Family-Tested Butternut Squash Pancakes Variations:

• Chocolate Chip Butternut Squash Pancakes: Add a handful of chocolate chips to the batter. The kids love this version!
• Nutty Butternut Squash Pancakes: Add a sprinkle of chopped walnuts or pecans to the batter. My husband prefers this version.
• Spiced Butternut Squash Pancakes: Add a pinch of ginger, cardamom, or pumpkin pie spice to the batter. I like this version because it adds a warm, cozy flavor.

I hope you and your family enjoy these Butternut Squash Pancakes as much as we do. Don’t be afraid to experiment and make them your own. And remember, even if they don’t turn out perfect, they’ll still be delicious! The key is to have fun and enjoy the process.

Fellow kitchen warriors, you’ve got this! Go forth and make some Butternut Squash Pancakes magic!

For another take on Butternut Squash Pancakes check out these recipes:

 

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